Ultrasound-assisted extraction of starch nanoparticles from breadfruit (Artocarpus altilis (Parkinson) Fosberg)

Andrade, Ivo Henrique Pinto; Otoni, Caio G.; Amorim, Thaís Souza; Camilloto, Geany Peruch; Cruz, Renato Souza

doi:10.1016/j.colsurfa.2019.124277

Cited by 32 publications

(25 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The resulting starch had amylose and phosphorous contents of 50% and 0.03%, respectively. [ 8 ] Cross‐linking relied on the process described by Woo and Seib, [ 35 ] also carried out by Koo et al. [ 27 ] and Detduangchan et al., [ 38 ] using a combination of cross‐linkers, namely STPP and STMP.…”

Section: Methodsmentioning

confidence: 99%

“…[ 4,5 ] Most starch properties (e.g., solubility, texture, adhesion, and heat resistance) can be tailored chemically, physically, enzymatically, genetically, or through combinations among these methods. [ 6–11 ] A chemical means of modifying native starch is phosphorylation, method which is particularly suitable for cross‐linking purposes.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Tailoring Breadfruit (Artocarpus altilis) Starch: Cross‐Linking Starch from This Non‐Conventional Source towards Improved Technologically Relevant Properties and Enabled Food Applications

et al. 2021

Self Cite

View full text Add to dashboard Cite

This contribution adds to the research on starch isolation from non‐conventional sources using green protocols, on which starch nanoparticles from breadfruit (Artocarpus altilis (Parkinson) Fosber), a traditionally underexploited, though starch‐rich species have previously reported. Here, it is demonstrated how cross‐linking can be used to overcome several technical limitations of native breadfruit starch that may hamper its use in food. Specifically, breadfruit starch is cross‐linked using a combination of sodium tripolyphosphate and sodium trimetaphosphate, which decreases the apparent amylose content while increases those of phosphorus and ash. Upon cross‐linking, starch density and oil uptake remain unchanged, water uptake is increased, and paste clarity is decreased by ca. 75%. Cross‐linking rendered breadfruit starch less prompt to retrogradation after five freeze‐thaw cycles. Native breadfruit starch swells less at 70 °C (2.68 g/g) than its cross‐linked counterpart (5.5 g/g), but the opposite behavior is observed at 90 °C (9.83 and 4.2 g/g, respectively). The greater resistance against syneresis and the lower swelling at higher temperatures drive cross‐linked breadfruit starch towards food products and processes that involve thermal treatment. Noteworthy, these benefits are achieved at a low degree of cross‐linking, which maintains phosphorus contents within the permitted levels.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Tailoring Breadfruit (Artocarpus altilis) Starch: Cross‐Linking Starch from This Non‐Conventional Source towards Improved Technologically Relevant Properties and Enabled Food Applications

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…[5,13,18,19] Also, Pickering emulsions stabilization are described as applications of SNCs. [38] Some other results are often reported about starch nanoparticles (SNP) with very low RC, [39,40] or amorphous SNP, [41][42][43][44] which can be driven for different uses. [45] RC of the pinhão SNCs increased after 5 and 7 days of hydrolysis, compared with its starch's counterpart (Table 2).…”

Section: Wide Angle X-ray Diffraction (Waxd) Analysismentioning

confidence: 99%

“…[23,36] The ANN can promote a correction in the defects of the double helices of amylopectin chains, favoring the perfection or increasing the crystalline structures. [46] On the other hand, the SNT promotes a non-selective action of the cavitation process [21,41] that disrupts both the crystalline and amorphous regions of the starch granules, especially when the treatment is intense and prolong.…”

Section: Wide Angle X-ray Diffraction (Waxd) Analysismentioning

confidence: 99%

Effect of Physical Pretreatments on the Hydrolysis Kinetic, Structural, and Thermal Properties of Pinhão Starch Nanocrystals

et al. 2021

View full text Add to dashboard Cite

Starch nanocrystals (SNCs) are insoluble platelet particles with multifunctional properties. SNCs production is mainly based on acid hydrolysis of cornstarch with low yield. This study focuses on investigating the effect of pretreatments (heat‐moisture‐treatment [HMT], annealing [ANN], and sonication [SNT]) on unconventional pinhão starch to produce SNCs by acid hydrolysis to improve the yield and SNCs properties. All starches hydrolysis is described by a first‐order model reaction and shown two phases related at k values. The faster hydrolysis is from SNT (k = 0.61 day−1) and the slower one is at ANN (k = 0.40 day−1). Furthermore, the acid hydrolysis is described by a rapid (0–2 days) phase, followed by a slow phase lasing 3–7 days. The HMT increases the yield of the SNCs (14.7%) but promotes losses in the RC (47.34%) as compared with the native starch (yield 10.23%; RC 52.23%). The ANN improves crystallites perfection, protecting them from acid attack. The pretreatments allow pinhão starch to be used as promising feedstock to produce SNCs with good yield and RC. In addition, ANN can be useful to improve the thermal stability and SNT to speeding up the hydrolysis for SNCs production, while HMT can increase the hydrolysis yield.

show abstract

“…The most cultivar “Ma’afala” has been planted in nearly 50 countries in the last decade and is an excellent food resource with higher total essential amino acid content than other staples including wheat, corn, rice, potato, soybean and yellow pea [ 1 , 7 ]. Research on breadfruit starch has revealed its advantages over wheat flour on water and oil holding capacity, swelling power, and viscosity [ 8 , 9 ]. Moreover, cooking process was found to cause little alteration in the bioactive compounds of breadfruit and water was the best extractor compared to organic solvent, making it a promising functional ingredient and a great substitute for wheat in the processed food products [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Breadfruit flour is a healthy option for modern foods and food security

et al. 2020

View full text Add to dashboard Cite

Breadfruit is a traditional staple crop from Pacific islands with the potential to improve worldwide food security and mitigate diabetes. Flour produced from breadfruit is a gluten-free, low glycemic index, nutrient dense and complete protein option for modern foods but basic scientific knowledge of health impacts of a breadfruit-based diet in animals and humans was lacking. We designed a series of studies to provide basic and fundamental data on impacts of a breadfruit-based diet through an in vitro and in vivo model. Cooked breadfruit flour was digested through a multi-stage enzyme digestion model to estimate protein digestibility in comparison to wheat flour. Breadfruit protein was found to be easier to digest than wheat protein in the enzyme digestion model. The flour digestions were applied to Caco-2 cells to test the cytotoxicity and to measure the immunogenicity through cytokine expression. No significant differences were observed for immune factors and cytokines (IL-4, IL-10, IL-8, TNF-α, IFN-γ) on Caco-2 cells between the breadfruit and wheat groups. A breadfruit-based rodent chow was formulated by substitution of all of the wheat in the standard formulation with breadfruit. The diets were isocaloric, nutrient equivalent and used to feed male and female C57BL/6 mice for 21 days. No sign of malnutrition, discomfort, illness or death was observed among the mice because of the diet. The histology and the cytokine expression of the mice ileum from both groups were analyzed and showed similar results. The expression of major bacteria was measured in the colon and showed similar results. Mice fed the breadfruit diet had a significantly higher growth rate and body weight than standard diet fed mice. No negative health outcomes were observed in studies with in vitro or in vivo models and breadfruit flour is a healthy alternative to other starches for modern foods.

show abstract

Ultrasound-assisted extraction of starch nanoparticles from breadfruit (Artocarpus altilis (Parkinson) Fosberg)

Cited by 32 publications

References 52 publications

Tailoring Breadfruit (Artocarpus altilis) Starch: Cross‐Linking Starch from This Non‐Conventional Source towards Improved Technologically Relevant Properties and Enabled Food Applications

Tailoring Breadfruit (Artocarpus altilis) Starch: Cross‐Linking Starch from This Non‐Conventional Source towards Improved Technologically Relevant Properties and Enabled Food Applications

Effect of Physical Pretreatments on the Hydrolysis Kinetic, Structural, and Thermal Properties of Pinhão Starch Nanocrystals

Breadfruit flour is a healthy option for modern foods and food security

Contact Info

Product

Resources

About