A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods

Abstract

Starch is the major component of cereal grains and starchy foods, and changes in its biophysical and biochemical properties (e.g., amylose, amylopectin, pasting, gelatinization, viscosity) will have a direct effect on its end use properties (e.g., bread, malt, polymers). The use of rapid and non-destructive methods to study and monitor starch properties, such as gelatinization, retrogradation, water absorption in cereals and starchy foods, is of great interest in order to improve and assess their quality. In recent years, near infrared reflectance (NIR) and mid infrared (MIR) spectroscopy have been explored to predict several quality parameters, such as those generated by instrumental methods commonly used in routine analysis like the rapid visco analyser (RVA) or viscometers. In this review, applications of both NIR and MIR spectroscopy to measure and monitor starch biochemical (amylose, amylopectin, starch) and biophysical properties (e.g., pasting properties) will be presented and discussed.

Rapid prediction of chemical composition and degree of starch cook of multi-species aquafeeds by near infrared spectroscopy

“…Both methods of starch cook while vastly different in process chemistry were able to be predicted using a standard model. This indicates that the biophysical changes in the molecules during the processing 35 and the biophysical changes detected in other food 36 are able to be detected in aquafeeds by NIR spectroscopy.…”

Continuous Sorption of Chromium Ions from Simulated Effluents using Citric Acid Modified Sweet Potato Peels

“…Range of peaks from 1557.43-1634.11 cm -1 indicates the N-H bend showing the primary amine groups while range from 1455.921538.64 cm -1 shows the secondary amine groups. Peak at 1014.03-1339.74 cm -1 shifted to 1033.07-1376.82 cm -1 respectively indicating the presence of nitro groups while 1033.07, 721.36 and 422.93 shows C-O stretch, C-Cl stretch and C-Br stretch respectively (Cozzolino et al, 2014;John, 2000). This could be attributed to the functional groups bonding with the metal ions.…”

“…The percentage transmittance was plotted against wave number at a range of 400-4000 cm -1 . Raw sample FT-IR spectrum shown in Figure 2a indicated the major bands with peaks at range of 3420.12-3566.09 cm -1 indicating O-H stretches and thus representing hydroxyl groups (Cozzolino et al, 2014). During adsorption of the Cr (VI) ions, peaks at 1376.74-1507.01 cm -1 as shown in Figure 2b indicated spread out to several peaks, in the range of 1614.90-1738.29 cm -1 .…”

Enhancing traceability of wheat quality through the supply chain

“…NIR spectroscopy technique is one of the fast and non‐destructive tools that could be used to detect several grain parameters earlier in the supply chain (Caporaso et al., 2018b; Huang et al., 2008; Singh et al., 2006). Researchers evidenced the capability of NIR spectroscopy in measuring parameters such as moisture (Dowell et al., 2006; Ibrahim et al., 2018; Maertens et al., 2004; Shi & Yu, 2017), crude protein (Delwiche & Hruschka, 2000; Lin et al., 2014; Long et al., 2008; Maertens et al., 2004; Shi & Yu, 2017; Williams, 2020), hardness (Maghirang & Dowell, 2003), starch (Cozzolino et al., 2014; Ibrahim et al., 2018), protein quality (Baslar & Ertugay, 2011; Dowell et al., 2006; Ibrahim et al., 2018; Lü et al., 2017; Williams, 2020), toxins (Delwiche, 2003; Delwiche & Hareland, 2004; Levasseur‐Garcia, 2018; Peiris et al., 2009), insect infestation (Banga et al., 2018; Maghirang et al., 2013; Johnson, 2020; Maghirang et al., 2003; Paliwal et al., 2004), and mold (Delwiche, 2003) for wheat. Scholars have also reported on the potential of NIR spectroscopy on FN (Delwiche et al., 2018; FACT: Predicting Wheat Hagberg Falling Number from Near Infrared Spectrometers, 2022; Hu et al., 2022; Risius et al., 2015), or ash content (Cereals and Grains Association, 2022; Sudar et al., 2007) determination.…”