Chestnut Starch Research Articles

Pasting, structural properties, and in vitro digestibility of water chestnut (Eleocharis dulcis Burm. f., Cyperaceae) starch co-gelatinized with different hydrocolloids

Hydrocolloids have been widely used to modulate the processing properties of native starch, this study aimed to investigate the effects of carrageenan (KC), tamarind seed polysaccharide (TSP), and xanthan gum (XG) on the pasting, rheology, structural properties, and in vitro digestibility of water chestnut starch (WCS). The pasting results showed that XG increased the peak viscosity (PV), trough viscosity (TV), final viscosity (FV) and breakdown viscosity (BD) of WCS gel, but decreased the setback (SB), TSP significantly increased SB. The rheological data found that KC, TSP and XG increased the apparent viscosity and storage modulus (G') and loss modulus (G'') of WCS, which gradually increased by the concentration gradient of hydrocolloids. The hardness of starch with KC increased from 171.52g to 323.36g, and the addition of 0.3% KC and 0.5% KC enhanced the thermal stability. Furthermore, XG significantly increased the resistant starch (RS) content and decreased the hydrolysis rate of starch. These results will provide theoretical references for expanding the application range of WCS.

A mechanistic study of chestnut starch retrogradation and its effects on in vitro starch digestion

Starch retrogradation is a mechanism that is associated with the quality of starch-based food products. A thorough understanding of chestnut starch retrogradation behavior plays an important role in maintaining the quality of chestnut foods during processing and storage. In this study, we investigated the effects of storage time on the structural properties and in vitro digestibility of gelatinized chestnut starch by using X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and solid-state 13C nuclear magnetic resonance (NMR). The results showed that the long-range crystallinity and short-range molecular order of retrograded chestnut starch first rapidly increased from 3 h to 3 d and then decreased from 3 d to 7 d, followed by a slight increase from 7 d to 14 d with retrogradation. With the extension of storage time at 4 °C, there were generally obvious increases in single and double helical structures, which were stacked into long-term ordered structure, resulting in increased enthalpy changes as detected by differential scanning calorimetry spectroscopy (DSC) and reduction of the digestion rate of retrograded chestnut starch. Overall, this study may provide important implications for manipulating and improving the quality of chestnut foods.

Starch exploration in Nelumbo nucifera and Trapa natans: Understanding physicochemical and functional variations for future perspectives

The current research emphasis on identifying unconventional starch sources with varied properties to broaden industrial applications. The focus of this research is on the search for alternative sources of starch with different properties in order to expand their potential use in the industrial sector. Starch was extracted from Trapa natans and Nelumbo nucifera and analyzed for their physicochemical and functional properties. They had similar protein (0.35 %) and ash contents, but the nitrogen-free extract was slightly higher in Nelumbo starch (87.58 %) than in Trapa starch (85.09 %). The amylose and amylopectin contents were 23.89 % and 76.11 % in Trapa starch and 15.70 % and 84.30 % in Nelumbo starch, respectively. Fourier-transform infrared spectroscopy identified both as polysaccharides. The characteristic absorption bands assigned to the stretching of OH groups (3324 cm−1; 3280 cm−1), the asymmetric and symmetric stretching of aliphatic chain groups (2925 cm−1; 2854 cm−1), the bending vibration of CHO groups (1149 cm−1; 1144 cm−1) were present in both the starch samples, with the exception of CH3 which could not be detected in Trapa natans starch. X-ray diffraction confirmed hexagonal and orthorhombic crystal structures in Nelumbo nucifera and Trapa natans starch. Scanning electron microscopy revealed a smooth oval and a rough cuboidal shape for lotus and chestnut starch, respectively. Rheological analysis showed that both starch solutions exhibited gel behavior, with Trapa showing stronger gel behavior after the crossover point. These results suggest potential applications in various industries, including the food industry and beyond.

Understanding synchronous regulating effects of starch-protein interactions on starch digestion and retrogradation under thermal shear processing

Although starch-protein interactions have been widely used to regulate starch digestibility and retrogradation during food processings, their synchronous regulating effects on both properties still remain largely unexplored. The effects of interactions with pea protein (PP) under thermal shear processing on the digestion and retrogradation properties of modified chestnut starch were investigated. Results show that thermal shear processing broke starch multi-scale structure, leading to the reduction in molar mass, short-range ordered structure, crystallinity, and starch compactness, in turn increasing starch digestibility and accelerating starch retrogradation. However, PP molecules would interact with chestnut starch through hydrogen bonding to form the starch-protein complexes during thermal shear processing, which caused an increased resistant starch. These starch-protein interactions also inhibited the formation of short-range, long-range ordered structure, aggregate structure during storage, causing a reduced degree of retrogradation. The results provided new insights into the synchronously regulating effects of starch-protein interactions under thermal shear processing on starch digestion and retrogradation, which would facilitate the development of starch-based foods with high nutrition and quality.

Effect of addition of methionine and histidine on physicochemical and rheological characteristics of water chestnut starch as revealed by molecular dynamic simulations

The effect of addition of amino acids including methionine (Met) and histidine (His) at selected concentrations (2, 6, 10, and 15%) on the physicochemical, pasting, and rheological properties of water chestnut starch (WS) was evaluated. A higher quantity of amino acids considerably (p < 0.05) inhibited the ability of starch-amino acid blends to expand their solubility index and swelling capacity. The addition of amino acids also significantly decreased peak viscosity (952.33–540.67 cP), hot paste viscosity (917–528 cP), cold paste viscosity (1209.67–659 cP), and setback (277.67–131 cP) of WS. Addition of amino acids enhanced the stability ratio (SR) of WS. All the studied samples displayed storage moduli (G′) values higher than loss moduli (G′′) but rheologically weak gel characteristics. Molecular dynamics simulation studies revealed that interactions between amino acids and water greatly reduced the number of starch–water hydrogen bonds while preserving a higher number of starch-starch intramolecular interactions. This study could provide important insights for better understanding of modification of water chestnut starch functionality under the influence of amino acid residues.

Effects of Tremella fuciformis Mushroom Polysaccharides on Structure, Pasting, and Thermal Properties of Chinese Chestnuts (Castanea henryi) Starch Granules under Different Freeze-Thaw Cycles.

The purpose of this study was to investigate the effect of Tremella fuciformis polysaccharides on the physicochemical properties of freeze-thawed cone chestnut starch. Various aspects, including water content, crystallinity, particle size, gelatinization, retrogradation, thermal properties, rheological properties, and texture, were examined. The results revealed that moderate freezing and thawing processes increased the retrogradation of starch; particle size, viscosity, shear type, hinning degree, and hardness decreased. After adding Tremella fuciformis polysaccharide, the particle size, relative crystallinity, and gelatinization temperature decreased, which showed solid characteristics. Consequently, the inclusion of Tremella fuciformis polysaccharide effectively countered dehydration caused by freezing and thawing, reduced viscosity, and prevented the retrogradation of frozen-thawed chestnut starch. Moreover, Tremella fuciformis polysaccharide played a significant role in enhancing the stability of the frozen-thawed chestnut starch. These findings highlight the potential benefits of incorporating Tremella fuciformis polysaccharides in starch-based products subjected to freeze-thaw cycles.

Exploring the relationship between nutritional properties and structure of chestnut resistant starch constructed by extrusion with starch-proanthocyanidins interactions

Driven by the high economic value of chestnut, creating chestnut-based food with nutritional functions has become a hot spot in food industry. In this study, effect of hot-extrusion treatment (HEX) with starch-proanthocyanidins (PR) interactions (HEX-PR) on chestnut starch (CS) nutritional properties was evaluated from the perspective of structural changes. Results showed that HEX-PR promoted the formation of ordered structure of CS containing single helix, V-type crystalline structure, and starch aggregates, thus increasing the resistant starch (RS) content from 3.25 % to 12.35 %. For the nutritional evaluation, the α-amylase inhibitory activity, antioxidant activity and antiglycation activity of HEX-PR treated CS (HEX-PRS) were enhanced, and the enhancing effect became stronger as PR concentration rose. In addition, HEX-PRS increased the level of short-chain fatty acids (SCFAs), especially propionate, and meanwhile enriched beneficial intestinal bacteria especially the Bifidobacterium. Notably, correction analysis showed that the microbial community was closely related to the α-amylase inhibitory activity, antioxidant activity and antiglycation activity. Overall, this study provided an approach for improving the nutritional functions of starch, and could offer guidance for further investigations to improve the nutritional quality of chestnut starch-based foods.

Structural changes in chestnut resistant starch constructed by starch-lipid interactions during digestion and their effects on gut microbiota: An in vitro study

The nutritional functions of resistant starch (RS) are closely related to its gut fermentation processes. The aim of this study was to explore the relationship between in vitro digestion and fermentation characteristics of heat moisture treatment induced chestnut starch-lipid (oleic acid; linoleic acid; maize oil) complexes from perspective of ordered structural changes during simulated digestion process. The results showed the formation of ordered structures differed significantly among three complexes with similar RS content (∼40%), while their ordered structures decreased significantly after digestion. In contrast to chestnut starch, starch-lipid complexes could successfully encourage the production of healthy gut bacteria, and the difference in total ordered structure was the key factor in the generation of total short-chain fatty acids especially propionate during fermentation. Interestingly, correlation analysis found the presence of V-type complex might facilitate the proliferation of acetate-produced microbiota especially Lactobacillus, Lactococcus, and Bifidobacterium to produce acetate. Our findings could provide basic data on the creation of starch-based functional ingredients for optimal gut health.

Starch-guar gum-ferulic acid molecular interactions alter the ordered structure and ultimate retrogradation properties and in vitro digestibility of chestnut starch under extrusion treatment

Molecular interactions among starch and multiple-components during food processing determine the retrogradation properties and digestibility of starch. Here, the effects of starch-guar gum (GG)-ferulic acid (FA) molecular interactions on retrogradation properties, digestibility and ordered structural changes of chestnut starch (CS) under extrusion treatment (ET) were investigated by structural analysis and quantum chemistry. Due to the entanglement behaviors and hydrogen bond interactions, GG could inhibit the formation of helical and crystalline structures of CS. When FA was introduced simultaneously, FA could weaken the interactions between GG and CS as well as enter the spiral cavity of starch to increase the single/double helix and V-type crystalline structures while reducing A-type crystalline. Based on the above structural changes, ET with starch-GG-FA molecular interactions resulted in resistant starch content of 20.31% and anti-retrogradation rate of 42.98% for 21-day storage. Overall, the results could provide basic data for creation of chestnut-based food with higher value.

Influence of the use of chestnut starch as a binder filler in plywood technology

: Influence of the use of chestnut starch as a binder filler in plywood technology. Fillers play a crucial role in the production of plywood glues, providing enhanced performance and stability to the end product. Plywood, being a composite material, requires fillers to improve its mechanical properties, adhesion, and overall quality. One common filler used in plywood glues is calcium carbonate. It acts as a bulking agent, increasing the volume and density of the adhesive mixture while reducing production costs. Calcium carbonate also enhances the glue's viscosity, ensuring proper bonding and uniform application during the plywood manufacturing process. Another widely used filler is rye or wheat flour, which consists of finely ground grains. The flour not only improves the adhesive's viscosity but also contributes to the overall strength and stability of the plywood. It helps to prevent warping and enhances dimensional stability, making the final product more durable. Additionally, other fillers like talc or clay minerals may be incorporated into the glues to improve their adhesive properties and increase moisture resistance. Chestnut starch is a type of vegetable flour made by grinding edible chestnuts into a powder. It has a different texture and properties than traditional wheat or rye flour. When used as a binder filler in plywood technology, it can be biodegradable and environment-friendly. In the study, there were produced five types of plywood with 0, 1, 5, 10, and 20 parts by weight chestnut flour and one reference. All samples were produced in laboratory conditions and the selected mechanical and physical properties of the produced boards were studied. The mechanical properties of the boards increased with the addition of chestnut flour. In some tests, the results even met the highest requirements of European standards for plywood. According to this finding, a well-chosen addition of chestnut flour could be positively considered in plywood production.

Effect of electron beam irradiation on granular cold-water swelling chestnut starch: Improvement of cold-water solubility, multiscale structure, and rheological properties

In this study, granular cold-water swelling (GCWS) starch was prepared from chestnut starch by ethanol-alkali method, after which it was further modified by electron beam irradiation (EBI) technique to investigate the effect of EBI on GCWS chestnut starch. It was shown that the alcohol-alkali treatment disrupted the starch double helix structure and the starch crystalline form had been changed from “C” to “V” type. On this basis, EBI continued to act on the disrupted starch chains and further cleaved the long chains into short chains, which significantly improved the solubility of starch to 90.08 % in cold water at a 24 kGy irradiation dose. Therefore, this study can broaden the application scope of starch and provide new ideas for GCWS starch applications in food and water-soluble pharmaceutical industries.

Understanding the structural contributions to the functional properties of chestnut starch high in resistant starch type-2.

Chestnut has recently attracted attention because of its exceptional functional properties, which are mainly influenced by the structural properties of chestnut starch (CS). In this study, ten varieties of chestnut from the northern, southern, eastern, and western regions of China were selected, and their functional properties, including thermal properties, pasting properties, in vitro digestibility, and multi-scale structural characteristics were characterized. The relationship between structure and functional properties was clarified. In the varieties that were studied, the pasting temperature of CS was in the range of 67.2-75.2 °C and the pastes displayed diverse viscosity characteristics. Slowly digestible starch (SDS), and resistant starch (RS) of CS were in the range of 17.17-28.78% and 61.19-76.10%, respectively. Chestnut starch from north-eastern China exhibited the highest RS content of 74.43-76.10%. Structural correlation analysis revealed that smaller size distribution, fewer B2 chains, and thinner lamellae thickness contributed to higher RS content. Meanwhile, CS with smaller granules, more B2 chains, and thicker amorphous lamellae displayed lower peak viscosities, stronger resistance to shear, and higher thermal stability. Overall, this study clarified the relationship between the functional properties and the multi-scale structure of CS, revealing the structural contributions to its high RS content. These findings provide significant information and basic data for use in the creation of nutritional chestnut food. © 2023 Society of Chemical Industry.

Resistant starch content of dual modification autoclaving‐cooling and pullulanase debranching on various carbohydrate sources: a systematic review

SummaryResistant starch has a low glycaemic index and is commonly used in functional food development. Resistant starch type III can be produced through the combination of enzymatic debranching and the hot and cold cycle method, which is known as autoclaving‐cooling. The study showed that the dual modification of autoclaving‐cooling and pullulanase debranching can increase the resistant starch content, but it also depends on the carbohydrate source and the condition during the modification process. The study aims to determine the effects of pullulanase debranching and autoclaving‐cooling on resistant starch levels through a systematic review approach and produced 17 studies with 124 data. This dual‐modification study showed that 93.5% of data experienced in resistant starch increase while 6.5% experienced a decrease in resistant starch. The factors that should be considered were cooling/heating temperature and cooling/heating time, the number of cycles, the modification process sequence and enzyme concentration as well as temperature and hydrolysis time. Pullulanase debranching and autoclaving‐cooling dual modification with the highest resistant starch content was found on the chestnut starch sample (64.60%) with autoclave heating process (120 °C, 30 min), followed by debranching process (9 U/g, 50 °C, 10 h) and stored at 4 °C for 24 h.

Optimization of Porous Phosphorylated Chestnut Starch Synthesis by Response Surface Methodology and Characterization of its Properties

AbstractPorous phosphorylated chestnut starch (P‐PCS) is prepared by enzymic hydrolysis of chestnut starch (CS) and phosphorylation, and the phosphorylation conditions are optimized by response surface design. The optimum reaction conditions are a compound phosphate (CP)/porous chestnut starch (P‐CS) mass ratio of 2:1, reaction temperature of 146 °C, and reaction time of 159 min. The degree of phosphate substitution of P‐PCS is 0.197. X‐ray photoelectron spectroscopy (XPS) and Fourier transform infrared (FTIR) spectroscopy demonstrate that phosphate groups are esterified with ‐OH groups on P‐CS. X‐ray diffraction (XRD) shows that the starch crystal form changes after both enzymatic hydrolysis and phosphorylation. Scanning electron microscopy (SEM) reveals that the surface of P‐CS is no longer as smooth as CS, but has different degrees of depressions and holes and P‐PCS grains are fractured and cracked. P‐PCS has much better light transmittance (26.4% vs. 2.6%) and Pb(II) adsorption performance (124.2 vs. 17.5 mg g−1) than CS, thereby providing a potential new application for chestnut starch as a natural polymer adsorbent for use in wastewater treatment.

Co-encapsulation of multivitamins in micro & nano-sized starch, target release, capsule characterization and interaction studies

This study aims to protect sensitive vitamins D, E, B1 and B2 by co-encapsulation in micro and nanoparticles of water chestnut starch for synergistic effects. The encapsulation efficiency, particle size, thermal properties and molecular configuration & interactions studies were analysed. The nano-sized starch with a particle size of 362 nm showed better encapsulation potential than micro-sized starch having an average particle size of 3.47 μm. The encapsulation efficiency was found to be 35 %, 81.17 %, 83.13 %, & 76.07 % and 46.27 %, 89.29 %, 84.91 %, & 77.60 % for vitamin D, E, B1 and B2 in micro and nano-sized starch, respectively. Fluorescence spectroscopy showed higher intensity for non-covalent interactions within the internal matrix of capsules. The FTIR peak at 877 cm−1 belonging to vitamin ring structures was prominent and confirmed the presence of vitamins in encapsulated powders. The nano starch capsules of vitamins showed better thermal stability with low crystallinity than micro starch capsules of vitamins. The study suggests the use of co-encapsulated vitamins in food fortification/supplementation to overcome the issues related to vitamin deficiencies.

Characterization of chestnut starch acetate with different degrees of substitution

Abstract Chestnut starch acetates (CSA) with different degrees of substitution (DS) were prepared. The structure and physicochemical properties of CSA were then determined, with scanning electron microscopy showing that most of the CSA granules were damaged and dented, and adhered with increased in DS. X-ray diffraction results indicated that the crystal form of CS and CSA was type C. Chemical structure analysis showed that the starch molecule was grafted with acetyl groups. The transparency, freeze–thaw stability, solubility and swelling power of CSA improved with an increase in DS. The viscosity and stability of CSA were significantly improved and pasting temperatures reduced compared with native CS. The cohesion, hardness, gumminess, chewiness and springiness of CSA decreased with an increase in DS, whereas adhesiveness increased. By comparing the properties of CSA with different DS, a new option was provided for the application of renewable natural polymer CSA in food fields.

Effect of extrusion with hydrocolloid-starch molecular interactions on retrogradation and in vitro digestibility of chestnut starch and processing properties of chestnut flour

Controlling the retrogradation properties and digestibility of starch has become an ideal objective in the field of food science. In this study, the synergistic effects of extrusion treatment (ET) and xanthan gum (XG)/hydroxypropyl methylcellulose (HPMC) addition on the retrogradation properties and in vitro digestibility of chestnut starch (CS) were investigated. Furthermore, their effects on the processing properties of chestnut flour (CF) were discussed. The results showed that the retrogradation properties and digestibility of CS were simultaneously slowed down under ET with XG/HPMC addition. Due to the barrier and encapsulation effects of hydrocolloids, the entanglement and aggregation behavior of starch chains were hindered during extrusion, which reduced the single/double helix and its stacking into long-range ordered structure, resulting in the increases of anti-retrogradation rate (AR) and resistant starch (RS) content. Interestingly, the AR and RS content of CS treated with ET and 5% XG addition at day 21 were as high as 36.19% and 16.99%, respectively. Besides, the results also showed that the processing properties of CF could be controlled by ET with XG/HPMC addition including the decreases in oil absorption index, peak viscosity and dynamic modulus, and the increases in freeze-thaw stability, water absorption index and water solubility index. Overall, this study had significance for the simultaneously manipulating and improving the quality of chestnut-based foods.

Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence.

The quality standards for the export of chestnuts generate large quantities of rejected fruits, which require novel processing technologies for their safe industrial utilization. This study aimed to investigate the impact of high-pressure processing (HPP) and hydrothermal treatments (HT) on the physicochemical properties of rejected chestnut starch. Chestnuts were treated by HPP at 400, 500, and 600 MPa for 5 min and HT at 50 °C for 45 min. In general, all HPP treatments did not induce starch gelatinization, and their granules preserved the integrity and Maltese-cross. Moreover, starch granules' size and resistant starch content increased with the intensity of pressure. Native and HT chestnut starches were the most susceptible to digestion. HPP treatments did not affect the C-type crystalline pattern of native starch, but the crystalline region was gradually modified to become amorphous. HPP-600 MPa treated starch showed modified pasting properties and exhibited the highest values of peak viscosity. This study demonstrates for the first time that after HPP-600 MPa treatment, a novel chestnut starch gel structure is obtained. Moreover, HPP treatments could increase the slow-digesting starch, which benefits the development of healthier products. HPP can be considered an interesting technology to obtain added-value starch from rejected chestnut fruits.

Water chestnut starch: extraction, chemical composition, properties, modifications, and application concerns

The increase in non-biodegradable waste has prompted research on the development of new biodegradable compounds that can act as substitutes for the prevalent synthetic materials used for packaging.

Chestnut Starch Nanocrystal Combined with Macadamia Protein Isolate to Stabilize Pickering Emulsions with Different Oils.

This study investigated the formation and molecular interaction mechanism of chestnut starch nanocrystal (SNC)/macadamia protein isolate (MPI) complexes and their application in edible oil-in-water Pickering emulsion (PE). SNC/MPI complexes were characterized by scanning electron microscopy and particle size analyzer. The PEs stabilized by SNC/MPI complexes were characterized by confocal laser scanning microscopy and rheological measurement. The results showed that hydrogen bonds between the two particles significantly affected the secondary structure and assembly of SNC/MPI complexes at the oil/water interface. The optimal mass ratio of SNC to MPI in the complexes with the best stability was determined as 20:1. The formation of edible oil-in-water PEs stabilized by SNC/MPI complexes significantly improved the oxidative and storage stability of different edible oils (olive oil, walnut oil, edible tea oil, and macadamia oil). These different edible oil-in-water PEs stabilized by SNC/MPI could be used as effective carriers of quercetin with their loading rates higher than 93%.