Pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil and physicochemical characterization of yellow pyrodextrins

Lovera, Mighay; Castro, George Meredite Cunha de; Pires, Natália da Rocha; Bastos, Maria do Socorro Rocha; Holanda-Araújo, Márjory Lima; Laurentin, Alexander; Moreira, Renato de Azevedo; Oliveira, Hermógenes David de

doi:10.1016/j.carbpol.2020.116382

Cited by 11 publications

(21 citation statements)

References 30 publications

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“…It can be concluded that increasing both the microwave power intensity and the duration of heating allowed to obtain dextrins with an increasingly darker coloration, which is indicated by even lower values of the L* parameter and higher values of the ∆E parameter. This is in line with previous observations, which showed that harsher conditions (e.g., longer reaction time, higher temperature, or acid concentration) resulted in a darker color of dextrins [ 8 , 12 , 13 , 34 ].…”

Section: Resultssupporting

confidence: 93%

“…It can be assumed that, during the heating, a significant depolymerization of starch occurred, as the DE for native potato starch was only 0.2. It is well known that dextrinization processes significantly increase DE values [ 12 ]. A higher modification level of dextrins obtained by discontinuous microwave-assisted heating was confirmed also by their higher solubility values, as shown earlier [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

“…Depending on the processing conditions, dextrins with coloration ranging from cream to brown-yellowish were obtained ( Figure 3 ). Positive parameters a* and b* confirm share of red and yellow colors of dextrins The reduction in whiteness and predominance of beige/brown can be related to the progress of the caramelization reaction [ 12 , 32 , 33 ]. It can be concluded that increasing both the microwave power intensity and the duration of heating allowed to obtain dextrins with an increasingly darker coloration, which is indicated by even lower values of the L* parameter and higher values of the ∆E parameter.…”

Section: Resultsmentioning

confidence: 99%

“…As a result of these alterations, new linkages are formed. The decrease in α1,4- and α1,6-glucosidic digestible linkages, and the increase in non-digestible linkages 1,2- and 1,3-glycosidic in either α- or β-anomers have been observed [ 9 , 10 , 11 , 12 ]. This process allowed dextrins resistant to human digestive enzymes to be obtained [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production

et al. 2021

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Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (L* a* b*). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production

et al. 2021

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“…The most widely cultivated species in the Northeast Region are yellow yam (Dioscorea cayennensis Lam.) and water yam (Dioscorea alata L.) (Lovera et al, 2020), both of which contribute to the economic development of the Paraíba, Pernambuco, Sergipe, Alagoas, Bahia, and Maranhão states, because of their participation in farmers' income and local commerce (Brito et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Yam tubers yield and quality subjected to nitrogen doses and staking methods

Bertino

Cruz

Silva

et al. 2022

Rev. bras. eng. agríc. ambient.

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Adequate mineral fertilization and staking are necessary to obtain good productivity in yam cultivation. The objective of this study was to determine the increase in yield and quality of yams subjected to nitrogen doses and staking methods. This study was carried out under field conditions using a randomized block design in a 5 × 3 factorial scheme, with five nitrogen doses (0, 50, 100, 150 and 200 kg ha-1) and three staking methods (wire trellises, single staking, and without staking) with four replicates. Nitrogen doses were applied in topdressing, and split into equal parts at 60 and 90 days after seed tuber planting. Tuber length and weight, starch and leaf nitrogen concentrations, and total and marketable yields were determined. Staking promoted higher total yield, mass, length, and leaf nitrogen concentration, but no changes were observed in starch concentration among the staking methods. Commercial productivity was higher with single staking. Planting yam with staking and a nitrogen dose of 120.70 kg ha-1 is recommended to promote maximum productivity.

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Production and Optimization of Ultrafine Fiber from Yam Starch by Electrospinning Method Using Multivariate Analysis

et al. 2021

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The aim of this study is to produce ultrafine fibers based on native yam starch as a polymeric material using the electrospinning technique. For this purpose, a 2³ multivariate design is used, with central and axial points in order to optimize the electrospinning operating conditions (source voltage, distance between the needle and the collector, and flow of the polymeric solution). The morphology and diameter of the ultrafine fibers are evaluated by scanning electron microscopy. The investigated responses are the average diameter of the fibers, the standard deviation of the average diameter, and the number of beads. The optimum condition for the production of ultrafine fibers is: voltage of 20 kV, distance between the needle and the collector of 20.5 cm, and flow of 1 mL h−1. With these conditions, it is possible to form fibers with an average diameter of 134.1 ± 16.71 nm, with homogeneous morphology, and without beads.

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Pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil and physicochemical characterization of yellow pyrodextrins

Cited by 11 publications

References 30 publications

Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production

Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production

Yam tubers yield and quality subjected to nitrogen doses and staking methods

Production and Optimization of Ultrafine Fiber from Yam Starch by Electrospinning Method Using Multivariate Analysis

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