Pulsed electric field assisted modification of octenyl succinylated potato starch and its influence on pasting properties

Chen, Bo-Ru; Wen, Qing‐Hui; Zeng, Xin‐An; Rahaman, Abdul; Roobab, Ume; Xu, Feiyue

doi:10.1016/j.carbpol.2020.117294

Cited by 58 publications

(26 citation statements)

References 45 publications

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“…Pulsed electric field (PEF) is an emerging physical method standing out when used to degrade and modify biopolymers as it shows high yields and short reaction periods (Chen et al, 2020; A. M. Silva et al, 2019). PEF treatment, due to its mechanism and impact on the cellular structure of biological cells, is very promising and has been used in studies of drying kinetics for several food matrices (Witrowa‐Rajchert, Wiktor, Sledz, & Nowacka, 2014).…”

Section: Introductionmentioning

confidence: 99%

Application of pulsed electric field and drying temperature response on the thermodynamic and thermal properties of red rice starch (Oryza Sativa L.)

Almeida

Santos

Padilha

et al. 2022

J Food Process Engineering

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The study evaluates the application of pulsed electric field (PEF) and investigates the effects of drying temperature on the thermodynamic and thermal properties of red rice starch (Oryza Sativa L.). The grains underwent extraction process using 0.5% of sodium metabisulfite; the pastes were pretreated with application of PEF (10 and 30 kV/cm); and the pulse frequency was 600 Hz, 6 μs wide, and 90‐s residence time. The pretreated pastes were subjected to temperatures of 40, 50, and 60°C with an air velocity of 1.0 m/s. Evaluation of the thermodynamic properties and thermal properties of the PEF‐pretreated starch was carried out after adjusting the diffusive models using boundary conditions of the first and third types. PEF showed maximum reduction in the time process of 180 min (46.15%) for the PEF 30 kV/cm at a temperature of 60°C. The boundary condition of the third type showed a coefficient of determination (r2) greater than .98 and low values of the χ2 function with diffusivity ranging from 2.159 to 7.877 × 10−5 m2/min. A decrease in activation energy (44.59 kJ/mol) was observed revealing positive and decreasing values. The different intensities of PEF resulted in greater moisture transport presenting a uniform distribution within the starch throughout the drying process. The temperature and gelatinization enthalpy were also influenced by PEF. Therefore, PEF can reduce the costs of the drying and gelatinization process reducing environmental impacts generated by high energy consumption. Practical Applications The results obtained will contribute to the optimization of industrial production and will serve as a basis for the implementation of a pretreatment of FPE for large‐scale application. This method is promising because it modifies the cellular structure of biological cells such as red rice starch and increases the convective drying rate, reducing drying time and energy expenditure in the process.

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Section: Introductionmentioning

confidence: 99%

Application of pulsed electric field and drying temperature response on the thermodynamic and thermal properties of red rice starch (Oryza Sativa L.)

Almeida

Santos

Padilha

et al. 2022

J Food Process Engineering

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“…[ 13 ] Polymers/starches that are amphiphilic have various encapsulation applications, emulsification, film coatings, and gel production. [ 14 ]…”

Section: Introductionmentioning

confidence: 99%

Systematic Evaluation and Studies on the Effect of Octenyl Succinic Anhydride Treatment on Structural, Functional, Morphological, and Flow Properties of Underutilized Chenopodium album Starch

Singh

Saxena

2021

Starch Stärke

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The Chenopodium album starch is isolated and further modified by using different octenyl succinic anhydride (OSA) concentrations (1%, 2%, 3%) in slightly acidic and alkaline conditions (pH = 5, 6, 8, 9). The modification of starch significantly reduces amylose content as well as functional properties viz. solubility, swelling power, water, and oil absorption capacity. The higher compressibility is found in native starch (35.32%) as compared to modified starch (17.42% at pH 9) as elucidated from Carr's index indicating very poor and fair relative flowability, respectively. The decline in the cohesive nature of native starch is also detected from the reduced caking strength (1072.03 to 367.23 g mm) and cohesion index (15.37 to 11.37 mm) after modification. Modified starch also reflects a rise in pasting temperature from 80.05 to 87.10°C. SEM images and X‐ray diffraction reveals the development of regular‐shaped and larger starch particles and an increase in peak intensity. Overall, the present findings confirm that OSA treatment significantly increases the flowability to fair flow compared to native starch's cohesive nature.

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“…PEF is also employed for enhancing the physical and chemical properties of major food components such as polysaccharides, proteins, etc. ( 154 – 156 ), and for the modification of potato starch ( 157 ) and the properties of oat flour ( 158 ). PEF also enhances the rate of reaction; because of the high intensity, there is an enhanced heat transfer, which increases mass transfer in the esterification ( 159 ) and chelation ( 160 ) reactions.…”

Section: Non-thermal Technologiesmentioning

confidence: 99%

Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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Pulsed electric field assisted modification of octenyl succinylated potato starch and its influence on pasting properties

Cited by 58 publications

References 45 publications

Application of pulsed electric field and drying temperature response on the thermodynamic and thermal properties of red rice starch (Oryza Sativa L.)

Application of pulsed electric field and drying temperature response on the thermodynamic and thermal properties of red rice starch (Oryza Sativa L.)

Systematic Evaluation and Studies on the Effect of Octenyl Succinic Anhydride Treatment on Structural, Functional, Morphological, and Flow Properties of Underutilized Chenopodium album Starch

Non-thermal Technologies for Food Processing

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