Application of high‐pressure homogenization to tailor the functionalities of native wheat starch

Peressini, Donatella; Melchior, Sofia; Berlese, Margherita; Calligaris, Sonia

doi:10.1002/jsfa.10891

Cited by 20 publications

(9 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Each sample was allowed to stand for 15 min at 25°C in the closed container. Then, the dough was compressed between two Plexiglas rectangular, parallel plates in agreement with Peressini et al (2020), and maintained at 25°C for 25 min to produce a dough sheet (2 mm thickness).…”

Section: Rheological Propertiesmentioning

confidence: 99%

The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks

Renoldi

Peighambardoust

Peressini

2020

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

In this work, corn extruded snack products were enriched with rice bran (RB) at 10% and 15%. A co-rotating twin-screw extruder was used with a feed moisture content of 16 g 100 g À1 , a screw speed of 240 r.p.m. and four heating sections of the barrel (100, 140, 150 and 150°C). The impact of RB inclusion on nutritional profile, starch digestion, physicochemical and textural properties of snack products was evaluated. RB-enriched extrudates showed a lower specific volume and hardness and higher crispness than control. RB at 15% gave a water-holding capacity lower than control. Rheology of extrudate dispersions indicated an increase in elastic interactions and solid-like behaviour with RB supplementation. Differences in rheological properties resulted in attenuation of predictive glycaemic response for RB-enriched snacks.

show abstract

Section: Rheological Propertiesmentioning

confidence: 99%

The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks

Renoldi

Peighambardoust

Peressini

2020

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…However, physical treatment, such as homogenization, ultrasonification, and extrusion, require less time and produce higher yields but can be difficult to control when it comes to crystallization. Combining enzymatic and acid hydrolysis for the preparation of SNPs has also been done with satisfactory results using the hybrid top-down method, since the procedure was able to be accomplished in a shorter time frame .…”

Section: Introductionmentioning

confidence: 99%

Developing Self-Assembled Starch Nanoparticles in Starch Nanocomposite Films

Fazeli

Lipponen

2022

ACS Omega

View full text Add to dashboard Cite

Starch nanoparticles (SNPs) are synthesized by different precipitation techniques using corn starch, and SNP films are prepared by the evaporation casting method. The morphological study is investigated by scanning electron microscopy (SEM) and atomic force microscopy (AFM). The distribution and sizes of precipitated SNPs after synthesizing are discovered by these methods as well. The crystallinity of the SNPs is studied by the X-ray diffractometry (XRD) method that demonstrates reduction compared to neat starch granules, and it is changed from A-style to V H -style after precipitation. The chemical bonding of different SNPs after the nanoprecipitation is analyzed by Fourier transform infrared spectroscopy (FT-IR). Thermogravimetric analysis (TGA) demonstrates the decomposition of starch nanoparticles and the starch matrix that is related to the depolymerization of carbon chains in the range of 260 to 350 °C. The mechanical properties of the SNP films versus the temperature changing are discovered by dynamic mechanical analysis (DMA). The water contact angles of SNP films are measured using a goniometer, and the results showed the hydrophobic surfaces of the prepared films. Our study indicates that SNPs have a promising impact on the properties of corn starch films, which would be useful in biodegradable packaging material.

show abstract

“… b Di et al., 2018; Gong et al., 2019; Li, Gilbert et al., 2021; Liu, Du et al., 2021; Lyu et al., 2021; Mahajan et al., 2022; Peressini et al., 2020; Szwajgier et al., 2021; Tornero‐Martínez et al., 2019; Vamanu et al., 2020; Wu, Fu et al., 2021; Wu, Yuang et al., 2021. …”

Section: In Vitro Gastrointestinal Digestion Enzymes Used In Products...mentioning

confidence: 99%

In vitro gastrointestinal digestion methods of carbohydrate‐rich foods

Dávila León,

González‐Vázquez,

Lima‐Villegas

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

The trend toward healthier food products has led to an increase in the research of in vitro gastrointestinal digestion methods. Among the most used models, static models are the simplest. Most static models have three stages: oral, gastric, and intestinal, simulating the enzymatic, electrolyte, pH, temperature, and bile salt conditions. The studies that have taken the most notice are those related to antioxidant activity, followed by those dealing with proteins and carbohydrates using most of them static in vitro digestion models. The number of these studies has increased over the years, passing from 45 to 415 in a 10‐year period (2012–2023) and showing an interest in knowing the impact of food on human health. Nevertheless, published papers report different methodologies and analytical approaches. This review discusses the similarities and differences between the published static in vitro gastrointestinal digestion methods, with a focus on carbohydrates, finding that the most used protocol is Infogest, but with differences, mainly in the type of enzymes and their activity. Regarding in vitro gastrointestinal digestion of carbohydrates, many of the published studies are related to food and biomacromolecules, being the oral phase the most omitted, while the intestinal phase in the most diverse. Other methodologies to study the intestinal phase have been recommended, but the number of in vitro digestion studies using these methodologies (RSIE and BBMV) is still scarce but could represent a good alternative to analyze carbohydrates foods when combining with Infogest. More studies are required in this area.

show abstract

Application of high‐pressure homogenization to tailor the functionalities of native wheat starch

Cited by 20 publications

References 47 publications

The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks

The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks

Developing Self-Assembled Starch Nanoparticles in Starch Nanocomposite Films

In vitro gastrointestinal digestion methods of carbohydrate‐rich foods

Contact Info

Product

Resources

About