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Tomaszewska-Ciosk E, Zdybel E, Kapelko-Żeberska M, Raszewski B, Buksa K, Maj A, Zięba T, Gryszkin A. An Attempt to Replace Pure Citric Acid with Natural Lemon Juice during Potato Starch Esterification. Molecules 2024; 29:2687. [PMID: 38893561 PMCID: PMC11173643 DOI: 10.3390/molecules29112687] [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: 04/26/2024] [Revised: 05/27/2024] [Accepted: 06/04/2024] [Indexed: 06/21/2024] Open
Abstract
The application of chemical operations in food processing, in which pure chemical compounds are used to modify food ingredients, often raises social concerns. One of the most frequently modified dietary substances is starch, e.g., E1401-E1404, E1412-E1414, E1420, E1422, E1440, E1442, and E1450-E1452. An alternative solution to chemical treatments seems to be the use of raw materials naturally containing substrates applied for starch modification. Heating starch with a lemon juice concentrate can be considered a novel and effective method for producing starch citrate, which is part of the so-called "green chemistry". The modified preparations obtained as a result of potato starch esterification with natural lemon juice had a comparable degree of esterification to that of the esters produced with pure citric acid. In addition, the use of the juice doubled their resistance to amylolytic enzymes compared to the preparations made with pure acid. Replacing citric acid with lemon juice can facilitate the esterification process, and the analyzed properties of both types of modified preparations indicate that starch esters produced with pure citric acid can be successfully replaced by those produced using natural lemon juice, which may increase the social acceptance of these modified preparations.
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Affiliation(s)
- Ewa Tomaszewska-Ciosk
- The Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wroclaw, Poland; (E.T.-C.); (E.Z.); (B.R.); (T.Z.); (A.G.)
| | - Ewa Zdybel
- The Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wroclaw, Poland; (E.T.-C.); (E.Z.); (B.R.); (T.Z.); (A.G.)
| | - Małgorzata Kapelko-Żeberska
- The Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wroclaw, Poland; (E.T.-C.); (E.Z.); (B.R.); (T.Z.); (A.G.)
| | - Bartosz Raszewski
- The Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wroclaw, Poland; (E.T.-C.); (E.Z.); (B.R.); (T.Z.); (A.G.)
| | - Krzysztof Buksa
- Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland;
| | - Agnieszka Maj
- Institute of Sport, Tourism and Nutrition, Faculty of Biological Sciences, University of Zielona Góra, Licealna 9, 65-417 Zielona Góra, Poland;
| | - Tomasz Zięba
- The Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wroclaw, Poland; (E.T.-C.); (E.Z.); (B.R.); (T.Z.); (A.G.)
| | - Artur Gryszkin
- The Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wroclaw, Poland; (E.T.-C.); (E.Z.); (B.R.); (T.Z.); (A.G.)
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Zdybel E, Wilczak A, Kapelko-Żeberska M, Tomaszewska-Ciosk E, Gryszkin A, Gawrońska A, Zięba T. Physicochemical Properties and Digestion Resistance of Acetylated Starch Obtained from Annealed Starch. Polymers (Basel) 2021; 13:4141. [PMID: 34883643 PMCID: PMC8659483 DOI: 10.3390/polym13234141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/23/2021] [Accepted: 11/24/2021] [Indexed: 11/17/2022] Open
Abstract
One of the examples of physical starch modifications is the retention of a starch suspension in water having a temperature slightly lower than the pasting temperature (annealing). The aim of this study was to investigate the effect of the annealing process performed at various temperatures as the first stage of starch modification. The annealed starch preparations were then esterified using acetic acid anhydride. Finally, the annealed and acetylated starch preparations were determined for their properties. The annealing of starch before acetylation triggered changes in the properties of the modified preparations. It contributed to a higher degree of starch substitution with acetic acid residues and to the increased swelling power of starch. Both these properties were also affected by the annealing temperature. The highest resistance to amylolysis was found in the case of the starch preparation annealed at 53.5 °C and acetylated. The double modification involving annealing and acetylation processes increased the onset and end pasting temperatures compared to the acetylation alone. Similar observations were made for the consistency coefficient and yield point.
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Affiliation(s)
- Ewa Zdybel
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Aleksandra Wilczak
- Department of Physico-Chemistry of Microorganisms, Faculty of Biological Sciences, University of Wroclaw, Przybyszewskiego 63-77, 51-148 Wrocław, Poland;
| | - Małgorzata Kapelko-Żeberska
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Ewa Tomaszewska-Ciosk
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Artur Gryszkin
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Anna Gawrońska
- Institute of Sport, Tourism and Nutrition, Faculty of Biological Sciences, University of Zielona Góra, Licealna 9, 65-417 Zielona Góra, Poland;
| | - Tomasz Zięba
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
- Institute of Sport, Tourism and Nutrition, Faculty of Biological Sciences, University of Zielona Góra, Licealna 9, 65-417 Zielona Góra, Poland;
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Golachowski A, Drożdż W, Golachowska M, Kapelko-Żeberska M, Raszewski B. Production and Properties of Starch Citrates-Current Research. Foods 2020; 9:E1311. [PMID: 32961864 PMCID: PMC7555465 DOI: 10.3390/foods9091311] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 09/09/2020] [Accepted: 09/16/2020] [Indexed: 12/22/2022] Open
Abstract
Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linking starch. The chemicals used for preparing starch citrates are safe for human health and the natural environment compared to the harsh chemicals used for conventional modifications. Starch citrates are traditionally produced by heating starch-citric acid mixtures in semi-dry conditions or by a heat moisture treatment. The conditions of the modification process (roasting temperature, heating time, citric acid dose) and the botanic source or genotype of starch determine the degree of substitution and the properties of the obtained preparations. Changes of starch properties occurring during esterification lead to reduced relative crystallinity, resulting in a decrease in the affinity for water, the gelatinization parameters, and the viscosity of starch citrate. However, one of the most important outcome of the modification is the formation of resistant starch (RS), which has increased resistance to the action of amylolytic enzymes. Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The article presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification.
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Affiliation(s)
- Antoni Golachowski
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland; (A.G.); (M.K.-Ż.); (B.R.)
| | - Wioletta Drożdż
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland; (A.G.); (M.K.-Ż.); (B.R.)
| | - Magdalena Golachowska
- Institute of Health Sciences, Collegium Medicum, University of Opole, ul. Kopernika 11a, 45-040 Opole, Poland;
| | - Małgorzata Kapelko-Żeberska
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland; (A.G.); (M.K.-Ż.); (B.R.)
| | - Bartosz Raszewski
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland; (A.G.); (M.K.-Ż.); (B.R.)
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Zięba T, Solińska D, Kapelko-Żeberska M, Gryszkin A, Babić J, Ačkar Đ, Hernández F, Lončarić A, Šubarić D, Jozinović A. Properties of Potato Starch Roasted with Apple Distillery Wastewater. Polymers (Basel) 2020; 12:polym12081668. [PMID: 32727017 PMCID: PMC7465239 DOI: 10.3390/polym12081668] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 07/24/2020] [Accepted: 07/25/2020] [Indexed: 12/22/2022] Open
Abstract
This study aimed to produce starch esters by roasting potato starch with apple distillery wastewater at various temperatures and aimed to determine the effects of esterification conditions on selected properties of the modified preparations. Apple distillery wastewater was concentrated, mixed with starch (30 g of dry matter per 100 g of starch), dried, and roasted at temperatures of 110, 130 or 150 °C for 3 h. The resulting preparations were rinsed 30 times with a 60% ethanol solution, dried, and disintegrated. After that, the following analyses were performed: content of substituted acids (after alkaline de-esterification) with high performance liquid chromatography (HPLC); thermal characteristics with differential scanning calorimetry (DSC); swelling power and solubility in water at 80 °C; color changes with a colorimeter; rheology of the pastes based on the plotted flow curves; and the pastes’ resistance to amyloglucosidase. Starch treatments with apple distillery wastewater at 130 and 150 °C caused significant changes to its properties when compared to the control samples of native starch and starch roasted without wastewater, including: a lower temperature and heat of pasting, lower swelling power and solubility in water, darker color, higher resistance to amyloglucosidase, and the formation of pastes with a lower viscosity.
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Affiliation(s)
- Tomasz Zięba
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (T.Z.); (D.S.); (M.K.-Ż.); (A.G.)
| | - Dominika Solińska
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (T.Z.); (D.S.); (M.K.-Ż.); (A.G.)
| | - Małgorzata Kapelko-Żeberska
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (T.Z.); (D.S.); (M.K.-Ż.); (A.G.)
| | - Artur Gryszkin
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (T.Z.); (D.S.); (M.K.-Ż.); (A.G.)
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (J.B.); (Đ.A.); (A.L.)
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (J.B.); (Đ.A.); (A.L.)
| | - Francisca Hernández
- Department of Plant Sciences and Microbiology, Miguel Hernández University, Ctra. de Beniel, km 3,2, 03312 Orihuela (Alicante), Spain;
| | - Ante Lončarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (J.B.); (Đ.A.); (A.L.)
| | - Domagoj Šubarić
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia;
| | - Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (J.B.); (Đ.A.); (A.L.)
- Correspondence: ; Tel.: +385-31-224-336
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