Interaction of starch and non-starch polysaccharides in raw potato flour and their effects on thickening stability

Wang, Xu; Fang, Junyong; Li, Cheng; Gu, Zhaoliang; Yan, Hong

doi:10.1016/j.ijbiomac.2023.124702

Cited by 4 publications

(2 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, they are applicable for ingredient enhancement, additive integration, and food packaging [ 6 , 7 ]. For instance, starch and cellulose can contribute as dietary fiber, act as an effective thickening and stabilizing agent [ 8 , 9 ], or be employed as materials for food packaging [ 10 , 11 ]. Chitosan, with its potent antimicrobial properties, is used as a preservative packaging material for extending the shelf life of perishable goods, particularly fruits and vegetables [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications

Said,

Olawuyi,

Lee

2023

Gels

View full text Add to dashboard Cite

Pectin hydrogels have garnered significant attention in the food industry due to their remarkable versatility and promising properties. As a naturally occurring polysaccharide, pectin forms three-dimensional (3D) hydrophilic polymer networks, endowing these hydrogels with softness, flexibility, and biocompatibility. Their exceptional attributes surpass those of other biopolymer gels, exhibiting rapid gelation, higher melting points, and efficient carrier capabilities for flavoring and fat barriers. This review provides an overview of the current state of pectin gelling mechanisms and the classification of hydrogels, as well as their crosslinking types, as investigated through diverse research endeavors worldwide. The preparation of pectin hydrogels is categorized into specific gel types, including hydrogels, cryogels, aerogels, xerogels, and oleogels. Each preparation process is thoroughly discussed, shedding light on how it impacts the properties of pectin gels. Furthermore, the review delves into the various crosslinking methods used to form hydrogels, with a focus on physical, chemical, and interpenetrating polymer network (IPN) approaches. Understanding these crosslinking mechanisms is crucial to harnessing the full potential of pectin hydrogels for food-related applications. The review aims to provide valuable insights into the diverse applications of pectin hydrogels in the food industry, motivating further exploration to cater to consumer demands and advance food technology. By exploiting the unique properties of pectin hydrogels, food formulations can be enhanced with encapsulated bioactive substances, improved stability, and controlled release. Additionally, the exploration of different crosslinking methods expands the horizons of potential applications.

show abstract

Section: Introductionmentioning

confidence: 99%

Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications

Said,

Olawuyi,

Lee

2023

Gels

View full text Add to dashboard Cite

show abstract

“…In the food industry, starch is applied as a thickening and stabilizing agent, gelling and binding agent, texture and mouthfeel enhancer, protective coating for shelf-life extension, calorie reduction agent in substitution to fats, and for other applications [1,2].…”

Section: Introductionmentioning

confidence: 99%

Influence of Dielectric Barrier Discharge Plasma Treatment on Corn Starch Properties

Goiana

Fernandes

2023

Processes

View full text Add to dashboard Cite

This study evaluated the effects of dielectric barrier discharge (DBD) plasma technology on some physicochemical and structural properties of corn starch. Amylose content, solubility, water absorption index, turbidity, structural relationships, and surface morphology were measured at 100, 200, and 300 Hz excitation frequencies and at 10 and 20 min exposure times. The plasma treatment at 200 Hz and 20 min promoted the most significant modifications in amylose content, solubility, the water absorption index, and surface morphology. Turbidity did not change significantly. The surface of the granule became smoother with the presence of pores. Slight changes were observed in the ordered structure of starch. Plasma changed several physicochemical properties, significantly decreasing the amylose to amylopectin ratio. Plasma treatment at 200 Hz is recommended to increase the amylopectin content in starches.

show abstract

A review of the chemical modification and applications of starch

El Farkhani,

Dadou,

El Miz

et al. 2024

BIO Web Conf.

View full text Add to dashboard Cite

The modification of starch using esterification, etherification, oxidation, and Schiff base formation has garnered significant interest owing to its wide-ranging applications in different sectors. This overview delves into the various techniques utilized for modifying starch molecules and examines their utilization in adsorption, adhesive formulations, pharmaceuticals, nanoparticle synthesis, and film manufacturing. The article delves into the synthesis pathways associated with esterification, etherification, oxidation, and Schiff base formation, underscoring their influence on the physicochemical characteristics of starch. Furthermore, it thoroughly examines the application of modified starch in pollutant adsorption processes, as adhesive agents in industries, as excipients in pharmaceutical formulations, and as crucial elements in the creation of starch-based nanoparticles and films.

show abstract

Interaction of starch and non-starch polysaccharides in raw potato flour and their effects on thickening stability

Cited by 4 publications

References 41 publications

Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications

Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications

Influence of Dielectric Barrier Discharge Plasma Treatment on Corn Starch Properties

A review of the chemical modification and applications of starch

Contact Info

Product

Resources

About