Characterization and in vitro digestibility of non‐conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens

Abstract

Starches from guinea arrowroot (Calathea allouia) and La Armuña lentils (Lens culinaris var. La Armuña; certificate of origin La Armuña, Salamanca, Spain) were characterized and their in vitro digestibility investigated. This with the aim to compare the functional properties of starches from two different crops: Guinea arrowroot, which originated from the Amazon, and La Armuña lentils, an extremely well known species, but poorly studied as a starch source. To achieve this, proximate analysis, water activity, color parameters, microstructural analysis, X-ray diffraction, thermogravimetric analysis, rheological characterization, differential scanning calorimetry, resistant starch (RS), and in vitro digestibility assays were carried out. The study revealed that guinea arrowroot starch has some exceptional properties that "could" be promising for the development of functional foods, especially for those suffering from obesity and diabetes. In addition, the high purity of the guinea arrowroot starch compared to the La Armuña lentil starch enabled the preparation of whiter and more thermally resistant starches that could be used in sauces, ice creams and pasteurized juices. Finally, the guinea arrowroot starch (higher amylose content, 17.97%) showed a higher percent crystallinity (25%) than the La Armuña lentil starch (lower amylose content 15.94%, and crystallinity 14%). This was attributed to the formation of an amylose-lipid complex in the guinea arrowroot starch.

Phytochemical and Antioxidant Profile of Pardina Lentil Cultivars from Different Regions of Spain

“…These and other features suggest that lentil consumption may be associated with health benefits such as a reduced risk of cardiovascular illness, cancer, diabetes, osteoporosis, hypertension, gastrointestinal disorders, and adrenal ailments, and a reduction in low-density lipoprotein (LDL) cholesterol [ 16 , 17 , 18 , 19 , 20 ]. Current research suggests that protein hydrolysates and peptides, together with dietary fiber and their colonic fermentation products (i.e., short chain fatty acids, SCFA) that may influence gut and colon well-being, may be in control of some of these health incomes [ 21 , 22 ]. Micronutrients such as phenolics have also revealed solid antioxidant properties in lentils.…”

“…Castilla y León is the place in Spain where the greatest quantity and varieties of legumes are produced, among which is the Pardina lentil “Lenteja de Tierra de Campos” [ 21 ]. Protected geographical indication (PGI) “Lenteja de Tierra de Campos” is a quality brand that occupies some of the northwestern provinces of Castilla y León.…”

Self‐Assembled Carbohydrate Polymers for Food Applications: A Review

“…The amylose/amylopectin ratio in the starch differs as a function of the source, location of the crop, climatic conditions, soil type, and ripeness of the vegetable product (Gutiérrez, Pérez, Guzmán, Tapia, & Famá, ). Amylose is a linear CP of α‐1,4‐linked glucose units, and characterized by giving viscosity in aqueous medium after the application of heat, and amylopectin is a highly branched structure of short α‐1,4 chains linked by α‐1,6 bonds (Gutiérrez, ; Hanani, ). The presence of amylose reduces the amylopectin crystallinity and impacts the water penetration simplicity into the granules.…”

“…These polymer systems have a key role in the human diet, since they provide energy for the vital organ functions, as well as for the physical activities of living beings (Fathi, Martin, & McClements, ). Some CPs may also have unique structures and functions, which give healthy benefits to consumers (Gutiérrez, , ,b). Due to their biocompatibility and nontoxicity, these polymeric materials have also been used for other applications, such as controlled and sustained drug release and tissue engineering (Hanani, ).…”

“…Most of the CPs have the following characteristics: poor solubility in aqueous medium and limited stability during processing and storage. This limits the use of CPs as food matrices, and especially for the development of functional or medicinal foods, since they cannot stabilize or protect the active compounds contained in food formulations, therefore, active substance‐loaded CPs are degraded before being absorbed in the small intestine (Gutiérrez, ,b). These characteristics limit the bioavailability of CPs and their complexes with possible health benefits, in addition to restricting the food quality in terms of all their sensory attributes (Roy, Shrivastava, & Mandal, ).…”