Modification of Acorn Starch Structure and Properties by High Hydrostatic Pressure

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 al...

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Published inGels 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
LanguageEnglish
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
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Abstract 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.
AbstractList 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.
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.
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.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.
Audience Academic
Author Castro, Luís M. G.
Brassesco, María E.
Caço, Ana I.
Saraiva, Jorge A.
Sousa, Sérgio C.
Alexandre, Elisabete M. C.
Pereira, Carla F.
Machado, Manuela
Pintado, Manuela
Ramos, Óscar L.
AuthorAffiliation 3 Laboratório de Análises Térmicas, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; icaco@ua.pt
1 CBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; lgcastro@ucp.pt (L.M.G.C.); cpfpereira@ucp.pt (C.F.P.); sdsousa@ucp.pt (S.C.S.); mbrassesco@ucp.pt (M.E.B.); mmachado@ucp.pt (M.M.); oramos@ucp.pt (Ó.L.R.)
2 LAQV-REQUIMTE—Laboratório Associado, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; elisabete.alexandre.pt@gmail.com (E.M.C.A.); jorgesaraiva@ua.pt (J.A.S.)
AuthorAffiliation_xml – name: 1 CBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; lgcastro@ucp.pt (L.M.G.C.); cpfpereira@ucp.pt (C.F.P.); sdsousa@ucp.pt (S.C.S.); mbrassesco@ucp.pt (M.E.B.); mmachado@ucp.pt (M.M.); oramos@ucp.pt (Ó.L.R.)
– name: 2 LAQV-REQUIMTE—Laboratório Associado, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; elisabete.alexandre.pt@gmail.com (E.M.C.A.); jorgesaraiva@ua.pt (J.A.S.)
– name: 3 Laboratório de Análises Térmicas, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; icaco@ua.pt
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Snippet 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...
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...
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SubjectTerms 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
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Title Modification of Acorn Starch Structure and Properties by High Hydrostatic Pressure
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