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Zarroug Y, Boulares M, Sfayhi D, Slimi B, Stiti B, Zaieni K, Nefissi S, Kharrat M. Structural and Physicochemical Properties of Tunisian Quercus suber L. Starches for Custard Formulation: A Comparative Study. Polymers (Basel) 2022; 14:556. [PMID: 35160545 PMCID: PMC8837996 DOI: 10.3390/polym14030556] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 12/12/2021] [Accepted: 12/17/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of the present study was to extract starch from acorn (Quercus suber L.) fruits using water and alkaline methods. Structural and functional properties of extracted starches were investigated and compared to those of corn and modified starches in order to determine their innovative potential application in food industry. The yield of extraction using the two methods was about 48.32% and 48.1%. The isolated starches showed low moisture, fat and protein contents, revealing high purity and quality. Additionally, the starch extracted using the alkaline method (AAS) showed higher lightness (60.41) when compared to starch isolated using hot water (WAS). However, the lightest white color was found for studied commercial starches. Moreover, AAS starch exhibited the highest swelling power, solubility and water absorption, followed by WAS and commercial starches. Results showed that extracted acorn starches were characterized by greater enthalpy and gelatinization temperatures. Similar observations were noted using FT-IR spectra analysis for all analyzed starches. In addition, granule starches observed using scanning electron microscopy were found to be spherical and ovoid. However, from the analysis by X-ray diffraction, a crystalline pattern of C-type was found for acorn starches, while commercial starches presented an A-type pattern. As an innovative food application, these underexploited acorn starches were valued and served to produce new custards with improved functional properties and better microstructure when compared to commercial custard.
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Affiliation(s)
- Youkabed Zarroug
- Field Crops Laboratory (LR20INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana 2049, Tunisia; (D.S.); (M.K.)
| | - Mouna Boulares
- Research Unit: Bio-Preservation and Valorization of Agricultural Products (UR13-AGR 02), Higher Institute of Food Industries (ESIAT), University of Carthage, Tunis 1003, Tunisia; (M.B.); (S.N.)
| | - Dorra Sfayhi
- Field Crops Laboratory (LR20INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana 2049, Tunisia; (D.S.); (M.K.)
| | - Bechir Slimi
- Laboratoire des Nanomatériaux et Systèmes Pour les Énergies Renouvelables (LANSER), Centre de Recherches et des Technologies de l’Energie Technopole Borj Cedria, BT 95, Hammam Lif 2050, Tunisia; (B.S.); (K.Z.)
| | - Bouthaina Stiti
- National Institute of Research in Rural Engineering, Water and Forests BP 10, University of Carthage, Ariana 2080, Tunisia;
| | - Kamel Zaieni
- Laboratoire des Nanomatériaux et Systèmes Pour les Énergies Renouvelables (LANSER), Centre de Recherches et des Technologies de l’Energie Technopole Borj Cedria, BT 95, Hammam Lif 2050, Tunisia; (B.S.); (K.Z.)
| | - Sirine Nefissi
- Research Unit: Bio-Preservation and Valorization of Agricultural Products (UR13-AGR 02), Higher Institute of Food Industries (ESIAT), University of Carthage, Tunis 1003, Tunisia; (M.B.); (S.N.)
| | - Mohamed Kharrat
- Field Crops Laboratory (LR20INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana 2049, Tunisia; (D.S.); (M.K.)
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