Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment

Wang, Jiaqi; Lv, Xinran; Lan, Tian; Y, Lei; Suo, Jiangtao; Zhao, Qinyu; Lei, Jing; Sun, Xiangyu; Ma, Tingting

doi:10.1016/j.ultsonch.2022.106004

Cited by 38 publications

(15 citation statements)

References 41 publications

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“…The RS contents are influenced by the amorphous and ordered structures of starch granules (Bian et al 2020). However, the content of RS in kiwi starch significantly increased and the content of RDS and SDS significantly reduced after different high-power ultrasound treatments (Wang et al 2022). Meanwhile, the contents of RS in sweet potato and cassava starch were much higher than that of other starches (except C. esculentus starch).…”

Section: Degradation Characteristics Of Different Starchesmentioning

confidence: 88%

Preparation and physicochemical properties of Cyperus esculentus starch from its tubers using ultrasound-assisted alkali method

Liu

Tian

et al. 2022

BioRes

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Cyperus esculentus tubers are rich in starch, oil, protein, dietary fiber, and other nutrients. Ultrasonic treatment can reduce the combination of starch, protein, and dietary fiber in C. esculentus tubers during extraction of C. esculentus starch, thereby improving the extraction yield and shortening of the extraction time. In this study, the extraction yield of C. esculentus starch was 92.2% using ultrasound-assisted alkali method. The microstructure analysis showed that the granule characteristics of C. esculentus starch and other starches were similar. X-ray diffraction analysis showed that C. esculentus starch possessed an A-type crystal structure. The onset temperature of gelatinization endotherm and peak temperature of gelatinization of C. esculentus starch were only lower than those of sweet potato starch, and higher than other starches, which is 67.9 °C. The content of resistance starch (RS) (11.0%) in C. esculentus starch was the highest among the six starches. As an underutilized resource, C. esculentus is a new crop with high quality, high yield, and high comprehensive utilization value. Its aerial parts can be used as feed, green manure, and its underground parts can be edible and oily. C. esculentus starch can be a valuable source to develop into new functional food.

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Section: Degradation Characteristics Of Different Starchesmentioning

confidence: 88%

Preparation and physicochemical properties of Cyperus esculentus starch from its tubers using ultrasound-assisted alkali method

Liu

Tian

et al. 2022

BioRes

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“…Samples were scanned in the range of 3–35° (2θ) at a step size of 0.02° (2θ) using an X-ray source of Cu-Kα. The MDI Jade 6.0 software was applied to calculate the starch relative crystallinity (RC) by estimating the ratio of crystalline fraction to the total diffraction area [35] .…”

Section: Methodsmentioning

confidence: 99%

Ultrasonication followed by aqueous two-phase system for extraction, on-site modification and isolation of microalgal starch with reduced digestibility

Liao,

Shen,

Xie

et al. 2024

Ultrasonics Sonochemistry

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“…For many years, work has been carried out on the use of ultrasound in the food industry for quality testing of food products and its modification due to its low cost, simplicity, and energy efficiency [ 53 , 54 , 55 , 56 , 57 , 58 ]. The ultrasound method is successfully used in two bands: in the band from 100 kHz and intensity below 1 W·cm 2 (loop-powered ultrasound (LPU)) to monitor the composition and physicochemical properties of agricultural produce during its processing or storage, and in the band from 20–500 kHz and intensity 1 W·cm −2 (high-powered ultrasound (HPU)) to study changes in the mechanical, physical, and chemical/biochemical properties of crops during many food processing operations, such as extraction, freezing, drying, emulsification, and inactivation of pathogenic bacteria on surfaces in contact with food.…”

Section: Application Of Ultrasound Methodsmentioning

confidence: 99%

The Need for Machines for the Nondestructive Quality Assessment of Potatoes with the Use of Artificial Intelligence Methods and Imaging Techniques

Danielak

Przybył

Koszela

2023

Sensors

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This article describes chemical and physical parameters, including their role in the storage, trade, and processing of potatoes, as well as their nutritional properties and health benefits resulting from their consumption. An analysis of the share of losses occurring during the production process is presented. The methods and applications used in recent years to estimate the physical and chemical parameters of potatoes during their storage and processing, which determine the quality of potatoes, are presented. The potential of the technologies used to classify the quality of potatoes, mechanical and ultrasonic, and image processing and analysis using vision systems, as well as their use in applications with artificial intelligence, are discussed.

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Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment

Cited by 38 publications

References 41 publications

Preparation and physicochemical properties of Cyperus esculentus starch from its tubers using ultrasound-assisted alkali method

Preparation and physicochemical properties of Cyperus esculentus starch from its tubers using ultrasound-assisted alkali method

Ultrasonication followed by aqueous two-phase system for extraction, on-site modification and isolation of microalgal starch with reduced digestibility

The Need for Machines for the Nondestructive Quality Assessment of Potatoes with the Use of Artificial Intelligence Methods and Imaging Techniques

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