Talipot palm (Corypha umbraculifera L.) a nonconventional source of starch: Effect of citric acid on structural, rheological, thermal properties and in vitro digestibility

Navaf, Muhammed; Sunooj, Kappat Valiyapeediyekkal; Aaliya, Basheer; Sudheesh, Cherakkathodi; Akhila, Plachikkattu Parambil; Sabu, Sarasan; Sasidharan, Abhilash; George, Johnsy

doi:10.1016/j.ijbiomac.2021.04.035

Cited by 40 publications

(39 citation statements)

References 40 publications

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“…The organic acids attack the deftly available amorphous regions of the granules and hydrolyze the glycosidic linkages, reducing the amylose content. A similar trend was perceived when talipot starch was treated with another organic acid (citric acid) [10]. The hydration property of starch under different temperatures is determined by its swelling index.…”

Section: Amylose Content Swelling Index and In Vitro Digestibilitysupporting

confidence: 61%

“…The crystalline pattern did not change with organic acid treatment; however, peaks intensity and RC exhibited a significant reduction (p ≤ 0.05) (Table 1). The crystalline structure of starch was destroyed to a reasonable extent by esterification resulting in the destruction of hydrogen bond between the molecules in that region, thus reducing the RC by depolymerization [10].…”

Section: Ft-ir Xrd and Rcmentioning

confidence: 99%

“…∆H is the energy needed to melt the crystalline region of starch and it exhibited a significant decrease (p ≤ 0.05) in organic acid modified talipot starches due to degradation of double helices and reduction in RC. The crystalline region of starch molecules was attacked by the organic acids and, in turn, increases the amorphous region [10]. Hence, less energy and temperature were required to melt the crystalline structure of esterified starches.…”

Section: Thermal Propertiesmentioning

confidence: 99%

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Influence of Organic Acids on a Non-Conventional Starch from Corypha umbraculifera L. to Improve Its Functionality and Resistant Starch Content

Aaliya

Sunooj

2021

The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable

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Section: Amylose Content Swelling Index and In Vitro Digestibilitysupporting

confidence: 61%

Section: Ft-ir Xrd and Rcmentioning

confidence: 99%

Section: Thermal Propertiesmentioning

confidence: 99%

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Influence of Organic Acids on a Non-Conventional Starch from Corypha umbraculifera L. to Improve Its Functionality and Resistant Starch Content

Aaliya

Sunooj

2021

The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable

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“…The peak observed at 1640 cm −1 indicated the H-O-H bending vibration of water molecules found in the amorphous regions. The peaks noticed at 1444 and 989 cm −1 shows CH3 and C-O-H bending vibrations, respectively [26]. The increased peak intensity of all phosphorylated talipot starches at 1160 and 1010 cm −1 depicts P = O and P-O-C stretching vibrations, respectively.…”

Section: Ft-ir Spectral Analysismentioning

confidence: 93%

Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments

et al. 2021

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Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of talipot palm (Corypha umbraculifera L.) was subjected to three different thermal treatments (dry-heat, heat-moisture and autoclave treatments) prior to phosphorylation. Upon dual modification of starch with thermal treatments and phosphorylation, the phosphorous content and degree of crosslinking significantly increased (p ≤ 0.05) and was confirmed by the increased peak intensity of P=O and P–O–C stretching vibrations compared to phosphorylated talipot starch in the FT-IR spectrum. The highest degree of crosslinking (0.00418) was observed in the autoclave pretreated phosphorylated talipot starch sample. Thermal pretreatment remarkably changed the granule morphology by creating fissures and grooves. The amylose content and relative crystallinity of all phosphorylated talipot starches significantly decreased (p ≤ 0.05) due to crosslinking by the formation of phosphodiester bonds, reducing the swelling power of dual-modified starches. Among all modified starches, dry-heat pretreated phosphorylated starch gel showed an improved light transmittance value of 28.4%, indicating reduced retrogradation tendency. Pasting and rheological properties represented that the thermal pretreated phosphorylated starch formed stronger gels that improved thermal and shear resistance. Autoclave treatment before phosphorylation of talipot starch showed the highest resistant starch content of 48.08%.

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“…During the chemical modification with citric acid, ester bonds would be formed between the carboxyl groups of citric acid and the hydroxyl groups in starch through esterification reaction (Alimi & Workneh, 2018; Kim et al, 2017), which was confirmed by the FTIR spectrum. In the citric acid modification of some non‐conventional sources of starch (Lee & Chang, 2019; Navaf et al, 2021), a C=O absorption peak was also observed near 1720 cm −1 , indicating the successful introduction of the citric acid group.…”

Section: Resultsmentioning

confidence: 99%

In vitro digestibility, pasting, and thermal properties of Arenga pinnata ( Wurmb. ) Merr starch citrate

Liu

et al. 2022

Food Processing Preservation

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This study aims to prepare citrate‐esterified Arenga pinnata (Wurmb.) Merr starch (APS) with different degrees of substitution (DS [0, 0.02, 0.24, 0.40]) and evaluate in vitro digestibility, pasting, and thermal properties of citrate APS. The citrate APS surface become rougher. Citric acid modification led to significant changes in molecular and crystal structure citric acid treatment significantly reduced molecular weight of APS, and the molecular weight was decreased with increasing the DS. The citrate APS possessed a lower pasting viscosity and a higher resistant starch (RS) content. RS content of APS citrate was increased with increasing the DS, and the maximum RS content reached 74.21%. Citric acid modification improved thermal stability of the APS. These results suggested that the structural alterations might be responsible for changes of APS citrate properties and the citrate APS was an excellent potential food additive that had desirable functional properties and high RS content. Novelty impact statement The non‐conventional APS was modified using citric acid. The citrate APS possessed a lower pasting viscosity and had a higher RS content, up to 74.21%. The citrate APS had a higher thermal stability.

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Talipot palm (Corypha umbraculifera L.) a nonconventional source of starch: Effect of citric acid on structural, rheological, thermal properties and in vitro digestibility

Cited by 40 publications

References 40 publications

Influence of Organic Acids on a Non-Conventional Starch from Corypha umbraculifera L. to Improve Its Functionality and Resistant Starch Content

Influence of Organic Acids on a Non-Conventional Starch from Corypha umbraculifera L. to Improve Its Functionality and Resistant Starch Content

Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments

In vitro digestibility, pasting, and thermal properties of Arenga pinnata ( Wurmb. ) Merr starch citrate

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