ABSTRACT Mucilage extracted from Caesalpinia crista seeds, an unexplored natural polymer, was extracted using Soxhlet extraction followed by precipitation, with a yield of 4.41% ± 0.05%. Fourier Transform Infrared Spectroscopy (FTIR) analysis confirmed the presence of hydroxyl (─OH), carbonyl (C═O), and glycosidic bonds, indicating a polysaccharide structure. Proton Nuclear Magnetic Resonance ( 1 H NMR) and Carbon‐13 Nuclear Magnetic Resonance ( 13 C NMR) spectra identified sugar residues and uronic acids, confirming their complex carbohydrate composition. X‐Ray diffraction (XRD) analysis revealed a broad peak at 2θ between 20°–25°, indicating an amorphous nature. Thermogravimetric Analysis (TGA) showed three‐stage decomposition with good thermal stability. At the same time, Field Emission Scanning Electron Microscopy (FE–SEM) and High‐Resolution Transmission Electron Microscopy (HR–TEM) analyses revealed a porous, nanostructured morphology. Energy dispersive x‐ray spectroscopy (EDX) mapping confirmed high carbon (44.2%) and oxygen (21.3%) content, with trace elements. Protein content (28.40 g/100 g) contributed to emulsification, while fiber content (soluble: 0.0534 g/100 g, insoluble: 0.0956 g/100 g) enhanced functional properties. Water holding capacity (WHC) (172 g/g ± 10.20) and Oil holding capacity (OHC) (116 g/g ± 15.35 with castor oil) indicated high water and oil retention. Emulsion capacity (EC) (26.66%–33.33%) and Emulsion stability (ES) (105.95%–138.04%) confirmed strong emulsifying properties. Residual solvent analysis showed compliance with International Council for Harmonisation (ICH) Q3C(R8) guidelines for a petroleum ether content of 27.37 ppm. Acute toxicity studies confirmed safety with a Lethal Dose (LD 50 ) above 2000 mg/kg. Compared to other mucilages, C. crista exhibits excellent bioadhesive, emulsifying, and stabilizing potential, highlighting its potential as a pharmaceutical excipient for future formulation development in drug delivery and biomedical applications.
ABSTRACT Cyclocybe cylindracea , commonly known as “Chaxingu” in China, is an edible and medicinal mushroom that has attracted increasing interest because of its bioactive polysaccharides. Cyclocybe cylindracea polysaccharides (CCPs) have been reported to exhibit antioxidant, immunomodulatory, antitumor, anti‐aging, hypoglycemic, hypolipidemic, anti‐inflammatory, and gut microbiota‐modulating activities. A structured literature search was conducted across major scientific databases, and eligible studies were screened according to predefined inclusion and exclusion criteria. This review summarizes recent advances in the extraction, purification, structural characterization, biological activities, structure–activity relationships, applications, and safety evaluation of CCPs. Particular attention is given to the effects of extraction and purification methods on polysaccharide yield, purity, molecular weight, monosaccharide composition, structural features, and biological functions. Current evidence indicates that CCPs have potential as functional food ingredients, health products, and pharmaceutical adjuvants. Nevertheless, further studies are required to clarify their fine structures, active fractions, structure–activity relationships, bioavailability, in vivo mechanisms, safety, and clinical efficacy. This review provides a focused reference for future research, quality control, and value‐added development of CCPs.
ABSTRACT Cassava peels, an agro‐industrial residue, were valorized as a second‐generation starch feedstock for starch‐based films. Starch was extracted by papaya ‐leaf‐assisted fermentation, non‐assisted fermentation, and direct extraction; fermented cassava served as a first‐generation benchmark. Papaya ‐leaf‐assisted fermentation gave the highest peel‐derived starch yield (38 wt% dry basis), exceeding non‐assisted fermentation (30%) and direct extraction (27%), although it remained lower than that of fermented cassava (68%). The starch obtained from peels by direct extraction showed the highest nitrogen content, indicating limited removal of nitrogenous residues, whereas fermentation reduced residual nitrogen, and papaya ‐leaf‐assisted fermentation produced the lowest nitrogen among peel‐derived starches. Scanning electron microscopy showed larger, smoother granules for the papaya ‐leaf‐fermented starch, and thermogravimetric analysis indicated superior thermal stability. All starches showed similar infrared profiles and A‐type x‐ray diffraction features (15°, 17°, 18°, 23°; 2θ). Based on yield and quality, the papaya ‐leaf‐fermented starch was plasticized with glycerol and acetic acid to cast films. Film infrared spectra and x‐ray diffraction results indicated disrupted hydrogen bonding and loss of A‐type crystallinity, while solubility and absorption tests confirmed hydrophilic behavior. Soil‐burial tests showed rapid, moisture‐dependent biodegradation, with complete disintegration under the wettest condition within 12 days. A practical route to biodegradable films from a second‐generation starch source was proposed.
ABSTRACT The increasing environmental burden of non‐biodegradable plastics has accelerated the development of sustainable alternatives derived from renewable resources. In this study, biodegradable bioplastics were synthesized from agro‐waste sources, namely banana peel, corn starch, and potato starch, using glycerol as a plasticizer and acetic acid as a cross‐linking agent. A systematic comparison between native and cross‐linked films was performed to evaluate the influence of chemical modification on physicochemical, mechanical, thermal, and biodegradation properties. The incorporation of acetic acid significantly enhanced mechanical performance. For instance, the tensile strength of banana peel‐based films increased from 0.30 ± 0.03 MPa (native) to 0.45 ± 0.05 MPa (cross‐linked), representing an improvement of approximately 50%. Similarly, potato starch films exhibited the highest tensile strength of 1.20 MPa among all samples. Water absorption behavior showed strong dependence on starch origin, with corn starch films exhibiting maximum uptake (∼164%) compared to potato (∼131%) and banana peel (∼60%) films, indicating differences in structural compactness and hydrophilicity. Thermogravimetric analysis revealed moderate thermal stability, with onset degradation temperatures ranging from ∼80°C to ∼300°C, which showed slight improvement upon cross‐linking due to reduced polymer chain mobility. Furthermore, soil burial tests demonstrated progressive biodegradation, with partial degradation observed within four weeks and complete degradation estimated within 90–180 days depending on the formulation. These findings demonstrate that acetic acid cross‐linking plays a crucial role in enhancing the performance of starch‐based bioplastics, while the intrinsic composition of different starch sources governs their final properties. The developed materials show strong potential for low‐load, short‐lifecycle applications such as biodegradable packaging and agricultural films.
ABSTRACT To address challenges in enhancing the mechanical strength, moisture barrier properties, and processability of starch‐based materials, oxidized hydroxypropyl starch (OHPS) was adopted as the main raw material, and to improve the mechanical performance of films, hydroxypropyl methylcellulose (HPMC) was incorporated. The results indicated that a progressive increase in HPMC content led to a rise in the viscosity of the gel solution from 738 to 1338.1 mPa·s, indicating the formation of a gel network. Additionally, the composite films exhibited an increase in tensile strength, rising from 22.91 to 27.38 MPa, which shows a maximal enhancement of 19.5%; and the water vapor transmission rate was reduced from 102 to 94 g/m 2 ·24 h, representing a 7.6% improvement in moisture barrier properties. At an HPMC addition level of 2.0%, capsule friability was 4 capsules, and the disintegration time in simulated gastric fluid was 14.23 min. All performance indicators met the requirements specified in the Chinese Pharmacopoeia (2020). These findings establish a feasible material foundation and process reference for the development of starch‐based films and capsules derived from OHPS.
ABSTRACT Packaging is essential in the food industry for various purposes. However, the widespread use of plastic packaging has led to many issues including environmental issues such as plastic waste and pollution and in the deterioration of food qualities. Hence, as a solution, biodegradable packaging materials like bioplastics, particularly starch‐based options are being explored and used as an alternative to replace the traditional plastics. Starch based materials are commonly used due to their abundance, cost‐effectiveness, and biodegradability. This study explores the use of modified starch in food packaging, it discusses the various benefits and potential of starch‐based bioplastics as well as their limitations such as their strength, water resistance, film durability and moisture sensitivity, which hinder their broader use. Thus, this paper will also discuss the various modifications of starch to enhance their performance, such as blending with natural fibers, the use of nanotechnology, and chemical cross‐linking, to improve mechanical strength, water resistance, and durability. Additionally, the potential of modified starch as a sustainable, biodegradable alternative to traditional plastic packaging will be examined, with a focus on overcoming current limitations. In summary, the present work reviews recent advancements, highlights ongoing challenges, and outlines future research directions needed to advance starch‐based packaging. Through innovation and continued development, modified starch holds promise as a sustainable material that could contribute to reducing plastic waste in food packaging.
ABSTRACT The aim of this study is to design and evaluate β‐cyclodextrin (βCD)‐based nanosponges (NSs) capable of both structurally stable and biologically active hydroxyurea conjugation for potential therapeutic use. To this end, nanosponges were synthesized using maleic anhydride (MA), epichlorohydrin (EPI), and their combination (MA‐EPI) as crosslinkers. Halloysite nanotubes (HNTs) were incorporated via both in situ and ex situ methods to enhance viscoleasticity, thermal stability, and surface functionality. Dynamic mechanical analysis (DMA) revealed significantly improved storage modulus (E') and glass transition temperature (Tg) values in HNT‐reinforced MA‐EPI systems, indicating superior elastic behavior and crosslinking density. Thermogravimetric analysis (TGA) demonstrated enhanced thermal stability and multi‐step degradation in drug‐conjugated structures, with decomposition extending up to 700°C. Cytotoxicity assays using Human Embryonic Kidney 293 (HEK293) cells over 24 and 48 h showed that nanosponge‐hydroxyurea conjugates exhibit strong time‐ and dose‐dependent cytotoxic effects, with an IC 50 around 20 µg/mL at 48 h in in situ HNT‐based structures. Overall, this study establishes a structurally reinforced and biologically effective nanosponge platform for hydroxyurea immobilization, combining enhanced thermo‐mechanical properties with controlled cytotoxic performance, thus offering great promise for biomedical applications.
ABSTRACT Structural, physicochemical, functional, pasting, rheological, antioxidant, and mineral properties of cassava sago fortified with beetroot powder (BRP) prepared from wet cassava starch (WS) and reconstituted dry cassava starch (RCS) were investigated. Beetroot powder was incorporated at 2%, 4%, and 6% (w/w) to improve the nutritional quality of conventionally starch rich cassava sago (sabudana). The experimental treatments were replicated three times and the statistical significance of treatment effects was evaluated using one‐way ANOVA, followed by Tukey's HSD test for mean comparisons at p < 0.05. BRP fortification significantly increased crude fiber, protein, fat, and total dietary fiber contents, with maximum total dietary fiber values of 0.88% and 0.92% observed in WS and RCS sago, respectively, at 6% BRP. Cooking time decreased significantly from 6.34 min in control to 3.03 min in RCS sago with 6% BRP, while water activity remained below 0.60 for all samples, indicating good shelf stability. However, cooking loss increased with BRP incorporation, with the highest value (15.11%) observed in RCS sago at 6% BRP, likely due to fiber induced disruption of the starch network. Color attributes showed pronounced changes, with total color difference (Δ E ) increasing up to 47.02 and 44.07 in WS and RCS sago, respectively, along with a decline in whiteness index and an increase in yellowness index, reflecting the natural pigments of beetroot powder. Functional properties of WS and RCS sago, including solubility, swelling volume, total phenolic content, and antioxidant activity, improved with BRP incorporation. Pasting and rheological analyses revealed reductions in peak viscosity, breakdown viscosity, and storage modulus, suggesting restricted starch granule swelling due to starch‐fiber interactions. Mineral analysis showed significant enrichment of calcium, iron, magnesium, and copper in BRP fortified samples. This study demonstrates that beetroot powder incorporation effectively enhances the nutritional and functional quality of cassava sago, indicating its potential for developing nutritionally enriched functional sago from both wet and reconstituted dry cassava starch.
ABSTRACT The increasing demand for sustainable packaging materials has intensified interest in biodegradable alternatives to petroleum‐based plastics. Starch‐based films are renewable, compostable, and widely available, but their application in food packaging remains limited by poor mechanical strength, high water sensitivity, and insufficient barrier performance. This review discusses recent advances in montmorillonite (MMT)‐reinforced starch films, emphasizing how polymer–clay interactions, intercalation, exfoliation, and percolated network formation improve structural, thermal, mechanical, and barrier properties. Particular attention is given to the influence of processing strategies, including solution casting, melt extrusion, ultrasonication‐assisted dispersion, crosslinking, and emerging coating/printing routes, on MMT dispersion and nanocomposite morphology. Across representative formulations, MMT‐based reinforcement has been associated with tensile‐strength increases of approximately 40%–154%, Young's modulus increases above 70% in optimized hybrid systems, and water‐vapor or oxygen‐barrier reductions commonly ranging from about 25% to 60%, depending on starch source, plasticizer content, filler loading, and dispersion quality. Food‐packaging applications are critically reviewed, with case studies showing shelf‐life extension in perishable products such as strawberries, paneer, chicken, and litchi through reduced moisture loss, microbial spoilage, and oxidative degradation. Intelligent applications, including spoilage detection through pH‐induced color changes, are also discussed. Finally, the review addresses remaining challenges related to large‐scale processing, nanoparticle dispersion, food‐contact safety, compostability, aquatic degradation, and cost‐efficiency. Overall, MMT–starch nanocomposite films represent a promising platform for active and intelligent food packaging aligned with circular economy and environmental sustainability goals.
ABSTRACT Starch modification using ultrasonication (US) is a green and novel approach that uses acoustic energy to alter the physicochemical, functional, textural, rheological, and morphological properties of the native starch. The extent of change depends on various factors, such as ultrasound frequency, intensity, duration of treatment, temperature, moisture content, and the type of starch. Sole ultrasonication significantly changes the properties of starch, while integration of US with other modification methods has been shown to enhance the impact of US on the properties of starch more effectively. Different studies have been conducted to study the impact of the US alone as well as the US combined with other modification methods. The selection of a suitable combination method with the US to obtain the desired characteristics of starch is still a challenge. Hence, the present review summarizes the impact of ultrasound alone and in combination with other physical, chemical, and enzymatic modification methods on the properties of starch, with the focus on physical, structural, rheological, thermal, and functional properties, as well as the application of modified starch. For better understanding, the collected information has been divided into sole US modification (focusing on the effect of varying ultrasound frequency, time, temperature, and power) and assisted US modification (focusing on ultrasound‐assisted physical, chemical, and enzymatic modification techniques), and their applications in the food industry.
ABSTRACT This study investigated the effect of thermochemical modification on unripe plantain ( Musa paradisiaca AAB ) flour, using 10% w/w fumaric acid to optimize its physicochemical and techno‐functional properties for food applications. A central composite experimental design was applied to evaluate how temperature (120°C to 140°C) and time (120 to 240 min) affected key characteristics, including the degree of substitution, amylose content, relative crystallinity, and pasting properties. Results demonstrated that both variables (temperature and time) significantly influenced the outcome. The degree of substitution reached its maximum value (1.23) at the highest temperature tested and 180 min. Solubility and thermal stability increased, while swelling capacity, peak viscosity, and retrogradation decreased under high‐thermal‐intensity treatments. Optimal conditions (140.9°C, 216.4 min) were established by maximizing the degree of substitution and minimizing peak viscosity, breakdown, and setbacks. These findings demonstrate that thermochemical modification with 10% w/w fumaric acid is an effective strategy to adapt the functionality of plantain flour, offering a sustainable approach to add value in the development of novel food products.
ABSTRACT This study examines the effects of three structural enhancers, that is, nanoclay (sodium montmorillonite, NaMMT), cellulose, and grape seed powder, incorporated at different contents into thermoplastic pea starch films. Their impact on the optical, structural, mechanical, physical, and barrier properties of the films was evaluated to improve performance for biodegradable packaging applications. Optical microscopy and FTIR were used to assess microstructure and chemical interactions, while Principal Component Analysis (PCA) explored relationships among key functional variables. Significant differences were observed among the samples with regard to the examined parameters. Grape seed powder increased thickness, reduced lightness ( L *), enhanced red ( a *) and yellow ( b *) intensity, opacity, moisture content, water solubility, and water vapor permeability, while decreasing water absorption, making it suitable for applications prioritizing biodegradability. NaMMT improved water absorption and barrier properties by reducing water vapor permeability, supporting its use in low‐moisture food packaging. Cellulose enhances mechanical strength, particularly tensile strength, making it ideal for applications requiring durability. XRD analysis showed that the incorporation of additives influenced the crystalline structure of thermoplastic pea starch films. These results indicate that selecting specific additives allows tailoring of starch‐based films for diverse packaging needs, promoting sustainable and biodegradable packaging solutions.
With the implementation of the Chinese dual carbon action plan under the new global climate agreement, the development and utilization of renewable biomass resources is extremely important. As a renewable and biodegradable natural polymer, starch presents a promising alternative to conventional plastics. However, starch‐based film materials have problems such as low mechanical strength, poor hydrophobicity, and insufficient plasticity in practical applications, which need to be improved through modification or plasticization technology. With their environmental friendliness and versatility, deep eutectic solvents (DESs) have emerged as promising alternatives in numerous applications. Although DES has seen growing use in food science for small‐molecule extraction, its interactions with starch macromolecules have received comparatively little investigation. Therefore, this review systematically expounds the synthesis method, classification, and physical and chemical properties of DES; focuses on the research progress of DES in starch solubility, modification, and plasticization; and deeply analyzes the dissolution‐plasticization mechanism of DES on starch‐based materials. In addition, this review further pointed out that although the development of DES in the field of starch materials faced challenges such as toxicity controversy, high viscosity, and raw material costs, it represents an important development direction as a key breakthrough in promoting the development of high‐performance green starch‐based materials.
The present study details the optimization, characterization, and moisture sorption properties of films fabricated from tamarind polysaccharide (TP), PVA, and glycerol. Single-factor experiments showed that a 5 g TP/100 mL solution is ideal for film formation. TP (5 g) and PVA (0.875 g) were blended with a composition of 85 and 15 wt.%, respectively, in 100 mL of water. Next, amounts of glycerol and glutaraldehyde were optimized using response surface methodology. Box-Behnken design was used to analyze the effects of glycerol (0.5-4.0 mL/100 mL) and glutaraldehyde (0-1.25 g/100 mL) on the film's mechanical properties, namely, tensile strength (TS) and elongation at break (% El). Glycerol played a significant role in affecting both TS and % El. The optimum conditions were found to be: glycerol 70 wt.%, glutaraldehyde 3.6 wt.%, respectively, with respect to TP. The optimized films showed a TS of 8.64 MPa and a % El of 52.45. WVTR of the optimized film was 55.715 g/m2/h. Without PVA, the optimized films showed reduced values of TS (7.21) and % El (51.67), and increased values of WVTR (56.66 g/m2/h), highlighting the reinforcing role of PVA in improving barrier and mechanical properties. The optimized films with PVA underwent 43.72% weight loss at the end of 28 days. Moisture sorption isotherm (MSI) studies at 35 degrees C were best described by the Peleg model in this study. FTIR analysis confirmed the formation of intermolecular crosslinking interactions of glutaraldehyde with PVA and TP, while SEM revealed surface roughness upon PVA incorporation. XRD patterns indicated similar patterns, while DSC analysis demonstrated slightly increased melting temperature with PVA incorporation.
The use of biodegradable packaging produced with renewable raw materials is an important aspect of sustainability. Researchers seek methods to improve packaging with the use of natural components containing bioactive properties during production. The aim of the present study was to prepare and characterize corn starch biofilms modified and copolymerized with different forms of pink peppercorn. Nine biofilms with different compositions were prepared. Seven samples were prepared by replacing the amount of starch with pink peppercorn granules (0% to 50% replacement); one sample was prepared by adding pink peppercorn boiling extract and one was prepared by adding pink peppercorn infusion extract. The biofilms were assessed through water absorption, water solubility, and moisture assays and characterized by thermogravimetric analysis (TGA), scanning electron microscopy (SEM), Fourier-transform infrared (FTIR) spectroscopy, mechanical resistance tests, and biodegradability assays in soil. The addition of pink peppercorn in granule form to the films reduced the mass loss at primary decomposition (between 237 degrees C and 348 degrees C) from 74.38% (no peppercorn) to 41.10% (50% peppercorn in granules). Water absorption generally decreased with the increase in peppercorn granule content, but the opposite behavior occurred with peppercorn extract. The biofilms produced in this work are potential biocompatible, biodegradable materials for food packaging in real-world situations.
The effects of molecular interaction between heat-treated whey protein (WPI) and octenyl succinic anhydride modified starch (OSAS) on the structural, rheological, digestibility, and release properties of WPI-OSAS were investigated. Results revealed that the molecular interaction of WPI-OSAS had a positive influence on the degree of substitution, rough surface, storage modulus, loss modulus, tan delta, resistant starch content, encapsulation efficiency of curcumin, and controlled release of curcumin in simulated gastrointestinal conditions, but there was a negative effect on R1047/1022, equilibrium hydrolysis percentage, and kinetic constant. These effects were more evident in WPI-OSAS with WPI heat treatment temperature at 90 degrees C, caused by the stronger hydrophobic interaction between WPI and OSAS. The hydrophobic interaction of WPI-OSAS improved the rheology, anti-digestibility, encapsulation, and release properties of WPI-OSAS, which enriched the application of WPI-OSAS in functional foods.
The rheological and textural properties of starches from glutinous rice (GR), japonica rice (JR), and indica rice (IR) were systematically investigated to establish their relationships with cooked rice quality. GR starches exhibited the highest peak viscosities and the lowest pasting temperatures but very weak gel-forming capacity, consistent with negligible amylose content. In contrast, IR starches, especially DFR-S, displayed superior thermal stability, the highest final, and setback viscosities, and the largest storage modulus (G '), indicating strong retrogradation and elastic gel network formation. All starch pastes showed pseudoplastic and shear-thinning behavior. Significant positive correlations were found between cooked rice hardness, cohesiveness, and chewiness and starch rheological parameters, including pasting temperature, setback viscosity, and consistency coefficient (K). The setback viscosity/peak viscosity ratio and K provided the strongest predictive models for cooked rice texture (R-2 > 0.95 for cohesiveness and resilience). Variations among genotypes with similar amylose content further suggested contributions from amylopectin fine structure. These findings offer quantitative predictive tools for cooked rice quality evaluation and a theoretical foundation for breeding and processing strategies.
V-type porous starch exhibiting exceptional oil-adsorption capacity was prepared via rapid ethanolic hydrochloric acid (HCl) hydrolysis of V-type granular starch. X-ray diffraction confirmed preferential removal of amorphous regions, resulting in progressive increases in V-type relative crystallinity. At 0.5% HCl, extending hydrolysis from 10 to 30 min gradually elevated oil uptake from 158.64% to 226.49% while retaining granule contours. For 1.0% HCl, maximal adsorption (358.80%) and specific surface area (45.67 m2/g) were achieved within 10 min; continued hydrolysis to 20 min reduced both parameters; after 30 min, near-peak uptake (348.59%) was restored with the highest V-type crystallinity. SEM corroborated these trends: 10 min preserved granules, 20 min induced collapse, and 30 min produced fragments with a loosely and uniformly porous structure. Granule integrity is dispensable; performance is governed synergistically by high specific surface area and hydrophobic V-type single helical cavities.
In this study, breads prepared with varying concentrations of quinoa seeds flour were analyzed for changes in fat content, total phenol and flavonoid levels, antioxidant activity, phenolic compounds, fatty acid profiles, lipid index values, and mineral contents. In addition, the sensory properties of the breads were evaluated. The incorporation of quinoa seeds significantly affected the nutritional composition of the breads. Increasing quinoa levels led to higher phenolic content, enhanced antioxidant capacity, and elevated certain mineral values. L* and a* color values of breads were determined between 50.23 (45% quinoa flour bread) and 73.77 (control) to 17.31 (45% quinoa flour bread) and 25.28 (control), respectively. Total phenolic and flavonoid quantities of the wheat breads fortified qunioa flour were characterized to be between 31.27 (control) and 73.99 mgGAE/100 g (45% quinoa flour bread) to 12.62 (control) and 95.00 mg/100 g (45% quinoa flour bread), respectively. Antioxidant capacities of the breads were defined to be between 4.68 (control) and 5.64 mmol/kg (45% quinoa flour bread). A decrease in phenolic compounds was observed in breads prepared with quinoa added up to 30% concentration. The phenolic compounds whose amounts decreased with the increase in quinoa flour were catechin and cinnamic acid. In general, the highest amounts of phenolic compounds were detected in the bread sample prepared with 30% quinoa flour. Nutritive value index (NVI), atherogenic index (AI), thrombogenic index (TI), and HPI index values of oils of wheat breads prepared with quinoa flour at different concentrations showed some fluctuations depending on quinoa flour concentrations. The protein quantities of breads were provided to be between 14.56% (control) and 16.34% (45% quinoa flour bread). P and K quantities of breads were characterized to be between 1988.94 (control) and 3684.68 mg/kg (45% quinoa flour bread) and 2270.29 (control) and 5012.86 mg/kg (45% quinoa flour bread), respectively. Since quinoa-infused breads contain high concentrations of quinoa, leading to a richness in bioactive properties, phenolic compounds, and essential fatty acids such as linoleic acid, further research on these concentrations in bakery products is recommended.
This study investigated the effect of heat moisture treatment (HMT) on the structure, physicochemical properties, and in vitro digestibility of lotus root starch (LRS). The application of HMT-modified LRS in sweet potato starch noodles (SPSNs) was also evaluated. Results showed that HMT-modified LRS exhibited a rougher surface with some pits. HMT did not alter the B-type crystalline pattern, but it significantly increased the relative crystallinity of LRS (crystallinity: 12.25-43.04). The short-range order of LRS (R-1047/1022:1.99-4.17, R-998/1022: 7.23-11.05) was enhanced by HMT. HMT treatment resulted in an increase in gelatinization temperature and enthalpy, as well as water and oil absorption capacities, and pasting temperatures and viscosity of LRS, while reducing swelling power and solubility. Meanwhile, HMT-modified LRS demonstrated lower G' and G '' values with tan delta<1. The resistant starch (RS) content decreased after HMT treatment, but had no impact on the total content of slowly digestible starch (SDS) and RS. Furthermore, when incorporating HMT-modified LRS into SPSNs, these noodles displayed lower cooking loss, shorter cooking time, higher swelling index, and softer texture. Therefore, HMT-modified LRS can be effectively utilized as a texture-improving agent for SPSNs targeting elderly consumers.
