Investigation on the pitting of potato starch granules during high frequency ultrasound treatment

Bai, Wen-Zhe; Hébraud, Pascal; Ashokkumar, Muthupandian; Hémar, Yacine

doi:10.1016/j.ultsonch.2016.05.022

Cited by 44 publications

(20 citation statements)

References 37 publications

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“…No clear change using polarized light pattern was observed, which also included the maltese cross, when ultrasound was used even at higher amplitude (70%) and time (15 min). Bai et al also observed that maltese cross on the starch granules was preserved after ultrasonic treatment, as the pits depth were not deep enough to affect the crystalline regions of the starch granules. It was an indication that ultrasound may have disrupted the amorphous regions of the starch structure, in these experimental conditions.…”

Section: Resultsmentioning

confidence: 99%

Ultrasound Assisted Extraction of Yam (Dioscorea bulbífera) Starch: Effect on Morphology and Functional Properties

et al. 2018

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After the grinding stage of yam tubers, ultrasonic treatment (UT) is compared to traditional starch extraction. Different sonication conditions of amplitude (12, 40, and 68%) and time (3, 6, and 9 min) are evaluated along two other treatments: a control (0% amplitude) and 70% amplitude for 15 min, in order to compare the traditional extraction method and extreme ultrasonic conditions. Extraction yield, centesimal composition, color instrumental analysis, scanning electron microscopy, optical microscopy, particle size, x‐ray diffraction, swelling power and solubility, paste clarity, pasting properties, thermal properties, and absolute density are used to evaluate the isolated starches. Yield increased from 29.85% (control) to 32.09% (70% amplitude, 15 min). The surface of certain sonicated treated starch becomes damaged, also amorphous region is reduced, but no change in the crystalline pattern of starch is observed, characterized as B type. Except for treated starches at 70% amplitude for 15 min, all others showed no change or slight increase of peak viscosity. Despite the increase in yield, ultrasound caused changes on physical and chemical characteristics, depending on time and amplitude, hence it may be used as alternative technique for physical starch modification, for example, for producing thickeners agent.

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Section: Resultsmentioning

confidence: 99%

Ultrasound Assisted Extraction of Yam (Dioscorea bulbífera) Starch: Effect on Morphology and Functional Properties

et al. 2018

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“…Starch with larger granule size (e.g., potato starch) was found to be more intensely affected by ultrasound treatment, and the extent of erosion was found to increase with longer treatment time (Carmona-García et al, 2016). In addition, more severe granule breaks were observed in areas close to the Maltese cross, corresponding to its fragile surface (Bai et al, 2017;Carmona-García et al, 2016). Degrois et al (1974) and Gallant et al (1972) examined the effects of surrounding gases (e.g., air, hydrogen, oxygen, and carbon dioxide) on the erosion of starch granules during ultrasound treatment.…”

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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“…Majzoobi et al revealed that cross‐linked wheat starch was more resilient to ultrasound changes than its native counterpart. Bai et al reported that the number of pit induced by ultrasound was independent of amylose content and surface morphology, although the granule size had a positive effect. Miano et al concluded that ultrasound technology can reduce the hydration time of corn kernels without affecting their starch properties.…”

Section: Introductionmentioning

confidence: 99%

In vitro digestibility of ultrasound-treated corn starch

Flores‐Silva¹,

Roldan-Cruz²,

Chávez-Esquivel³

et al. 2017

Starch - Stärke

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Ultrasound technologies are increasingly used for the production of modified starches. An accurate understanding of the effects of ultrasound treatment on the morphological and functional properties of starch granules and dispersions is still under progress. This work studied the digestibility of corn starch as affected by ultrasound treatment (24 kHz). Results based on SEM, XRD, FTIR spectroscopy, and apparent viscosity analysis of native and sonicated starches were conducted to gain insights regarding the mechanisms affecting starch digestibility due to ultrasound treatment. The resistant starch content of native starch dispersions increased from 4.7 to 6.2% after 16 min of sonication. This increase was attributed to morphological and crystallinity changes that reduced the structure of the starch granule channels. For gelatinized starch dispersions sonicated 16 min, the resistant starch content increased from 2.1 to 4.0%, while the rapidly digestible starch fraction showed an increase from 42.9 to 60%, an affect that was attributed to the formation of short‐chained amylose molecules by effects of ultrasonic cavitation.

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Investigation on the pitting of potato starch granules during high frequency ultrasound treatment

Cited by 44 publications

References 37 publications

Ultrasound Assisted Extraction of Yam (Dioscorea bulbífera) Starch: Effect on Morphology and Functional Properties

Ultrasound Assisted Extraction of Yam (Dioscorea bulbífera) Starch: Effect on Morphology and Functional Properties

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

In vitro digestibility of ultrasound-treated corn starch

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