Native and modified starches from underutilized seeds: Characteristics, functional properties and potential applications

Magallanes-Cruz, Perla A.; Duque-Buitrago, Luisa F.; Martínez–Ruiz, Nina del Rocío

doi:10.1016/j.foodres.2023.112875

Cited by 11 publications

(4 citation statements)

References 136 publications

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“…Starch granule size, shape, composition, and structure of amylose and amylopectin determine the functional properties and end use of starch. [ 35,36 ] Previous studies have reported a negative correlation between starch granule size and starch digestibility. [ 37,38 ] However, recent studies have established that starch granules of smaller sizes are more amenable to enzymatic hydrolysis due to their larger surface area for enzymatic binding and reaction.…”

Section: Resultsmentioning

confidence: 99%

Carbohydrate Profiling of Different Accessions of Three Underutilized Legumes: A Potential Source of Valuable Nutraceuticals and Pharmaceuticals

Ogunniyi,

Ogbole,

Akin‐Ajani

et al. 2023

Starch Stärke

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Carbohydrates are significant components of legumes, and their profiling can provide information about their nutritional value and potential health benefits. This study explores the proximate composition and carbohydrate profiles of accessions of three underutilized legumes, namely, Vigna radiata, Vigna mungo, and Macrotyloma uniflorum. The total starch and soluble sugar are determined. Starch granule morphology and diameter are determined using scanning electron microscopy and chain length distribution of amylopectin is analyzed using Capillary Electrophoresis. All accessions of the legumes vary both in their proximate composition and carbohydrate components. Accessions of M. uniflorum (PI‐658594‐01‐SD) have the highest carbohydrate component (7.6%) while V. radiata (TVR‐42) has the least (4.2%). Macrotyloma uniflorum accensions (PI‐658594‐01‐SD, and PI‐180437‐01‐SD) have the highest starch and sucrose contents, while V. mungo accensions (TVM‐13, and TVM‐11) have the lowest. The glucose and fructose contents are lower than sucrose in all the accessions of the legumes. Macrotyloma uniflorum accensions exhibit larger granules while accessions of Vigna species have the smallest granules. All species accessions exhibit similar amylopectin chain length distribution profiles although accessions of V. mungo slightly differ in their proportion of long and short glucan chains. The three species of underutilized legumes exhibit unique characteristics which make them suitable for consumption and may be exploited as a source of nutraceuticals and pharmaceuticals.

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Section: Resultsmentioning

confidence: 99%

Carbohydrate Profiling of Different Accessions of Three Underutilized Legumes: A Potential Source of Valuable Nutraceuticals and Pharmaceuticals

Ogunniyi,

Ogbole,

Akin‐Ajani

et al. 2023

Starch Stärke

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“…Its branch-chain lengths and arrangements are important factors in determining the semi-crystalline structure [4]. The shape, size, amylose content and amylopectin arrangement of native starches depend on their botany sources, and play critical roles in starch properties and applications in food and non-food industries [1][2][3][4][5]. Starch is obtained mainly from conventional sources such as maize, rice, potato and cassava.…”

Section: Introductionmentioning

confidence: 99%

“…Starch is obtained mainly from conventional sources such as maize, rice, potato and cassava. With the increasing demand of starch in food and non-food industries, nonconventional and underutilized starch sources of roots, root tubers, tubers, rhizomes, bulbs, fruits and pseudocereal have been reported in recent years [1,[5][6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Structural, Thermal, Pasting and Digestion Properties of Starches from Developing Root Tubers of Sweet Potato

Wang,

Feng,

Guo

et al. 2024

Foods

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Three sweet potato varieties with white-, yellow- and purple-fleshed root tubers were harvested at 100, 120, 140 and 160 days after planting (DAP). Their starch structural, thermal, pasting and digestion properties were measured to reveal the influences of harvesting dates on the physicochemical properties of sweet potato root tuber starch. Though starches from different varieties displayed some differences in physicochemical properties due to their different genetic backgrounds, they were influenced by harvesting date in similar ways. Starches isolated from root tubers at 100 and 160 DAP exhibited lower granule sizes than those at 120 and 140 DAP. The amylose content was higher in root tubers at 100 and 120 DAP than at 140 and 160 DAP. Starches from root tubers at 100 DAP exhibited CA-type X-ray diffraction patterns, and then the B-type crystallinity gradually increased at later harvesting dates. The different harvesting dates had no significant effects on the short-ranged ordered structure and lamellar thickness of starch, but the lamellar peak intensity decreased significantly at later harvesting dates. Starch had a lower gelatinization temperature and a wider gelatinization temperature range in root tubers at 140 and 160 DAP than at 100 and 120 DAP. The higher peak viscosity and lower pasting temperature were associated with the late harvesting date. The digestion of starch had slight differences among root tubers at different harvesting dates. The harvesting dates of root tubers played more important roles in starch properties than the variety. This study would be helpful for breeders, farmers and sweet potato starch users.

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“…Starch usage has been described for thousands of years, from the ancient Egyptians (~4000 BC) and later the Romans using it as an adhesive or the ancient Greeks incorporating it in medical preparations [8]. Nowadays, starch applications range from ingredients in multiple food products (e.g., canned goods, bakery products, baby food, soups and creams, sauces, and dressings) to adhesives, aerogel, films, or edible coatings in the textile, pharmaceutical, paper, packaging, and cosmetic industries [9]. Moreover, starch is considered one of the most promising sustainable materials due to its abundance and excellent biodegradability, with new applications being developed across multiple sectors: green chemistry, water treatments, medical applications (tissue engineering, controlled drug release, and medical dressings) and flexible electronics (supercapacitors, sensors, and conductive substrate films) [10].…”

Section: Introductionmentioning

confidence: 99%

A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging

Muñoz-Gimena,

Oliver-Cuenca,

Peponi

et al. 2023

Polymers

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The research of starch as a matrix material for manufacturing biodegradable films has been gaining popularity in recent years, indicating its potential and possible limitations. To compete with conventional petroleum-based plastics, an enhancement of their low resistance to water and limited mechanical properties is essential. This review aims to discuss the various types of nanofillers and additives that have been used in plasticized starch films including nanoclays (montmorillonite, halloysite, kaolinite, etc.), poly-saccharide nanofillers (cellulose, starch, chitin, and chitosan nanomaterials), metal oxides (titanium dioxide, zinc oxide, zirconium oxide, etc.), and essential oils (carvacrol, eugenol, cinnamic acid). These reinforcements are frequently used to enhance several physical characteristics including mechanical properties, thermal stability, moisture resistance, oxygen barrier capabilities, and biodegradation rate, providing antimicrobial and antioxidant properties. This paper will provide an overview of the development of starch-based nanocomposite films and coatings applied in food packaging systems through the application of reinforcements and additives.

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Native and modified starches from underutilized seeds: Characteristics, functional properties and potential applications

Cited by 11 publications

References 136 publications

Carbohydrate Profiling of Different Accessions of Three Underutilized Legumes: A Potential Source of Valuable Nutraceuticals and Pharmaceuticals

Carbohydrate Profiling of Different Accessions of Three Underutilized Legumes: A Potential Source of Valuable Nutraceuticals and Pharmaceuticals

Structural, Thermal, Pasting and Digestion Properties of Starches from Developing Root Tubers of Sweet Potato

A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging

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