Effect of pulsed electric field on structural properties and digestibility of starches with different crystalline type in solid state

Li, Qian; Qiu-yan, WU; Jiang, Wei; Qian, Jian-Ya; Zhang, Liang; Wu, Mangang; Rao, Shengqi; Wu, Chunsen

doi:10.1016/j.carbpol.2018.12.001

Cited by 101 publications

(33 citation statements)

References 29 publications

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“…IS or PP starches could not be associated with the disruption of starch granules and the crystalline structure responsible for gelatinisation remained unchanged. An enhancement effect on enzyme susceptibility with increasing specific energy for the SPM was consistent with the structural disruption found for PEF-treated potato starch dispersed in water [10,48].…”

Section: Resultssupporting

confidence: 73%

Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing

Abduh

Leong

Agyei

et al. 2019

Foods

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The purpose of this study was to investigate the properties of starch in potatoes (Solanum tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7, 0.9 and 1.1 kV/cm. Distilled water was used as the processing medium. Starches were isolated from potato tissue and from the PEF processing medium. To assess the starch properties, various methods were used, i.e., the birefringence capability using a polarised light microscopy, gelatinisation behaviour using hot-stage light microscopy and differential scanning calorimetry (DSC), thermal stability using thermogravimetry (TGA), enzyme susceptibility towards α-amylase and the extent of starch hydrolysis under in vitro simulated human digestion conditions. The findings showed that PEF did not change the properties of starch inside the potatoes, but it narrowed the temperature range of gelatinisation and reduced the digestibility of starch collected in the processing medium. Therefore, this study confirms that, when used as a processing aid for potato, PEF does not result in detrimental effects on the properties of potato starch.

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Section: Resultssupporting

confidence: 73%

Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing

Abduh

Leong

Agyei

et al. 2019

Foods

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“…The short duration is used to prevent excessive heat and unwanted electrolytic reactions (Zhu, 2018). Relatively recently, Recently, PEF treatment has been used more frequently to manufacture physically modified starch due to its characteristics of low processing temperature, continuous processing nature, short treatment time, and uniform treatment intensity, as well as other aspects (Han et al, 2012;Han et al, 2009b;Li et al, 2019;Zeng et al, 2016). In this section, the effects of PEF on the properties of starch are discussed in terms of developing a useful method to produce clean label starch for industrial applications.…”

Section: Pulsed Electric Field Treatmentmentioning

confidence: 99%

“…The surface morphology of examined native starch granules is smooth, and Maltese crosses are clearly observed at low electric field intensity, but damage begins to emerge as the intensity exceeds 30 kV cm -1 . When the intensity reaches 50 kV cm -1 , the shape of the starch is nearly destroyed and aggregates of fragments appear to form a gel network (Han et al, 2009b;Han et al, 2012;Li et al, 2019;Zeng et al, 2016). The morphological change suggests that electric energy can act on the inside of starch granules and on outer structures.…”

Section: Starch Morphologymentioning

confidence: 99%

Clean label starch: production, physicochemical characteristics, and industrial applications

Park

Kim

2020

Food Sci Biotechnol

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Recently, health-conscious consumers have a tendency to avoid the use of modified starch in their food products because of reluctance regarding food additives or chemical processes. The present paper considers the characteristics and manufacturing methods of clean label starch, which is free from chemical modification. Clean label starch manufacturing is mainly dependent on starch blending, physical and enzymatic modification methods. Physical modifications include ultrasound, hydrothermal (e.g., heat-moisture treatment and annealing), pre-gelatinization (e.g., drum drying, roll drying, spray cooking, and extrusion cooking), high-pressure (high hydrostatic pressure), and pulsed electric field treatments. These physical processes allow variation of starch properties, such as morphological, thermal, rheological, and pasting properties. Enzyme treatment can change the properties of starch more dramatically. Actual use of clean label starch with such altered properties has occurred in industry and is described here. This review may provide useful information on the current status and future direction of clean label starch in the field of food science.

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“…Because of its rearrangement and molecular structural destruction after the PEF treatment, corn starch was more difficult to gelatinize (Han, Zeng, Zhang, et al, ). However, Li et al () observed no visible changes in X‐ray diffractive patterns, infrared spectra, fractal dimension, absorption peak positions, and thickness of semi‐crystalline layered structure of wheat, potatoes, and pea starches after PEF treatment. The treatment changed the luminance of Maltese cross and the relative crystallinity (Li et al, ).…”

Section: The Effect Of Pulsed Electric Field On Starch Propertiesmentioning

confidence: 99%

“…PEF has been investigated for decades, but not extensively when it comes to solid foods. Further investigation into its effects on such foods will help find the proper application of PEF in solid foods and widen the scope of PEF use (Li et al, 2019). Han, Zeng, Yu, Zhang, and Chen (2009) and 9.52 J/g, respectively.…”

Section: The Effec T Of Pul S Ed Elec Tri C Field On S Tarch Propermentioning

confidence: 99%

Nonthermal methods for starch modification—A review

Grgić

Ačkar

Barišić

et al. 2019

J Food Process Preserv

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Starch is a very common carbohydrate. Along with its use in the pharmaceutical, textile, and paper industries, starch is widely used in the food industry as well, but native starch has limited use due to its certain properties such as retrogradation, problems related to gelatinization, instability at high temperatures, and acidic conditions. Various modification procedures are used to improve the properties of native starch. Along with consumer demands for healthy, minimally processed, and sensibly priced food products, more attention is being paid to nonthermal food friendly technologies that are environmentally friendly and do not severely affect the product. Cold plasma, ultrasound, high pressure, and pulsed electric field as nonthermal methods have little influence on the most important properties of food and thus have significant potential in this regard, as the food produced by nonthermal methods might be more acceptable to consumers. This paper gives an overview of previously mentioned methods in starch modification. Practical applications The food industry, at a recent time, has shown a great interest in the development of procedures which enable minimal food processing and getting products with better organoleptic and nutritive properties with little energy loss and shorter technological procedure duration. This paper presents some of the current research and results of nonthermal methods application in the food industry, mainly its application in starch modification and influence on certain starch properties.

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Effect of pulsed electric field on structural properties and digestibility of starches with different crystalline type in solid state

Cited by 101 publications

References 29 publications

Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing

Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing

Clean label starch: production, physicochemical characteristics, and industrial applications

Nonthermal methods for starch modification—A review

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