1
|
Sudheesh C, Varsha L, Sunooj KV, Pillai S. Influence of crystalline properties on starch functionalization from the perspective of various physical modifications: A review. Int J Biol Macromol 2024; 280:136059. [PMID: 39341324 DOI: 10.1016/j.ijbiomac.2024.136059] [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: 06/18/2024] [Revised: 09/24/2024] [Accepted: 09/25/2024] [Indexed: 10/01/2024]
Abstract
The relationship between structural properties and functional characteristics of starch remains a hot subject among researchers. The crystalline property is a substantial characteristic of starch granules, undergoing different changes during modification techniques. These changes are closely related to the functional properties of modified starches. Physical modifications are eco-friendly techniques and are widely adopted for starch modifications. Therefore, understanding the impact of changes in crystalline properties during different physical modifications on starch functionality is the ultimate way to improve their industrial utilization. However, the existing literature still lacks the elucidation of changes in functional properties of starch in accordance with its crystalline properties during different physical treatments. Hence, this review summarizes the effects of the most important and widely used physical modifications on starch crystalline properties, highlighting the alterations in various functional properties such as hydration, pasting, gelatinization, and in vitro digestibility resulting from changes in crystalline characteristics in a single comprehensive discussion. Furthermore, the current review gives direction for envisaging the functionalization of starches based on deviations in the crystalline properties during several physical treatments.
Collapse
Affiliation(s)
- Cherakkathodi Sudheesh
- Materials Science and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala 695019, India.
| | - Latha Varsha
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Saju Pillai
- Materials Science and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala 695019, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
| |
Collapse
|
2
|
Yi M, Tang X, Liang S, He R, Huang T, Lin Q, Zhang R. Effect of microwave alone and microwave-assisted modification on the physicochemical properties of starch and its application in food. Food Chem 2024; 446:138841. [PMID: 38428082 DOI: 10.1016/j.foodchem.2024.138841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 02/16/2024] [Accepted: 02/21/2024] [Indexed: 03/03/2024]
Abstract
Native starch has poor stability and usually requires modification to expand its industrial application range. Commonly used methods are physical, chemical, enzymatic and compound modification. Microwave radiation, as a kind of physical method, is promising due to its uniform energy radiation, greenness, safety, non-toxicity. It can meet the demand of consumers for safe food. Microwave-assisted modification with other methods can directly or indirectly affect the structure of starch granules to obtain modified starch with high degree of substitution and low viscosity, and the modification efficiency is greatly improved. This paper reviews the effect of microwave radiation on the physicochemical properties of starch, such as granule morphology, crystallization characteristics, and gelatinization characteristics, as well as the application of microwave radiation in starch modification and starch food processing. It provides theoretical references and suggestions for the research of microwave heating modified starch and the deep processing of starchy foods.
Collapse
Affiliation(s)
- Mingxia Yi
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
| | - Xuchong Tang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China.
| | - Shaoxiong Liang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Ren He
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
| | - Tingting Huang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
| | - Qing Lin
- Ba Ye Cao Health Industry Research Institute (Xiamen) Co., Ltd, Xiamen 361021, China
| | | |
Collapse
|
3
|
Quilez-Molina AI, Le Meins JF, Charrier B, Dumon M. Starch-fibers composites, a study of all-polysaccharide foams from microwave foaming to biodegradation. Carbohydr Polym 2024; 328:121743. [PMID: 38220353 DOI: 10.1016/j.carbpol.2023.121743] [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: 11/09/2023] [Revised: 12/24/2023] [Accepted: 12/26/2023] [Indexed: 01/16/2024]
Abstract
Sustainable composite foams based on rice starch and cellulosic long fibers were successfully fabricated using microwave irradiation. They were presented as a promising method to recycle some of the textile industry waste. A deep study of the processability and functionality of the composites revealed the performance improvement of starch with the addition of long cellulosic fibers, especially with 6 wt% of Arbocel®, in terms of foamability, water, and mechanical resistance features. Moreover, sodium bicarbonate, which acted as a blowing and pulping agent, led to a lower density and better fiber distribution that resulted in an improvement of the foams' functionalities. The range of the study is new in the domain of long fiber foam composites in terms of the foaming capability, and mechanical, thermal, and water resistance properties. Furthermore, all foams showed excellent biodegradability properties against a fungus commonly found in the environment; for example, values around 60 % weight loss after 33 days. Finally, the assessment of the CO2 emission during the process underlines the environmental benefits of the method employed.
Collapse
Affiliation(s)
- Ana Isabel Quilez-Molina
- Laboratoire de Chimie des Polymères Organiques, University of Bordeaux, CNRS, Bordeaux INP, LCPO UMR 5629, F-33607 Pessac, France; BioEcoUVA Research Institute on Bioeconomy, University of Valladolid, Spain.
| | - Jean François Le Meins
- Laboratoire de Chimie des Polymères Organiques, University of Bordeaux, CNRS, Bordeaux INP, LCPO UMR 5629, F-33607 Pessac, France.
| | - Bertrand Charrier
- University of Pau and the Adour Region, E2S UPPA, CNRS, Institute of Analytical Sciences and Physico-Chemistry for the Environment and Materials-Xylomat, IPREM-UMR5254, 40004 Mont de Marsan, France.
| | - Michel Dumon
- Laboratoire de Chimie des Polymères Organiques, University of Bordeaux, CNRS, Bordeaux INP, LCPO UMR 5629, F-33607 Pessac, France.
| |
Collapse
|
4
|
Dorneles MS, de Azevedo ES, Noreña CPZ. Effect of microwave followed by cooling on structural and digestive properties of pinhão starch. Int J Biol Macromol 2023; 253:126981. [PMID: 37729989 DOI: 10.1016/j.ijbiomac.2023.126981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 08/16/2023] [Accepted: 09/16/2023] [Indexed: 09/22/2023]
Abstract
To increase its resistant content, native pinhão starch was modified using a microwave (300 W, 90 s) and subsequently cooled at 4 °C for 4, 8, 16, 24, and 72 h. The results demonstrated that all starches exhibited a crystalline structure of type C, with decreased crystallinity after modification. In the modified samples, the ratio of peaks 1047/1022 cm-1 and 995/1022 cm-1, as identified by FTIR, indicated a reduction in the crystalline region and damage to the double helix structure of starch granules. DSC analysis revealed that modified starches had lower gelatinization temperature range values due to the presence of more homogeneous crystals. Rheological analyses showed that starch suspensions obtained exhibited pseudoplastic fluid behavior and gel-like viscoelastic structure formation, with higher storage moduli in samples with longer cooling times. The microwave-modified starch, cooled for 72 h, exhibited higher digestion resistance, resulting in a 43.6 % increase in resistant starch content and a 26.1 % decrease in rapidly digestible starch compared to native starch. The results highlight that the modification of native pinhão starch using a microwave, followed by cooling at 4 °C for 72 h, presents a promising method for increasing the resistant starch content.
Collapse
Affiliation(s)
- Mariane Santos Dorneles
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970 Porto Alegre, RS, Brazil
| | - Eduarda Silva de Azevedo
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970 Porto Alegre, RS, Brazil
| | - Caciano Pelayo Zapata Noreña
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970 Porto Alegre, RS, Brazil.
| |
Collapse
|
5
|
Tian Y, Wang Y, Herbuger K, Petersen BL, Cui Y, Blennow A, Liu X, Zhong Y. High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch. Carbohydr Polym 2023; 322:121366. [PMID: 37839836 DOI: 10.1016/j.carbpol.2023.121366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 08/23/2023] [Accepted: 09/04/2023] [Indexed: 10/17/2023]
Abstract
Microwave treatment is an environmentally friendly method for modification of high-amylose maize starch (HAMS). Here, the effects of short-time (≤120 s) microwave treatment on the structure and pasting of two types of HAMSs, Gelose 50 (HAMSI) and Gelose 80 (HAMSII), with apparent amylose content (AAC) of 45 % and 58 %, respectively, was studied using a multiscale approach including X-ray scattering, surface structures, particle size distribution, molecular size distributions and high temperature/pressure Rapid Visco Analysis (RVA)-4800 pasting. As compared to starch with no amylose (waxy maize starch, WMS) and 25 % amylose content (normal maize starch, NMS), HAMSI underwent similar structural and pasting changes as WMS and NMS upon microwave treatment, and it might primarily be attributed to the amylopectin fraction that was affected by cleavage of the connector chains between double helices and backbone chains, which decreased the crystallinity and thickness of the crystalline lamellae. However, the multi-scale structure of HAMSII was almost unaffected by this treatment. The pasting properties of fully gelatinized HAMSI starch showed a decrease in RVA-4800 peak and final viscosities after microwave treatment. In contrast, for HAMSII starch, the microwave treatment led to an increase in these viscosities. The combined results highlight the influence of varying AAC on the effects of microwave-mediated modification, leading to diverse alterations in the structure and functionality of starches.
Collapse
Affiliation(s)
- Yu Tian
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Ying Wang
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Klaus Herbuger
- Institute of Biological Sciences, University of Rostock, Germany
| | - Bent L Petersen
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Ying Cui
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Yuyue Zhong
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark; Sustainable and Bio-inspired Materials, Max-Planck Institute of Colloids and Interfaces, Germany.
| |
Collapse
|
6
|
Jin Z, Xie Y, Wang Z, Wang Y, Sun Q, Dong X. Regulation of the Colour Change of 3D-Printed Mackerel Mince ( Scomber scombrus) Based on Purple Potato Powder and Citric Acid. Foods 2023; 12:1342. [PMID: 36981268 PMCID: PMC10048142 DOI: 10.3390/foods12061342] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 02/11/2023] [Accepted: 03/15/2023] [Indexed: 03/30/2023] Open
Abstract
The present study evaluates the effect of purple potato (PP) powder and citric acid (CA) on the regulation of the colour change of 3D (three-dimensional) printed mackerel mince (Scomber scombrus). In addition, the effects of PP and CA content on the 3D-printability and quality of mackerel mince were also investigated. The results showed that an increase in PP and CA concentrations gradually brightened the product colour and turned it pink. Furthermore, an increase in PP concentration and added CA reduced the fluidity and loss of water in mackerel mince. Proper PP and CA concentrations moderately increased the storage modulus (G'), loss modulus (G″), and yield stress of mackerel mince, making it suitable for 3D printing. At the same time, an increase in PP and CA concentrations enhanced the umami and sweet taste of mackerel mince but reduced the fishy and sour taste, and the degree of preference was within the acceptable range, except for PP1%-CA0%. It was found that, when the 3D-printing accuracy of mackerel-mince samples reached more than 97% and was acceptable, the optimal PP and CA concentrations for realizing the regulation of L*, a*, and b* were 1.00~3.00% and 0.09~0.32%, respectively.
Collapse
Affiliation(s)
- Zheng Jin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yisha Xie
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Zheming Wang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yue Wang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Qinxiu Sun
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Xiuping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| |
Collapse
|
7
|
Li J, Wang M, Liu G, Wang W, Hu A, Zheng J. Effects of microwave and conventional heating on physicochemical, digestive, and structural properties of debranched quinoa starch-oleic acid complexes with different water addition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2146-2154. [PMID: 36574261 DOI: 10.1002/jsfa.12415] [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: 10/11/2022] [Revised: 12/16/2022] [Accepted: 12/27/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND A starch-lipid complex is a new type of resistant starch, which is of great importance for the prevention of chronic diseases such as diabetes. Most starch-lipid complexes usually need to be treated by heating to make them suitable for a variety of applications, and starch-based foods are generally not edible without a heat-treatment process. However, the digestion and structural properties of the starch-lipid complex will be changed after heating. In this study, microwave and conventional heating were used to treat debranched quinoa starch-oleic acid complexes (DQS-OA) with different water addition conditions, and the effects of the two methods on the physicochemical, digestive, and structural properties of DQS-OA were compared. RESULTS The results of in vitro digestibility showed that the resistant starch content (235.34-269.55 g kg-1 ) of the conventional heating-treated samples was significantly higher than that the microwave-treated samples (141.51-157.99 g kg-1 ). Moreover, after microwave treatment, the short-range molecular order and crystalline structure of DQS-OA were destroyed and the particle size became smaller. In contrast, the thermal stability, enthalpy, and crystallinity of the complexes after conventional heating were improved. The ratio at 1047/1022 cm-1 of complexes has also been increased. CONCLUSION This study demonstrated that conventional water-bath heating was better than microwave heating in increasing digestion resistance, improving the short-range and long-range molecular order, and promoting the formation of DQS-OA. With an increase in water addition, the influence of microwave or water-bath treatment on the properties of DQS-OA became greater. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jing Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, China
| | - Mengting Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, China
| | - Guangxin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, China
| | - Wei Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, China
| |
Collapse
|
8
|
Solaesa ÁG, Villanueva M, Vela AJ, Ronda F. Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments. Int J Biol Macromol 2022; 222:1768-1777. [PMID: 36195232 DOI: 10.1016/j.ijbiomac.2022.09.262] [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: 02/24/2022] [Revised: 09/16/2022] [Accepted: 09/28/2022] [Indexed: 11/05/2022]
Abstract
Microwave radiation (MW) is an environment-friendly technology used to physically modify flours. Rice flour was MW-treated at different moisture content (MC) (3 %, 8 %, 13 %, 15 %, 20 % and 30 %). In vitro starch digestibility was determined and related to the changes caused by MW treatment to flours' structure and thermal properties, which were influenced by MC. A reduction of 49 % and 65 % in the gelatinization enthalpy of samples treated at 20 % and 30 %MC denoted a partial gelatinization. A loss of granular crystallinity in treated samples was confirmed by XR-diffraction and FTIR, particularly at 15 %, 20 % and 30 %MC. MW promoted the formation of random-coil, α-helix and β-turn protein structure, and the disappearance of LF-β-sheet. Morphological differences were found between samples treated at 8 %MC (loss of polygonal structure, protein layer covering granules' surface and small holes) and 30 %MC (rounded and aggregated granules, covered with exudate amylose). In vitro starch digestibility revealed that samples treated at 20 % and 30 %MC showed 40 % and 47 % higher rapidly digestible starch, 48 % and 70 % lower slowly digestible starch and 90 % lower resistant starch than the untreated flour. Flour MC in MW-treatment allowed the modulation of structural and thermal characteristics of rice flour and consequently its starch hydrolysis rate.
Collapse
Affiliation(s)
- Ángela García Solaesa
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain; Faculty of Health Sciences, Santa Teresa de Jesús Catholic University of Ávila, Ávila, Spain
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain
| | - Antonio J Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain.
| |
Collapse
|
9
|
Li D, Yu X, Wang P, Cui B, Xu E, Tao Y, Han Y. Effect of pre-gelatinization on α-amylase-catalyzed hydrolysis of corn starch under moderate electric field. Int J Biol Macromol 2022; 221:1335-1344. [PMID: 36087753 DOI: 10.1016/j.ijbiomac.2022.09.028] [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: 06/13/2022] [Revised: 08/11/2022] [Accepted: 09/05/2022] [Indexed: 11/05/2022]
Abstract
This study aimed to explore the roles of starch structure in α-amylase-catalyzed hydrolysis under moderate electric field (MEF). Corn starch was gelatinized by controlling the temperature procedure of rapid viscos-analysis, and then the pre-gelatinized starch (3.0 g) was treated by MEF (2.5 and 5 V/cm) in the presence of α-amylase (1.5 mL). Only a slight hydrolysis occurred for native starch, showing minor increases in reducing sugar content (RSC, ∼0.19 mg/mL), slight changes in granular and semicrystalline structure, and decreases in thermostability (the maximum decomposition temperature (Tmax) decreased from 322 to 300 °C). The densely-packed semicrystalline within starch granules was destroyed by pre-gelatinization, thus enhancing the hydrolysis and further decreasing the thermostability, presenting RSC values of 0.63-0.92 mg/mL and Tmax of 291-292 °C. Moreover, some special crystals were formed by IEF-induced orientation of hydrolyzed starch chains. Overall, these results confirmed that the semicrystalline structure of starch dominated in MEF-assisted hydrolysis, which could provide guidance for the application of electro-based techniques in starch modification.
Collapse
Affiliation(s)
- Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
| | - Xinhong Yu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Pei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, Shandong Province, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang Province, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| |
Collapse
|
10
|
Yildiz E, Sumnu G, Kahyaoğlu LN. Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.08.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
11
|
The Effect of UV-C Irradiation on the Mechanical and Physiological Properties of Potato Tuber and Different Products. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12125907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Amongst the surface treatment technologies to emerge in the last few decades, UV-C radiation surface treatment is widely used in food process industries for the purpose of shelf life elongation, bacterial inactivation, and stimulation. However, the short wave application is highly dose-dependent and induces different properties of the product during exposure. Mechanical properties of the agricultural products and their derivatives represent the key indicator of acceptability by the end-user. This paper surveys the recent findings of the influence of UV-C on the stress response and physiological change concerning the mechanical and textural properties of miscellaneous agricultural products with a specific focus on a potato tuber. This paper also reviewed the hormetic effect of UV-C triggered at a different classification of doses studied so far on the amount of phenolic content, antioxidants, and other chemicals responsible for the stimulation process. The combined technologies with UV-C for product quality improvement are also highlighted. The review work draws the current challenges as well as future perspectives. Moreover, a way forward in the key areas of improvement of UV-C treatment technologies is suggested that can induce a favorable stress, enabling the product to achieve self-defense mechanisms against wound, impact, and mechanical damage.
Collapse
|
12
|
González-Mendoza ME, Martínez-Bustos F, Castaño-Tostado E, Amaya-Llano SL. Effect of Microwave Irradiation on Acid Hydrolysis of Faba Bean Starch: Physicochemical Changes of the Starch Granules. Molecules 2022; 27:molecules27113528. [PMID: 35684467 PMCID: PMC9182591 DOI: 10.3390/molecules27113528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/25/2022] [Accepted: 05/27/2022] [Indexed: 11/21/2022] Open
Abstract
Starch is the most abundant carbohydrate in legumes (22–45 g/100 g), with distinctive properties such as high amylose and resistant starch content, longer branch chains of amylopectin, and a C-type pattern arrangement in the granules. The present study concentrated on the investigation of hydrolyzed faba bean starch using acid, assisted by microwave energy, to obtain a possible food-grade coating material. For evaluation, the physicochemical, morphological, pasting, and structural properties were analyzed. Hydrolyzed starches developed by microwave energy in an acid medium had low viscosity, high solubility indexes, diverse amylose contents, resistant starch, and desirable thermal and structural properties to be used as a coating material. The severe conditions (moisture, 40%; pure hydrochloric acid, 4 mL/100 mL; time, 60 s; and power level, 6) of microwave-treated starches resulted in low viscosity values, high amylose content and high solubility, as well as high absorption indexes, and reducing sugars. These hydrolyzed starches have the potential to produce matrices with thermo-protectants to formulate prebiotic/probiotic (symbiotic) combinations and amylose-based inclusion complexes for functional compound delivery. This emergent technology, a dry hydrolysis route, uses much less energy consumption in a shorter reaction time and without effluents to the environment compared to conventional hydrolysis.
Collapse
Affiliation(s)
- Mayra Esthela González-Mendoza
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico; (M.E.G.-M.); (E.C.-T.)
| | - Fernando Martínez-Bustos
- Centro de Investigación y Estudios Avanzados del Instituto Politécnico Nacional, Unidad Querétaro, Libramiento Norponiente 2000, Real de Juriquilla, Querétaro 76230, Mexico;
| | - Eduardo Castaño-Tostado
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico; (M.E.G.-M.); (E.C.-T.)
| | - Silvia Lorena Amaya-Llano
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico; (M.E.G.-M.); (E.C.-T.)
- Correspondence:
| |
Collapse
|
13
|
Wang L, Wang M, Zhou Y, Wu Y, Ouyang J. Influence of ultrasound and microwave treatments on the structural and thermal properties of normal maize starch and potato starch: A comparative study. Food Chem 2022; 377:131990. [PMID: 34999449 DOI: 10.1016/j.foodchem.2021.131990] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 12/28/2021] [Accepted: 12/29/2021] [Indexed: 01/28/2023]
Abstract
The effects of ultrasound and microwave on the physicochemical properties of normal maize and potato starches were compared. The cavitation effect of ultrasound loosened the internal space and destroyed the structure of starch granules, increased the damaged starch content, which was consistent with the decrease in relative crystallinity and the number and brightness of Maltese crosses, and the increase in D(0.5) and D(4,3) values. Microwave vibrated the molecules inside the granules and generated heat to destroy the structure of starch. The content of damaged starch was significantly lower in microwave-treated starch compared with ultrasound-treated starch. Microwave treatment promoted the formation of amylose-lipid complex, with the larger peak area at 20°(2θ) than that of the ultrasound-treated starch. The type of starch and the treatment sequence showed a significant effect. The results might help understand the mechanism of ultrasound and microwave treatments influencing the structural properties of starches.
Collapse
Affiliation(s)
- Luyu Wang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Meng Wang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries Co. Ltd., Beijing 100015, China
| | - Yihan Zhou
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), Beijing 100089, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| |
Collapse
|
14
|
Conventional vs. Innovative Protocols for the Extraction of Polysaccharides from Macroalgae. SUSTAINABILITY 2022. [DOI: 10.3390/su14105750] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Macroalgae are one of the most environmentally friendly resources, and their industrial by-products should also be sustainable. Algal polysaccharides represent valuable products, and the definition of new eco-sustainable extraction processes, ensuring a safe and high-quality product, is a new goal in the context of reducing the carbon footprint. The aim of the present work was to determine the influence of the extraction methodology on the properties and structure of the polysaccharides, comparing conventional and innovative microwave-assisted methods. We focused on extraction times, yield, chemical composition and, finally, biological activities of raw polymers from three macroalgal species of Chlorophyta, Rhodophyta and Phaeophyceae. The main objective was to design a sustainable process in terms of energy and time savings, with the aim of developing subsequent application at the industrial level. Extraction efficacy was likely dependent on the physico-chemical polysaccharide properties, while the use of the microwave did not affect their chemical structure. Obtained results indicate that the innovative method could be used as an alternative to the conventional one to achieve emulsifiers and bacterial antiadhesives for several applications. Natural populations of invasive algae were used rather than cultivated species in order to propose the valorization of unwanted biomasses, which are commonly treated as waste, converting them into a prized resource.
Collapse
|
15
|
Wang W, Hu A, Li J, Liu G, Wang M, Zheng J. Comparison of physicochemical properties and digestibility of sweet potato starch after two modifications of microwave alone and microwave-assisted L-malic acid. Int J Biol Macromol 2022; 210:614-621. [PMID: 35513097 DOI: 10.1016/j.ijbiomac.2022.04.215] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/23/2022] [Accepted: 04/28/2022] [Indexed: 11/05/2022]
Abstract
The effects of microwave alone (MA) and microwave-assisted L-malic acid (MLA) on the physicochemical properties, structural and digestibility of sweet potato starch were investigated. The results showed that the swelling power, lightness (L⁎) and whiteness index (WI), gelatinization enthalpy of starch decreased by MA and MLA treatment. The starch treated by MLA showed a new characteristic absorption peak at near 1735 cm-1 in the measurement of FT-IR, while the starch treated with MA showed no new characteristic peak. The relative crystallinity of starch modified by MSE and MA decreased, but it still retained A-type crystal structure. Scanning electron microscopy showed that the surface destruction of MSE-modified starch was greater than that of starch modified by MA. MLA increased the content of resistant starch (RS), while MA reduced the content of resistant starch (RS). The relative crystallinity and gelatinization enthalpy of continuous 60 s treatment were lower than those of discontinuous 60 s treatment. These results indicated that MLA had a greater effect on the physicochemical properties, structural and digestibility of starch than MA. Starch modified by MLA can be added to foods as a low-carbohydrate ingredient, and the starch treated by MA is suitable for foods with low swelling, such as noodles.
Collapse
Affiliation(s)
- Wei Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Street , Economic Development Zone, Binhai New Area, Tianjin, 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Street , Economic Development Zone, Binhai New Area, Tianjin, 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| | - Jing Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Street , Economic Development Zone, Binhai New Area, Tianjin, 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Guangxin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Street , Economic Development Zone, Binhai New Area, Tianjin, 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Mengting Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Street , Economic Development Zone, Binhai New Area, Tianjin, 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Street , Economic Development Zone, Binhai New Area, Tianjin, 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| |
Collapse
|
16
|
Chen X, Yang J, Shen M, Chen Y, Yu Q, Xie J. Structure, function and advance application of microwave-treated polysaccharide: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
17
|
Peng Z, Cheng L, Meng K, Shen Y, Wu D, Shu X. Retaining a large amount of resistant starch in cooked potato through microwave heating after freeze-drying. Curr Res Food Sci 2022; 5:1660-1667. [PMID: 36193039 PMCID: PMC9526131 DOI: 10.1016/j.crfs.2022.09.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 09/07/2022] [Accepted: 09/19/2022] [Indexed: 11/24/2022] Open
Abstract
Resistant starch (RS) is beneficial for humans, especially for the diabetes. Raw potato had a great deal of RS, while most of which become digestible after gelatinization. Thus, few RS will be retained in potatoes after regular cooking. To preserve RS in cooked potatoes as much as possible, microwave heating before (MFD) and after freeze-drying (FDM) were conducted with three different potatoes. After MFD, the RS content in potatoes was lower than 7% and the RDS content was higher than 45% for three potatoes. However, RS in potatoes treated with FDM was still as high as 40%, similar to that in the raw potatoes. Meantime, FDM caused less browning, produced a certain level of pyrazines, benzeneacetaldehyde and other flavor compounds, endowing cooked potatoes special baked flavor. Freeze-drying before microwave heating is a valuable way to reserve RS in cooked potatoes, which could also be used to reserve high RS content in crisp, chips, and other processed potatoes. Freeze-drying before microwave heating cause subtle effects on starch properties. Cooked potatoes by microwave heating after freeze-drying reserve rich RS. Microwave heating after freeze-drying caused less browning. Cooked potatoes by microwave heating after freeze-drying had special baking flavor.
Collapse
|
18
|
Liu X, Huang S, Chao C, Yu J, Copeland L, Wang S. Changes of starch during thermal processing of foods: Current status and future directions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
19
|
Ma Y, Zhang H, Jin Y, Xu D, Xu X. Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107089] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
20
|
Chen X, Ma M, Liu X, Xu Z, Zhang C, Sui Z, Corke H. Microwave treatment alters the fine molecular structure of waxy hull-less barley starch. Int J Biol Macromol 2021; 193:1086-1092. [PMID: 34742840 DOI: 10.1016/j.ijbiomac.2021.11.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 10/14/2021] [Accepted: 11/01/2021] [Indexed: 11/29/2022]
Abstract
Waxy hull-less barley kernels and their isolated starches were exposed to different microwave conditions (power 640, 720, and 800 W, time 60, 120 and 180 s) and changes in morphology, particle size, digestibility, rheological properties, and molecular structure were measured and analyzed. Microwave treatment caused roughness and deformation of granular surfaces, and an increase in granule size. After treatment, the in vitro digestibility of starch was increased, i.e., the RDS increased, but the RS decreased. Microwave treatment decreased the K values of the in-kernel MWI WHBS. Dynamic rheological results showed that the in-kernel MWI WHBS pastes had lower TG'max, and higher G'max, G'90°C, G'25°C, G'0.1Hz and G'20Hz after treatment. The chain-length distribution did not significantly change after microwave treatment. However, the results for molecular size distributions showed that the peaks of amylopectin (Rh = ~100 nm) shifted left and right, indicating that the molecular volume might become smaller or larger under different processing conditions. The primary effects of microwave treatment may be loosening the molecular structure and cutting main chains of amylopectin.
Collapse
Affiliation(s)
- Xiaojing Chen
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
| |
Collapse
|
21
|
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.
Collapse
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.)
| |
Collapse
|
22
|
Barua S, Khuntia A, Srivastav PP, Vilgis TA. Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111958] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
23
|
Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production. Molecules 2021; 26:molecules26185619. [PMID: 34577093 PMCID: PMC8471463 DOI: 10.3390/molecules26185619] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/12/2021] [Accepted: 09/13/2021] [Indexed: 11/24/2022] Open
Abstract
Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (L* a* b*). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content.
Collapse
|
24
|
Khuntia A, Panda BK, Shrivastava SL. Effect of pulsating microwave treatment on wheat parboiling: Comparative assessment and structural characterization. Food Chem 2021; 367:130694. [PMID: 34359007 DOI: 10.1016/j.foodchem.2021.130694] [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: 03/11/2021] [Revised: 07/22/2021] [Accepted: 07/22/2021] [Indexed: 11/18/2022]
Abstract
The current study focusses on investigating the impact of pulsating microwave (MW) treatment to develop an efficient wheat parboiling method through comparative assessment with conventional parboiling. Three independent variables i.e., MW power level, effective treatment time, and pulsating mode on-off combination were tried for the process optimization. Higher moisture gain was observed during pulsating MW treatment, irrespective of the power level. The optimised gelatinization was obtained at 900 W power level and 9 min treatment time with on-off combination of 30 s -120 s considering specific energy absorption, water quality and degree of gelatinization. The microwave parboiled sample showed no major difference in molecular rearrangement, surface morphology and starch deformation as compared to the conventionally parboiled (CP) samples analysed using XRD, SEM, and FTIR study, whereas slight variation in protein conformations were noticed. This technological and structural study revealed that the proposed method can effectively replace the CP method.
Collapse
Affiliation(s)
- Anjali Khuntia
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - Brajesh Kumar Panda
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India; UniSA STEM, University of South Australia, Mawson Lakes, SA 5095, Australia.
| | - Shanker Lal Shrivastava
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| |
Collapse
|
25
|
Oyeyinka SA, Oyedeji AB, Ogundele OM, Adebo OA, Njobeh PB, Kayitesi E. Infrared heating under optimized conditions enhanced the pasting and swelling behaviour of cowpea starch. Int J Biol Macromol 2021; 184:678-688. [PMID: 34174303 DOI: 10.1016/j.ijbiomac.2021.06.129] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 05/15/2021] [Accepted: 06/17/2021] [Indexed: 10/21/2022]
Abstract
Native starches are not suitable for industrial use and must be modified for improved functionality. In this study, the effect of moisture preconditioning and infrared heating time on physicochemical properties of cowpea starch was investigated using a two-factor central composite rotatable design. Factors (moisture levels:10-40 g/100 g starch and infrared heating time:10-60 min) with their corresponding α mid-point values resulted in 13 experimental runs. Selected functional and pasting properties were determined as response variables. Starch samples produced under optimized conditions were compared with corn starch and their physicochemical properties determined. Except for pasting temperature, cowpea starch prepared using the optimal conditions (moisture: 46.21 g/100 g starch, dry basis and heating time of 32.88 min) had higher functional and pasting properties compared with the native cowpea starch. Infrared heating significantly reduced the gelatinization temperatures of cowpea starch but did not significantly change that of the corn starch. The crystallinity and double-helical order structure of moisture conditioned cowpea starch also reduced after modification. Cowpea starch showed a bigger granule size, higher swelling power but lower water absorption capacities and pasting properties compared with the control. The infrared heating process is a novel and promising modification method for improving the swelling properties of starch.
Collapse
Affiliation(s)
- Samson A Oyeyinka
- Departement of Biotechnology and Food Technology, University of Johannesburg, Doornfontein, Johannesburg, South Africa.
| | - Ajibola B Oyedeji
- Departement of Biotechnology and Food Technology, University of Johannesburg, Doornfontein, Johannesburg, South Africa
| | - Opeolu M Ogundele
- Departement of Biotechnology and Food Technology, University of Johannesburg, Doornfontein, Johannesburg, South Africa
| | - Oluwafemi A Adebo
- Departement of Biotechnology and Food Technology, University of Johannesburg, Doornfontein, Johannesburg, South Africa
| | - Patrick B Njobeh
- Departement of Biotechnology and Food Technology, University of Johannesburg, Doornfontein, Johannesburg, South Africa
| | - Eugénie Kayitesi
- Department of Consumer and Food Sciences, University of Pretoria, South Africa.
| |
Collapse
|
26
|
Bou-Orm R, Jury V, Boillereaux L, Le-Bail A. Microwave Baking of Bread; A Review on the Impact of Formulation and Process on Bread Quality. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1931299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
27
|
Barua S, Rakshit M, Srivastav PP. Optimization and digestogram modeling of hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch using hot air oven, autoclave, and microwave treatments. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111283] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
28
|
Oyeyinka SA, Akintayo OA, Adebo OA, Kayitesi E, Njobeh PB. A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods. Int J Biol Macromol 2021; 176:87-95. [PMID: 33577814 DOI: 10.1016/j.ijbiomac.2021.02.066] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 02/08/2021] [Accepted: 02/08/2021] [Indexed: 12/15/2022]
Abstract
Native starches are unsuitable for most industrial applications. Therefore, they are modified to improve their application in the industry. Starch may be modified using enzymatic, genetic, chemical, and physical methods. Due to the demand for safe foods by consumers, researchers are focusing on the use of cheap, safe and environmentally friendly methods such as the use of physical means for starch modification. Microwave heating of starch is a promising physical method for starch modification due to its advantages such as homogeneous operation throughout the whole sample volume, shorter processing time, greater penetration depth and better product quality. More recently, the use of synergistic methods for starch modification is being encouraged because they confer better functionality on starch than single methods. This review summarizes the present knowledge on the structure and physicochemical properties of starches from different botanical origins modified using microwave heating alone and in combination with other starch modification methods.
Collapse
Affiliation(s)
- Samson A Oyeyinka
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa; Department of Food Technology, College of Industrial Technology, Bicol University, Legazpi, Philippines.
| | - Olaide A Akintayo
- Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
| | - Oluwafemi A Adebo
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
| | - Eugénie Kayitesi
- Department of Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - Patrick B Njobeh
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa.
| |
Collapse
|
29
|
Fonseca M, Prior JAV. Microwave Aqueous Dissolution of Potato Starch for the Synthesis of Starch Capped Silver Nanoparticles. STARCH-STARKE 2021. [DOI: 10.1002/star.202000205] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Magda Fonseca
- LAQV, REQUIMTE, Laboratory of Applied Chemistry, Department of Chemical Sciences Faculty of Pharmacy of the University of Porto Rua de Jorge Viterbo Ferreira, n°. 228 Porto 4050‐313 Portugal
| | - João A. V. Prior
- LAQV, REQUIMTE, Laboratory of Applied Chemistry, Department of Chemical Sciences Faculty of Pharmacy of the University of Porto Rua de Jorge Viterbo Ferreira, n°. 228 Porto 4050‐313 Portugal
| |
Collapse
|
30
|
Oyeyinka SA, Akinware RO, Bankole AT, Njobeh PB, Kayitesi E. Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14621] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Samson A. Oyeyinka
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus Johannesburg 17011 South Africa
- School of Agriculture and Food Technology University of South Pacific Apia Samoa
| | - Ruth O. Akinware
- Department of Home Economics and Food Science Faculty of Agriculture University of Ilorin P.M.B. 1515 Nigeria
| | - Aishat T. Bankole
- Department of Home Economics and Food Science Faculty of Agriculture University of Ilorin P.M.B. 1515 Nigeria
| | - Patrick B. Njobeh
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus Johannesburg 17011 South Africa
| | - Eugénie Kayitesi
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20, Hatfield Pretoria 0028 South Africa
| |
Collapse
|
31
|
Otemuyiwa IO, Aina AF. Physicochemical properties and in-vitro digestibility studies of microwave assisted chemically modified breadfruit ( Artocarpus altilis) starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2020.1861007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
32
|
Calcio Gaudino E, Colletti A, Grillo G, Tabasso S, Cravotto G. Emerging Processing Technologies for the Recovery of Valuable Bioactive Compounds from Potato Peels. Foods 2020; 9:foods9111598. [PMID: 33153164 PMCID: PMC7692071 DOI: 10.3390/foods9111598] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 10/25/2020] [Accepted: 10/28/2020] [Indexed: 12/17/2022] Open
Abstract
Potato peel (PP) is the major underutilised by-product in the potato-processing industry and a potential source of valuable bioactive molecules. Among them, glycoalkaloids and polyphenols are important precursors for steroid hormones and natural antioxidants, respectively. Moreover, the huge quantities of industrial potato-peel waste that are produced are a rich source of primary metabolites, which principally include starch as well as non-starch polysaccharides, proteins, lipids, lignin and cellulose. All carbohydrates are prone to undergo fermentation to produce ethanol, lactic and acetic acid. Finally, the main portion of PP is made up of alcohol-insoluble matter with a dietary fibre content of approximatively 40%. The present review summarises the recent advances and emerging technologies in potato-peel extraction and further valorisation processing in the food industry.
Collapse
Affiliation(s)
- Emanuela Calcio Gaudino
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (E.C.G.); (A.C.); (G.G.)
| | - Alessandro Colletti
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (E.C.G.); (A.C.); (G.G.)
| | - Giorgio Grillo
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (E.C.G.); (A.C.); (G.G.)
| | - Silvia Tabasso
- Department of Chemistry, University of Turin, Via P. Giuria 7, 10125 Turin, Italy;
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (E.C.G.); (A.C.); (G.G.)
- Centre of Bioanalytical Research and Molecular Design, Sechenov First Moscow State Medical University, 8 Trubetskaya ul, Moscow 119991, Russia
- Correspondence: ; Tel.: +39-011-6707183
| |
Collapse
|
33
|
Wang M, Wu Y, Liu Y, Ouyang J. Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch. Polymers (Basel) 2020; 12:polym12081718. [PMID: 32751822 PMCID: PMC7464923 DOI: 10.3390/polym12081718] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 07/19/2020] [Accepted: 07/30/2020] [Indexed: 11/17/2022] Open
Abstract
This work examined the effect of ultrasound and microwave treatments, separate and in combination, on the physicochemical and functional properties of chestnut starch. The results revealed that the ultrasonic-microwave (UM) and microwave-ultrasonic (MU) dually modified samples exhibited more severe surface damage, weaker birefringence, and lower relative crystallinity and gelatinization enthalpy than the native and single-treated starches. The UM samples showed the highest oil absorption capacity, and the MU samples showed the highest water absorption capacity and the best freeze-thaw stability (five cycles) among all samples. The swelling power, peak, trough, final, and breakdown viscosities, and pasting temperature all decreased regardless of single or dual modification. This study provides a reference for potential industrial applications of ultrasound and microwave treatments for the modification of chestnut starch.
Collapse
Affiliation(s)
- Meng Wang
- Beijing Key Laboratory of Forest Food Process and Safety, Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
| | - Yanwen Wu
- Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing 100089, China;
| | - Yongguo Liu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;
| | - Jie Ouyang
- Beijing Key Laboratory of Forest Food Process and Safety, Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Correspondence: ; Tel.: +86-10-6233-6700; Fax: +86-10-6233-8221
| |
Collapse
|
34
|
Effect of microwave treatment (low power and varying time) on potato starch: Microstructure, thermo-functional, pasting and rheological properties. Int J Biol Macromol 2020; 155:27-35. [DOI: 10.1016/j.ijbiomac.2020.03.174] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 03/04/2020] [Accepted: 03/19/2020] [Indexed: 11/20/2022]
|
35
|
Hydrothermal–Microwave Processing for Starch Extraction from Mexican Avocado Seeds: Operational Conditions and Characterization. Processes (Basel) 2020. [DOI: 10.3390/pr8070759] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Avocado seeds are an agroindustrial residue widely produced in Mexico that are causing various environmental problems due to their accumulation. The evaluation of avocado residues to recover biopolymers by microwave-assisted extraction (MAE) and the characterization of avocado starch properties were studied in the present work. A central-composite design was used to optimize the MAE process. Moreover, a comparison was performed between MAE non-isothermal mode (NO–ISO) and conventional extraction. Starch optimization by MAE was obtained at 161.09 °C for 56.23 min with an extraction yield of 49.52% ± 0.69%, while with NO–ISO at 161 °C was obtained 45.75% ± 2.18%. Conventional extraction was 39.04% ± 2.22%. Compared with conventional starch, MAE starch showed similar proprieties and molecular spectra. In contrast, MAE starch showed high solubility, low water absorption capacity, a non-granular structure with small particle size (<2 µm) and polydispersity of fragments at different sizes of polymers. Therefore, MAE is a viable technology to extract the starch, and avocado seed can be considered an excellent starch source for the development of novel functional foods, contributing to promoting sustainability across the food chain.
Collapse
|
36
|
Moon JY, Ngoc LTN, Chae M, Tran VV, Lee YC. Effects of Microwave-Assisted Opuntia Humifusa Extract in Inhibiting the Impacts of Particulate Matter on Human Keratinocyte Skin Cell. Antioxidants (Basel) 2020; 9:antiox9040271. [PMID: 32218135 PMCID: PMC7222191 DOI: 10.3390/antiox9040271] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Revised: 03/21/2020] [Accepted: 03/24/2020] [Indexed: 11/16/2022] Open
Abstract
Particulate matter (PM) is one of the most important factors causing serious skin diseases, due to its generation of reactive oxygen species (ROS) over the course of long-term exposure. As a source of natural antioxidants, Opuntia humifusa (O. humifusa) is a potential candidate for the design of advanced formulations to prevent PM’s harmful effects. Unfortunately, its high viscosity does not allow it to be utilized in these formulations. In this present study, a new approach to the extract of O. humifusa using high-power microwave treatment, namely microwave-assisted O. humifusa extract (MA-OHE), was investigated. The results indicated that MA-OHE not only is a reasonable viscosity extract, but also enhances O. humifusa’s antioxidant properties. Additionally, this study also found that MA-OHE exhibited outstanding antioxidant and anti-inflammatory activities in eliminating PM’s effects, due to suppression of AhR degradation, ROS production, and COX-2 and MMP-9 expression in HaCaT keratinocytes. It is believed that MA-OHE is a potential cosmeceutical ingredient that could be utilized to prevent PM-induced skin oxidative stress and inflammation.
Collapse
Affiliation(s)
- Ju-Young Moon
- Department of BioNano Technology, Gachon University, 1342 Seongnam-Daero, Sujeong-Gu, Seongnam-Si, Gyeonggi-do 13120, Korea; (J.-Y.M.); (L.T.N.N.)
| | - Le Thi Nhu Ngoc
- Department of BioNano Technology, Gachon University, 1342 Seongnam-Daero, Sujeong-Gu, Seongnam-Si, Gyeonggi-do 13120, Korea; (J.-Y.M.); (L.T.N.N.)
| | - Minhe Chae
- Biocell Korea Co., Ltd., 1-2FJanghan B/D, 54 Bongeunsa-ro 30-gil, Gangnam-gu, Seoul 04631, Korea;
| | - Vinh Van Tran
- Department of BioNano Technology, Gachon University, 1342 Seongnam-Daero, Sujeong-Gu, Seongnam-Si, Gyeonggi-do 13120, Korea; (J.-Y.M.); (L.T.N.N.)
- Correspondence: (V.V.T.); (Y.-C.L.)
| | - Young-Chul Lee
- Department of BioNano Technology, Gachon University, 1342 Seongnam-Daero, Sujeong-Gu, Seongnam-Si, Gyeonggi-do 13120, Korea; (J.-Y.M.); (L.T.N.N.)
- Correspondence: (V.V.T.); (Y.-C.L.)
| |
Collapse
|
37
|
Siva N, Thavarajah P, Thavarajah D. Prebiotic carbohydrate concentrations of common bean and chickpea change during cooking, cooling, and reheating. J Food Sci 2020; 85:980-988. [DOI: 10.1111/1750-3841.15066] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 12/19/2019] [Accepted: 01/15/2020] [Indexed: 12/24/2022]
Affiliation(s)
- Niroshan Siva
- Dept. of Plant and Environmental Sciences, 270 Poole Agricultural CenterClemson Univ. Clemson SC 29634 U.S.A
| | - Pushparajah Thavarajah
- Dept. of Plant and Environmental Sciences, 270 Poole Agricultural CenterClemson Univ. Clemson SC 29634 U.S.A
| | - Dil Thavarajah
- Dept. of Plant and Environmental Sciences, 270 Poole Agricultural CenterClemson Univ. Clemson SC 29634 U.S.A
| |
Collapse
|
38
|
Zhong Y, Liang W, Pu H, Blennow A, Liu X, Guo D. Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch. Int J Biol Macromol 2019; 137:870-877. [DOI: 10.1016/j.ijbiomac.2019.07.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 07/02/2019] [Accepted: 07/03/2019] [Indexed: 10/26/2022]
|
39
|
Li B, Wang H, Wang X, Zhang Y, Tan Y, Zhang Y, Chu Z, Zhang Y. Prediction of the Postprandial Blood Sugar Response Estimated by Enzymatic Kinetics of In Vitro Digestive and Fine Molecular Structure of
Artocarpus heterophyllus
Lam Seed Starch and Several Staple Crop Starches. STARCH-STARKE 2019. [DOI: 10.1002/star.201800351] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Bo Li
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningHainan571533P. R. China
- Department of Food ScienceEast University of HeilongjiangHarbinHeilongjiang150066P. R. China
| | - Hairu Wang
- Hainan Xingke Tropical Crop Engineering Technology Co. LTDWanningHainan571533P. R. China
| | - Xuefei Wang
- Department of Food EngineeringHarbin UniversityHarbinHeilongjiang150086P. R. China
| | - Yanjun Zhang
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningHainan571533P. R. China
| | - Yuehe Tan
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningHainan571533P. R. China
| | - Yutong Zhang
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningHainan571533P. R. China
| | - Zhong Chu
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningHainan571533P. R. China
| | - Yun Zhang
- Department of Food ScienceEast University of HeilongjiangHarbinHeilongjiang150066P. R. China
| |
Collapse
|
40
|
Thuengtung S, Matsushita Y, Ogawa Y. Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13150] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
| | - Yoshitaka Matsushita
- Research Network and Facility Services DivisionNational Institute for Materials Science (NIMS) Tsukuba Japan
| | - Yukiharu Ogawa
- Graduate School of HorticultureChiba University 648, Matsudo Japan
| |
Collapse
|
41
|
De Pilli T, Alessandrino O. Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review. Crit Rev Food Sci Nutr 2018; 60:556-565. [DOI: 10.1080/10408398.2018.1544884] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Teresa De Pilli
- Department of Science of Agriculture, Food and Environment (SAFE) - University of Foggia, Foggia, Italy
| | - Ofelia Alessandrino
- Department of Science of Agriculture, Food and Environment (SAFE) - University of Foggia, Foggia, Italy
| |
Collapse
|
42
|
Physical and structural properties of potato starch modified by dielectric treatment with different moisture content. Int J Biol Macromol 2018; 118:1455-1462. [DOI: 10.1016/j.ijbiomac.2018.06.149] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 06/04/2018] [Accepted: 06/27/2018] [Indexed: 11/23/2022]
|
43
|
Işıklan N, Altınışık Z. Temperature-responsive alginate-g
-poly(N
,N
-diethylacrylamide) copolymer: Synthesis, characterization, and swelling behavior. J Appl Polym Sci 2018. [DOI: 10.1002/app.46688] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Nuran Işıklan
- Department of Chemistry, Faculty of Arts and Sciences; Kırıkkale University; Yahşihan Kırıkkale 71450 Turkey
| | - Zeynep Altınışık
- Department of Chemistry, Faculty of Arts and Sciences; Kırıkkale University; Yahşihan Kırıkkale 71450 Turkey
| |
Collapse
|
44
|
Nawaz H, Shad MA, Saleem S, Khan MUA, Nishan U, Rasheed T, Bilal M, Iqbal HMN. Characteristics of starch isolated from microwave heat treated lotus (Nelumbo nucifera) seed flour. Int J Biol Macromol 2018; 113:219-226. [PMID: 29476856 DOI: 10.1016/j.ijbiomac.2018.02.125] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 01/21/2018] [Accepted: 02/19/2018] [Indexed: 02/05/2023]
Abstract
The present study aimed to investigate the influence of microwave irradiation on the physical and functional properties of starch extracted from Nelumbo nucifera seed flour. The seed flour was obtained by manual grinding of seeds and irradiated at different microwave treatment time, i.e., 1, 2, 3, 4 and 5min at the low-medium intensity. The starch was extracted in distilled water and dried at room temperature using a vacuum desiccator. The morphology, crystal structure, and surface parameters of starch granules were analyzed using scanning electron microscopy, X-ray diffraction, Fourier transform infra-red spectroscopy and Brunauer, Emmett and Teller surface analysis techniques. The functional properties of starch were also determined in terms of water and oil holding capacity, swelling capacity, emulsifying activity and gelling ability. Evidently, crystallinity, surface area and pore volume of starch granules were found to be increased, while particle size and average pore size were decreased as a function of microwave treatment time. The microwave-induced variations in physical parameters significantly affected the functional properties of starch. A significant (p>0.05) exponential decrease in extraction yield and gelling ability, while an exponential increase in the functional properties of starch with increase in the microwave treatment time (R2=0.915-0.985) was recorded.
Collapse
Affiliation(s)
- Haq Nawaz
- Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.
| | - Muhammad Aslam Shad
- Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Sadia Saleem
- Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60800, Pakistan
| | | | - Umar Nishan
- Department of Chemistry, Kohat University of Science and Technology, Kohat, Pakistan
| | - Tahir Rasheed
- The School of Chemistry & Chemical Engineering, State Key Laboratory of Metal Matrix Composites, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Muhammad Bilal
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. CP 64849, Mexico
| |
Collapse
|
45
|
Zhao K, Saleh AS, Li B, Wu H, liu Y, Zhang G, Li W. Effects of conventional and microwave pretreatment acetylation on structural and physicochemical properties of wheat starch. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13845] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kun Zhao
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Ahmed S.M. Saleh
- Department of Food Science and Technology; Faculty of Agriculture; Assiut University; Assiut 71526 Egypt
| | - Bei Li
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Hao Wu
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Yu liu
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Guoquan Zhang
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Wenhao Li
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| |
Collapse
|
46
|
Kaczmarska K, Grabowska B, Spychaj T, Zdanowicz M, Sitarz M, Bobrowski A, Cukrowicz S. Effect of microwave treatment on structure of binders based on sodium carboxymethyl starch: FT-IR, FT-Raman and XRD investigations. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2018; 199:387-393. [PMID: 29635183 DOI: 10.1016/j.saa.2018.03.047] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Revised: 03/10/2018] [Accepted: 03/13/2018] [Indexed: 05/27/2023]
Abstract
The paper deals with the influence of the microwave treatment on sodium carboxymethyl starch (CMS-Na) applied as a binder for moulding sands. The Fourier transformation infrared spectrometry (FT-IR), Raman spectroscopy (FT-Raman) and XRD analysis data of native potato starch and three different carboxymethyl starches (CMS-Na) with various degree of substitution (DS) before and after exposition to microwave radiation have been compared. FT-IR studies showed that polar groups present in CMS-Na structure take part in the formation of new hydrogen bonds network after water evaporation. However, these changes depend on DS value of the modified starch. The FT-Raman study confirmed that due to the impact on the samples by microwave, the changes of intensity in the characteristic bands associated with the crystalline regions in the sample were noticed. The X-ray diffraction data for microwave treated CMS-Na samples have been compared with the diffractograms of initial materials and analysis of XRD patterns confirmed that microwave-treated samples exhibit completely amorphous structure. Analysis of structural changes allows to state that the binding of sand grains in moulding sand with CMS-Na polymeric binder consists in the formation of hydrogen bonds networks (physical cross-linking).
Collapse
Affiliation(s)
- Karolina Kaczmarska
- AGH - University of Science and Technology, Faculty of Foundry Engineering, Reymonta 23, 30 059 Krakow, Poland.
| | - Beata Grabowska
- AGH - University of Science and Technology, Faculty of Foundry Engineering, Reymonta 23, 30 059 Krakow, Poland
| | - Tadeusz Spychaj
- West Pomeranian University of Technology, Szczecin, Faculty of Chemical Technology and Engineering, Polymer Institute, Pulaskiego 10, 70 322 Szczecin, Poland
| | - Magdalena Zdanowicz
- West Pomeranian University of Technology, Szczecin, Faculty of Chemical Technology and Engineering, Polymer Institute, Pulaskiego 10, 70 322 Szczecin, Poland
| | - Maciej Sitarz
- AGH University of Science and Technology, Faculty of Materials Science and Ceramics, Mickiewicza 30, 30 059 Krakow, Poland
| | - Artur Bobrowski
- AGH - University of Science and Technology, Faculty of Foundry Engineering, Reymonta 23, 30 059 Krakow, Poland
| | - Sylwia Cukrowicz
- AGH - University of Science and Technology, Faculty of Foundry Engineering, Reymonta 23, 30 059 Krakow, Poland
| |
Collapse
|
47
|
Impact of freezing method, frying and storage on fat absorption kinetics and structural changes of parfried potato. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.024] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
48
|
Yang Q, Qi L, Luo Z, Kong X, Xiao Z, Wang P, Peng X. Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.011] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
49
|
Deka D, Sit N. Dual modification of taro starch by microwave and other heat moisture treatments. Int J Biol Macromol 2016; 92:416-422. [DOI: 10.1016/j.ijbiomac.2016.07.040] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2016] [Revised: 06/27/2016] [Accepted: 07/12/2016] [Indexed: 10/21/2022]
|
50
|
Khan B, Bilal Khan Niazi M, Samin G, Jahan Z. Thermoplastic Starch: A Possible Biodegradable Food Packaging Material-A Review. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12447] [Citation(s) in RCA: 136] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Bahram Khan
- Department of Chemical Engineering, School of Chemical and Materials Engineering; National University of Sciences and Technology; Islamabad Pakistan
| | - Muhammad Bilal Khan Niazi
- Department of Chemical Engineering, School of Chemical and Materials Engineering; National University of Sciences and Technology; Islamabad Pakistan
| | - Ghufrana Samin
- Department of Chemistry; University of Engineering and Technology Lahore, Faisalabad Campus; Pakistan
| | - Zaib Jahan
- Department of Chemical Engineering, School of Chemical and Materials Engineering; National University of Sciences and Technology; Islamabad Pakistan
| |
Collapse
|