Evaluate how steaming and sulfur fumigation change the microstructure, physicochemical properties and in vitro digestibility of Gastrodia elata Bl. starch

Abstract

The sulfur dioxide gas (SO2) generated by sulfur burning can improve the appearance quality of food and enhance the storage time. However, excessive sulfur dioxide will pollute the environment and cause deterioration of food quality, and even the high residual levels can increase the risk of cancer. As Gastrodia elata Blume is prone to corruption during processing, sulfur fumigation is often used for preservation. In this study, spectral analysis and Texture Profile Analysis (TPA) were used to investigate the effects of traditional sulfur fumigation processing on the morphology quality, edible quality and structural characteristics of G. elata. The results showed that compared with direct drying, the pH decreased by 0.399 of the sulfur fumigated after steamed treatment G. elata, and the morphology quality, pasting ability and gel edible quality of the starch were significantly improved. In addition, it was suggested that sulfur fumigation after steaming could promote the release of molecular chains from starch granules and thus enhance the cross-linking between molecules, which explained the reason for the improve of starch edible quality. This study can provide technical and theoretical support for improving the quality of starch rich foods, replacing sulfur fumigation and reducing potential environmental hazards.

Effects of Steam and Water Blanching on Drying Characteristics, Water Distribution, Microstructure, and Bioactive Components of Gastrodia Elata

“…The long branching chain of amylopectin could also mimic amylose and stretch to support the integrity and stability of the whole particle structure, thereby inhibiting the gelatinization of starch [ 21 ]. Guan et al [ 22 ] found that compared with non-steamed G. elata , the content of amylose in steamed G. elata increased by 1.08-times that of amylopectin, and the degree of molecular crosslinking was increased by steaming. These results might also indicate that G. elata amylopectin was starch with high branching degree but a short branching chain.…”

“…On the one hand, the molecular chain of amylopectin broke and generated short amylose. The short amylose pulled the broken amylopectin molecules and the original amylose molecules together through hydrogen bonds, forming a complex dense network structure (as shown in Figure 6C,M), which increased the molecular cross-linking degree and, thus, hindered the flow of water [ 22 ]. In addition, the high-viscosity starch also covered the surface of the dry material, which was additional resistance.…”

Melatonin Treatment Maintains the Quality of Fresh-Cut Gastrodia elata under Low-Temperature Conditions by Regulating Reactive Oxygen Species Metabolism and Phenylpropanoid Pathway

“…Slowing down respiration and transpiration is an effective approach to preserve the quality of fresh-cut fruits and vegetables. Melatonin is a vital hormone in the human body that plays a crucial role in regulating the biological clock and sleep cycles [ 2 ]. However, its presence in plants is typically in trace amounts, serving as a natural plant signaling molecule, and generally does not have adverse effects on human health [ 22 ].…”

“…In 2019, G. elata was designated as a pilot variety for the homology of medicine and food by the Chinese health commission. With G. elata being recognized as a food with medicinal properties, its applications as a food with medicinal properties are rapidly expanding [ 2 ]. Storing fresh G. elata for extended periods is challenging, and it is prone to rot [ 3 ].…”

Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content

“…2 C). During the steaming process, starch absorbs water, expands, and breaks, releasing a large amount of amylose ( Guan et al, 2022 ). Starch is comprised of two components, namely amylopectin and amylose.…”