Ozone modification of arracacha starch: Effect on structure and functional properties

Lima, Dâmaris Carvalho; Villar, James; Castanha, Nanci; Maniglia, Bianca Chieregato; Matta, Manoel Divino da; Augusto, Pedro Esteves Duarte

doi:10.1016/j.foodhyd.2020.106066

Cited by 41 publications

(35 citation statements)

References 49 publications

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“…Similar patterns were observed in barley and oat starch granules modified with UV irradiation and thermal treatments, [ 15 ] in potato starch modified by sodium hypochlorite, [ 6 ] and arracacha starch modified with ozone. [ 10 ] The morphology of potato starch granules presented minor changes after ozonation as reflected by small fissures and pores on the granule surface. [ 8 ]…”

Section: Resultsmentioning

confidence: 99%

“…Similar trend was observed for ozone modification of arracacha starch. [ 10 ] Recently, Li et al. [ 16 ] showed that thermal treatment of starch chains can lead to significant generation of reducing sugars (up to 33%) when temperatures are higher than 100 °C.…”

Section: Resultsmentioning

confidence: 99%

“…[ 23 ] Ozone‐based oxidation of arracacha starch produced large reductions of gel viscosity in pasting tests. [ 10 ]…”

Section: Resultsmentioning

confidence: 99%

“…Ozone has emerged as an alternative for oxidation of starch. [ 1,8–10 ] Ozone‐based oxidized starches exhibit properties that are similar to those obtained by, for example, sodium hypochlorite. [ 1 ] Besides, ozone is a powerful oxidant with clean environmental impact.…”

Section: Introductionmentioning

confidence: 98%

“…[1,8] It was reported that ozone oxidation induced a reduction in the apparent viscosity while raising the gel strength of different starch sources. [10] Air is also an oxidation agent able to lead to the formation of carbonyl and carboxyl groups. However, the oxidative capacity of air at relatively low temperatures leads to very low oxidation rates.…”

Section: Introductionmentioning

confidence: 99%

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Air Oxidation of Corn Starch: Effect of Heating Temperature on Physicochemical Properties and In Vitro Digestibility

et al. 2021

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Corn starch is heated (100, 120, 140, and 160 °C) under air convective conditions for 4 h. Scanning electron micrograph images show that the treatment produced pores and fractures on the granule surface. Hydroxyl groups of starch molecules are oxidized to carboxyl and carbonyl groups. Increasing heating temperature conditions lead to significant increases in the carboxyl and carbonyl groups contents. Solubility profiles increase while the apparent viscosity of the starch gels (5% w/v) decreases as heating temperature increases. X‐ray diffraction shows that the modified starch heated at 160 °C has a crystallinity of 6.42% and a short‐range ordering of 0.14 as revealed by Fourier‐transform infrared ratio 1047/1022, which is significantly lower than the respective values of 24.42% and 0.2 exhibited by native starch. The onset, peak, conclusion gelatinization temperatures, and enthalpy of the modified starches tend to decrease slightly with increasing temperature. The air oxidation treatment affects the digestibility of corn starch, and as temperature increases, the rapidly digestible and slowly digestible starch fractions decrease, while the resistant starch fraction increases significantly. Overall, the results show that heating of corn starch at mild temperature conditions lead to important modifications of the molecular organization and to moderate oxidation of starch chains.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…[ 23 ] Ozone‐based oxidation of arracacha starch produced large reductions of gel viscosity in pasting tests. [ 10 ]…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Air Oxidation of Corn Starch: Effect of Heating Temperature on Physicochemical Properties and In Vitro Digestibility

et al. 2021

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A novel alkylpolyglucoside‐modified montmorillonite‐filled starch bionanocomposites produced by extrusion

Alves,

Tadini

2023

J of Applied Polymer Sci

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Native cassava starch was modified by dry heating treatment, and sodic montmorillonite was modified using an alkylpolyglucoside biosurfactant to produce a novel montmorillonite‐filled starch bionanocomposites with improved performance. The bionanocomposites were produced in two extrusion steps using a co‐rotating twin‐screw extruder. The structural properties of the bionanocomposites were studied by X‐ray diffraction. The reinforcement effect and material performance were evaluated by hydrophobicity, solubility, opacity, barrier, thermal and mechanical properties. In general, the dispersion of the nanofillers resulted in bionanocomposites with intercalated structures and improved properties compared with unfilled bioplastics. The main results exhibited that modified montmorillonite showed better compatibility with starch, improving nanofiller dispersion and interaction than the native one. As a result, it increased the hydrophobicity and reduced solubility, water, and oxygen permeabilities in comparison with bionanocomposites based on native starch by 36%, 48%, and 68%, respectively. Also, the tensile strength and Young modulus increased from 0.60 to 2.56 MPa and from 2.99 to 15.68 MPa, respectively. In conclusion, modification of MMT by the biosurfactant is a good approach to enhance dispersion/interaction with the starch matrix.

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Molecular interactome and starch–protein matrix, functional properties, phytochemical constituents, and antioxidant activity of foxtail millet (Setaria italica) flour as influenced during gaseous ozonation

Sharma¹

2022

Cereal Chem

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Background and Objectives Ozonation declared as generally recognized as safe is a promising processing technology for disinfestation of food and its shelf life extension. The present investigation aimed at assessing the impact of gaseous ozone treatment (0.06 L/min) for 15, 30, 45, and 60 min on functional properties, antinutrients, bioactive constituents, and structural–macromolecular interactions of foxtail millet flour. Findings Ozonation cause significant (p < .05) linear reduction in tannin content (112.43–64.83 mg/100 g) and total flavonoid content (331.46–273.59 mg/100 g) while total phenolic content and phytic acid were found to increase during aforesaid treatment. Further, major changes were associated with the technological functionality of flour; there was significant (p < .05) increase in the water absorption and solubility, oil absorption, swelling power, and paste clarity. However, emulsification properties were found to decline during ozonation while gel strength improved. Conclusions It may be inferred from the study that ozonation can be considered a green technology for processing various grains modulating functional properties with a little compromise in total flavonoid contents and phytic content. Significance and Novelty This study provides the effect of ozonation on foxtail millet of various parameters, such as bio‐techno‐functional, structural, and molecular parameters, which have never been studied before.

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Ozone modification of arracacha starch: Effect on structure and functional properties

Cited by 41 publications

References 49 publications

Air Oxidation of Corn Starch: Effect of Heating Temperature on Physicochemical Properties and In Vitro Digestibility

Air Oxidation of Corn Starch: Effect of Heating Temperature on Physicochemical Properties and In Vitro Digestibility

A novel alkylpolyglucoside‐modified montmorillonite‐filled starch bionanocomposites produced by extrusion

Molecular interactome and starch–protein matrix, functional properties, phytochemical constituents, and antioxidant activity of foxtail millet (Setaria italica) flour as influenced during gaseous ozonation

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