Abstract
Starch is a polysaccharide with diverse functionalities as a thickener and a gelling and water retention agent. These activities impact in the sensory, functional, and digestibility ...characteristics of the products where it is used as an ingredient. Native starch has diverse drawbacks, such as low resistance to acid conditions, syneresis, and sensitivity to high shear rates, among others. Those disadvantages are overcome by chemical, physical, and enzymatic modifications. In the last decade, the use of dual‐modified starch has been suggested to expand its applications, and eco‐friendly modifications are recommended. This review is designed to identify the effect of double modifications on starch structure, functionality, and digestibility characteristics considered by food manufacturers to develop new or improved products. The increase in the starch degree of substitution by dual modification is key to incipient applications, such as 3D printing, biodegradable packing materials with high mechanical resistance, and foods with slow resistance to enzymatic hydrolysis.
Three varieties of native potato (
,
and
) that grow in the Andean region at more than 3800 m.a.s.l. were selected fot the extraction and characterization or their starch. Instrumental techniques ...such as scanning electron microsocopic (SEM), differential scanning calorimetry (DSC), Fourier transformed infrarred spectroscopy (FTIR), X-ray diffraction, colorimetry and polarized light microscopy were used. The results showed that only
s starch had a unimodal granule size distribution, whereas
and
starches showed two and three granule size populations, respectively. The starch from
showed higher apparent amylose content, peak viscosity, phosphorous content and paste clarity. The starch from
showed high relative crystallinity, while
and
had higher intensity ratios than that from Loc'ka, suggesting high molecular order. Cooked starch from
showed higher resistant starch (RS) fraction than the other starches studied.
Native and octenyl succinic anhydride (OSA; degree of substitution = 0.0164 ± 0.002)-esterified corn starches were employed for the manufacture of the starch-polyphenol V-type complexes. For this, ...the aqueous extract of Roselle was used as a rich source of polyphenols. Assembled OSA starch-polyphenol VI-type complexes were obtained, primarily due to hydrogen (H)-bond interactions and hydrophobic CH-π interactions between α-(1 → 4) glycosidic chains of the hydrophobic core of amylose helix, which is made up of aliphatic –CH2 groups, and the phenolic (flavonic) rings of the polyphenol-rich Roselle extract. This reduced the apparent amylose content, confirming amylose as the main macromolecule involved in the formation of starch VI-type complexes. The presence of the Roselle extract apparently increases the starch tendency to retrograde. Therefore, a retrograded starch (RS3) and assembled OSA starch-polyphenol VI-type complex (RS5) mixture could be obtained. This fact allowed the manufacture of starchy materials with resistant starch (RS) contents as high as ∼35% and low digestion rate. These findings are interesting for the development of products of potential application in the dietary management of metabolic syndrome, and leave new research questions to be addressed in the field of starch-polyphenol V-type complexes.
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•OSA starch/polyphenol-rich Roselle extract formed VI-type complexes.•A blend of retrograded starch and OSA starch-polyphenol complex was determined.•The polymorphic transformation from VI to VII structure was obtained upon storage (4 °C).
Banana is a starchy food that contains a high proportion of undigestible compounds, such as resistant starch and non-starch polysaccharides. There is an excess of production and large quantities of ...bananas are lost. The objective of this study was to use unripe banana flour as a food ingredient to make pasta (spaghetti) of high quality, on the basis of low-carbohydrate digestibility, and increased resistant starch and antioxidant phenolics contents.
Formulations consisting of 100% durum wheat semolina (control) and mixtures of semolina:banana flour of 85:15, 70:30 and 55:45 were prepared for spaghetti processing.
Nutritional composition, in vitro kinetics of starch digestion and antioxidant capacity were determined. The addition of banana flour increased the indigestible fraction and the content of phenolic compounds in the spaghetti. As a consequence of the compositional changes, a slow, low rate for the enzymatic hydrolysis of carbohydrates was observed. Moreover, banana flour spaghetti possessed increased antioxidant capacity.
•Thermodynamical properties of starch spherical aggregates were obtained.•Sigmoid Type II sorption isotherm was observed during water adsorption process.•The adsorption process was governed by ...mesoporous structures of spherical aggregates.•Thermodynamical properties validated the potential of this material for encapsulation.
Spherical aggregates can be obtained from taro starch by spray-drying without using bonding agents. Accurate information about thermal issues of spherical aggregates can provide valuable information for assessing the application as encapsulant. Spherical aggregates of taro starch were obtained by spray-drying and analyzed using dynamic vapour sorption. The use of the Guggenheim, Anderson and de Boer (GAB) model indicated a Type II isotherm pattern with weaker interactions in the multilayer region. Differential enthalpy and entropy estimates reflected a mesoporous microstructure, implying that energetic mechanisms dominate over transport mechanisms in the sorption process. The limitation by energetic mechanisms was corroborated with enthalpy-entropy compensation estimates. The diffusivity coefficient was of the order of 10−8 m2·s−1, which is in line with results obtained for common materials used for encapsulation purposes. The thermodynamic properties and the lack of a bonding agent indicated the viability of spherical aggregates of taro starch for encapsulation of biocompounds.
Emulsions are widely used in food, drug, and cosmetic products. Due to their small size, starch nanocrystals are proposed to stabilize Pickering emulsions. However, this application is effective only ...when starch nanocrystals offer a strong amphipathic character. Waxy maize and amaranth starch nanocrystals are treated chemically with octenyl succinic acid (OSA) to obtain particles which are able to stabilize of oil‐in‐water emulsions. The emulsification capacity of OSA‐treated starch nanocrystals is compared with the capacity offered by non‐treated starch. It is shown that OSA treatment enhanced the emulsification capacity, and the effect is attributed to the increase of repulsive forces as reflected by ζ‐potential. Compared with nanocrystals obtained from waxy maize starch, amaranth exhibits superior emulsification ability, which is preserved under storage conditions. Overall, the results show that OSA‐treated starch nanocrystals are viable alternatives for the stabilization of emulsion systems.
Nanocrystals from waxy starches (amaranth and maize) are modified with octenyl succinic acid (OSA) and used to stabilize “Pickering” emulsions. The OSA modification improves the emulsification capacity compared with the non‐modified starch nanocrystals due to the increase of repulsive forces. Amaranth OSA nanocrystals show higher emulsification ability than their maize counterpart.
Chickpea flour contains large fractions of protein and dietary fiber, which offer benefits for human health. This work studied the characteristics and in vitro starch digestibility of pastas with ...blends of semolina and chickpea flour. Texture analysis showed that chickpea flour induced significant reductions in hardness and elasticity of cooked pasta. The addition of the chickpea increased protein solubility (150–200%). The accessible thiols showed a marked increase, indicating that the formation of a protein network relied on sulfhydryl crosslinking between proteins and other pasta components. FTIR analysis showed that the above characteristics may be linked to the secondary structure of proteins since chickpea tend to form structures with a high content of β-sheet configurations. The main advantage of using chickpea is in the in vitro digestibility since the effective starch content decreased from 74.67 ± 0.95 g/100 g for semolina pasta to 41.25 ± 1.17 g/100 g for chickpea pasta. The rapidly and slowly digestible starch fractions exhibited notable reductions of up 45%, which was attributed to the formation of complexes and to protective physical barriers of proteins on the starch granule. Non-conventional flours offer certain benefits for pasta formulations, but also certain challenges to stabilizing the pasta structure.
•β-sheet is the dominant fraction in the secondary structure of chickpea proteins.•High values of accessible thiols group are linked to crosslinking between proteins and other pasta components.•Chickpea flour addition reduced the total starch content of semolina pasta.•The content of slowly digestible and resistant starches was up to 78 g/100 g db pasta.
Agro-industrial residues can increase environmental pollution owing to poor knowledge of the use of some components, such as dietary fiber, protein, starch, minerals, and bioactive compounds, which ...can be used in the food industry. This study compared the molecular, physicochemical, and digestibility characteristics of three avocado seed starches (Criolla, Fuerte, and Hass). Starch was extracted through successive washing and sedimentation. The morphology, size distribution, thermal properties, pasting properties, infrared spectra with Fourier transform, size distribution of amylopectin chains, and digestibility of the three avocado seed strains were analyzed. The starch grains were oval and spherical in shape. The average size of Criolla avocado starch (24.55 μm) was the largest, followed by Hass and Fuerte starches (21.37 μm). Higher gelatinization enthalpy (8.55 J/g), gelatinization temperature (75.28 °C), and pasting temperature (75.57 °C) were observed for Fuerte avocado starch, followed by Hass and Criolla starches. Hass avocado starch exhibited higher maximum (836.27 mPa.s), final (1407.37 mPa.s), setback (588.78 mPa.s), and breakdown (17.68 mPa.s) viscosities than Criolla and Fuerte avocado starches. In addition, the probed avocado starches exhibited high content of resistant starch (60.06–68.90%). Therefore, it was demonstrated that differences in the chemical composition and structure of avocado starch can affect the digestibility of native starch.
•The shape and mean diameter were similar for Hass and Fuerte avocado starch.•Hass avocado starch exhibited higher peak and final viscosities..•Criolla and Fuerte avocado starches showed a similar starch crystalline phase.•Hass avocado starch exhibited a higher ratio of short chains/long amylopectin chains.•Avocado starches exhibited high content of resistant starch.
Cross-linked starches have increased their importance due to their applications such as adsorbents of heavy metals. In this work the effect the reagent used in the chemical modification of banana ...starch and its impact on some morphological, physicochemical and functional characteristics was evaluated. The reagent used in the cross-linked of starch decreased the fat and protein content, whereas ash level were higher. The morphology of the granules, observed by scanning electron microscopy, was more affected when a blend of sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) and epichlorohydrin (EPI) were used in the modification. The cross-linked starches presented a bimodal distribution and the effect was more conspicuous in those starches modified with STMP/STPP and EPI. The swelling value (60
°C) increased with the cross-linking and the highest value was obtained in those starches modified with STMP/STPP and EPI. However, at higher temperatures the swelling values of cross-linked starches with STMP/STPP and EPI decreased as temperature increased (80
°C), and there after the value was constant. The cross-linked starches with STMP/STPP and EPI showed the lowest solubility values. The cross-linked starch with POCl
3 (phosphorous oxychloride) showed a slight decrease in the onset and peak temperatures compared with its native counterpart, but those modified with STMP/STPP and EPI presented an increase in the three transition temperatures, but a decrease in enthalpy value. The results obtained can be used to determine the type of reagent used for cross-linked in order to obtain a starch with specific characteristics.
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