Dual modification of starch: Synergistic effects of ozonation and pulsed electric fields on structural, rheological, and functional attributes.

Autor: Almeida RLJ; Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil. Electronic address: raphaelqindustrial@gmail.com., Santos NC; Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil., de Brito ACO; Department of Materials Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil., Leite ACN; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil., Morais JRF; Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil., de Oliveira BF; Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE, Brazil., da Silva PB; Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE, Brazil., da Silva YTF; Department of Chemical Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil., da Silva Freitas RV; Department of Food Technology, Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros, RN, Brazil., do Bonfim KS; Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil., de Sousa ABB; Department of Agroindustry, Federal Institute of Education, Science and Technology of Pernambuco, Belo Jardim, PE, Brazil., de Figueiredo MJ; Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil., da Costa GA; Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil., de Assis Cavalcante J; Department of Chemical Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil., Dos Santos Pereira T; Department of Agroindustry, Federal Institute of Education, Science and Technology of Piaui, Uruçuí, PI, Brazil.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Oct 19; Vol. 464 (Pt 2), pp. 141718. Date of Electronic Publication: 2024 Oct 19.
DOI: 10.1016/j.foodchem.2024.141718
Abstrakt: Study evaluated the influence of ozonization (O 3 ) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content was higher than the carboxyl content, especially with prolonged treatment times (Oz2), indicating partial oxidation. Additionally, higher levels of amylose and degrees of polymerization (DP ≥ 37 and DP 25-36) were observed in the oxidized starches, with significant changes only when combined with PEF. The main morphological and structural modifications included the presence of agglomerates, partial gelatinization, reduced crystallinity, and lower IR1047/1022 in the granules treated with PEF + O 3 . Oxidized starches exhibited higher solubility, resulting in lower values for rheological parameters, with PEF + 2 h of O 3 (Oz2P) standing out. It can be used as prebiotics, controlled release agents and a texturizer for gluten-free foods.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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