Potato Starch Production Research Articles

Polyphasic identification of Rhizopus oryzae and evaluation of physical fermentation parameters in potato starch processing liquid waste for β-glucan production

Β-glucans are polysaccharide macromolecules that can be found in the cell walls of molds, such as Rhizopus oryzae. They provide functional properties in food systems and have immunomodulatory activity, anticancer, and prebiotic effects; reduce triglycerides and cholesterol; and prevent obesity, among others benefits. Furthermore, potato starch production requires a large amount of water, which is usually discharged into the environment, creating problems in soils and bodies of water. The physical parameters to produce β-glucans were determined, liquid waste from potato starch processing was used and native Rhizopus oryzae was isolated and identified from cereal grains. The isolates grew quickly on the three types of agars used at 25 °C and 37 °C, and they did not grow at 45 °C. Rhizopus oryzae M10A1 produced the greatest amount of β-glucans after six days of culture at 30 °C, pH 6, a stirring rate of 150 rpm and a fermentation volume of 250 mL. By establishing the physical fermentation parameters and utilizing the liquid waste from potato starch, Rhizopus oryzae M10A1 yielded 397.50 mg/100 g of β-glucan was obtained.

Can gene-editing accelerate the protein shift? Consumer acceptance of an upcycled meat-substitute

Transforming waste in the production stage to food (upcycling) can contribute to increased environmental sustainability in the food systems. The side-stream in potato starch production contains protein, and gene-editing enables upcycling of potato-protein while avoiding the use of chemical processes in the extraction of food grade protein. We explore the demand for products containing this upcycled protein. Data were collected via an online survey of 1508 Swedish consumers who completed a choice experiment in which they selected among different sausages made from meat, soy, peas or potato-protein. Although meat is the most preferred product type, respondents choose potato-protein over soy and pea-protein. Upcycled potato-protein products are predicted to draw on the market share for meat more than from soy and pea-protein, suggesting considerable potential environmental benefits. The acceptance of upcycled products is not significantly different depending on if the upcycling is achieved by a chemical process or gene-editing (CRISPR-Cas9) techniques. We discuss the importance of the legal status of gene-editing and the role this may play in reducing food waste. Further, we discuss how policy makers can play an important role in reducing food waste, by means of regulations and by encouraging public and private initiatives that accommodate upcycling in the different stages of food production.

Effects of synergistic action on rheological and thermal properties of potato starch complexes co-gelatinized with caffeic acid and squash polysaccharides extracted with water and subcritical water

In order to broaden the application range of squash polysaccharide (WESP/SWESP) and caffeic acid (CAA) and improve the quality of potato starch (PS) products, the effects of WESP/SWESP and CAA on the gelatinization, rheology, thermodynamics, microstructure and in vitro digestion of PS were investigated. Meanwhile, the synergistic effect of WESP/SWESP and CAA on PS was further analyzed. Differently, due to WESP and SWESP had different monosaccharide composition and structure, they had different effects on the system. Pasting properties results showed that the presence of WESP/SWESP and CAA significantly reduced the peak viscosity, trough viscosity, breakdown viscosity and final viscosity of PS, especially under the combined action. In rheological tests, all sample gels belonged to the pseudoplastic fluids and weak gel system (tan δ < 1). Besides, thermodynamic properties revealed that WESP/SWESP and CAA synergistic effect had better retrogradation delay effect. In the ternary system, WESP/SWESP, CAA and PS can form a new network structure and improve the stability of the gel system. In addition, the results of infrared spectroscopy, Raman spectroscopy, x-ray diffraction and scanning electron microscopy exhibited that the ternary system can promote the accumulation and winding of the spiral structure of PS chain, and make the structure of PS gel network more orderly and stable. Furthermore, compared with PS gel, the ternary system had lower RDS and higher SDS and RS content, suggesting that the addition of WESP/SWESP and CAA at the same time was more conducive to reducing the hydrolysis rate of PS. This work revealed the interaction between WESP/SWESP, CAA and PS, which improved the physicochemical and digestive properties of PS. It will provide a theoretical basis for improving the quality of potato starch-related products and developing functional foods.

Screening for Metal-Chelating Activity in Potato Protein Hydrolysates Using Surface Plasmon Resonance and Peptidomics.

Metal-catalyzed lipid oxidation is a major factor in food waste, as it reduces shelf life. Addressing this issue, our study investigates the potential of hydrolysates derived from potato protein, a by-product of potato starch production, as metal-chelating antioxidants. Through sequential enzymatic hydrolysis using alcalase or trypsin combined with Flavourzyme, we produced various hydrolysates, which were then fractionated using ultrafiltration. Using a combination of peptidomics and bioinformatics, we predicted the presence of metal-chelating and free radical-scavenging peptides across all hydrolysate fractions, with a trend indicating a higher content of antioxidant peptides in lower molecular weight fractions. To validate these predictions, we utilized surface plasmon resonance (SPR) and a 9-day emulsion storage experiment. While SPR demonstrated potential in identifying antioxidant activity, it faced challenges in differentiating between hydrolysate fractions due to significant standard errors. In the storage experiment, all hydrolysates showed lipid oxidation inhibition, though not as effectively as ethylenediaminetetraacetic acid (EDTA). Remarkably, one fraction (AF13) was not significantly different (p < 0.05) from EDTA in suppressing hexanal formation. These results highlight SPR and peptidomics/bioinformatics as promising yet limited methods for antioxidant screening. Importantly, this study reveals the potential of potato protein hydrolysates as antioxidants in food products, warranting further research.

The effect of nitrogen use efficiency on significant traits of potato starch production

The effect of nitrogen use efficiency on significant traits of potato starch production

PENGARUH PENAMBAHAN TEPUNG KENTANG TERHADAP SIFAT ORGANOLEPTIK BUMBU GADO-GADO

The making of gado-gado seasoning by adding potato flour is expected to get a better texture of the gado-gado seasoning. Production of potato starch has been widely marketed and easy to obtain. This study aims to examine the organoleptic properties of the gado-gado seasoning substituted with potato flour. The type of research used is experimental research. The design in this study used a completely randomized design (CRD) with one treatment, namely the addition of potato flour with three percentages (15%, 25%,35%). The data obtained were then analyzed by the ANOVA method if there was a difference followed by Duncan's test. There are significant differences in the hedonic quality of color, aroma, taste and texture as well as the level of preference for color, aroma, taste and texture. The highest average hedonic quality and level of color preference is found in the addition of 15%, the highest average hedonic quality and aroma preference level is found in the addition of 15%, the highest average hedonic quality and taste preference level is found in the addition of 15%, the highest average hedonic quality and texture preference level found in 15% increments.

Insight into property, function, and digestion of potato starch modified by phenolic compounds with varying structures.

Influences of structural characteristics of phenolic compounds on the properties of potato starch were investigated, and their effects on the quality, function, and digestion of potato starch noodles were further determined. All testing phenolic compounds (including protocatechuic acid [PA], naringin [NA], and tannic acid [TA]) exhibited the significant capability to modify the thermal properties, rheological properties, and enzymatic hydrolysis of potato starch. The high amount of hydroxyl groups, the presence of glycoside structure, appropriate molecular size, and steric hindrance were beneficial to enhance their effects on potato starch. In addition, by changing the microstructure of starch hydrocolloids, PA, NA, and TA could affect the color, texture properties, and cooking properties of potato starch noodles. Meanwhile, PA and TA could endow potato starch noodles with remarkable antioxidant activity. Furthermore, the in vitro digestion of potato starch noodles was obviously inhibited by phenolic compounds, especially for TA. All present results suggested that structural characteristics of phenolic compounds affected their interaction affinity and combination degree with potato starch molecules, so as to modify the properties of starch and affect the quality, function, and digestion of starchy foods, which showed the valuable applications in food and chemical industries. PRACTICAL APPLICATION: The property, function, and digestion characteristics of potato starch show the significant effects on the quality of potato starch products in food industry. In present study, the thermal properties, rheological properties, and enzymatic hydrolysis of potato starch were modified by different phenolic compounds (including protocatechuic acid, naringin, and tannic acid) in varying degrees, whereas the quality, antioxidant activity, and digestion characteristic of potato starch noodles were modified by phenolic compounds with different structures. All results showed the potential application and interaction regularities of phenolic compounds as natural additives for potato starch processing in food industry.

A green/sustainable organocatalytic pathway for the preparation of esterified supercriticalCO2‐dried potato starch products

AbstractProduction of renewable and modified starch‐based products was achieved using a sustainable catalyst and an environmentally friendly drying process via supercritical CO2. Potato starch was modified via a sustainable and green esterification process with acetic anhydride reagent implementing a novel organocatalytic pathway at different periods of time (0.5, 3 and 7 h) by applying an esterification reaction at 120°C targeting intermediate degrees of substitution (i.e., 0.2 &lt; DS &lt;1.5) finding potential applications as polymer packaging materials. The final modified samples were divided into two fractions, where the first fraction was dried under vacuum at 80° C for 24 h and the second fraction was dried under supercritical CO2at 40° C and 100 bars for 2 h. The final products were analyzed using an array of characterization techniques such as Fourier transform infrared (FTIR), Proton nuclear magnetic resonance (1H‐NMR), scanning electron microscopy (SEM), X‐ray diffraction (XRD), N2physisorption, thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and Karl Fischer. The chemical structure of both fractions was similar as confirmed by the different characterization techniques. Drying under supercritical CO2preserved some pores in the modified starch materials as opposed to thermal oven drying, as was confirmed by N2physisorption measurements. The degree of substitution (DS) was determined using three different techniques; titration, high performance liquid chromatography (HPLC) and solution state proton nuclear magnetic resonance (1H NMR) spectroscopy and the values were greater than 0.2 and less than 1.5 indicating intermediate degrees of substitution.

Environmental benefits of circular food systems: The case of upcycled protein recovered using genome edited potato

Although essential in the human diet, large quantities of available protein are currently lost or under-utilized within the food system, including protein rich side streams from conventional potato starch production. By using the genome editing technique CRISPR-Cas9, conventional starch potato cultivars can be upgraded to facilitate high-value recovery of potato protein fit for human consumption. In turn, this could support the nessecary transition towards more circular food systems. The aim of this study was to assess what environmental benefits could be gained by shifting from conventional protein recovery practice to a novel approach using genome edited potato. Our results, using consequential life cycle assessment, showed that the novel protein recovery scenario provided substantial environmental savings for every ton potato starch produced, with a reduction in global warming impact, terrestrial acidification, land use and ecosystem damage of −720 kgCO2eq, −13 kgSO2eq, −760 m2a crop eq, and −1.1 × 10−5 species.yr respectively. The potential environmental benefits of using genome edited potato were maintained even when simulating reduced tuber yield, increased production inputs, and substitution of various protein sources. Although currently limited by EU legislation and technical maturity, high-value protein recovery from food side streams holds a promising potential to support sustainable production and circularity within the food system.

Effect of Selected Cations and B Vitamins on the Biosynthesis of Carotenoids by Rhodotorula mucilaginosa Yeast in the Media with Agro-Industrial Wastes

In recent years, there has been an increase in the search for novel raw materials for the production of natural carotenoids. Among yeasts, Rhodotorula species have the ability to synthesize carotenoids, mainly β-carotene, torulene, and torularhodin, depending on the culture conditions. This study aimed to determine the effect of selected cations (barium, zinc, aluminum, manganese) and B vitamins (biotin, riboflavin, niacin, pantothenic acid) on the biosynthesis of carotenoids by Rhodotorula mucilaginosa MK1 and estimate the percentages of β-carotene, torulene, and torularhodin synthesized by the yeast. The cultivation was carried out in a medium containing glycerol (waste resulting from biodiesel production) as a carbon source and potato wastewater (waste resulting from potato starch production) as a nitrogen source. Carotenoid biosynthesis was stimulated by the addition of aluminum (300 mg/L) or aluminum (300 mg/L) and niacin (100 µg/L) to the medium. The number of carotenoids produced by R. mucilaginosa MK1 in the medium containing only aluminum and in the medium with aluminum and niacin was 146.7 and 180.5 µg/gd.m., respectively. This content was 101% and 147% higher compared to the content of carotenoids produced by yeast grown in the control medium (73.0 µg/gd.m.). The addition of aluminum and barium seemed to have a positive effect on the biosynthesis of torulene, and the percentage of this compound increased from 31.86% to 75.20% and 68.24%, respectively. Niacin supplementation to the medium increased the percentage of torularhodin produced by the yeast from 23.31% to 31.59–33.79%. The conducted study showed that there is a possibility of intensifying carotenoid biosynthesis by red yeast and changing the percentages of individual carotenoids fractions by adding cations or B vitamins to the medium. Further research is needed to explain the mechanism of action of niacin on the stimulation of torularhodin biosynthesis.

Modification of Potato Starch by Emerging Technologies

It is estimated that 56% of the annual production of potato starch in Europe is destined to the food industry while the remaining 44% is divided between chemical textile and paper industries. Native potato starch is subjected to modification processes that improve its functional properties such as gelatinization temperature, retrogradation time, resistance to viscosity loss and solubility, to be able to be used in different refrigerate d and non-refrigerated food as stabilizing agents and thickeners. The use of chemical substances during chemical modification processes usually degrades some rheological characteristics of starch, in addition the process itself may be harmful to human health and the environment. On the other hand, physical modification using emerging technologies such as high hydrostatic pressure, microwave and ultrasound are shown as potential alternatives, since they offer some advantage s such as higher productivity, performance, lower consumption of organic solvents, shorter processing time and it is more environmentally friendly by not generating hazardous industrial waste. The objective of this review is to provide updated information on the application of emerging technologies in potato starch and its potential to improve functional properties.

Utilization of Ultrafiltration Technology in the Treatment of Sweet Potato Starch Production Wastewater

In order to select a suitable ultrafiltration membrane to treat sweet potato starch wastewater, five different ultrafiltration membranes, including three ceramic membrane (N50, N100 and N200) and two organic membrane (PVDF and PES), were selected to study their effects on three kinds of wastewater from the production process of sweet potato starch. The results showed that all membrane flux decreased significantly in the time of 15 to 25 minutes and then maintained basically stable, of which the ceramic membrane N200 and N50 had relatively high stable membrane flux and the membrane flux of PVDF was higher than that of PES. After ultrafiltration, the light transmittance of wastewater was increased significantly, the remove rates of soluble solids, soluble protein and COD were 39.8%~64.6%, 73.7%~99.0% and 32.3%~73.2%, respectively. The performance of membrane N50, PVDF and PES was better than others. Considering the membrane flux and separation effectiveness, the membrane N50 or PVDF was recommended for further reducing the pressure of subsequent treatment and improving the recovery and of organic compounds in wastewater.

Evaluation of the antimicrobial and antioxidant properties of eucalyptus and application in the production of potato starch for meat packing.

Evaluation of the antimicrobial and antioxidant properties of eucalyptus and application in the production of potato starch for meat packing.

Determination of subfreezing temperature and gel retrogradation characteristics of potato starch gel

The freezing properties and retrogradation of potato starch gels were studied. The freezing points of the starch gels decreased with increasing starch concentration and ranged from −0.7 °C to −1.4 °C. The water in the gel was partially frozen at −3 °C and was essentially frozen at −6 °C. The glass transition temperatures of potato starch gels increased with the increase of starch concentration and ranged from −3.69 °C to −3.23 °C. Therefore, −3 °C was selected as the subfreezing temperature for potato starch gel, and the retrogradation characteristics of gel with 8% potato starch concentration (w/w) were investigated at this temperature. The results showed that the hardness of starch gel stored at −3 °C was stronger than that at other temperatures, and the relaxation times T23 and T24 were shorter. Potato starch gel stored −3 °C had better rheological properties and higher relative crystallinity than those of the other gels, and still exhibited B-type crystallinity according to X-ray diffraction analysis. Thus, potato starch gel has a higher retrogradation rate and better gel-related properties at subfreezing temperatures than those at other temperatures, which represents a new approach for the aging of potato starch products.

STARCH MARKET OF THE REPUBLIC OF BELARUS: FROM SCIENCE TO PRODUCTION

The cultivation and processing of potatoes is one of the priority areas of activity of the complex of the Republic of Belarus. One of the most important links in the industry is the production of potato starch. It is used in such industries as food, chemical and technical, textile, construction, oil and gas production and others. Belarusian native starch is not in demand on the domestic market and a significant part of it is exported.&#x0D; This article examines the dynamics of production, export and import of native and modified starch to the Republic of Belarus, and also shows a promising technology for the production of dry drilling mud for the oil and gas industry.

Effect of addition of dried potato pulp on selected quality characteristics of shortcrust pastry cookies.

Potato pulp is a nuisance waste from the production of potato starch, containing large amounts of dietary fiber; therefore, addition of the pulp to food may have a positive effect on the nutritional value of food products. To increase the amount of dietary fiber, shortcrust pastry cookies were baked by replacing some of the flour (20–100%) with an equivalent amount of dried potato pulp. In all the tested variants, correct confectionery products were obtained. The color of finished product (measured using Konica-Minolta CM-5 spectrophotometer) and mechanical properties of raw dough and baked cookies (subjected to a tensile test, using INSTRON 5544 Tensile Tester) were determined. Furthermore, the samples were subjected to sensory consumer assessment (evaluated on a 7-point hedonic scale). Colorimetric tests of the cookies showed a slight shift in their color from yellow toward green but at the same time lowering its saturation. Strength tests show that only the replacement of more than 40% of flour by the dried pulp resulted in a significant increase in the hardness of baked products. Regarding the tests with consumers, cookies containing up to 40% potato pulp were acceptable. Such a large addition of potato pulp to shortcrust pastry cookies creates new opportunities for this waste management.

PROSPECTS OF USING BY-PRODUCTS OF POTATO STARCH PRODUCTION AS COMPONENTS OF GROWTH MEDIA FOR LACTIC ACID BACTERIA CULTIVATION

The paper is concerned with the search for inexpensive alternative components of substrates of culture media for lactic acid bacteria. To be used in the food industry more extensively, lactobacilli should be produced in larger volumes. Bacteria-growing enterprises and those manufacturing probiotic preparations are interested in non-traditional components of growth media. However, it is quite a problem to create a cheap growth medium, because lactobacilli are very demanding of the content of certain components. Traditional culture media can include up to 40 components (peptones, yeast and vegetable extracts, vitamins, etc.). The research has proved that waste and by-products of potato starch production (potato juice and juice-containing water) can be used as components of a substrate to culture lactobacilli on. The strain used in the research was Lactobacillus plantarum 8R-A3. The growth kinetics of lactic acid bacteria has been analysed on different vegetable extracts. Tomato and cabbage extracts were used as traditional components of synthetic media to compare with. The findings have shown that on a substrate from by-products of potato starch production, after 96 hours of culturing at 37°C, the accumulation of Lactobacillus plantarum biomass is 20 g/l (on juice-containing water) and 25 g/l (on potato juice). Accumulation of bacteria wet weight has also been confirmed by determining the kinematic viscosity of the culture fluid. This parameter for potato juice after thermostatting was 6.77 mm2/s, which was somewhat higher than the viscosity of the tomato and cabbage extracts. It has been proved that by-products of potato processing ensure sufficient growth of lactic acid bacteria biomass. On the fourth day, the number of bacteria was 3·108 CFU/cm3. It has been shown how practical it is to use potato processing by-products as growth media substrates in culturing lactic acid bacteria Lactobacillus plantarum.

Improving the production efficiency of sweet potato starch using a newly designed sedimentation tank during starch sedimentation process

Starch sedimentation process in sweet potato starch production traditionally uses sedimentation pond (SP), but it is often time-consuming with contamination issues. In order to improve the production efficiency, a sedimentation tank (ST) was designed, and its effect on the starch and protein contents, bacterial composition, and pH of the slurry was evaluated in comparison with the SP. The sedimentation process using ST took 12 hr less time, and it resulted in more thorough starch sedimentation with 0.76% less starch content in the surface liquid. The higher initial pH of ST (6.01–6.69) contributed to less protein contamination of starch. The bacteria composition later in the starch sedimentation process was significantly different in two production equipment, with Leuconostoc and Lactobacillus being the dominant bacteria in ST and SP, respectively. All these results confirmed that ST was more efficient for starch sedimentation with less production time, increased starch yield, and improved starch quality. Practical applications This study was conducted during real production operation in one of the largest sweet potato starch manufacture in China. The results demonstrated that the utilization of ST had apparent advantages over SP in industrial-scale production. Moreover, similar sedimentation equipment and procedure can also be applied to the production of other starch products, such as potato starch, corn starch, and wheat starch.

Sell more for less or less for more? The role of transparency in consumer response to upcycled food products

The sustainability agenda requires greater resource efficiency and a more circular economy. There are new technologies that allow value increase through upcycling and waste-to-value production. However, they come at a cost to businesses, and consumers are not necessarily willing to cover these costs. This leads to the question of the right degree and type of transparency in corporate communication: Transparency has shown to increase consumer trust, but the role of disclosing cost is debated in literature. Considering business profitability, the sustainability agenda, and the emerging consumer trend towards plant-based food, we discuss traditional and current upcycling initiatives and our empirical findings on the background of considerations on full or selective information disclosure. We study upcycling for the case of plant-based food product ingredients from side-streams of industrial potato starch production. In three online experiments, we show that a higher degree of transparency in communicating sustainability efforts increases product choice only to a minor degree or even affects it negatively. Fair price perception increases for upcycled alternatives, but only when cost transparency, a specific type of transparency, is disclosed. This leads to a tradeoff consisting of selling either more of the product but for lower price, or less product but at a higher value, that is, more for less or less for more. Results provide decision makers in businesses aiming at cleaner production with a more profound knowledge base to make informed decisions on whether and how to disclose to consumers that upcycling was used in the production process.

Multi-allelic QTL analysis of protein content in a bi-parental population of cultivated tetraploid potato

Protein content is a key quality trait for the potato starch industry. The objective of this study was to identify allele-specific quantitative trait loci (QTLs) for tuber protein content in cultivated potato (Solanum tuberosum L.) at the tetraploid level. We analysed 496 full-sib F1 clones in a 3-year field trial to dissect the complex genetic architecture of soluble tuber protein content. Genotypic data from a 60K single nucleotide polymorphism (SNP) array was used for SNP dosage scoring, constructing homologue specific linkage maps and assembly of a dense integrated chromosomal linkage map. From the integrated map, probabilistic multi-locus identity-by-descent (IBD) haplotypes (alleles) were estimated and used to detect associations between the IBD haplotypes and the phenotypic trait values. Moderate levels of trait heritability were estimated between 40 and 74% that correspond with previous studies. Our contemporary naive analysis identified potential additive QTLs on chromosomes 2, 3, 5 (top arm) and 9 across the years. Moreover, cofactor QTL analysis identified two masked QTLs on chromosomes 1 and 5 (lower arm). The QTLs on chromosomes 2, 5 (lower arm) and 9 are reported here for the first time. The QTLs that we identified on chromosomes 1, 3 and 5 (top arm) show overlap with previous studies for protein content in potato. Collectively the naive QTLs explained 12 to 17% of the phenotypic variance. The underlying alleles of the QTLs provided both positive and negative effects on the phenotype. Our work uncovers the complex genetic architecture of this trait and describes potential breeding strategies for improvement. As protein has emerged as a high-value component from industrial potato starch production, the dissection of the genetic architecture and subsequent improvement of this trait by breeding has great economic and environmental relevance.