A Comparison of mango kernel starch with a novel starch from litchi (<i>Litchi chinensis</i>) kernel: Physicochemical, morphological, pasting, and rheological properties

Thory, Rahul; Sandhu, Kawaljit Singh

doi:10.1080/10942912.2016.1188403

Cited by 47 publications

(51 citation statements)

References 28 publications

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“…Litchi ( Litchi chinensis ) is a fruit native to subtropical areas of Southern China and belongs to the Sapindaceae family . Litchi seeds are frequently discarded; however, these seeds contain a considerable amount of starch (53%) …”

Section: Sources Of Starch From Fruit Wastesmentioning

confidence: 99%

“…Thory and Sandhu found significantly higher amylose content for litchi seeds starch, around 19.2%. However, this result can vary depending on the climatic conditions and soil type during growth.…”

Section: Sources Of Starch From Fruit Wastesmentioning

confidence: 99%

“…Litchi (Litchi chinensis) is a fruit native to subtropical areas of Southern China and belongs to the Sapindaceae family. [26] Litchi seeds are frequently discarded; however, these seeds contain a considerable amount of starch (53%). [14] Jaiswal and Kumar [27] proposed two starch isolation methods from Litchi seeds: one by acidic method (citric acid 0.3%, w/w) and another by alkaline method (NaOH 0.5%, w/w) with percentage yield of 11% and 12.6% respectively.…”

Section: Litchimentioning

confidence: 99%

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Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

et al. 2020

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Fruits are widely consumed and play a crucial role in diet. Furthermore, changes in dietary habits and growing world population have promoted the increase in demand of this product, which consequently increase their wastes. Besides, the fruit processing, including juice processing, pulp extraction, jams, and frozen pulp, also generates significant amounts of waste. Wastes include skin, pulp, seed waste, and pomace, which are rich in value‐added compounds like starch. The search for new starch sources has been motivated by three main reasons: growing market demand; industry demand for new starches with different physicochemical, structural, and functional properties than conventional starch sources; and food supply to meet the increase of world population. The principal conventional sources of starch are cereal and tubers. However, fruit wastes can contain significant amounts of starch that can be better explored. Fruit waste starches have unique features and can expand the possible range of starch uses in industry. This review explores fruit wastes, including kiwifruit, pineapple, mango, litchi, tamarind, longan, loquat, annatto, jackfruit, avocado, apple, and banana as new sources of starch, and also discusses their extraction methods, properties, and potential uses.

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Section: Sources Of Starch From Fruit Wastesmentioning

confidence: 99%

Section: Sources Of Starch From Fruit Wastesmentioning

confidence: 99%

Section: Litchimentioning

confidence: 99%

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Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

et al. 2020

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“…The starch samples were subjected to temperature sweep testing and were heated from 45°C to 95°C at the rate of 2°C/min. [20] Frequency sweep measurements were carried out by following the method described by Kaur and Singh [21] with slight modification. For frequency sweep measurement, the starch slurry (15%, w/w) was prepared, manually stirred and then heated at 90°C in a water bath (Brookefield, TC-202, USA) followed by 3 min of stirring.…”

Section: Dynamic Propertiesmentioning

confidence: 99%

Physicochemical, rheological, morphological, and in vitro digestibility properties of cross-linked starch from pearl millet cultivars

Siroha

Sandhu

2018

International Journal of Food Properties

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The effect of epichlorohydrin (0.5%) as a cross-linking agent on physicochemical, rheological, morphological, and in vitro digestion properties of pearl millet starches from different cultivars was studied. Degree of crosslinking (DC) ranged between 40.61% and 89.75%, lower values of DC were observed for cv.HC-10 and cv.HHB-67 whereas higher values were observed for cv.HHB-223 and cv.GHB-732. Cross-linked starch from cv.GHB-732 showed the lowest amylose content, swelling power, and solubility as compared to other cultivars. Rheological properties of starches during heating showed their elastic behaviour. G′ value was much higher than the G′′ value at all frequency values for starch pastes. Plots of shear stress (σ) versus shear rate (γ̇) data for cross-linked starch pastes were fitted to Herschel-Bulkley model and yield stress (σ o ), flow behaviour index (n), and consistency index (K) were evaluated. Scanning electron micrographs (SEM) investigations revealed that cross-linked starch granules had slightly rough surfaceand grooves with slight fragmentations. Readily digestible starch (RDS) of cross-linked starches varied from 46.1% to 50.6%, cv.GHB-732 had the lowest value. Slowly digestible starch (SDS) and resistant starch (RS) content of cross-linked starches ranged from 34.5% to 36.4% and 13.6% to 19.4%, respectively. cv.HC-10 had the highest value for SDS content while the highest RS content was observed for cv.GHB-732. In comparison to native starches, cross-linked modification decreased SDS and RDS content whereas RS content was increased. ARTICLE HISTORY

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“…[13][14][15][16]. An amount of 10 g sweet potato starch blended with 100 mL distilled water was gelatinized for 20 min at 95°C by continuous stirring.…”

Section: Methodsmentioning

confidence: 99%

Analysis of crystals of retrograded starch with sharp X-ray diffraction peaks made by recrystallization of amylose and amylopectin

Lian

Cheng

Wang

et al. 2017

International Journal of Food Properties

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Retrogradation is a common occurrence of starchy food and many methods have been tried to retard it. Uncovering the crystalline structure of retrograded starch provides us the necessary information to get an effective method. In this paper, the crystals of retrograded sweet potato starch with sharp X-ray diffraction peaks were obtained by blending sweet potato amylose and amylopectin with narrow distribution of molecular weight. The 2θ angles of those crystals were at 14.7°, 20.7°, 24.3°, 26.5°, and 29.9°. Intervals between two branched chains in retrograded amylose were 0.606, 0.348 nm, and in retrograded amylopectin 0.336 nm. A possible mechanism for the formation of those crystals was proposed based on analyzing 1 H NMR, 13 C NMR, X-ray diffraction, and differential scanning calorimeter of those samples. Cocrystallized amylose and amylopectin was necessary to prepare crystals of retrograded starch. More ordered arrangements exist in retrograded starch of sweet potato amylose and amylopectin.ARTICLE HISTORY

show abstract

A Comparison of mango kernel starch with a novel starch from litchi (Litchi chinensis) kernel: Physicochemical, morphological, pasting, and rheological properties

Cited by 47 publications

References 28 publications

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

Physicochemical, rheological, morphological, and in vitro digestibility properties of cross-linked starch from pearl millet cultivars

Analysis of crystals of retrograded starch with sharp X-ray diffraction peaks made by recrystallization of amylose and amylopectin

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