Abstract
Study evaluated the influence of ozonization (O3) 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 + O3. Oxidized starches exhibited higher solubility, resulting in lower values for rheological parameters, with PEF + 2 h of O3 (Oz2P) standing out. It can be used as prebiotics, controlled release agents and a texturizer for gluten-free foods.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
