Assessing the impact of plasma-activated water-assisted heat-moisture treatment on the extrusion-recrystallization process of hausa potato starch.

Autor: Akhila PP; Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India., Sunooj KV; Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India. Electronic address: sunooj4u@gmail.com., Bangar SP; Department of Food, Nutrition and Packaging Sciences, Clemson University, 29634, USA., Aaliya B; Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India., Navaf M; Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India., Indumathy B; Department of Physics, Pondicherry University, Puducherry 605014, India., Yugeswaran S; Department of Physics, Pondicherry University, Puducherry 605014, India., Sinha SK; Department of Physics, Pondicherry University, Puducherry 605014, India., Mir SA; Department of Food Science and Technology, Government College for Women, MA Road, 14 Srinagar, Jammu, and Kashmir, India., Mounir S; Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt., George J; Food Engineering and Packaging Division, Defence Food Research Laboratory, Siddartha Nagar, Mysore 570011, India., Nemțanu MR; Electron Accelerators Laboratory, National Institute for Laser, Plasma and Radiation Physics, 409 Atomiştilor St., P.O. Box MG-36, 077125 Bucharest-Măgurele, Romania.
Jazyk: angličtina
Zdroj: Carbohydrate polymers [Carbohydr Polym] 2024 Jul 01; Vol. 335, pp. 122081. Date of Electronic Publication: 2024 Mar 22.
DOI: 10.1016/j.carbpol.2024.122081
Abstrakt: The study explored the plasma-activated water (PAW)-assisted heat-moisture treatment (HMT) on the structural, physico-chemical properties, and in vitro digestibility of extrusion-recrystallized starch. Native starch of hausa potatoes underwent modification through a dual process involving PAW-assisted HMT (PHMT) followed by extrusion-recrystallization (PERH) using a twin-screw extruder. The PHMT sample showed surface roughness and etching with a significantly greater (p ≤ 0.05) RC (20.12 %) and ΔH (5.86 J/g) compared to DHMT. In contrast, PERH-induced structural damage, resulting in an irregular block structure, and altered the crystalline pattern from A to B + V-type characterized by peaks at 17.04°, 19.74°, 22°, and 23.94°. DSC analysis showed two endothermic peaks in all the extrusion-recrystallized samples, having the initial peak attributed to the melting of structured amylopectin chains and the second one linked to the melting of complexes formed during retrogradation. Dual-modified samples displayed notably increased transition temperatures (To 1 74.54 and 74.17 °C, To 2 122.65 and 121.49 °C), along with increased RS content (43.76 %-45.30 %). This study envisages a novel approach for RS preparation and broadens the utilization of PAW in starch modification synergistically with environmentally friendly techniques.
Competing Interests: Declaration of competing interest None.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: