Dual modification of starch: Synergistic effects of ozonation and pulsed electric fields on structural, rheological, and functional attributes

Study evaluated the influence of ozonization (O3) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content wa...

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Published inFood chemistry Vol. 464; no. Pt 2; p. 141718
Main Authors Almeida, Raphael Lucas Jacinto, Santos, Newton Carlos, de Brito, Ana Carla Oliveira, Leite, Ana Carolina Nóbrega, Morais, Jessica Renaly Fernandes, de Oliveira, Bárbara Freire, da Silva, Paloma Benedita, da Silva, Ynis Thaciane Felix, da Silva Freitas, Raimunda Valdenice, do Bonfim, Karina Soares, de Sousa, Alison Bruno Borges, de Figueiredo, Maria José, da Costa, Gilsandro Alves, de Assis Cavalcante, Josilene, dos Santos Pereira, Tamires
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.02.2025
Subjects
Combined treatments
Double modification
Green processing
Non-thermal techniques
Green processing
Non-thermal techniques
Double modification
Combined treatments
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Abstract Study evaluated the influence of ozonization (O3) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content was higher than the carboxyl content, especially with prolonged treatment times (Oz2), indicating partial oxidation. Additionally, higher levels of amylose and degrees of polymerization (DP ≥ 37 and DP 25–36) were observed in the oxidized starches, with significant changes only when combined with PEF. The main morphological and structural modifications included the presence of agglomerates, partial gelatinization, reduced crystallinity, and lower IR1047/1022 in the granules treated with PEF + O3. Oxidized starches exhibited higher solubility, resulting in lower values for rheological parameters, with PEF + 2 h of O3 (Oz2P) standing out. It can be used as prebiotics, controlled release agents and a texturizer for gluten-free foods. [Display omitted] •O3 + PEF altered granule geometry, causing agglomeration and partial gelatinization.•Crystallinity changes noted; peaks flattened but type A classification remained.•Oxidized starches showed greater solubility and lower apparent viscosity (Oz2P).•P30 excelled in water absorption with 7.51 μm granules, larger with O3 (8.25 μm).•Ozonation led to slight amylose/amylopectin changes, being more effective with PEF.
AbstractList Study evaluated the influence of ozonization (O3) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content was higher than the carboxyl content, especially with prolonged treatment times (Oz2), indicating partial oxidation. Additionally, higher levels of amylose and degrees of polymerization (DP ≥ 37 and DP 25-36) were observed in the oxidized starches, with significant changes only when combined with PEF. The main morphological and structural modifications included the presence of agglomerates, partial gelatinization, reduced crystallinity, and lower IR1047/1022 in the granules treated with PEF + O3. Oxidized starches exhibited higher solubility, resulting in lower values for rheological parameters, with PEF + 2 h of O3 (Oz2P) standing out. It can be used as prebiotics, controlled release agents and a texturizer for gluten-free foods.Study evaluated the influence of ozonization (O3) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content was higher than the carboxyl content, especially with prolonged treatment times (Oz2), indicating partial oxidation. Additionally, higher levels of amylose and degrees of polymerization (DP ≥ 37 and DP 25-36) were observed in the oxidized starches, with significant changes only when combined with PEF. The main morphological and structural modifications included the presence of agglomerates, partial gelatinization, reduced crystallinity, and lower IR1047/1022 in the granules treated with PEF + O3. Oxidized starches exhibited higher solubility, resulting in lower values for rheological parameters, with PEF + 2 h of O3 (Oz2P) standing out. It can be used as prebiotics, controlled release agents and a texturizer for gluten-free foods.
Study evaluated the influence of ozonization (O3) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content was higher than the carboxyl content, especially with prolonged treatment times (Oz2), indicating partial oxidation. Additionally, higher levels of amylose and degrees of polymerization (DP ≥ 37 and DP 25–36) were observed in the oxidized starches, with significant changes only when combined with PEF. The main morphological and structural modifications included the presence of agglomerates, partial gelatinization, reduced crystallinity, and lower IR1047/1022 in the granules treated with PEF + O3. Oxidized starches exhibited higher solubility, resulting in lower values for rheological parameters, with PEF + 2 h of O3 (Oz2P) standing out. It can be used as prebiotics, controlled release agents and a texturizer for gluten-free foods. [Display omitted] •O3 + PEF altered granule geometry, causing agglomeration and partial gelatinization.•Crystallinity changes noted; peaks flattened but type A classification remained.•Oxidized starches showed greater solubility and lower apparent viscosity (Oz2P).•P30 excelled in water absorption with 7.51 μm granules, larger with O3 (8.25 μm).•Ozonation led to slight amylose/amylopectin changes, being more effective with PEF.
ArticleNumber 141718
Author Morais, Jessica Renaly Fernandes
de Oliveira, Bárbara Freire
de Figueiredo, Maria José
Almeida, Raphael Lucas Jacinto
de Assis Cavalcante, Josilene
de Brito, Ana Carla Oliveira
Leite, Ana Carolina Nóbrega
da Silva, Ynis Thaciane Felix
dos Santos Pereira, Tamires
de Sousa, Alison Bruno Borges
da Costa, Gilsandro Alves
da Silva, Paloma Benedita
da Silva Freitas, Raimunda Valdenice
do Bonfim, Karina Soares
Santos, Newton Carlos
Author_xml – sequence: 1
  givenname: Raphael Lucas Jacinto
  surname: Almeida
  fullname: Almeida, Raphael Lucas Jacinto
  email: raphaelqindustrial@gmail.com
  organization: Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
– sequence: 2
  givenname: Newton Carlos
  surname: Santos
  fullname: Santos, Newton Carlos
  organization: Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
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  givenname: Ana Carolina Nóbrega
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  fullname: Leite, Ana Carolina Nóbrega
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  givenname: Paloma Benedita
  surname: da Silva
  fullname: da Silva, Paloma Benedita
  organization: Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE, Brazil
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  givenname: Ynis Thaciane Felix
  surname: da Silva
  fullname: da Silva, Ynis Thaciane Felix
  organization: Department of Chemical Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil
– sequence: 9
  givenname: Raimunda Valdenice
  surname: da Silva Freitas
  fullname: da Silva Freitas, Raimunda Valdenice
  organization: Department of Food Technology, Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros, RN, Brazil
– sequence: 10
  givenname: Karina Soares
  surname: do Bonfim
  fullname: do Bonfim, Karina Soares
  organization: Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
– sequence: 11
  givenname: Alison Bruno Borges
  surname: de Sousa
  fullname: de Sousa, Alison Bruno Borges
  organization: Department of Agroindustry, Federal Institute of Education, Science and Technology of Pernambuco, Belo Jardim, PE, Brazil
– sequence: 12
  givenname: Maria José
  surname: de Figueiredo
  fullname: de Figueiredo, Maria José
  organization: Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil
– sequence: 13
  givenname: Gilsandro Alves
  surname: da Costa
  fullname: da Costa, Gilsandro Alves
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– sequence: 14
  givenname: Josilene
  surname: de Assis Cavalcante
  fullname: de Assis Cavalcante, Josilene
  organization: Department of Chemical Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil
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  givenname: Tamires
  surname: dos Santos Pereira
  fullname: dos Santos Pereira, Tamires
  organization: Department of Agroindustry, Federal Institute of Education, Science and Technology of Piaui, Uruçuí, PI, Brazil
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Snippet Study evaluated the influence of ozonization (O3) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at...
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SubjectTerms Combined treatments
Double modification
Green processing
Non-thermal techniques
Title Dual modification of starch: Synergistic effects of ozonation and pulsed electric fields on structural, rheological, and functional attributes
URI https://dx.doi.org/10.1016/j.foodchem.2024.141718
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