Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

Abstract

Resistant starch (RS) has gained interesting because of its health benefits as the control of diseases, such as diabetes. Modifications in starches have been applied in order to increase RS content and consequently the range of industrial food applications. The heat-moisture treatment (HMT) combined with the addition of organic acids was the aim of this study, and also to evaluate the in vitro digestibility and other properties of corn starches. In both botanical sources, the RS content increased significantly, for the normal type and the waxy. Among organic acids used, citric, followed by lactic and acetic acid, promoted the most evident alterations and showed promising results in the increasing of RS. The results obtained by this combined method open opportunities for further applications in functional foods as well as starch based encapsulation process.

Biomanufacturing of food-grade citric acid and comprehensive utilization of its production wastewater

“…Citric acid is a natural ingredient in animals and plants and an intermediate product of physiological metabolism, which is one of the most widely used organic acids in food, medicine, chemical industry and other fields (Barretti et al, 2022). Citric acid has a pleasant sour taste, refreshing entrance, no after-sour taste, safe and non-toxic; it has high solubility in water and can be directly absorbed and metabolized by organisms.…”