Applicability of Food Grade Modified Starches as a Carrier of Microelements

Hanna Śmigielska,Wioletta Błaszczak,Grażyna Lewandowicz

doi:10.3390/pr10020235

Abstract

Growth in the human population and intensive, large-scale farming results in a lowering in the quality of nutrition. An oversupply of food energy is often accompanied with a deficiency in micronutrients. To address this problem, the food industry provides products enriched with bioactive substances. The main challenge of this technology is the even distribution of micronutrients in the matrix of the fortified food. A possible solution to this challenge is to use stable and effective carriers. The aim of this work was to verify the applicability of native potato starch and modified starches (commonly used in the food industry) as carriers for microelements. Adsorptions were carried out in starch suspensions at a temperature below gelatinisation. The native potato starch and the modified starches (E 1404, E 1412, E 1420, and E 1422) were assessed for their effectiveness in adsorbing copper, iron, and zinc sulphates or gluconates. Pasting characteristics were analysed using a Brabender viscograph and light microscopy. Furthermore, texture profile analysis of starch-based desserts was carried out with the use of the tested carriers. Starch in both its native and modified forms was able to effectively adsorb copper, iron, and zinc ions. Adsorption was more efficient when using modified starches containing hydrophilic carboxyl groups. The effectiveness of adsorption with oxidised starches increased with an increase in the degree of substitution. Starches containing more hydrophobic acetyl groups were less effective as adsorbents of microelements. The cation adsorption efficiency decreased in the order copper > iron > zinc, and sulphates were better adsorbed than gluconates. Copper ions influenced the pasting characteristics of the oxidised starches, and these effects were dependent on the degree of substitution with carboxyl groups. As observed by light microscopy, the presence of copper ions changes the interaction between the starch macromolecules and water. However, the above-mentioned changes did not significantly affect the texture of traditional sweet desserts. Starch, particularly its oxidised derivatives containing hydrophilic oxidised groups, can be recommended as a carrier of microelements for food fortification. The use of modified starches containing relatively hydrophobic acetyl groups is not appropriate because they absorb microelements less efficiently than native starch.

Highlights

Modern consumers who perfectly understand the relationship between diet and health are increasingly often looking for foods that provide a health benefit beyond basic nutrition
The effectiveness of adsorption with oxidised starches increases with an increase in the degree of substitution
Starches containing more hydrophobic acetyl groups are less effective as adsorbents of microelements

Summary

Introduction

Modern consumers who perfectly understand the relationship between diet and health are increasingly often looking for foods that provide a health benefit beyond basic nutrition. The market for functional foods is growing rapidly, especially in developed countries. Products enriched with probiotic bacteria and prebiotic polysaccharides, in addition to vitamins and some minerals, are widely offered [1,2,3]. This does not, solve all the problems associated with the appropriate feeding of a growing human population. Widespread malnutrition is commonly observed, even within the population of obese people. Malnutrition does relate to a lack of food, and to an imbalance at the cellular level between the demand for all nutrients and their intake

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