High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin

Xie, Fei; Gu, Bon‐Jae; Saunders, Sam C.; Ganjyal, Girish M.

doi:10.1016/j.foodhyd.2020.106131

Cited by 50 publications

(34 citation statements)

References 52 publications

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“…In contrast, the extrudates with sugarcane bagasse had significantly lower ER compared to the control extrudate, which was attributed to the high IDF content and fibrous-like microstructure of sugar cane bagasse (Masli et al, 2018a). SDF could interact with water and change the viscosity profile of starch melt, which could still maintain the continuous phase of starch melt and be favorable for the expansion of extrudates (Brennan et al, 2008;Xie et al, 2021). Unlike SDF, IDF could disrupt the continuous starch melt so that the melt could not be strong enough to hold the cells during expansion and thus decrease expansion (Robin et al, 2011b;Masli et al, 2018a).…”

Section: Expansion and Densitymentioning

confidence: 95%

“…For instance, a great amount of pomace is generated during juice processing; bran, hull, husk, or pods are obtained during grain milling; and a variety of oil cakes is produced in the oil industry (Norajit et al, 2011;Santana-Méridas et al, 2012;Sharma et al, 2015;Marić et al, 2018;Majerska et al, 2019). Besides their origin, the by-products greatly vary in composition and functional properties and therefore play a significant role in the determination of the characteristics of fortified products (Ačkar et al, 2018;Marić et al, 2018;Wang et al, 2019;Xie et al, 2021). Significant research has been reported on strategies to convert the food waste into more value-added products, including incorporating them into different foods, fractionation into various components, and extraction of compounds from the waste (Ravindran and Jaiswal, 2016;Lai et al, 2017;Majerska et al, 2019;Teigiserova et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Utilization of Food Processing By-products in Extrusion Processing: A Review

Dey

Richter

et al. 2021

Front. Sustain. Food Syst.

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The processing of agricultural products into value-added food products yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar processing), brewer's spent grain (brewing), cottonseed meal (cotton processing), among others. In the past, significant work in exploring the possibility of the utilization of these by-products has been performed. Most by-products are highly nutritious and can be excellent low-cost sources of dietary fiber, proteins, and bioactive compounds such as polyphenols, antioxidants, and vitamins. The amount of energy utilized for the disposal of these materials is far less than the energy required for the purification of these materials for valorization. Thus, in many cases, these materials go to waste or landfill. Studies have been conducted to incorporate the by-products into different foods in order to promote their utilization and tackle their environmental impacts. Extrusion processing can be an excellent avenue for the utilization of these by-products in foods. Extrusion is a widely used thermo-mechanical process due to its versatility, flexibility, high production rate, low cost, and energy efficiency. Extruded products such as direct-expanded products, breakfast cereals, and pasta have been developed by researchers using agricultural by-products. The different by-products have a wide range of characteristics in terms of chemical composition and functional properties, affecting the final products in extrusion processing. For the practical applications of these by-products in extrusion, it is crucial to understand their impacts on the qualities of raw material blends and extruded products. This review summarizes the general differences in the properties of food by-products from different sources (proximate compositions, physicochemical properties, and functional properties) and how these properties and the extrusion processing conditions influence the product characteristics. The discussion of the by-product properties and their impacts on the extrudates and their nutritional profile can be useful for food manufacturers and researchers to expand their applications. The gaps in the literature have been highlighted for further research and better utilization of by-products with extrusion processing.

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Section: Expansion and Densitymentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Utilization of Food Processing By-products in Extrusion Processing: A Review

Dey

Richter

et al. 2021

Front. Sustain. Food Syst.

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“…The methoxyl contents of pectins are a determinant of the gel-forming abilities of pectins [20]. Based on the methoxyl content, pectin is divided into two groups: high methoxyl pectin (HMP, > 7.12%) and low methoxyl pectin (LMP, 2.50-7.12%).…”

Section: Methoxyl Content Of Pectinmentioning

confidence: 99%

Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels

et al. 2021

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The Indonesian pectin manufacturing industry is underdeveloped, and pectin is imported to meet its increasing demand; we attempted to isolate pectins from various fruit peels, such as orange peel (OP), papaya peel (PP), mango peel (MP), watermelon peel (WP), and chayote peel (CP) and investigated their chemical characteristics (equivalent weight of the extracted pectins and their moisture, ash, methoxyl, and galacturonic acid (GA) contents). Acid extraction, purification, precipitation, and drying processes were used to process the isolated pectins. We examined their chemical properties for conformance to quality standards advised by the International Pectin Producers Association (IPPA). The moisture (except OP pectin) and ash contents (except PP pectin) of the extracted pectins were within the limit set by IPPA. However, the equivalent weight (W eq) of any of the isolated pectins did not satisfy IPPA standards. The methoxyl contents of the pectins isolated from OP, WP, and CP satisfied IPPA standards. High methoxyl pectins were isolated from PP and MP. The galacturonic acid contents of the isolated pectins were higher than the acceptable limit of the GA level. Thus, OP, PP, MP, WP, and CP are potential sources of pectin.

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“…This is probably because pectin can form a cover around the starch granules to limit swelling and compete with starch granules for water molecules, thereby reducing water mobility and expansion of starch granules. [1,20] Compared to the peak viscosity and final viscosity of corn starch without pectin inclusion (618.0 and 736.0 mPa s), there was no significant difference in the values of corn starch in the presence of LMP (5% and 10%, w/w) and MMP (5% and 10%, w/w), while the values of corn starch with HMP inclusion were significantly higher (690.5 and 849.0 mPa s for 5% HMP, 956.0 and 110.0 mPa s for 10% HMP) (p < 0.05). This could be because the more branched structure of high methoxyl pectin can interact with amylose easily to increase the viscosity of starch pastes.…”

Section: Pasting Properties Analysismentioning

confidence: 99%

Effects of Pectins with Different Structural and Conformational Characteristics on Gelatinization and Retrogradation of Corn Starch

2021

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In this study, the effects of pectin with different structural and conformational characteristics on gelatinization and retrogradation of corn starch are investigated. The structural characteristics analysis showed that the low, medium, and high methoxyl pectin have different molecular weights (4.93×10 5 , 2.59×10 5 , and 3.26×10 5 Da), branched structures, and intrinsic viscosity (651.11, 641.99, and 1003.30 mL g −1 ). Pasting properties analysis results demonstrate that the presence of pectin retarded starch gelatinization, and high methoxyl pectin with branched structure affect the viscosity of starch pastes. Furthermore, the presence of high methoxyl pectin changes the viscoelastic property and limits the retrogradation of starch gel significantly. Correlation analysis suggests that the intrinsic viscosity is the major factor regulating the effect of pectin on gelatinization and retrogradation of starch. This study provides a theoretical basis for further in-depth use of pectin in starchy food.

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High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin

Cited by 50 publications

References 52 publications

Utilization of Food Processing By-products in Extrusion Processing: A Review

Utilization of Food Processing By-products in Extrusion Processing: A Review

Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels

Effects of Pectins with Different Structural and Conformational Characteristics on Gelatinization and Retrogradation of Corn Starch

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