Resistant Starch Type 5 Formation by High Amylopectin Starch-Lipid Interaction.

The formation of resistant starch type 5 (RS5), primarily associated with amylose-lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential of amylopectin-rich starches to form amylopectin-lipid complexes (ALCs), expanding RS5 sources. This study explores the capacity of waxy corn starch (WS), which is rich in amylopectin, to develop ALCs with oleic acid (10% /) under different thermal and mechanical conditions.

Autoclaved Starch: Structure and Functionality Relationship in a Matrix With the Same Contribution of Amylose and Amylopectin.

The rational use of autoclaved starches in food applications is difficult because there is a lack of information on their structure-functionality relationship. The novelty of this research relies on disclosing such an association. Hylon V starch was autoclaved at 105, 120, and 135°C to investigate its crystalline and double-helical features and its relationship with functionality.

Effect of electric field on physicochemical properties and resistant starch formation in ohmic heating processed corn starch.

This research investigated the impact of ohmic heating (OH) on the physicochemical properties and resistant starch formation in native corn starch. Electric field strengths (EFS) of 50, 75, and 100 V/cm were applied to native starch, at a starch-water ratio of 1:1 w/v. The conductivity of the medium is a crucial factor in ohmic heating.

Study of the Physical, Chemical, and Structural Properties of Low- and High-Methoxyl Pectin-Based Film Matrices Including Sunflower Waxes.

The development of bio-based materials remains one of the most important alternatives to plastic materials. Although research in this field is growing, reporting various materials and methodologies, it is still necessary to increase exploration. The aim of this work was to expand and complement previous research on the preparation and characterization of high- and low-methoxyl pectin films obtained by casting, with the addition of commercial and recovered sunflower waxes.

Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance.

The nixtamalization process used for tortilla production entails extended processing time and generates pollutant effluents. Ohmic heating (OH) is an emerging technology that uses an alternating electric current for rapid and uniform food heating and mitigates effluent concerns. However, gaps exist in nutrient bioavailability studies.

Alternative technologies for the production of popped sorghum: a comparative study.

Sorghum is the fifth most harvested crop worldwide, being the popped sorghum as one of the most common snacks in India and some Asian regions. Therefore, this study evaluated how the processing method influences the microstructure, volumetric and textural properties of popped sorghum microstructure, volumetric and textural properties. White sorghum "Paloma" variety (11% moisture) was assessed, which was popped using three processing methods: microwave, pan-frying, and hot salt-frying using three temperature levels.

Pectin Films with Recovered Sunflower Waxes Produced by Electrospraying.

Valorization of by-products obtained from food processing has achieved an important environmental impact. In this research, sunflower wax recovered from oil refining process was incorporated to low and high-methoxyl pectin films produced by electrospraying. Film-forming solutions and wax-added electrosprayed films were physical and structurally evaluated.

PVA-Based Electrospun Biomembranes with Hydrolyzed Collagen and Ethanolic Extract of for Potential Use as Wound Dressing: Fabrication and Characterization.

Biological, physicochemical, structural, and thermal properties of PVA-based electrospun wound dressings added with hydrolyzed collagen (HC) and different concentrations of Hypericum perforatum ethanolic extract (EEHP) were studied. Membrane characterization was carried out by X-ray diffraction, Fourier infrared spectroscopy, differential scanning calorimetry, barrier properties, scanning electron microscopy, image analysis (diameter and pore size), as well as antimicrobial and anti-inflammatory activities. Results showed that the PVA/HC/EEHP materials, fabricated under controlled conditions of temperature and humidity, generated fiber membranes with diameters between 140−390 nm, adequate porosity and pore size for cell growth (67−90% and 4−16 µm, respectively), and good barrier properties (0.

Dual modification of achira ( L) starch and the effect on its physicochemical properties for possible food applications.

The aim of this study was to evaluate the effect of acid hydrolysis and succination upon single and a combination of both of them as a dual modification on the morphological, structural, thermal, and pasting profile of the achira starch in order to expand its potential food applications. The surface of achira starch granules was eroded with acid hydrolysis, while the succination resulted in the formation of pores or cavities, having a slight impact on the crystallinity and the gelatinization enthalpy. Succinated starch presented the lowest transition temperatures (To = 60.

Rheological performance of film-forming solutions made from plasma-modified starches with different amylose/amylopectin content.

Normal and high amylose corn starches were modified using HMDSO plasma at different time treatments. Changes in functional properties of starch granule, film-forming solutions (FFS) and films were investigated. SEM analysis revealed HMDSO coating deposition on the granule surface, which limited the amylopectin leach out from the granules to the continuous matrix, affecting the rheological properties of the FFS.

Retrogradation of autoclaved corn starches: Effect of water content on the resistant starch formation and structure.

In this study, the resistant starch (RS) formation, crystallinity, and double helical order of autoclaved (120 °C) normal (ANS) and high amylose (AHS) corn starches retrograded at ~4-26% of water content were investigated. ANS and AHS retrograded at ~25-26% of water content were more crystalline (~35-40%) and formed by more close-packed double helices (R cm = 1.145-1.

Amylose-lipid complex formation from extruded maize starch mixed with fatty acids.

Functional modifications of starch, such as paste properties, retrogradation, water absorption indexes, solubility, and swelling capacity, are induced by the amylose-lipid complex. This research comprehends the study of functional properties of extruded maize starch mixed with fatty acids (stearic acid, oleic acid, and maize oil) and the formation of amylose-lipid complexes. Maize starch with lipids (5 or 10 %), moisture (35 %) was extruded (single screw).

Double helical order and functional properties of acid-hydrolyzed maize starches with different amylose content.

Two maize starches (Normal and Hylon VII) were hydrolyzed using HCL for 15 days at room temperature. The water holding capacity -WHC and oil holding capacity- OHC were evaluated to describe the changes during the reorganization of hydrolyzed material. The structure was assessed using differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy with attenuated total reflectance (FTIR-ATR).

Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips.

Acrylamide can be generated from food components during tortilla chips frying. Thus, the aim of this research was to study different nixtamalization processes as traditional (TNP) with lime [Ca(OH)], ecological (ENP) with CaCO, classic nixtamalization (CNP) that uses wood ash and extrusion (EXT) with no Ca source on mitigating the acrylamide formation in deep-fat frying tortilla chips. Acrylamide quantification was done through HPLC-UV.

Hexamethyldisiloxane cold plasma treatment and amylose content determine the structural, barrier and mechanical properties of starch-based films.

In this study, the effect of amylose content and cold plasma treatment on starch films properties was investigated. Films from normal (30%) and high amylose (50 and 70%) starches were subjected to hexamethyldisiloxane (HMDSO) cold plasma treatment. Morphological, structural, mechanical and barrier properties of the films were evaluated.

Changes on the phytochemicals profile of instant corn flours obtained by traditional nixtamalization and ohmic heating process.

We studied the changes in the phytochemicals profile of two instant corn flours produced by different process: traditional nixtamalization process (TN) and by ohmic heating process (OH). The highest total phenolics content was found in the OH flours (OHF), which showed predominance of bound phenolics and free flavonoids compared with the TN flours (TNF). Ferulic acid measured by HPLC-DAD was the most abundant compound in its bound form in the OHF, but decreased by 57% in TNF.

Mango-bagasse functional-confectionery: vehicle for enhancing bioaccessibility and permeability of phenolic compounds.

Functional confectionery can be exploited as a vehicle for the protection of phenolic compounds (PCs) and for enhancing absorption during the gastrointestinal (GI) process. In this study, a confection containing 20% of mango bagasse (MB), gelatin and pectin was formulated. The PC profile, antioxidant capacity, in vitro bioaccessibility and apparent permeability (Papp) during mouth-stomach-intestine digestion (15, 30, 60, 120 min) and in vitro colonic fermentation (6, 12, 24 h) were evaluated for MB and the mango bagasse confection (MBC).

Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.

Unlabelled: The quality of extruded snacks can be affected not only by processing conditions, but also by some factors like the concentration and type of ingredients incorporated in their formulation and the working conditions used. Although the process conditions have been established with measurable textural properties, sensory qualities have not been correlated with these responses in expanded extruded snacks made with added functional ingredients. Therefore, in this study the effect of adding textured soy flour (TSF) and whole wheat flour (WWF) to refined wheat flour in the production of extruded snacks and expanded with hot air was evaluated.

The Extrusion Process as an Alternative for Improving the Biological Potential of Sorghum Bran: Phenolic Compounds and Antiradical and Anti-Inflammatory Capacity.

Approximately 80% of sorghum phenolic compounds are linked to arabinoxylans by ester bonds, which are capable of resisting the digestion process in the upper gastrointestinal tract, compromising their bioaccessibility and biological potential. The aim of this study was to evaluate the effect of the extrusion process on the content of phenolic compounds in sorghum bran and its impact on phenolic compounds and antiradical and anti-inflammatory capacity. Results revealed that the extrusion process increased total phenol content in sorghum bran compared to nonextruded sorghum, particularly for extrusion at 180°C with 20% moisture content (2.

Effect of equilibrium moisture content on barrier, mechanical and thermal properties of chitosan films.

Water molecules modify the properties of biodegradable films obtained from hydrophilic materials. Most studies dealing with thermal, mechanical and barrier properties of hydrophilic films are carried out under one relative humidity (RH) condition. The objective of this work was to evaluate the effect of the moisture content on the thermal, mechanical and barrier properties of chitosan films under several RH conditions.