Effect of ultrasonically stimulated potato germination during soaking on the physicochemical properties of starch and its use in edible films

• Published in: International journal of biological macromolecules Vol. 277; no. Pt 4; p. 134508
• Main Authors: Pineda-Gomez, Posidia, Ipia-Achury, Daniel Felipe, Rodriguez-Garcia, Mario E.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.10.2024
• Subjects: amylopectin; amylose; electron microscopy; enzymatic treatment; foods; Germinated potato; germination; lipid content; nanocrystals; permeability; potato starch; Potato starch films; potatoes; protein content; tensile strength; ultrasonic treatment; ultrasonics; Ultrasound pretreatment; water vapor; X-ray diffraction; Ultrasound pretreatment; Potato starch films; Germinated potato
• ISSN: 0141-8130; 1879-0003; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.134508

The aim of this work was to investigate the effects of ultrasonic treatment during soaking of potatoes on the physicochemical properties of starches obtained after 16 weeks of germination. The ultrasonic treatment showed a direct correlation between sprout length and ultrasonic time. The protein content decreased from 0.63 to 0.38 % and the fat content decreased significantly from 0.31 to 0.01 % after germination. The amylose content changed depending on the ultrasonic treatment, and increased from 36.27 to 40.92 % after 16 weeks of germination, which was related to the amylopectin debranching and the duration of the ultrasonic treatment. X-ray diffraction showed that the nanocrystals with hexagonal structure were not affected by the germination and the duration of ultrasonic treatment. Scanning electron microscopy showed that the surface of the starch granules was not affected by the enzymatic treatment. The sprouted potato starch resulted in films with better tensile strength and lower water vapor permeability (WVP) compared to the native potato starch films. In addition, the films produced with ultrasound stimulated potato starch exhibited better properties (high strength and low permeability), which is desirable when it comes to controlling moisture exchange between a food product and the surrounding atmosphere. •Ultrasound stimulate the germination of potatoes.•Germination has no influence on the nanocrystals structure with hexagonalarrangement that occur in potato starch.•Ultrasonic stimulation prior to potato germination increased the viscosity of the starch pastes.•Germinated potato starch reduces the water vapor permeability in thin films.