Modification of Acorn Starch Structure and Properties by High Hydrostatic Pressure

• Published in: Gels Vol. 9; no. 9; p. 757
• Main Authors: Castro, Luís M. G., Caço, Ana I., Pereira, Carla F., Sousa, Sérgio C., Brassesco, María E., Machado, Manuela, Ramos, Óscar L., Alexandre, Elisabete M. C., Saraiva, Jorge A., Pintado, Manuela
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.09.2023; MDPI
• Subjects: acorn; Binomial distribution; Consumers; Enthalpy; extraction; Food additives; Gels; Heterogeneity; high hydrostatic pressure; Hydrostatic pressure; modification; Morphology; Normal distribution; Polymorphism; Polymorphism (Crystallography); Pressure effects; Pressurization; properties; Pseudoplasticity; Solubility; starch; Starches; Swelling; Viscosity; Portugal; Ireland
• ISSN: 2310-2861; 2310-2861
• DOI: 10.3390/gels9090757

Despite being rich in starch, over half of acorn production is undervalued. High hydrostatic pressure was used to modify the properties of Q. pyrenaica (0.1 and 460 MPa for 20 min) and Q. robur (0.1 and 333 MPa for 17.4 min) acorn starches to obtain high-valued ingredients. Pressure significantly altered the span distribution and heterogeneity of the acorn starch granules depending on the species, but their morphology was unaffected. Pressurization increased the amylose/amylopectin ratio and damaged starch contents, but the effect was more prominent in Q. pyrenaica than in Q. robur. However, the polymorphism, relative crystallinity, gelatinization temperatures, and enthalpies were preserved. The pressure effect on the starch properties depended on the property and species. The solubility, swelling power, and acorn gels’ resistance towards deformation for both species decreased after pressurization. For Q. pyrenaica starch, the in vitro digestibility increased, but the pseudoplastic behavior decreased after pressurization. No differences were seen for Q. robur. Regarding the commercial starch, acorn starches had lower gelatinization temperatures and enthalpies, lower in vitro digestibility, lower resistance towards deformation, superior pseudoplastic behavior, and overall higher solubility and swelling power until 80 °C. This encourages the usage of acorn starches as a new food ingredient.