Study of effect of sodium alginate on potato starch digestibility during in vitro digestion

Ramírez, Cristián; Millon, Camila; Núñez, Helena; Pinto, Marlene; Valencia, Pedro; Acevedo, Cristián; Simpson, Ricardo

doi:10.1016/j.foodhyd.2014.08.023

Cited by 46 publications

(19 citation statements)

References 16 publications

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“…In addition, alginate absorbs water first as it was pre-dissolved prior to mixing with dry flour. Due to competition with the alginate, less water would be expected to be available in this concentrated system for the starch granule swelling (Gonera & Cornillon, 2002;Ramírez, et al, 2015). The more intact granules and ordered structure of starch in alginate-added rice cakes are proposed to result in larger DSC enthalpies than the control.…”

Section: Starch Retrogradationmentioning

confidence: 99%

Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes

Witt

Cowin

et al. 2018

Food Hydrocolloids

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High-moisture rice snacks, such as steamed rice cakes, develop firmness on storage which decreases shelf life significantly. By analogy with lower moisture bread systems, this staling was hypothesised to be due to a combination of starch retrogradation and moisture redistribution. Therefore, food additives which are commonly used to retard starch retrogradation during bread staling, including enzymes, hydrocolloids and emulsifiers (alphaamylase, alginate, xanthan, guar gum, carrageenan, carboxymethyl cellulose, distilled monoglyceride, and sodium stearoyl lactylate) were investigated for their anti-hardening effects in high-moisture rice snacks. The results showed that only alginate significantly reduced the firming rate of rice cakes. However, differential scanning calorimetry measurements surprisingly indicated that rice cakes with alginate had higher levels of starch retrogradation than the control after storage for 7 days. Magnetic resonance imaging results were characterised by a redistribution of signal intensity from the edge to the centre of rice cakes and the formation of high intensity regions. These features were stronger with the addition of alginate. We propose that the alginate forms a continuous phase with water that has high mobility, whereas the partially gelatinized starch granules are an included phase distributed within the continuous phase. The reduced hardness of aged rice cakes with alginate is more dependent on the soft continuous phase than the hard starch granules, therefore leading to a softer texture. This mechanism is different to that proposed to operate for lower water content baked systems, therefore hydrocolloid and other anti-staling agents which are effective in bread systems may not be applicable in higher moisture starchy foods.

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Section: Starch Retrogradationmentioning

confidence: 99%

Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes

Witt

Cowin

et al. 2018

Food Hydrocolloids

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“…Furthermore, the impact of non‐starch polysaccharide on starch digestibility has become a vital issue in improving the nutritional benefit of food products . The interaction between potato starch and water‐soluble polysaccharides has been demonstrated to modify starch digestibility in starch‐based foods . Potato starch contains a small proportion of phosphate groups linked to glucosidic chains.…”

Section: Introductionmentioning

confidence: 99%

“…12 The interaction between potato starch and water-soluble polysaccharides has been demonstrated to modify starch digestibility in starch-based foods. [13][14][15] Potato starch contains a small proportion of phosphate groups linked to glucosidic chains. Phosphate groups covalently bind to starch molecules at C-6 and C-3 of glucosyl residues, 16 making potato starch slightly anionic.…”

Section: Introductionmentioning

confidence: 99%

Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch

Sasaki

2020

J Sci Food Agric

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BACKGROUND Polysaccharides have been expected to have a suppressive effect on starch digestibility by blending. The objective of this study was to investigate the effects of anionic (xanthan gum), neutral (guar gum), and cationic (chitosan) polysaccharides on the in vitro digestibility of raw and gelatinized starch using six potato cultivars differing in phosphorus content. RESULTS By comparing the starch digestibility between potato cultivars, a significant difference was observed for the raw starches, and ‘Benimaru’, which is a potato cultivar containing a higher proportion of short‐chain amylopectin and the lowest phosphorus content in starch, showed a distinctly faster rate of starch hydrolysis. The added polysaccharides decreased the extent of digestion of both raw and gelatinized starches. No significant correlation between phosphorus content and the extent of starch digestion was observed in mixed systems, whereas significant correlations were noted between the extent of starch digestion and Rapid Visco Analyser parameters. The extent of raw and gelatinized starch digestion negatively correlated with pasting temperature, initial viscosity before heating, and peak viscosity (P < 0.01). CONCLUSION The added polysaccharides were observed to decrease the starch digestibility, and their suppressive effects were mainly dependent on the increase of viscosity rather than chemical interactions. A combination of potato cultivar and type of polysaccharide was proved to be important for nutritional value of potato starch. © 2020 Society of Chemical Industry

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“…In order to analyze the starch hydrolysis during in vitro digestion, 0.5 mL supernatants were collected (0, 15, 30 min of simulated gastric digestion, 5, 10, 15, 30, 60, 90, 120 min of simulated small intestinal digestion), and 2.5 mL ethanol was added immediately to stop the enzymatic reaction, and the mixtures were centrifuged at 2000 g for 10 min. The glucose concentration of the mixture was measured according to Ramírez et al Briefly, 0.1 mL of each sample with 1 mL of DNS and 1.9 mL distilled water were mixed in a 10 mL glass tube. The tubes were heated in boiling water (100 °C) for 5 min, then cooled and 7 mL of distilled water were added.…”

Section: Methodsmentioning

confidence: 99%

Cooking Methods Altered the Microstructure and Digestibility of the Potato

Tian

Chen

et al. 2018

Starch Stärke

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In order to investigate the microstructure and digestibility changes of the potato processed with different cooking methods, potatoes are cooked by boiling, deep‐fat frying, or Chinese stir frying. The microstructure changes and starch digestibility of the cooked potato are observed using scanning electron microscopy as well as a simulated gastro‐small intestinal in vitro digestion model. Portions of cooked potatoes are also served to human to study the digestion of potatoes in vivo. Results indicated that the cooked potatoes were minimally hydrolyzed in a simulated stomach while increased significantly during the small intestinal simulation. The equilibrium starch hydrolysis is 82.21% (boiling), 68.19% (stir‐frying), and 53.45% (frying), respectively. The starch granules swells and connects with each other after boiling, whereas mud‐like surfaces are observed after stir‐frying and oil‐immersed and compact surfaces are observed after frying. In vivo study indicates that the fried and stir‐fried potato showed a lower glycemic index (GI) than that of the boiled potatoes, which are 74 ± 6, 69 ± 5, and 103 ± 6, respectively. Our results indicates that the digestibility of potato may be influenced by the modification/destruction of the microstructures during domestic cooking; Chinese stir‐frying could be suggested as an alternative cooking method to slow down its digestibility.

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Study of effect of sodium alginate on potato starch digestibility during in vitro digestion

Cited by 46 publications

References 16 publications

Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes

Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes

Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch

Cooking Methods Altered the Microstructure and Digestibility of the Potato

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