Extrusion of decoction residues of Roselle (Hibiscus sabdariffa L.) with different starchy wall materials retaining the polyphenol content after in vitro digestion.

Decoction residues (DR) of Roselle are a waste with high polyphenol content. The remaining polyphenols are resistant to thermal treatments and have antioxidant properties. An alternative for the use of the DR is the extrusion with wall material that can preserve the antioxidant capacity of the polyphenols.

Chromatographic analysis of branched and debranched starch structure: Variability of their results.

Starch structure determination is crucial for understanding its properties and applications. However, method-dependent variations in size determination can lead to ambiguous interpretations. This study investigates the ambiguities in starch structure determination by evaluating the variation in size of four commercial branched starches as determined by average molar mass, gyration radius, hydrodynamic radius, and chain-length distribution.

Insights into the heterogeneity of levan polymers synthesized by levansucrase Bs-SacB from Bacillus subtilis 168.

Levan is an enzymatically synthesized fructose polymer with widely reported structural heterogeneity depending on the producing levansucrase, the reaction conditions employed for its synthesis and the characterization techniques. We studied here the specific properties of levan produced by recombinant levansucrase from B. subtilis 168 (Bs-SacB), often characterized as a bimodal distribution, that is, a mixture of low and high molecular weight levan.

Interaction between starch and dietary compounds: New findings and perspectives to produce functional foods.

Due to the increased prevalence of overweight, obesity, diabetes, colon cancer, cardiovascular diseases, and metabolic syndrome, dietary approaches to reduce starch digestion and regulate glucose homeostasis have gained attention. Starch is a polysaccharide in most daily food consumed as bakery products, snacks, breakfast cereals, and pasta, which are often vilified. However, it is also present in beans, lentils, and oatmeal, which are considered healthy food products.

Avocado seed starch: Effect of the variety on molecular, physicochemical, and digestibility characteristics.

Agro-industrial residues can increase environmental pollution owing to poor knowledge of the use of some components, such as dietary fiber, protein, starch, minerals, and bioactive compounds, which can be used in the food industry. This study compared the molecular, physicochemical, and digestibility characteristics of three avocado seed starches (Criolla, Fuerte, and Hass). Starch was extracted through successive washing and sedimentation.

Optimal conditions for anthocyanin extract microencapsulation in taro starch: Physicochemical characterization and bioaccessibility in gastrointestinal conditions.

This research aims to find the optimal conditions for the encapsulation of anthocyanin extract using taro starch to increase the retention of active compounds (RAC), drying yield (DY), antioxidant activity, stability, and bioaccessibility. The microencapsulation is carried out in a spray dryer, and the process is optimized using response surface method (RSM), applying starch concentration and inlet air temperature as independent parameters. Optimized microcapsules (OM) are obtained with solids concentration of 20.

Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid.

Normal corn starch (∼26% amylose content) was subjected to different degrees of extrusion-based pregelatinization (55, 75, and 95%) to improve the efficiency of octenyl succinic anhydride (OSA) esterification. The partial disruption of the native semi-crystalline structure was verified with X-ray diffraction and Fourier transform infrared analysis. It was found that partial gelatinization (pregelatinization) reduced the relative crystallinity, which is an effect that was magnified by OSA esterification.

Influence of gelatinization degree and octenyl succinic anhydride esterification on the water sorption characteristics of corn starch.

The effects of gelatinization degree (GD) and octenyl succinic anhydride (OSA) esterification in the sorption-desorption characteristics of normal corn starch (NCS) were studied. NCS was subjected to different GD (53, 70, and 96%) with an extruder and lyophilized. FTIR analysis revealed that GD increased the hydrated (995/1022 ratio) and decreased the short-range ordered (1022/1047 ratio).

Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta.

The influence of the pasta preparation stages on starch, proteins, and water structures of semolina and chickpea pasta was studied. The hydrated starch structures (995/1022 FTIR ratio) increased in semolina and reduced in chickpea pasta. The processing stages in semolina pasta led to a significant increase of β-sheet structures (~50% to ~68%).

Effect of ultrasound and steam treatments on bioaccessibility of β-carotene and physicochemical parameters in orange-fleshed sweet potato juice.

Several health benefits have been associated to orange-fleshed sweet potato owing to the existence of various bioactive compounds, including β-carotene. The purpose of this study was to establish the effect of ultrasound and steam treatment on the bioaccessibility of β-carotene, total polyphenols, antioxidant activity, polyphenol oxidase, peroxidase activity, and color in the orange-fleshed sweet potato juice. Sweet potato juice was processed using ultrasound (0.

Relationships among molecular, physicochemical and digestibility characteristics of Andean tuber starches.

This study aimed to determine and correlate the physicochemical, thermal, pasting, digestibility and molecular characteristics of native starches, such as mashua (Tropaeolum tuberosum R. and P.), oca (Oxalis tuberosa Mol.

Pulp and peel of unripe stenospermocarpic mango (Mangifera indica L. cv Ataulfo) as an alternative source of starch, polyphenols and dietary fibre.

As a result of climate change, the production of stenospermocarpic mangoes has increased dramatically. The stenospermocarpic mango, a fruit with reduced size and no seed, is considered to be a by-product that is both underutilised and wasted. Here, we studied the colour, chemical composition, polyphenol content, antioxidant capacity and starch in vitro digestibility of unripe stenospermocarpic mango flours (pulp and peel).

Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten.

Background: There is a growing interest in increasing dietary fiber (DF) consumption because of the health benefits associated with this nutrient. Pulses are considered a good source of non-digestible carbohydrates. The aim of this study was to investigate the possibility of substituting semolina with chickpea flour to increase indigestible carbohydrate content without altering the texture of the pasta.

Starch from two unripe plantains and esterified with octenyl succinic anhydride (OSA): Partial characterization.

Chemical modification with octenyl succinic anhydride (OSA) helps to control the physicochemical and thermal properties of isolated starches. The main objective, herein, was to partially characterize modified starches from Dominico-Harton plantain and FHIA 21 planted in Colombia. The highest degree of substitution was found in FHIA 21 (0.

ADP-Glucose Pyrophosphorylase Is Located in the Plastid and Cytosol in the Pulp of Tropical Banana Fruit (Musa acuminata).

ADP-glucose pyrophosphorylase (AGPase) is a key enzyme of starch synthesis in seeds, tubers and fruits. UDP-glucose pyrophosphorylase (UGPase) is an important enzyme of sucrose metabolism in the cytosol while alkaline phosphatase (ALP) is a marker enzyme of the amyloplast that keeps the production of ADPG by removing PPi. Unripe banana accumulates starch in the pulp during development, while ripe fruits are characterized by the accumulation of soluble sugars.

Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas.

Background: Maize tortilla staling is a major drawback that affects its commercialization and consumption, and so novel methods for retarding staling are continuously being explored. The present study evaluated the effect of adding a canola oil/candelilla wax oleogel (CWO; 0. 2, 4 and 6 g 100 g ) to a basic masa formulation (water, 60 g 100 g ; nixtamalized maize flour, 40 g 100 g ) on the texture, staling and in vitro starch digestibility of maize tortillas made using a hot plate (200 °C).

In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content.

The effect of amylose content in the in vitro digestibility of non-modified and OSA-modified corn starch was studied. Corn starches with different amylose content (waxy, normal and Hylon VII) were treated with 3% OSA solution. In vitro digestibility tests showed that OSA treatment reduced the fraction of fastly digestible starch, an effect that was more pronounced for cooked starch.

Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region.

Three varieties of native potato (, and ) that grow in the Andean region at more than 3800 m.a.s.

Physicochemical, microstructural and digestibility analysis of gluten-free spaghetti of whole unripe plantain flour.

Plantain is a climacteric fruit having economic relevance in several tropical regions. Unripe plantain is an alternative source of indigestible carbohydrates (dietary fibre) and undigestible starch fraction. Unripe plantain flour was explored in this work as an alternative ingredient (whole and pulp) in spaghetti formulations.

Whole unripe plantain (Musa paradisiaca L.) as raw material for bioethanol production.

Background: The use of byproducts such as rejected plantain with final disposition problems and conversion processes with 'green' technologies are important research topics. Bioethanol production from crops with a high content of fermentable sugars is an alternative to that from traditional crops (corn and sugar cane). The aim of this work was to study the use of whole (peel and pulp) unripe plantain (WP) for bioethanol production.

Esterified plantain flour for the production of cookies rich in indigestible carbohydrates.

The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties. EPF-cookie showed the lowest digestible starch (DS) content and estimated glycemic index (pGI) (25.

Morphological, molecular evolution an in vitro digestibility of filamentous granules of banana starch during fruit development.

The development of starch granules of a banana cultivar (morado variety - Musa AAA subgroup Red dacca) from filamentous shape to semi-spherical and finally to oval shape, was studied. The purity of the extracted starch changed from 83.5% (6 weeks) to 95.

Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient.

There is a growing interest in the development of functional ingredients, including those with high indigestible carbohydrate content. Unripe plantain flour (UPF) is a source of indigestible carbohydrates, type II resistant starch (RS) in particular. A major drawback of UPF, however, is that its RS content decreases sharply after wet heat treatment.

Preparation and partial characterization of films made with dual-modified (acetylation and crosslinking) potato starch.

Background: Starch is an alternative material for the production of biodegradable plastics; however, native starches have drawbacks due to their hydrophilic nature. Chemical modifications such as acetylation and crosslinking are used to broaden the potential end-uses of starch. Dual modification of starches increases their functionality compared to that of starches with similar single modifications.

Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics.

Due to its bioactive compounds, blue maize flour is a valuable ingredient for developing gluten-free products. The incorporation of alternative flours into gluten-free pasta is a challenge as it usually results in products that, despite their enhanced nutraceutical features, show reduced quality characteristics. Composite pasta was prepared with variable (25, 50 and 75%) contents of flours from white and blue maize, chickpea and unripe plantain, following a laboratory-scale process.