Preparation of resistant starch‐type III from jackfruit seed starch as a promising prebiotic for the treatment of diabetes

Vu, Minh‐Tan; Nguyen, Thi Kim‐An; Nguyen, Manh‐Ha; Nguyen, Thi‐Huong; Nguyen, Thanh‐Tung; Pham, Thi Thu‐Ha; Nguyen, Trung‐Duc; Nguyen, Ngoc‐Tuan; Nguyen, Phan‐Hang

doi:10.1111/ijfs.16981

Cited by 2 publications

References 33 publications

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Plant starch extraction, modification, and green applications: a review

Rashwan,

Younis,

Abdelshafy

et al. 2024

Environ Chem Lett

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Fossil fuel-based products should be replaced by products derived from modern biomass such as plant starch, in the context of the future circular economy. Starch production globally surpasses 50 million tons annually, predominantly sourced from maize, rice, and potatoes. Here, we review plant starch with an emphasis on structure and properties, extraction, modification, and green applications. Modification techniques comprise physical, enzymatic, and genetic methods. Applications include stabilization of food, replacement of meat, three-dimensional food printing, prebiotics, encapsulation, bioplastics, edible films, textiles, and wood adhesives. Starch from maize, potatoes, and cassava shows amylose content ranging from 20 to 30% in regular varieties to 70% in high-amylose varieties. Extraction by traditional wet milling achieves starch purity up to 99.5%, while enzymatic methods maintain higher structural integrity, which is crucial for pharmaceutical applications. Enzymatic extraction improves starch yield by of up to 20%, reduces energy consumption by about 30%, and lowers wastewater production by up to 50%, compared to conventional methods. Sustainable starch modification can reduce the carbon footprint of starch production by up to 40%. Modified starches contribute to approximately 70% of the food texturizers market. The market of starch in plant-based meat alternatives has grown by over 30% in the past five years. Similarly, the use of biodegradable starch-based plastics by the bioplastic industry is growing over 20% annually, driven by the demand for sustainable packaging.Kindly check and confirm the layout of Table 1.Layout is right

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Plant starch extraction, modification, and green applications: a review

Rashwan,

Younis,

Abdelshafy

et al. 2024

Environ Chem Lett

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The effects of substitution degree in the carboxymethylation of jackfruit seed starch on starch digestibility

Pham,

Nguyen,

Pham

et al. 2024

Preprint

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Starch from jackfruit seeds shows potential for use in food production processes with high starch content. Modification of jackfruit seed starch to increase the resistant starch content makes it a promising candidate for prebiotics in the food industry. This study chemically denatures starch through carboxymethylation at different concentrations of sodium hydroxide to investigate the effect of carboxymethyl substitution on digestible properties of the starch. Carboxymethylation exhibited a high degree of substitution from 0.28–0.57% as a function of the concentration of sodium hydroxide (5–10 wt%). The treatment enhanced the improvement of swelling, water solubility, and water/oil absorption. The resistant starch content increased from ~ 21 to ~ 39.67%. The degree of carboxymethyl group substitution was increased by increasing the NaOH concentration. However, the high degree of substitution showed structural deformation of the starch granules with a decrease in crystallinity from about 35 to 1% by SEM and XRD. The degree of carboxymethyl substitution increased resistant starch content, reduced rapidly digestible starch, and negligible impact to SDS. The results showed that jackfruit seed starch treated with 10% by weight of NaOH was the optimal value that increased carboxymethyl substitution to 0.57% and resistant starch content to ~ 40%. This concentration was also optimal for the functional properties of starch with the highest values of swelling degree (~ 27 g/g), water solubility (~ 50%), freeze-thaw stability (~ 20% of syneresis after 4 freeze-thaw cycles), and oil and water absorption (150% of oil absorption and 180% of water absorption).

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Preparation of resistant starch‐type III from jackfruit seed starch as a promising prebiotic for the treatment of diabetes

Cited by 2 publications

References 33 publications

Plant starch extraction, modification, and green applications: a review

Plant starch extraction, modification, and green applications: a review

The effects of substitution degree in the carboxymethylation of jackfruit seed starch on starch digestibility

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