Improving physicochemical and nutritional attributes of rice starch through green modification techniques.

Autor: Rostamabadi H; Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran., Yildirim-Yalcin M; Istanbul Aydin University, Engineering Faculty, Food Engineering Department, 34295, Istanbul, Turkey., Demirkesen I; Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey., Toker OS; Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210, Istanbul, Turkey., Colussi R; Center for Pharmaceutical and Food Chemical Sciences, Federal University of Pelotas, Pelotas, University Campus, s/n, 96010-900, Pelotas, RS, Brazil., do Nascimento LÁ; Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, University Campus, s/n, 96010-900, Pelotas, RS, Brazil., Şahin S; Faculty of Engineering, Chemical Engineering Department, Division of Unit Operations and Thermodynamics, Istanbul University-Cerrahpaşa, Avcilar, 34320, Istanbul, Turkey., Falsafi SR; Food Science and Technology Division, Agricultural Engineering Research Department, Safiabad Agricultural and Natural Resources Research and Education Center, (AREEO), Dezful, Iran. Electronic address: Falsafi.r@gmail.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Nov 15; Vol. 458, pp. 140212. Date of Electronic Publication: 2024 Jun 25.
DOI: 10.1016/j.foodchem.2024.140212
Abstrakt: Rice, has long been an inseparable part of the human diet all over the world. As one of the most rapidly growing crops, rice has played a key role in securing the food chain of low-income food-deficit countries. Starch is the main component in rice granules which other than its nutritional essence, plays a key role in defining the physicochemical attributes of rice-based products. However, rice starch suffers from weak techno-functional characteristics (e.g., retrogradability of pastes, opacity of gels, and low shear/temperature resistibility. Green modification techniques (i.e. Non-thermal methods, Novel thermal (e.g., microwave, and ohmic heating) and enzymatic approaches) were shown to be potent tools in modifying rice starch characteristics without the exertion of unfavorable chemical reagents. This study corroborated the potential of green techniques for rice starch modification and provided deep insight for their further application instead of unsafe chemical methods.
Competing Interests: Declaration of competing interest None.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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