Products of thermolysis of potato starch treated with hydrochloric and citric acids as potential prebiotics

Kapuśniak, Janusz; Kapuśniak, Kamila; Ptak, Sylwia Marianna; Barczyńska, Renata; Żarski, Arkadiusz

doi:10.3920/qas2013.0355

Cited by 8 publications

(4 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The addition of SDexF from potato starch, based on the authors' patent, 10 is an easy alternative to enrich mousses. The patented SDexF from potato starch used in this study is a well‐characterized product 11 with confirmed prebiotic properties 12,13 . It was also found that SDexF from potato starch stimulated the growth of bacterial species from the phyla Bacteroidetes and Actinobacteria, while reducing the number of species of the phylum Firmicutes.…”

Section: Introductionsupporting

confidence: 66%

Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses

et al. 2021

View full text Add to dashboard Cite

BACKGROUND Fruit mousses are products with a relatively low amount of dietary fiber in a single portion, but with additional portions of soluble fiber they may be good alternative to fiber‐rich snacks as take‐away food. In the present study, the properties of new soluble dextrin fiber (SDexF) from potato starch were assessed to establish whether it could be used to enrich fruit mousses. The properties of SDexF that can affect processing and storage stability of enriched mousses were studied and compared with those of native potato starch and semiproducts (resulting from various drying temperatures). The effect of the addition of SDexF on the pasting properties of mousse was also analyzed. RESULTS The application of food‐grade hydrochloric and citric acids as catalysts in the dextrinization of food‐grade potato starch allowed to SDexF to be obtained. Despite the differences in characteristics of the semiproducts, the final SDexF preparations were very similar in the meaning of solubility, dextrose equivalent (DE), retrogradation, and pasting properties. SDexF preparations were characterized by a significantly lower retrogradation tendency, peak viscosity, final viscosity, and gelatinization enthalpy in comparison with both native starch and semiproducts. Soluble dextrin fiber was successfully added to banana‐apple mousse. The addition of SDexF to mousse did not cause any undesirable changes to the viscosity of the product, and surprisingly even resulted in mousse with lower viscosity. Turbidity and RVA studies revealed that SDexF was stable and retrogradation processes can be negligible during storage. CONCLUSION The SDexF obtained from potato starch can be a novel functional substance to increase the dietary fiber content of fruit or fruit and vegetable mousses. © 2020 Society of Chemical Industry

show abstract

Section: Introductionsupporting

confidence: 66%

Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Average percentage of SDFP and SDFS was 8.09 ± 1.68 and 23.19 ± 2.05, respectively. The SDFP content in SDexF was similar to resistant dextrins obtained by Kapusniak et al, with the reservation that in the gravimetric method, it is not the same procedure [21]. The TDF content of SDexF obtained on a semi-industrial scale was higher than the TDF content of pyrodextrins heated at similar conditions (temperature and time of heating) on a laboratory scale [46][47][48].…”

Section: Total Dietary Fibre Content In Sdexfsupporting

confidence: 76%

“…In previous studies, resistant dextrins have been obtained by heating potato starch acidified with catalytic amounts of food-grade hydrochloric and citric acids. Soluble dextrin fibre (SDexF) was obtained on a laboratory scale [20][21][22]. However, due to the launch of the project with the acronym PreSTFibre4Kids, it became necessary to develop and implement a semi-industrial scale in order to obtain the required amount of resistant dextrin.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Soluble Dextrin Fibre from Potato Starch Obtained on a Semi-Industrial Scale

Wojcik,

Kapusniak,

Zarski

et al. 2024

Applied Sciences

View full text Add to dashboard Cite

Currently, dietary fibre intake is low, which is one of the reasons for the global obesity epidemic and other metabolic disorders. Dietary fibre has many documented health-promoting properties, such as a prebiotic effect, inducing feelings of satiety and reducing postprandial glucose. Therefore, there is an increasing interest in the search for new products rich in dietary fibre. One of the sources of dietary fibre may be resistant dextrins obtained as a result of dextrinization of starch. In this study, soluble dextrin fibre (SDexF) was prepared by heating potato starch in the presence of hydrochloric and citric acids on a semi-industrial scale in the prototype dextriniser. The aim of the study was the optimisation of the preparation of SDexF on a semi-industrial scale and the physicochemical characterisation of the obtained product. Also, the molecular structure of the prepared product was analysed by using SEM and FTIR. The semi-industrial production of SDexF was successfully implemented, achieving approximately 100 times higher product quantities in one process cycle. SDexF was characterised by over 30% total dietary fibre (TDF) content, almost 100% water solubility, low viscosity and no retrogradation tendency. The physicochemical and functional properties of the obtained product indicate the possibility of implementing SDexF to enrich food products.

show abstract

“…Banana maltodextrin 90-110 Cassava dextrin 100-120 • C, 1-3 h 0.04-0.1% HCl [179] Cassava dextrin and cassava maltodextrin 120 • C, 1-3 h 0.04-0.06% HCl [166] Cassava dextrin and Maltodextrin 90-110 Maize dextrin 180 • C, 0.5, 3 or 5 h 0.5 M HCl to pH 3.0 [182] Maize dextrin 180 • C, 1-4 h 0.5 M HCl to pH 3.0 [183] Maize maltodextrin 140-160 • C, 1.5-2 h 1 mL of 0.5% citric acid/20 g starch [184] Normal and waxy tapioca dextrin 130-170 • C, 1-4 h 0.5 M HCl to pH 3.0 [168,185] Potato dextrin 40-120 W, 1 or 10 cycles, 15-90 s 0.1% of HCl + 0.1% of citric acid [170] Potato dextrin 130 • C, 4 h 0.1% of HCl + 0.1% of citric acid [186] Potato dextrin 735-1050 W, 2-10 min 0.1% of HCl + 0.1% of citric acid [169] Potato dextrin 105-630W, 2-10 min 0.1% of HCl + 0.1% of citric acid [187] Potato dextrin 150 • C, 3 h or 180 • C, 1 h 0.1% of HCl + 0.1% of citric acid [188] Potato dextrin 130 • C, 2 h 0.1% of HCl + 40% of tartaric acid [189,190] Table 5. Cont.…”

Section: Type Of Dextrin/maltodextrinmentioning

confidence: 99%

Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities

Zarski,

Kapusniak,

Ptak

et al. 2024

Polymers

View full text Add to dashboard Cite

It has long been known that starch as a raw material is of strategic importance for meeting primarily the nutritional needs of people around the world. Year by year, the demand not only for traditional but also for functional food based on starch and its derivatives is growing. Problems with the availability of petrochemical raw materials, as well as environmental problems with the recycling of post-production waste, make non-food industries also increasingly interested in this biopolymer. Its supporters will point out countless advantages such as wide availability, renewability, and biodegradability. Opponents, in turn, will argue that they will not balance the problems with its processing and storage and poor functional properties. Hence, the race to find new methods to improve starch properties towards multifunctionality is still ongoing. For these reasons, in the presented review, referring to the structure and physicochemical properties of starch, attempts were made to highlight not only the current limitations in its processing but also new possibilities. Attention was paid to progress in the non-selective and selective functionalization of starch to obtain materials with the greatest application potential in the food (resistant starch, dextrins, and maltodextrins) and/or in the non-food industries (hydrophobic and oxidized starch).

show abstract

Products of thermolysis of potato starch treated with hydrochloric and citric acids as potential prebiotics

Cited by 8 publications

References 17 publications

Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses

Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses

Preparation and Characterization of Soluble Dextrin Fibre from Potato Starch Obtained on a Semi-Industrial Scale

Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities

Contact Info

Product

Resources

About