Efficacy of potato resistant starch prepared by microwave–toughening treatment

Li, You-Dong; Xu, Tao; Xiao, Jun-Xia; Zong, Aizhen; Qiu, Bin; Jia, Min; Liu, Lina; Liu, Wei

doi:10.1016/j.carbpol.2018.03.076

Cited by 39 publications

(19 citation statements)

References 30 publications

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“…Resistant starches are the sum of both intact starch and starch degradation products that reach the large intestine for fermentation. The molar yield of butyrate produced by the gut microbiota differentiated RS from other DF fractions [ 27 , 28 ]. RS can be classified into five subtypes; namely, physically entrapped starch (RS1), raw starch granules (RS2), retrograded starch (RS3), chemically modified starch (RS4), and amylose-lipid complex (RS5).…”

Section: Nutrient Compositionmentioning

confidence: 99%

Starchy Carbohydrates in a Healthy Diet: The Role of the Humble Potato

et al. 2018

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Potatoes have been an affordable, staple part of the diet for many hundreds of years. Recently however, there has been a decline in consumption, perhaps influenced by erroneous reports of being an unhealthy food. This review provides an overview of the nutritional value of potatoes and examines the evidence for associations between potato consumption and non-communicable diseases. Potatoes are an important source of micronutrients, such as vitamin C, vitamin B6, potassium, folate, and iron and contribute a significant amount of fibre to the diet. However, nutrient content is affected by cooking method; boiling causes leaching of water-soluble nutrients, whereas frying can increase the resistant starch content of the cooked potato. Epidemiological studies have reported associations between potato intake and obesity, type 2 diabetes and cardiovascular disease. However, results are contradictory and confounded by lack of detail on cooking methods. Indeed, potatoes have been reported to be more satiating than other starchy carbohydrates, such as pasta and rice, which may aid weight maintenance. Future research should consider cooking methods in the study design in order to reduce confounding factors and further explore the health impact of this food.

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Section: Nutrient Compositionmentioning

confidence: 99%

Starchy Carbohydrates in a Healthy Diet: The Role of the Humble Potato

et al. 2018

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“…Organs were washed in precooled physiological saline to remove blood, and the filter paper was dried and accurately weighed. The organ index, abdominal fat percentage, and Lee's index were calculated according to the following formula (Li et al., 2018):

normalOrgan normalindex (%) = normalOrgan normalweight (normalg) / normalMice normalweight (normalg) \times 100

\begin{matrix} true \\ left Abdominal fat rate (() %) = \\ left ([], epididymal fat weight ((), g) + perirenal fat weight ((), g)) \\ left / Mice weight ((), g) \times 100 \end{matrix}

{Lee}^{'} normals normalindex = \sqrt[3]{Mice weight (g) / Mice body length (cm)} \times 10

…”

Section: Methodsmentioning

confidence: 99%

“…The morphological analysis of mouse adipose tissue and liver was made a′ccording to Li et al.’s (2018)) method with slight modification. The degree of nonalcoholic fatty liver disease (NAFLD) of mice was assessed by the NAFLD Activity Score (NAS) (Brunt et al., 2011).…”

Section: Methodsmentioning

confidence: 99%

Effects of polar compounds in fried palm oil on liver lipid metabolism in C57 mice

et al. 2020

Journal of Food Science

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Polar components (PCs) are produced during the frying of oil, affecting the quality of edible oil and posing a hazard to human health. In this study, C57 mice were fed a high‐fat (HF) diet containing purified PCs for nine weeks. Their effects on lipid metabolism and liver function in animals were analyzed. Our results indicated that the contents of total PCs and saturated fatty acid increased from 6.07 ± 0.6% and 58.27 ± 0.35% to 19.17 ± 1.8% and 69.91 ± 0.51%, respectively (P < 0.01). PC intake resulted an 18.56% higher liver index in mice than that in the HF group. The PC group had the highest malondialdehyde (MDA) content (1.94 ± 0.11 nmol/mg protein) and the liver nonalcoholic fatty liver disease (NAFLD) activity score (NAS) was 4, which already showed NAFLD characteristics. In addition, the expression levels of lipid metabolism‐related genes, including sterol regulatory element binding protein‐1c (SREBP‐1c), fatty acid synthetase (FAS), peroxisome proliferator‐activated receptor‐alpha, and peroxisome acyl‐CoA oxidase 1, indicated that PC increased hepatic lipid accumulation by upregulating the transcriptional level of fat synthesis genes and further leads to liver damage by affecting mitochondrial function. Our results provided important information about the effects of PCs produced in the frying process of PO on animal health, which is critical for assessing the biosafety of fried products. Practical Application The research will help promote the industrial upgrading of fried foods and help consumers build healthy lifestyles.

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“…Andrade reported similar results after subjecting cassava starch to hydrothermal treatment [ 15 ]. Li et al reported that microwave-toughening treatment increased the amylose and RS content of potato starch from 26.08% and 11.54% to 35.06% and 27.09%, respectively [ 16 ]. Fan et al found that the crystallinity of microwave-treated rice and potato starch decreased to some extent while displaying lower amorphous layer thickness and increased crystalline layer thickness [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Hydrothermal and Microwave Dual Treatment and Zein on the Enzymolysis of High Amylose Corn Starch

Liu

Yang

Yuan

et al. 2022

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Resistant starch (RS) type 2-high-amylose corn starch (HACS) was subjected to simultaneous hydrothermal (25% moisture content, 90 °C for 12 h) and microwave (35% moisture content, 40 W/g microwaving for 4 min) treatment and zein (at a zein to treated starch ratio of 1:5, 50 °C for 1 h) to improve its resistance to enzymolysis. Scanning electron microscopy (SEM) highlighted the aggregation and adhesion of the composite. The average particle size of the composite (27.65 μm) was exceeded that of both the HACS (12.52 μm) and the hydrothermal and microwave treated HACS (hydro-micro-HACS) (12.68 μm). The X-ray diffraction results revealed that the hydro-micro-HACS and composite remained B-type, while their crystallinity significantly decreased to 16.98% and 12.11%, respectively. The viscosity of the hydro-micro-HACS and composite at 50 °C was 25.41% and 35.36% lower than that of HACS. The differential scanning calorimetry (DSC) results demonstrated that the composite displayed a new endothermic peak at 95.79 °C, while the weight loss rate and decomposition temperature were 7.61% and 2.39% lower than HACS, respectively. The RS content in HACS, the hydro-micro-HACS, and composite was 47.12%, 57.28%, and 62.74%, respectively. In conclusion, hydrothermal and microwave treatment combined with zein provide an efficient physical strategy to enhance the RS type 2-HACS.

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Efficacy of potato resistant starch prepared by microwave–toughening treatment

Cited by 39 publications

References 30 publications

Starchy Carbohydrates in a Healthy Diet: The Role of the Humble Potato

Starchy Carbohydrates in a Healthy Diet: The Role of the Humble Potato

Effects of polar compounds in fried palm oil on liver lipid metabolism in C57 mice

Effects of Hydrothermal and Microwave Dual Treatment and Zein on the Enzymolysis of High Amylose Corn Starch

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