Chemical, Structural, Technological Properties and Applications of Andean Tuber Starches: A Review

Velásquez-Barreto, Frank F.; Bello‐Pérez, Luis A.

doi:10.1080/87559129.2021.1933022

Cited by 7 publications

(5 citation statements)

References 104 publications

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“…RS food content in Mediterranean foods is present in Tables 2 and 3 [20,21]. Although, RS obtained by food processing needs chemical-physical structure characterization [22][23][24][25][26][27][28][29][30]. To this, several techniques to determine their crystallinity, structural order, chain-length distribution and conformation, helicity, as well as double-helical structures are used [31][32][33][34][35][36][37][38].…”

Section: Type Of Resistant Starch and Its Content In Mediterranean Foodmentioning

confidence: 99%

Resistant Starches and Non-Communicable Disease: A Focus on Mediterranean Diet

Cione

Fazio

Curcio

et al. 2021

Foods

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Resistant starch (RS) is the starch fraction that eludes digestion in the small intestine. RS is classified into five subtypes (RS1–RS5), some of which occur naturally in plant-derived foods, whereas the others may be produced by several processing conditions. The different RS subtypes are widely found in processed foods, but their physiological effects depend on their structural characteristics. In the present study, foods, nutrition and biochemistry are summarized in order to assess the type and content of RS in foods belonging to the Mediterranean Diet (MeD). Then, the benefits of RS consumption on health are discussed, focusing on their capability to enhance glycemic control. RS enters the large bowel intestine, where it is fermented by the microbiome leading to the synthesis of short-chain fatty acids as major end products, which in turn have systemic health effects besides the in situ one. It is hoped that this review will help to understand the pros of RS consumption as an ingredient of MeD food. Consequently, new future research directions could be explored for developing advanced dietary strategies to prevent non-communicable diseases, including colon cancer.

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Section: Type Of Resistant Starch and Its Content In Mediterranean Foodmentioning

confidence: 99%

Resistant Starches and Non-Communicable Disease: A Focus on Mediterranean Diet

Cione

Fazio

Curcio

et al. 2021

Foods

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“…Colok starch exhibits a higher gelatinization temperature and greater gelatinization enthalpy, highlighting its thermal stability and complex crystalline structure. These characteristics make it particularly suitable for applications in the food industry, where high thermal stability and resistance to retrogradation are required for products that must maintain their texture and consistency during thermal processing and prolonged storage [11]. Additionally, in the pharmaceutical industry, the thermal stability of Colok starch is advantageous for use as an excipient in the formulation of tablets and capsules, ensuring that active ingredients are released in a controlled manner and maintain their structural integrity during storage [28].…”

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

“…The objective of this research is to systematically compare the physicochemical, morphological, thermal, and functional properties of starch obtained from unconventional sources in the Yucatán Peninsula to assess their potential application in various industries, especially in food and biodegradable packaging [11]. This involves analyzing the unique characteristics of each studied starch source, aiming to identify speci c advantages and potential innovative applications that can contribute to the diversi cation of raw materials in a context of sustainability and food security.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Unconventional Sources of Starch: Physicochemical and Thermal Properties

Pérez-Pacheco,

Ortiz-Fernández,

Ríos-Soberanis

et al. 2024

Preprint

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This study aims to explore and characterize unconventional sources of starch, specifically Brosimum alicastrum (Ramón), Enterolobium cyclocarpum (Parota), Melicoccus bijugatus (Huaya), and Talisia floresii Standl (Colok), collected in the Yucatán Peninsula in México. Various analytical techniques, including scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA), were employed to evaluate the physicochemical and morphological properties of these starches. The results indicate that Ramón starch exhibits the highest crystallinity (38%), followed by Parota starch (37%), Colok (33%), and Huaya (22%). These structural differences significantly impact their thermal and mechanical properties. Parota and Colok starches demonstrated high thermal stability, making them suitable for applications in bioplastics and biodegradable packaging materials. Huaya starch, possessing lower thermal stability, is more appropriate for moderate-temperature applications in the food and pharmaceutical industries. DSC studies revealed that Colok starch exhibits the highest gelatinization enthalpy, representing a highly organized structure. These unconventional starches show promising characteristics for various industrial applications, offering sustainable and biodegradable alternatives to traditional polymeric materials.

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“…Los envases que utilizaron FE obtuvieron valores superiores a los obtenidos con fibra de maíz. La variación de la resistencia a la dureza podría deberse a que la FM tiende a debilitar la cohesión de las estructuras de almidón, disminuyendo la expandibilidad y produciendo discontinuidad en la matriz polimérica (Cruz-Tirado et al, 2017;Velasquez Barreto & Bello-Pérez, 2021).…”

Section: Tablaunclassified

Características de las bandejas biodegradables de almidón de papa (Solanum phureja) reforzadas con maíz amarillo (Zea mays L.) y tocón de espárrago blanco (Asparagus officinalis)

Cabrera-Guevara¹,

Diaz-Idrogo²,

Diaz-Diaz³

et al. 2023

Rev. Amaz. Cienc. Ambient. Ecol.

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Las bandejas biodegradables buscan ser alternativas de solución a los problemas medioambientales originados por la acumulación de plásticos. Este trabajo tuvo como objetivo evaluar el efecto de la adición de fibra de tocón de espárrago blanco y fibra de tusa de maíz amarillo en las propiedades mecánicas de bandejas biodegradables a base de almidón de papa. Se utilizaron tres relaciones de almidón/fibra (95/5; 90/10 y 85/15) y se evaluaron características físicas (espesor y densidad) y propiedades mecánicas (resistencia a la tracción, elongación, fuerza y fracturamiento). Los resultados mostraron al tratamiento relación almidón/fibra de maíz de 85/15, como aquella que presentó una mejor expansión con fibras, resistencia a la tracción de 0,2132 MPa y elongación 1,58 %, así como resistencia a la prueba de dureza de 17,29 kg y 2,64 mm de fracturabilidad. Estos resultados obtenidos podrían evidenciar la alternativa al uso de bandejas de espuma de poliestireno.

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Chemical, Structural, Technological Properties and Applications of Andean Tuber Starches: A Review

Cited by 7 publications

References 104 publications

Resistant Starches and Non-Communicable Disease: A Focus on Mediterranean Diet

Resistant Starches and Non-Communicable Disease: A Focus on Mediterranean Diet

Characterization of Unconventional Sources of Starch: Physicochemical and Thermal Properties

Características de las bandejas biodegradables de almidón de papa (Solanum phureja) reforzadas con maíz amarillo (Zea mays L.) y tocón de espárrago blanco (Asparagus officinalis)

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