Application of Spectrophotometric Fingerprint in Cluster Analysis for Starch Origin Determination

Sakač, Nikola; Karnaš, Maja; Dobša, Jasminka; Jozanović, Marija; Gvozdić, Vlatka; Kovač-Andrić, Elvira; Sakač, Marija Kraševac; Šarkanj, Bojan

doi:10.17113/ftb.58.01.20.6239

Cited by 8 publications

(11 citation statements)

References 18 publications

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“…In Figure S1b, the spectra show three different peaks in the UV–vis region. The first two peaks are assigned to triiodide/iodide ions, while the peak with the largest absorption at 560 nm is considered to be an amylopectin–triiodide complex, and the intensity of GCS is higher than that of CS, which is consistent with the GPC results. This may promote the disorder degree of HC samples during subsequent precarbonization and carbonization processes.…”

Section: Resultssupporting

confidence: 84%

Sustainable Fabrication of a Practical Hard Carbon Anode for a Sodium-Ion Battery with Unprecedented Long Cycle Life

Song,

Li,

Mao

et al. 2023

ACS Sustainable Chem. Eng.

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Boosting the application of sodium-ion batteries (SIBs) requires the development of economical and high-performance anode materials. Here, we report a low-cost, environmentally friendly, and scalable preparation method to prepare hard carbon (HC) from a corn starch precursor by bioenzymatic action. This strategy can effectively inhibit the serious foaming of starch during pretreatment and make the internal microstructure of HC have a larger interlayer distance, a more disordered structure, and higher CO content. As an anode for SIB, the enzymatic-assisted synthesis of HC has a high reversible capacity of 346 mAh·g–1, an initial Coulombic efficiency (ICE) of up to 91%, and a remarkably enhanced sodium-ion transport kinetics of 271 mAh·g–1 at 5C. Moreover, it displays extremely high retention of 92% after 2500 cycles at 1C and 93% after 6500 cycles at 3C. Such HC reaches all of the performance indicators for anode materials as well as a low surface area, demonstrating the advancement of this synthetic strategy in fabricating practical HC. In addition, the full-cell, by coupling with a Na3V2(PO4)3 (NVP) cathode, delivers a high capacity of 323 mAh·g–1 at 1C from the anode side, an outstanding rate capability of 313 mAh·g–1 at 5C, and good cycling performance. These satisfactory electrochemical properties, combined with renewable resources and scalable synthesis routes, enable the present HC to become a practical SIB anode.

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Section: Resultssupporting

confidence: 84%

Sustainable Fabrication of a Practical Hard Carbon Anode for a Sodium-Ion Battery with Unprecedented Long Cycle Life

Song,

Li,

Mao

et al. 2023

ACS Sustainable Chem. Eng.

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“…One of the most popular natural polysaccharides used in snack manufacture is starch, being a carbohydrate made of amylose and amylopectin fractions. Its botanical origin determines the main changes in starch processing and quality of final products [Sakač et al, 2020]. Starches of various biological origin differ in the degree of polymerization, the amylose to amylopectin ratio, and molecular organization of the crystalline regions of granules [Błaszczak et al, 2005].…”

Section: Introductionmentioning

confidence: 99%

Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp

Lisiecka¹,

Wójtowicz²,

Sujak³

2021

Pol. J. Food Nutr. Sci.

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The aim of this study was to evaluate the influence of the addition of fresh beetroot pulp in amounts from 2.5 to 30.0 g/100 g, as well as variable screw speeds (60, 80, 100 rpm) on the chemical composition, water absorption, water solubility index, density, expansion rate, and texture of potatobased pellets and expanded snacks. Their protein and starch structure was analyzed using the Fourier-transformed infrared (FTIR) spectroscopy. The snack pellets were made at a moisture content of 33 g/100 g of blends using a single-screw extruder equipped with a plasticizing unit having a length-to-diameter ratio (L/D) of 18. Processing temperature ranged from 65 to 105°C. The ready-to-eat snacks were expanded using microwave treatment (750 W, 40 s). Fresh vegetable pulp addition raised the protein content. The extrusion-cooking caused an increase in the content of insoluble dietary fiber and water absorption index of the pellets. In contrast, the microwave treatment reduced values of these parameters in expanded products and decreased the insoluble dietary fiber content of the expanded snacks. The addition of fresh beetroot pulp diminished the expansion ability and increased the content of β-sheet proteins. Additionally, an increase in the content of β-turn and β-sheet protein fractions was observed at the expense of random coil structure. This indicates that the protein structure underwent some form of ordering as the molecular interactions of the proteins intensified. The highest fraction of β-structures and the smallest content of random coil were observed when 80 rpm was applied during processing. It seems to be the most efficient screw speed in processing fresh beetroot pulp-supplemented snack pellets. Application of a fresh beetroot pulp as an additive in microwave expanded snacks made it possible to obtain products with an increased amount of fiber and a reduced fat content as an attractive and healthy alternative to deep-fried snacks.

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“…Whole wheat flour contained 0.50 g and refined wheat flour contained 0.65 g of resistant starch, respectively, ( 40 ). Retrogradation of resistant starch rate depends on starch properties like its type of structure, cooking and storage duration, time and temperature ( 11 ). In the current investigation, we found that dalia followed by parantha , chapatti and poori, stored at 4°C for 24 h (T3) followed by stored at room temperature (T2) had higher RS content than their counterparts.…”

Section: Discussionmentioning

confidence: 99%

“…Starch structures that are molecular or crystalline are affected by storage conditions like duration, temperature and water content, which determine the retrogradation rate and its extent. Wheat starches show higher retrogradation rates due to longer amylopectin chains and high amylose (21.7%) content compared to rice (17.55%) ( 11 ). A high amylose content leads to low digestibility in food products ( 12 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of cooking and storage temperature on resistant starch in commonly consumed Indian wheat products and its effect upon blood glucose level

Kaur,

Aggarwal

et al. 2023

Front. Nutr.

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Background/objectivesThe health benefits provided by resistant starch have been well documented; however, few studies are available on the resistant starch content of wheat products in India. Moreover, few studies have examined the in vivo efficacy of resistant starch in wheat products in improving glucose levels. This study was conducted to evaluate the effect of cooking and storage temperature on the formation of resistant starch in Indian wheat products and its effect on blood glucose levels in humans and rats.MethodsWheat products were prepared by common cooking methods including roasting (Chapati), boiling (Dalia), Shallow frying (Paratha), and Deep frying (Poori). They were then stored at different temperatures including freshly prepared within 1 h (T1), stored for 24 h at room temperature (20-22°C) (T2), kept at 4°C for 24 h (T3) and reheated after storing at 4°C for 24 h (T4). The products were then analyzed for proximate composition (moisture, crude protein, crude fat, ash crude fibre, and carbohydrates). The effect of different cooking methods and storage temperatures on Resistant, non-resistant and total starch, total dietary fibre (soluble and insoluble), in vitro starch digestion rate (rapidly and slowly digestible starch), amylose and amylopectin content were analysed using standard operating procedures. The effect of products found to have higher resistant starch was studied on the post prandial blood glucose response of 10 healthy individuals using change in by analysing their glycemic index and glycemic load of wheat products. Further, the effect of resistant starch rich chapati on the blood glucose level of rats was also studied. Tukey’s test in factorial CRD was used to assess the effect of cooking and temperature on various parameters.ResultsThe amount of resistant starch was found to be high in dalia (boiling, 7.74%), followed by parantha (shallow frying, 4.94%), chapati (roasting, 2.77%) and poori (deep frying 2.47%). Under different storage temperatures, it was found high in products stored at 4°C (T3), followed by products stored at room temperature (T2), reheated products (T4) and lesser in freshly prepared products (T1). The glycemic index and glycemic load were found low in chapati (43, 32.3) and dalia (41.1, 28.6) stored at 4°C (T3) compared to others. The resistant starch content found in chapati stored at T3 was found to be more effective at reducing blood glucose levels in rats from 291.0 mg/100 mL to 225.2 mg/100 mL in 28 days of study compared to freshly prepared chapati (T1) and stored at room temperature (T2).ConclusionCooking methods including boiling, roasting and shallow frying increased the amount of resistant starch in foods, but cooking methods such as deep frying decreased the amount of resistant starch in food. Products stored at 4°C and at room temperature for 24 h increased the amount of resistant starch whereas the products that were freshly cooked and reheated decreased the amount of resistant starch in foods. At 4°C the stored products have a high amount of insoluble dietary fibre, slowly digestible starch, high amylose and low glycemic index. They take time to digest, meaning that they slowly increase blood glucose levels. The effect of insoluble dietary fibre and resistant starch in the inhibition of glucose diffusion in the small intestine is suggested to be due to the absorption or inclusion of the smaller sugar molecules. In vivo research showed that fibre and resistant starch in the digestive system of rats acts as the main factors in slowing glucose absorption and reducing a rise in blood glucose levels by promoting glycogen synthesis and inhibition of gluconeogenesis.

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Application of Spectrophotometric Fingerprint in Cluster Analysis for Starch Origin Determination

Cited by 8 publications

References 18 publications

Sustainable Fabrication of a Practical Hard Carbon Anode for a Sodium-Ion Battery with Unprecedented Long Cycle Life

Sustainable Fabrication of a Practical Hard Carbon Anode for a Sodium-Ion Battery with Unprecedented Long Cycle Life

Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp

Effect of cooking and storage temperature on resistant starch in commonly consumed Indian wheat products and its effect upon blood glucose level

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