Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach

Barua, Sreejani; Khuntia, Anjali; Srivastav, Prem Prakash; Vilgis, Thomas A.

doi:10.1016/j.lwt.2021.111958

Cited by 7 publications

(6 citation statements)

References 37 publications

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“…[ 28 ] The decreased thermal stability may be caused by shortening or reducing amorphous chains. [ 17,21 ] In addition to that, the reduction in crystallinity of starch with increased PEF intensity allows the water molecules to react easily with the molecules of the crystalline region and decreases the enthalpy of gelatinization and gelatinization temperature. [ 46 ]…”

Section: Resultsmentioning

confidence: 99%

“…The tubes were inverted over the tissue paper for 25 min to drain excess oil, and OAC was calculated using the Equation (2). [ 17 ]

\begin{equation}{\rm{OAC}}\ {\rm{(g}}\ {{\rm{g}}^{ - 1}}) = \frac{{{\rm{Weight\;of\;oil\;absorbed}}}}{{{\rm{Initial\;weight\;of\;starch\;sample}}}}\end{equation}

…”

Section: Methodsmentioning

confidence: 99%

“…[ 13,14 ] Studies have also shown that the EFY starch (EFYS) has potential to develop BDF. [ 13,15–17 ]…”

Section: Introductionmentioning

confidence: 99%

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Interaction of Pulsed Electric Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch and Polyvinyl Alcohol to Enhance the Mechanical and Barrier Properties of Film

et al. 2023

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Elephant foot yam starch (EFYS) is modified by the pulsed electric field (PEF, 4–16 kV cm−1) and used for the development of the biodegradable film. The increase in PEF intensity increases the oil (1.66–2.22 g g−1) and water absorption capacity (1.79–2.08 g g−1) and reduces the gelatinization temperature (Tg) and enthalpy (ΔΗ). Storage modulus (G') is found to be higher than loss modulus (G"), indicating strong gel characteristics of EFYS. Electrical intensity affects the degree of crystallinity and disrupts the granule's surface. Film prepared with PEF‐modified EFYS and different concentrations of polyvinyl alcohol (PVA, 25%, 50%, and 90%) shows that the increase in the concentration of PVA results in increased thickness, tensile strength, % elongation, water vapor permeability, water vapor transmission rate, seal strength, and solubility. PEF modification increases the film's mechanical and moisture barrier properties. The study proves that PEF changes the physico‐functional and structural characteristics of EFYS, making it suitable to be used in the biodegradable film.

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Section: Resultsmentioning

confidence: 99%

“…The tubes were inverted over the tissue paper for 25 min to drain excess oil, and OAC was calculated using the Equation (2). [ 17 ]

\begin{equation}{\rm{OAC}}\ {\rm{(g}}\ {{\rm{g}}^{ - 1}}) = \frac{{{\rm{Weight\;of\;oil\;absorbed}}}}{{{\rm{Initial\;weight\;of\;starch\;sample}}}}\end{equation}

…”

Section: Methodsmentioning

confidence: 99%

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Interaction of Pulsed Electric Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch and Polyvinyl Alcohol to Enhance the Mechanical and Barrier Properties of Film

et al. 2023

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“…Moreover, the stable crystal structure makes it difficult for the starch to absorb water, which is manifested by the difficulty of swelling effect, as shown in Figure 6 . While DA‐KRS and P‐KRS had undergone enzymatic treatment, the structure of the microcrystalline bundle of starch molecules was loosened, and the starch molecules could easily escape with water under high‐temperature conditions (Barua et al, 2021 ; Fang et al, 2021 ). P‐KRS was purified after enzymatic digestion, and most of the soluble sugars and small molecules were removed, resulting in higher crystallinity but significantly lower solubility and swelling power.…”

Section: Resultsmentioning

confidence: 99%

Study on structural characteristics, physicochemical properties, and in vitro digestibility of Kudzu‐resistant starch prepared by different methods

Guan

Wang

Song

et al. 2022

Food Science & Nutrition

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Three different methods, including autoclaving, autoclaving–debranching, and purification, were used to prepare Kudzu‐resistant starch (KRS) from Kudzu starch (KS). The physicochemical properties, such as thermodynamic properties, pasting properties, solubility, swelling, and coagulability, as well as the in vitro digestive characteristics of the three kinds of KRS were studied. The results showed that the morphology of starch granules of KRS prepared by autoclave, autoclave enzymatic hydrolysis, and purification methods was changed and the relative crystallinity was significantly decreased compared with the original starch. X‐ray diffraction (XRD) showed that KRS exists in the form of C and C+V crystalline form. There was a significant increase in the pasting temperature and a remarkable decrease in the peak viscosity and the expansion degree of the KRS prepared by all three methods. The solubility of the resistant starch (RS) obtained by autoclaving–debranching and that by purification were both increased compared to that of native KS, while the solubility of the RS obtained by autoclaving was decreased. Meanwhile, the retrogradation of the three RS was also improved to varying degrees. The contents of RS in the samples were: P‐KRS (71%) > DA‐KRS (43%) > A‐KRS (42%) > KS (9%). Simulated human in vitro digestion experiments showed that RS has stronger antidigestibility properties than native starch. Among them, the RS prepared by the purification method has stronger antidigestive properties, and it is predicted that it may have a better potential value in regulating blood glucose. These results indicated that the processing properties of KRS, especially the digestibility, are significantly improved and can be used as a new functional food ingredient, which deserves thorough study.

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“…Relatively rapidly digestible starch (RDS) and slowly digestible starch (SDS) are the starch fractions that are digestible within 20 and 120 min after intake, respectively. The fraction of starch which is not digestible after 120 min of digestion is referred to as resistant starch (RS) and considered as an important functional polymeric carbohydrate ingredient for the digestion process (Barua, Khuntia, Srivastav, & Vilgis, 2021; Barua, Rakshit, & Srivastav, 2021; Barua & Srivastav, 2017). RS acts as a beneficial ingredient for lowering the starch digestibility which is helpful for diabetic and obese patients.…”

Section: Introductionmentioning

confidence: 99%

Characterization and digestogram modeling of modified elephant foot yam (Amorphophallus paeoniifolius) starch using ultrasonic pretreated autoclaving

Barua

Tudu

Rakshit

et al. 2021

J Food Process Engineering

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Native elephant foot yam starch (EFYS) is highly digestible, and it is not recommendable for consumption by diabetic and obese people. To address this problem, the current study focuses on the amendments in various properties (such as functional properties, whiteness index, amylose content, morphology, and digestion) of EFYS using ultrasonication (US) and US pretreated autoclave (AL) modification with varied time viz. 15, 30, and 45 min. Both the treatments enhanced the water absorption, swelling power, and solubility of EFYS. US‐assisted AL treatment was responsible for increasing the resistant starch (RS) fraction and the highest increment was observed in US‐AL45 EFYS (39.13 ± 1.19 %) as compared to the native counterpart (30.65 ± 1.06 %). Molecular aggregations were observed in all US‐AL EFYS, whereas US treatment broke the agglomerations and increased the intergranular spaces. FTIR analysis revealed the highest increase in ordered to amorphous starch (1047/1022 cm−1) in US‐AL45 EFYS followed by native and others modified EFYS. The highest increase in amylose content was notable in US‐AL45 (10.02 ± 0.08 %) as compared to other native and others treated EFYS. To understand the kinetic behavior of the native and modified EFYS, first‐order kinetics, Michaelis–Menten, Paolucci Jeanjean, Logistic, and Weibull models were applied. The digestogram models highlighted the highest digestibility in native EFYS, preceded by US, US‐AL 15, US‐AL 30, and US‐AL 45 EFYS. US‐AL 45 EFYS showed the highest change in all the functional properties as compared to native and other modified EFYS. Practical applications Owing to the prevalent lifestyle diseases, a continuous evolution in nutritional behaviors has emerged. Although starch imparts consistency and quality to the commercial food products, its high digestibility results in harmful effects to diabetic and obese patients. Elephant foot yam is considered as a unique source of starch and its modification leads to a decrease in enzyme hydrolysis while making it health beneficial. Ultrasonic pretreated autoclaving is one such potential physical modification treatment which can facilitate toward decrease in enzyme digestibility of elephant foot yam starch (EFYS), yet enhancing its swelling properties that in turn leads to the growth of functional food processing industry. The findings of the study highlight the enzyme digestogram modeling of US and US‐AL modified EFYS in order to shed light on the mechanism that regulates them.

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Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach

Cited by 7 publications

References 37 publications

Interaction of Pulsed Electric Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch and Polyvinyl Alcohol to Enhance the Mechanical and Barrier Properties of Film

Interaction of Pulsed Electric Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch and Polyvinyl Alcohol to Enhance the Mechanical and Barrier Properties of Film

Study on structural characteristics, physicochemical properties, and in vitro digestibility of Kudzu‐resistant starch prepared by different methods

Characterization and digestogram modeling of modified elephant foot yam (Amorphophallus paeoniifolius) starch using ultrasonic pretreated autoclaving

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