Effect of aqueous and ethanolic extracts from pinhão coats on the properties of corn and pinhão starches

Beninca, Cleoci; Bisinella, Radla Zabian Bassetto; Bet, Camila Delinski; Oliveira, Cristina Soltovski de; Barboza, Raíssa Arantes; Colman, Tiago André Denck; Demiate, Ivo Mottin; Schnitzler, Egon

doi:10.1007/s10973-019-08811-7

Cited by 4 publications

(3 citation statements)

References 47 publications

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“…The complexation of starch and phenolic compounds changes the molecular structure of both starch and phenolic compounds, which leads to varied physicochemical properties and subsequent enzyme digestion properties (Beninca et al., 2019; Gao et al., 2021; Liu et al., 2017).…”

Section: Effects Of Starch–phenolic Complexes On Starch Properties An...mentioning

confidence: 99%

Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds

Wang,

Li,

Brennan

et al. 2023

Comp Rev Food Sci Food Safe

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Phenolic compounds can form complexes with starch during food processing, which can modulate the release of phenolic compounds in the gastrointestinal tract and regulate the bioaccessibility of phenolic compounds. The starchphenolic complexation is determined by the structure of starch, phenolic compounds, and the food processing conditions. In this review, the complexation between starch and phenolic compounds during (hydro)thermal and nonthermal processing is reviewed. A hypothesis on the complexation kinetics is developed to elucidate the mechanism of complexation between starch and phenolic compounds considering the reaction time and the processing conditions. The subsequent effects of complexation on the physicochemical properties of starch, including gelatinization, retrogradation, and digestion, are critically articulated. Further, the release of phenolic substances and the bioaccessibility of different types of starch-phenolics complexes are discussed. The review emphasizes that the processing-induced structural changes of starch are the major determinant modulating the extent and manner of complexation with phenolic compounds. The controlled release of complexes formed between phenolic compounds and starch in the digestive tracts can modify the functionality of starch-based foods and, thus, can be used for both the modulation of glycemic response and the targeted delivery of phenolic compounds.Ruibin Wang and Ming Li contributed equally to this work and should be regarded as co-first author.

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Section: Effects Of Starch–phenolic Complexes On Starch Properties An...mentioning

confidence: 99%

Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds

Wang,

Li,

Brennan

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…The spectra were deconvoluted using a Gaussian function to calculate the crystalline area (Ca) and amorphous area (Aa) (Fityk Free Software, 1.3.1, Warsaw, Poland). [26] The relative crystallinity (RC) of the starch granules was calculated by Equation (1).…”

Section: X-ray Diffraction and Relative Crystallinity (Rc)mentioning

confidence: 99%

“…The most varied branches of its application by industry have led to the studies of non-conventional starch. [1][2][3][4] These starches should meet characteristics for functional properties, modifying food texture and consistency, [5] high yield, a valuable byproduct, and few refining operations, like the conventional ones. The high starch content of pinhão seeds (70% of the seeds mass, dry basis) and the easy water-isolating procedure encourage its use for starch extraction for food and non-food applications.…”

Section: Introductionmentioning

confidence: 99%

Heat–Moisture Treatment on Pinhão Starch Impacts the Properties of the Biodegradable Films

et al. 2023

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Using non‐conventional starch can benefit the industry since it can present different properties. It also can lead to new properties upon physical modification, which improves its derivate film properties. Therefore, the aim of this work is to evaluate the heat–moisture treatment (HMT) on pinhão starch and its effectiveness in film properties. After isolation using water as a solvent, the pinhão starch is treated by HMT for 16 h at 110 °C. Native and HMTed starches are used to produce biodegradable films. Pinhão starch and starch films chemical and physical properties are properly characterized. The HMT causes some changes in short‐range ordered structures, reduces the relative crystallinity, and shifts the pinhão starch from C‐type to A‐type. Also, HMT decreases the peak viscosity and the breakdown, and improves thermal stability. These starch changes upon HMT reduces water vapor permeability, increases tensile strength, and elongation at the break of pinhão starch films. Desirable changes in starch and film properties are achieved by physically modifying pinhão starch using HMT, which is a promising alternative to chemical modifications.

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Effects of particle size on the physical, chemical, and technological properties of pre-gelatinized whole pinhão (Araucaria angustifolia) flour

Almeida,

Wanderley,

de Francisco

et al. 2024

Food Measure

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Effect of aqueous and ethanolic extracts from pinhão coats on the properties of corn and pinhão starches

Cited by 4 publications

References 47 publications

Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds

Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds

Heat–Moisture Treatment on Pinhão Starch Impacts the Properties of the Biodegradable Films

Effects of particle size on the physical, chemical, and technological properties of pre-gelatinized whole pinhão (Araucaria angustifolia) flour

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