Cooking Methods Altered the Microstructure and Digestibility of the Potato

Tian, Jinhu; Chen, Shiguo; Chen, Jianchu; Ye, Xingqian

doi:10.1002/star.201700241

Cited by 10 publications

(5 citation statements)

References 22 publications

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“…Potato (Solanum tubersum L.) is an important carbohydrate crop that is widely planted around the world [1]. In 2017, the production of potato was 388 million tons worldwide and is expected to increase in the future [2].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

et al. 2020

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Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease starch digestion by inhibiting digestive enzymes or changing the physicochemical properties of starch. In the present study, GSP were complexed with potato starch to prepare polyphenol–starch complexes. The physiochemical properties and digestibility of complexes were investigated by in vitro digestion model, X-ray diffraction, differential scanning calorimetry, rapid visco analyzer, Fourier transform infrared spectroscopy as well as texture profile analysis. Results indicated that the peak viscosity, breakdown, trough, and setback of the complexes disappeared, replaced by a special continuous increase in paste viscosity. The complexes showed a lower final viscosity and higher thermal stability with the increasing binding amount of GSP. GSP decreased the hardness of the complexes’ gel significantly. FT-IR indicated that GSP might interact with potato starch through noncovalent forces. Additionally, the complexes also showed a higher content of slowly digestible starch and resistant starch than that of the native starch. Thus, we inferred that the addition of GSP could modify the digestibility of potato starch and be an optional way to modify the starch with lower digestion.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

et al. 2020

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“…On the one hand, according to the SEM morphologies before digestion ( Figure 1 ), more amorphous voids and some honeycomb-like structures developed on the stored rice samples during the initial and middle storage periods. The starch granules’ surfaces could be totally hydrolysed, whereas further contact between digestive enzymes and the inner starch would be impeded by the porous structure, especially by the honeycomb structure, hence causing a hindrance to enzymatic hydrolysis [ 58 , 59 ]. Moreover, the visualised rearrangement of starch molecules occurring at the end of the storage period might possibly lead to a significant decrease in starch hydrolysis.…”

Section: Resultsmentioning

confidence: 99%

Impact of Low-Temperature Storage on the Microstructure, Digestibility, and Absorption Capacity of Cooked Rice

Liu

Bess

et al. 2022

Foods

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This study examined the effects of low-temperature storage on the microstructural, absorptive, and digestive properties of cooked rice. Cooked rice was refrigerated and stored at 4 °C for 0.5, 1, 3, 5, and 7 days, as well as frozen and preserved at −20, −40, and −80 °C for 0.5, 1, 3, 5, 7, 14, 21, and 28 days. The results indicated that the stored rice samples generally exhibited a higher absorption capacity for oil, cholesterol, and glucose than the freshly cooked rice. In addition, after storage, the digestibility of the cooked rice declined, namely, the rapidly digestible starch (RDS) content and estimated glycemic index (eGI) decreased, whereas the slowly digestible starch (SDS) and resistant starch (RS) content increased. Moreover, the increment of the storage temperatures or the extension of storage periods led to a lower amylolysis efficiency. Scanning electron microscopy (SEM) analysis indicated that storage temperature and duration could effectively modify the micromorphology of the stored rice samples and their digestion. Moreover, microstructural differences after storage and during simulated intestinal digestion could be correlated to the variations in the absorption capacity and digestibility. The findings from this study will be useful in providing alternative storage procedures to prepare rice products with improved nutritional qualities and functional properties.

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“…The flour obtained from sieving was washed with a fine spray of water and subsequently wet sieved thrice (150, 125, 53 μm) to obtain intact cereal cells (Bhattarai et al., 2018). For tubers, such as potatoes, boiling causes gelatinization of potato starches, thus, generating swelling pressure, leading to cell wall expansion and damaging cell wall integrity (Tian et al., 2018). Therefore, before hydrothermal treatment, mild acid and alkali treatment for a prolonged period is used to isolate potato cells.…”

Section: Principle For Isolation Of Intact Cellsmentioning

confidence: 99%

Intact cells: “Nutritional capsules” in plant foods

Xiong

Devkota

Zhang

et al. 2022

Comp Rev Food Sci Food Safe

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Macronutrients of pulses or cereals are stored in the cotyledon or endosperm cells with protection from intact cell walls. However, pulses and cereals are generally processed into fine particles during food production. For example, after milling, the macronutrients enclosed in the intact cells are released and are easily accessible to digestive enzymes in the gastrointestinal tract, leading to high metabolic responses. Therefore, studies on the health effects of intact cells and developing an alternative ingredient with a higher proportion of intact cells are areas of emerging interest. In this review, we highlighted the smallest unit of whole grain, an individual cell, as "nutritional capsules" and elucidated the structure–function of the nutritional capsules, followed by isolation techniques, as a potential novel functional ingredient and food. The polysaccharides’ monomeric composition, secondary structure, and interactions determine the cell wall properties including the cell detachment during isolation and isolated cell properties. The intact cellular structure is retained after mild food processing and digestion, thereby, contributing to a lower extent/rate of digestion of entrapped macronutrients. Furthermore, the excursed intact capsules in the colonic environment modulate the population and diversity of microbiota, favouring the increased production of the short‐chain fatty acids (SCFAs). The structural schematic model of Type‐I and Type‐II cells is developed together with the schematics of the cell wall isolation process. The review provides a critical summary of the recent trends in intact plant cells as a functional‐nutritional food. It paves the way for the industrial production of intact cells as a novel food ingredient.

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Cooking Methods Altered the Microstructure and Digestibility of the Potato

Cited by 10 publications

References 22 publications

Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

Impact of Low-Temperature Storage on the Microstructure, Digestibility, and Absorption Capacity of Cooked Rice

Intact cells: “Nutritional capsules” in plant foods

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