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Li J, Liu C, Wu NN, Tan B. Interaction of anthocyanins, soluble dietary fiber and waxy rice starch: Their effect on freeze-thaw stability, water migration, and pasting, rheological and microstructural properties of starch gels. Int J Biol Macromol 2024:133174. [PMID: 38880461 DOI: 10.1016/j.ijbiomac.2024.133174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 06/11/2024] [Accepted: 06/13/2024] [Indexed: 06/18/2024]
Abstract
This study aimed to investigate the effect of the interaction of black rice anthocyanins (BRA), soluble dietary fiber from extruded rice bran (ES) and waxy rice starch (WRS) on the physicochemical properties of starch gels, including gelatinization properties, rheological properties, freeze-thaw stability, water migration, molecular structure and gel microstructure. The results showed that the pasting temperature (PT) of the mixtures was increased, and the peak viscosity (PV), trough viscosity (TV), final viscosity (FV) and setback viscosity (SV) were significantly reduced when ES and BRA were added to WRS in different proportions (ES:BRA, 4:0, 4:0.4, 4:1, 4:2, 8:0, 8:0.8, 8:2, 8:4). Both ES and BRA could enhance the viscosity of WRS gels, and ES exhibited strong ability on improving the strength of gels. The presence of ES and BRA improved the water retaining capacity of WRS gels, but weakened the freeze-thaw stability. ES, BRA and WRS formed non-covalent bonds (hydrogen bonds) through hydrophilic groups during gelatinization, which improved the gel properties. In addition, the steric hindrance formed by ES and BRA inhibited starch retrogradation. These results might contribute to the development of starch-based food formulations with good quality.
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Affiliation(s)
- Jia Li
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410018, China
| | - Chun Liu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410018, China
| | - Na-Na Wu
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
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Cong S, Ji J, Zhang X, Sun J, Zhao H, Liu X, Hu N. Effect of Ethanol Extract of Tea on the Microstructural Features and Retrogradation Characteristics of Glutinous Rice Starch. Foods 2024; 13:1029. [PMID: 38611335 PMCID: PMC11011411 DOI: 10.3390/foods13071029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 03/24/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
The glutinous rice starch (GRS) regeneration process could lead to decreased product quality and shorter shelf life. The purpose of this study was to analyze the effect of an ethanol extract of tea (EET) on the regeneration properties of GRS. The microstructure of starch was determined via scanning electron microscopy (SEM), Fourier-transform infrared (FT-IR) spectroscopy was used to determine the microstructure of starch-polyphenol molecular groups, an X-ray diffraction (XRD) instrument was used to determine the starch crystal structure, a differential scanning calorimeter (DSC) was used to determine the thermodynamic properties of starch, and the inhibitory effect of EET on GRS regeneration was comprehensively evaluated. The effect of EET on the in vitro digestion properties of GRS was also determined. The results showed that the addition of EET in GRS resulted in an increase in solubility and swelling power and a decrease in crystallinity and ΔHr. Compared to the control group, when retrograded for 10 days, the ΔHr of GRS with 1%, 2.5%, 5%, and 10% addition of EET decreased by 34.61%, 44.53%, 52.93%, and 66.79%, respectively. Furthermore, the addition of EET resulted in a decrease in the content of RDS and an increase in the content of SDS and RS in GRS. It was shown that the addition of EET could significantly inhibit the retrogradation of GRS, improve the processability, and prolong the shelf life of GRS products.
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Affiliation(s)
- Shanzi Cong
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China (X.L.)
- Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar 161006, China
- Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, China
| | - Jie Ji
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China (X.L.)
| | - Xinxin Zhang
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China (X.L.)
| | - Jingyi Sun
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China (X.L.)
| | - Hongji Zhao
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China (X.L.)
| | - Xiaolan Liu
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China (X.L.)
- Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar 161006, China
- Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, China
| | - Nan Hu
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China (X.L.)
- Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar 161006, China
- Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, China
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Chen L, Tan H, Feng R, Ma L, Zhang Y, Yi H, Yin L, Liu W, Hu L, Zhu W. Effect of modified starches on the quality of skins of glutinous rice dumplings. Int J Biol Macromol 2023; 253:127139. [PMID: 37793518 DOI: 10.1016/j.ijbiomac.2023.127139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 09/17/2023] [Accepted: 09/27/2023] [Indexed: 10/06/2023]
Abstract
This study aimed to investigate the influence of modified starches on the quality of skins of glutinous rice dumplings (SGRDs), including changes in textural properties, pasting parameters, microstructure, color, transparency, and sensory quality. The results showed that the addition of a single acetylated-modified cassava or potato starch or composite modified cassava and potato starch in a ratio of 2:1 can improve the quality of SGRDs. The springiness and lightness of SGRDs increased, and the transparency increased from 3.22 % to 6.18 %. The cooked samples had delicate mouth-feel, uniform color and luster, good transparency, no depression, and low weight loss and did not stick to the teeth. Moreover, the total consumer acceptability score increased from 60.67 to 89.33, indicating that these products were widely accepted by consumers. However, the addition of hydroxypropyl-modified cassava starch or its composite with other two modified starches had no apparent effect on the quality of SGRDs. In conclusion, the quality of SGRDs were significantly improved by the addition of single or composite acetylated-modified starches. This study provides a theoretical basis for improving the quality of SGRDs.
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Affiliation(s)
- Lu Chen
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 643000, China
| | - Hongxia Tan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Ruizhang Feng
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 643000, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Haitao Yi
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China
| | - Liguo Yin
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 643000, China
| | - Wenwen Liu
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 643000, China
| | - Lianqing Hu
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 643000, China
| | - Wenyou Zhu
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 643000, China.
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Zhai Y, Zhang H, Xing J, Sang S, Zhan X, Liu Y, Jia L, Li J, Luo X. Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin. Foods 2023; 12:3981. [PMID: 37959100 PMCID: PMC10648783 DOI: 10.3390/foods12213981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/18/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
In recent years, the blending of hydrocolloids and natural starch to improve the properties of natural starch has become a research hotspot. In this study, the effects of pectin (PEC) on the retrogradation properties and in vitro digestibility of waxy rice starch (WRS) were investigated. The results showed that PEC could significantly (p < 0.05) reduce the retrogradation enthalpy and reduce the hardness of WRS gel. X-ray diffraction results indicated that PEC could reduce the relative crystallinity of the composite system, and the higher the PEC content, the lower the relative crystallinity. When the PEC content was 10%, the relative crystallinity of the composite system was only 10.6% after 21 d of cold storage. Fourier transform infrared spectroscopy results proved that the interaction between PEC and WRS was mainly a hydrogen bond interaction. Furthermore, after 21 d of cold storage, the T23 free water signal appeared in the natural WRS paste, while only a small free water signal appeared in the compound system with 2% PEC addition. Moreover, addition of PEC could reduce the starch digestion rate and digestibility. When the content of PEC increased from 0% to 10%, the digestibility decreased from 82.31% to 71.84%. This study provides a theoretical basis for the further application of hydrocolloids in starch-based foods.
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Affiliation(s)
- Yuheng Zhai
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; (Y.Z.); (H.Z.)
| | - Hao Zhang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; (Y.Z.); (H.Z.)
| | - Jiali Xing
- Ningbo Academy of Product and Food Quality Inspection (Ningbo Fibre Inspection Institute), Ningbo 315048, China;
| | - Shangyuan Sang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China (Y.L.); (L.J.)
| | - Xinyan Zhan
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China (Y.L.); (L.J.)
| | - Yanan Liu
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China (Y.L.); (L.J.)
| | - Lingling Jia
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China (Y.L.); (L.J.)
| | - Jian Li
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing Technology and Business University, Beijing 100048, China
| | - Xiaohu Luo
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; (Y.Z.); (H.Z.)
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China (Y.L.); (L.J.)
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Wedamulla NE, Fan M, Choi YJ, Kim EK. Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Quequezana Bedregal M, Medrano de Jara E, Palza Cordero H, Miranda Zanardi L. Development and characterization of novel packaging films from composite mixtures of rice-starch, tara gum and pectin. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1153-1162. [PMID: 36908358 PMCID: PMC9998752 DOI: 10.1007/s13197-023-05669-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2022] [Accepted: 01/16/2023] [Indexed: 01/29/2023]
Abstract
Biodegradable films intend to replace polymers derived from petroleum. The effect of pectin and Tara gum on the properties of films prepared with rice starch and glycerol was studied in this context. FTIR analysis determined the presence of complex interactions between the components. SEM showed regular film surface with minor roughness. The evaluation of mechanical properties of the films proved the importance of pectin, Tara gum and glycerol concentration. When the proportion of pectin to Tara gum was 1:1, the tension at break, the elongation and the solubility reached the highest values while the water vapor permeability dropped to a minimum. Statistical analysis demonstrated non-linear behavior between composition and properties of the films and stated the importance of interactions between the components. Films produced from rice starch and glycerol in combination with pectin and Tara gum present competitive properties in terms of elongation, tensile stress, permeability to water vapor and solubility, displaying a uniform structure suitable for the packaging of food materials.
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Affiliation(s)
- Marcia Quequezana Bedregal
- Department of Chemical Engineering, Universidad Nacional de San Agustin de Arequipa, Santa Catalina 117, Cercado, Arequipa, 04001 Perú
| | - Elizabeth Medrano de Jara
- Department of Chemical Engineering, Universidad Nacional de San Agustin de Arequipa, Santa Catalina 117, Cercado, Arequipa, 04001 Perú
| | - Humberto Palza Cordero
- Department of Chemical Engineering, Biotechnology and Materials, School of Physical and Mathematical Sciences, University of Chile, Beauchef 851, Santiago, Chile
| | - Luis Miranda Zanardi
- Department of Chemical Engineering, Universidad Nacional de San Agustin de Arequipa, Santa Catalina 117, Cercado, Arequipa, 04001 Perú
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Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze-Thaw Stability of Rice Starch Gel. Foods 2022; 11:foods11162508. [PMID: 36010508 PMCID: PMC9407422 DOI: 10.3390/foods11162508] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/13/2022] [Accepted: 08/16/2022] [Indexed: 11/25/2022] Open
Abstract
Improving the gel texture and stability of rice starch (RS) by natural hydrocolloids is important for the development of gluten-free starch-based products. In this paper, the effects of guar gum and locust bean gum on the pasting, rheological properties, and freeze−thaw stability of rice starch were investigated by using a rapid visco analyzer, rheometer, and texture analyzer. Both gums can modify the pasting properties, revealed by an increment in the peak, trough, and final viscosities, and prevent the short-term retrogradation tendency of RS. Dynamic viscoelasticity measurements also indicated that the starch−gum system exhibits superior viscoelastic properties compared with starch alone, as revealed by its higher storage modulus (G′). Compared with the control, the hysteresis loop area of the guar gum-containing system and locust bean gum-containing system was reduced by 37.7% and 24.2%, respectively, indicating that the addition of gums could enhance shear resistance and structure recovery properties. The thermodynamic properties indicated that both gums retard short-term retrogradation as well as long-term retrogradation of the RS gels. Interestingly, the textural properties and freeze−thaw stability of the RS gel were significantly improved by the addition of galactomannans (p < 0.05), and guar gum was more effective than locust bean gum, which may be due to the different mannose to galactose ratio. The results provide alternatives for gluten-free recipes with improved texture properties and freeze−thaw stability.
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