Evaluation of the technological properties of rice starch modified by high hydrostatic pressure (HHP)

Almeida, Raphael Lucas Jacinto; Santos, Newton Carlos; Feitoza, João Vítor Fonseca; Pereira, Tamires dos Santos; Eduardo, Raphael da Silva; Mota, Mércia Melo de Almeida; Silva, Rebeca de Almeida; Silva, Virgínia Mirtes de Alcântara; Ribeiro, Victor Herbert de Alcântara; Muniz, Cecilia Elisa Sousa; Ribeiro, Celene Ataide Cordeiro; Costa, Gilsandro Alves da; Figueiredo, Maria José

doi:10.1016/j.ifset.2022.103241

Cited by 13 publications

(6 citation statements)

References 72 publications

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“…Starch is the main component of rice and is hydrolyzed into glucose in the human body to provide energy, and its digestibility is important for human health (Almeida, Santos, Feitoza, Muniz, et al, 2023; Almeida, Santos, Feitoza, Pereira, et al, 2023). The α‐amylase catalytic reaction of all FBR (control, HMT, BRE, and HHP) was evaluated and the progression curve as a function of time is shown in Figure 3.…”

Section: Resultsmentioning

confidence: 99%

“…For this, grains of black rice (100 g) previously humidified at 25°C were immersed in a container with 99.5% ethanol (Dinâmica Química Contemporânea) in the proportion 1:1 (wt/wt) for 5 min/ 25°C, and then the grains were placed on paper towels to remove excess surface ethanol. And finally, (3) the third batch was submitted to HHP pretreatment following the methodology proposed by Almeida, Santos, Feitoza, Pereira et al (2023). In this experiment, grains of black rice (100 g), which were previously humidified at 25°C, were packed in low-density polyethylene bags and placed inside the 1 L chamber of HHP equipment (Hiperbaric SA) under conditions of 200 MPa for 10 min/25°C.…”

Section: Black Rice Grains Pretreatmentsmentioning

confidence: 99%

“…On the other hand, the ethanol pretreatment, as mentioned by Guedes et al (2021), can promote the leaching of bioactive compounds, resulting in a higher availability of these compounds in rice flour. The high hydrostatic pressure (HHP), as investigated by Almeida, Santos, Feitoza, Pereira et al (2023), has shown the ability to modify the grain structure, leading to higher drying efficiency and improved retention of bioactive compounds. Pretreatment with HMT is considered a thermal method that involves exposing material with a moisture content of 10%-30% to high temperatures of 90-120°C for a period of time (Yang et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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Background and ObjectivesThe objective of this work was to evaluate the processing of black rice grains to obtain flour and to verify the influence of pretreatments on mass transfer, in vitro digestibility, and technological properties. The grains were submitted to heat moisture treatment (HMT) with a final humidity of 30% at 110°C for 2 h, black rice pretreatment with ethanol (BRE) in the proportion 1:1 (wt/wt) for 5 min/25°C, and high hydrostatic pressure (HHP) under conditions of 200 MPa for 10 min/25°C. Then, the grains were dried at 60°C at an air velocity of 1.5 m/s and ground in an electric multigrain grinder. Was analyzed the mass transfer, in vitro digestion, water, oil, and milk retention capacity, total phenolic compounds (TPC), total anthocyanins (TA), antioxidant activities by (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic) acid, 2,2‐diphenyl‐1‐picrylhydrazyl, ferric‐reducing antioxidant power, and oxygen radical absorbance capacity Surface appearance by scanning electron microscopy, and thermal analysis by differential scanning calorimetry was carried out.FindingsThe grains when submitted to the HHP obtained a reduction of 58.82% in the drying time, while the HMT promoted an increase of 23.5% when compared to the control. The pretreatments influenced the in vitro digestibility, where the HHP had the highest value (86.33), as well as the highest water, oil, and milk retention capacities. BRE positively impacted TPC, TA, and antioxidant activities regardless of the methods used. HMT promoted the formation of cavities, fissures, and holes on the surface, resulting in a rough appearance and presenting greater thermal resistance with an enthalpy of 12.35 J/g.ConclusionsThis research paved the way for potential commercial applications of black rice flour as an ingredient in functional foods.Significance and NoveltyThis study adds to the significance and novelty of research on black rice processing by evaluating the influence of different pretreatments on mass transfer, in vitro digestibility, and technological properties.

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Section: Resultsmentioning

confidence: 99%

Section: Black Rice Grains Pretreatmentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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“…The washing and decanting step was carried out at 7 °C for 5 days, with washing water renewed every 24 h. To dry the starch, an oven with air circulation (SOLIDSTEEL, SSDCR-40L) was used at a drying temperature of 50 °C with an air velocity of 1.0 m s −1 . [75] High Hydrostatic Pressure (HHP) Pretreatment: The JRS (4 g) was dispersed using distilled water at a proportion of 20% w/v, then treated by high hydrostatic pressure (HHP) on a laboratory scale (UHPF-800 MPa-3L). The pressures chosen were 200, 400, and 600 MPa min −1 for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Influence of High Hydrostatic Pressure (HHP) on the Ordered Structure and on the Functional, Morphological, and Thermal Properties of Japonica Rice Starch

et al. 2022

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High Hydrostatic Pressure (HHP) offers a new way of gelatinizing starch, preserving its sensory characteristics such as color and flavor, minimizing thermal damage, in addition to being a technique aims at the production of food thickeners. The aim of the study is to evaluate the influence of HHP on the ordered structure and on the functional, morphological, and thermal properties of japonica rice starch (JRS). JRS is dispersed in 20% water and then HHP is applied at pressures of 200, 400, and 600 MPa min−1, where structural, functional, morphological, and thermal parameters are evaluated after the non‐thermal modification. Cracks are found on the surface, with an increase in the average diameter in relation to the pressure applied to the starch, as well as a loss of crystallinity and molecular order, mainly for 600MPa min−1. The modified starch shows a greater affinity for water and oil than the native starch (NJS), and for milk absorption, it is found that the binding capacity to whole milk is higher. HHP is an efficient, low‐cost method and which aims to reduce the use of toxic reagents to the environment.

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“…The effects of high‐pressure treatment on starch crystalline property were summarised in Table S4 (Li et al ., 2011, 2012, 2015, 2018; Slominska et al ., 2015; Liu et al ., 2016a, 2016b, 2016c; Hu et al ., 2017; Ahmed et al ., 2018; Colussi et al ., 2018; Zhang et al ., 2019, 2021; Sandhu et al ., 2021; Almeida et al ., 2022; Bajaj et al ., 2021; Chen et al, 2022a, 2022b). In most studies, the relative crystallinity of starches all reduced to varying degrees after high‐pressure treatment.…”

Section: The Effects Of Pressure On Starch Propertiesmentioning

confidence: 99%

The effects of high‐pressure treatment on starch pasting, retrogradation, thermal, crystalline, rheological and digestive properties – A review

Chen

Yao

et al. 2023

Int J of Food Sci Tech

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In this paper, the effects of pressure on starch properties were summarised and discussed. Firstly, high pressure can decrease the relative crystallinity of starch. After a 600 MPa treatment for 10-30 min, the relative crystallinity is reduced by about 37.1% on average. Meanwhile, high pressure can transform the A-type or C-type crystal into B-type crystal. The destruction of high-pressure treatment to starch crystalline structure is mainly achieved by disturbing the regular arrangement of double-helixes, instead of directly destroying the double-helix structure. Secondly, high pressure showed different effect trends on pasting and thermal properties of different starches. In most cases, the enthalpy of starch would become 0 after a 600 MPa treatment for 10-30 min. Thirdly, high pressure can increase retrogradation rate by 1.12-1.81 times. Fourthly, high-pressure treatment increases the G 0 , G 00 , apparent viscosity and yield stress of starch gel, and has different effect trends on flow behaviour index and consistency coefficient of different starches. Fifthly, high pressure can increase the RS content, up to 466.7%. This paper can provide reference for the application of high-pressure technology in starch processing and modification.

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Evaluation of the technological properties of rice starch modified by high hydrostatic pressure (HHP)

Cited by 13 publications

References 72 publications

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

Influence of High Hydrostatic Pressure (HHP) on the Ordered Structure and on the Functional, Morphological, and Thermal Properties of Japonica Rice Starch

The effects of high‐pressure treatment on starch pasting, retrogradation, thermal, crystalline, rheological and digestive properties – A review

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