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Alonso-Gomez LA, Gonzalez-Hernandez AJ, Fragua-Cruz AF, Barrón-García OY, Rodriguez-Garcia ME. Effect of non-thermal acidic and alkaline modifications on the structural, pasting, rheological, and functional properties of cassava (Manihot esculenta) starch. J Food Sci 2024; 89:6601-6615. [PMID: 39289790 DOI: 10.1111/1750-3841.17376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 08/22/2024] [Accepted: 08/23/2024] [Indexed: 09/19/2024]
Abstract
This study aimed to investigate the effects of acid or alkali modification of isolated cassava starch (ICS) on its physicochemical properties. Acetic acid concentrations of 5%, 10%, and 20% v/v (0.87, 1.73, and 3.46 M, respectively) and calcium hydroxide concentrations of 0.15%, 0.20%, and 0.30% w/w (0.02, 0.025, and 0.04 M, respectively) were tested independently and compared with untreated isolated starch. The scanning electron microscope (SEM) shows starches with polyhedral and semispherical shapes; these modifications do not change the surface of the starch granules. Nanocrystals with orthorhombic crystal structure were extracted from ICS. Transmission electron microscopy (TEM) shows crystallites with a size (two-dimensional) of 20 ± 5 nm in length and 10 ± 2 nm in width and reveals that this starch contains nanocrystals with orthorhombic crystal structure. The X-ray patterns show that these nanocrystals are unaffected by acidic or alkaline treatments. The Ca+2 and CH3COO- ions do not interact with these nanocrystals. The alkaline treatment only affects the gelatinization temperature at a Ca(OH)2 concentration of 0.30%. Low concentrations of acidic and alkaline treatments affect the ability of cassava starch to absorb water and reduce the peak and final viscosity. The infrared spectra show that the modifications lead to C-H and C═C bond formations. ICS-B 0.30 can modify the amorphous regions of the starch, and the acid treatment leads to acetylation, which was confirmed by the presence of an IR band at 1740 cm-1.
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Affiliation(s)
- Leonardo A Alonso-Gomez
- Universidad de los Llanos, Grupo de investigación Ciencia, Tecnología e Innovación Agroindustrial (CITIA), Villavicencio, Colombia
| | - Angie J Gonzalez-Hernandez
- Universidad de los Llanos, Grupo de investigación Ciencia, Tecnología e Innovación Agroindustrial (CITIA), Villavicencio, Colombia
| | - Andrés F Fragua-Cruz
- Universidad de los Llanos, Grupo de investigación Ciencia, Tecnología e Innovación Agroindustrial (CITIA), Villavicencio, Colombia
| | - Oscar Y Barrón-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Santiago de Querétaro, Mexico
- División Industrial, Universidad Tecnológica de Querétaro, Santiago de Querétaro, Mexico
| | - Mario E Rodriguez-Garcia
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Santiago de Querétaro, Mexico
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Ligarda-Samanez CA, Choque-Quispe D, Moscoso-Moscoso E, Pozo LMF, Ramos-Pacheco BS, Palomino-Rincón H, Gutiérrez RJG, Peralta-Guevara DE. Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying. Molecules 2023; 28:7875. [PMID: 38067603 PMCID: PMC10708246 DOI: 10.3390/molecules28237875] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 11/24/2023] [Accepted: 11/25/2023] [Indexed: 12/18/2023] Open
Abstract
Nanoencapsulation of native potato bioactive compounds by spray-drying improves their stability and bioavailability. The joint effect of the inlet temperature and the ratio of the encapsulant (quinoa starch/gum arabic) on the properties of the nanocapsules is unknown. The purpose of this study was to determine the best conditions for the nanoencapsulation of these compounds. The effects of two inlet temperatures (96 and 116 °C) and two ratios of the encapsulant (15 and 25% w/v) were evaluated using a factorial design during the spray-drying of native potato phenolic extracts. During the study, measurements of phenolic compounds, flavonoids, anthocyanins, antioxidant capacity, and various physical and structural properties were carried out. Higher inlet temperatures increased bioactive compounds and antioxidant capacity. However, a higher concentration of the encapsulant caused the dilution of polyphenols and anthocyanins. Instrumental analyses confirmed the effective encapsulation of the nuclei in the wall materials. Both factors, inlet temperature, and the encapsulant ratio, reduced the nanocapsules' humidity and water activity. Finally, the ideal conditions for the nanoencapsulation of native potato bioactive compounds were determined to be an inlet temperature of 116 °C and an encapsulant ratio of 15% w/v. The nanocapsules obtained show potential for application in the food industry.
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Affiliation(s)
- Carlos A. Ligarda-Samanez
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - David Choque-Quispe
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Lizeth M. Flores Pozo
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Betsy S. Ramos-Pacheco
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Henry Palomino-Rincón
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Rodrigo J. Guzmán Gutiérrez
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Diego E. Peralta-Guevara
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
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