Effect of High Hydrostatic Pressure Processing on Starch Properties of Cassava Flour

Abstract

The aim of this study was to utilize high-pressure processing (HPP) to modify cassava flour through altering the starch components. Specifically, the effect of HPP processing variables, i.e., pressure (0.10 or untreated, 300, 400, 500, and 600 MPa), flour concentration (FC; 10, 20, and 30%), and holding time (HT; 10 and 30 min) on starch-related properties was studied. Microstructural integrity, thermal properties, and starch susceptibility to digestive enzymes were determined. A three-way ANOVA was performed to identify the interaction effect between these process variables. In general, 600 MPa consistently transformed the crystalline starch into an amorphous one. HPP-induced gelatinization led to enlarged starches with loss of birefringence, reduced relative crystallinity percentage, and changes in short-range order. The three-way interaction between the process variables was evident in the significant progressive rise in onset gelatinization temperature and degree of gelatinization, and the decline in gelatinization enthalpy from 500 to 600 MPa with decreasing FC and increasing HT. These changes caused an increased percentage of rapidly digestible starch and decreased resistant starch fraction. Overall, this study’s results imply the possibility of using HPP to modify the starch component in cassava flour and potentially create flours with varying levels of functionalities.

Modification of starch by novel and traditional ways: influence on the structure and functional properties

“…An HHP-driven investigation on cassava starch 25 showed transformation from crystallinity to an amorphous state. HPP-induced gelatinization (500 to 600 MPa) with a decrease in flour concentration and increase in holding time favors an increase in rapidly digestible starch with decreased resistant starch fraction.…”

Non-Thermal Technologies for Food Processing

“…Adopting these technologies for food pasteurization not only helps retain the original flavours, aromas, and delicate bioactive components of food due to lower heat application, but also ensures the production of safe and healthy clean-label foods, as no chemical preservatives are required. Beyond their preservation benefits, HPP, PEF, and UV-C also hold a great promise for enhancing specific quality attributes in diverse food items, such as pea and soy protein isolates [4], cassava flour [5], oat flour [6], and prickly pear cactus fruit juice [7].…”

“…Conde et al explored the influence of high-hydrostatic-pressure (HHP) processing on the properties of starch in cassava flour [5]. The study revealed that the application of 600 MPa consistently induced a transformation from crystalline to amorphous starch structures.…”