Effect of processing conditions on the physicochemical and structural characteristics of pregelatinised starch–fatty acid–glycerol extrudates

Raphaelides, Stylianos N.; Dimitreli, Georgia; Exarhopoulos, Stylianos; Mintzas, D.; Lykidou, A.

doi:10.1016/j.carbpol.2011.12.003

Cited by 22 publications

(19 citation statements)

References 8 publications

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“…Some researchers have reported that amylose–lipid complexes form during the addition of lipids . Amylose is unique among polymers because it has the ability to interact with polar compounds, such as fatty acids, and form helical inclusion complexes . Hydrophobic complexing agents can lie inside of the amylose helix, which is stabilized through van der Waal's interactions through contact with the adjacent C hydrogens of amylose .…”

Section: Resultsmentioning

confidence: 99%

Effect of five saturated fatty acids on the properties of sweet‐potato‐starch‐based films

Liu

Sun

Hou

et al. 2014

J of Applied Polymer Sci

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To fully explore the influences of saturated fatty acids (SFAs) on the properties of sweet‐potato‐starch (SPS)‐based films, five SFAs were chosen to add to SPS. The SPS‐based films were prepared by casting. The microstructure, mechanical, optical, water vapor barrier, and thermal properties of the films were investigated. The 2.0% (w/w, on the basis of starch) SFA significantly changed the SPS pasting characteristics in the peak viscosity, breakdown, and other feature point viscosity values as determined by a Rapid Visco Analyser. The amylose molecular weights decreased as measured by high‐performance size exclusion chromatography. A thermal study with differential scanning calorimetry suggested that the addition of SFA increased the onset temperature and peak temperature. Scanning electronic microscope (SEM) images showed a continuous and uniform structure in the films with SFA. The SPS–SFA composite films showed lower light transmission and elongation at break than the control. Compared with the control films, the addition of SFA increased the tensile strength and decreased the water vapor permeability of the films. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015, 132, 41380.

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Section: Resultsmentioning

confidence: 99%

Effect of five saturated fatty acids on the properties of sweet‐potato‐starch‐based films

Liu

Sun

Hou

et al. 2014

J of Applied Polymer Sci

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“…The dimensions of the drums were 50 cm in length and 50 cm in diameter. The rotational speed of the drums was set to 4 rpm and their temperature at 160 °C, as described elsewhere . The formed dried sheet of gelatinized starch was comminuted by means of a high‐speed rotating cutter and the powder formed was stored in plastic barrels before use.…”

Section: Methodsmentioning

confidence: 99%

Inclusion Complexes of Non‐Granular Maize Starch with Fatty Acids and Ibuprofen. A Comparative Study of Their Morphology and Structure

Marinopoulou¹,

Papastergiadis²,

Raphaelides³

2018

Starch Stärke

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Drum dried pregelatinized normal maize starch complexes with fatty acids (decanoic, myristic, palmitic, stearic, and oleic acid) and ibuprofen are studied by various techniques. The aim of the study is to investigate the structural and morphological characteristics of the starch complexes and assess whether any differences might exist between the starch‐fatty acid systems and the starch‐ibuprofen system. The complexes are prepared at 30, 50, or 70 °C. X‐ray diffraction analysis reveals the semicrystalline V‐type structure of all complexes regardless the temperature of their preparation. The degree of crystallinity (%) of complexes increases with the increase in the preparation temperature while the size of crystals decreases. The crystal size of ibuprofen complexes is smaller than that of the fatty acid ones. DSC thermal analysis shows that the dissociation temperature of the complexes ranged from 95 to 125 °C. The enthalpy of dissociation of ibuprofen complexes is much lower than that of the fatty acid ones. SEM microscopy reveales the formation of spherulites or lamellae in the matrix of the complexes. FTIR spectroscopy and light microscopy confirmed the formation of starch complexes with fatty acids and ibuprofen.

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“…On the other hand the textural properties indicate the fragility and the stiffness of the product. Processing conditions, such as temperature, moisture content and screw speed appear an effect on the extrudates' properties as studied elsewhere (Raphaelides et al 2012). …”

Section: Introductionmentioning

confidence: 99%

‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’

2015

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The growing consumer demand for healthy snacks has turned the interest of industry and research in the development of new ready-to-eat products, enriched with dietary fibers. Inulin is a soluble fiber with a neutral taste that promotes the good function of the intestine. Rice flour extrudates were produced under various extrusion temperatures, screw speeds, feed moisture concentrations and inulin replacement levels. The objective of this study was to investigate the effect of the material characteristics and the extrusion conditions on the structural and textural properties of the extrudates. Simple mathematical models were used for properties correlation with process conditions and through regression analysis it was revealed that there is a significant effect of extrusion temperature, screw speed, feed moisture content and inulin concentration on the final properties. Both density and maximum stress increased when moisture content and inulin concentration increased, while they decreased when extrusion temperature and screw speed increased. These results were also strengthened by scanning electron microscopy. The highest expansion ratio was presented when decreasing all process conditions apart from screw speed.

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Effect of processing conditions on the physicochemical and structural characteristics of pregelatinised starch–fatty acid–glycerol extrudates

Cited by 22 publications

References 8 publications

Effect of five saturated fatty acids on the properties of sweet‐potato‐starch‐based films

Effect of five saturated fatty acids on the properties of sweet‐potato‐starch‐based films

Inclusion Complexes of Non‐Granular Maize Starch with Fatty Acids and Ibuprofen. A Comparative Study of Their Morphology and Structure

‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’

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