Production Of Resistant Starch Research Articles

Persimmon leaf polyphenols as potential ingredients for modulating starch digestibility: Effect of starch-polyphenol interaction

The interaction mode between persimmon leaf polyphenols (PLP) and corn starch with different amylose content and its effect on starch digestibility was studied. Results of iodine binding test, TGA, and DSC revealed that PLP interacted with starch and reduced the iodine binding capacity and thermal stability of starch. High amylopectin corn starch (HAPS) interacted with PLP mainly via hydrogen bonds, since the FT-IR of HAPS-PLP complex showed higher intensity at 3400 cm−1 and an obvious shift of 21 cm−1 to shorter wavelength, and the chemical shifts of protons in 1H NMR and the shift of C-6 peak in 13C NMR of HAPS moved to low field with the addition of PLP. Results of 1H NMR also showed the preferential formation of hydrogen bonds between PLP and OH-3 of HAPS. Different from HAPS, PLP formed V-type inclusion complex with high amylose corn starch (HAS) because XRD of HAS-PLP complex showed characteristic feature peaks of V-type inclusion complex and C-1 signal in 13C NMR of PLP-complexed HAS shifted to low field. Interaction with PLP reduced starch digestibility and HAS-PLP complex resulted in more resistant starch production than HAPS-PLP complex. To complex PLP with starch might be a potential way to prepare functional starch with slower digestion.

Preparation of Resistant Starch Types III + V with Moderate Amylopullulanase and Its Effects on Bread Properties.

The potential of PulY103A (a moderate amylopullulanase originating from Bacillus megaterium) for resistant starch production under moderate conditions (40 °C; a pH of 6.5) was investigated. PulY103A was much more suitable for pea resistant starch production with a high growth rate of 3.63. The pea resistant starch (PSpa) produced with PulY103A had lower levels of swelling power and solubility and a better level of thermostability than native pea starch (PSn) and autoclaved PS (PSa). The starch crystallinity pattern was B + V, which indicated that the PSpa belonged to RS types III + V. In addition, PSpa was used for breadmaking. The results showed that the bread quality was not significantly influenced compared to the control group when the content of PSpa was under 10% (p > 0.05). The bread supplemented with 10% PSpa had a significantly increased TDF content compared to that of the control (p < 0.05). Moreover, the in vitro mineral bioavailability of the bread sample was influenced gently compared to other dietary fibers, and the bread sample changed from a high-glycemic-index (GI) food to a medium-GI food corresponding to white bread at the same concentration of PSpa. These results indicated that PSpa is a good candidate for the production of dietary foods.

Preparation of resistant starch‐type III from jackfruit seed starch as a promising prebiotic for the treatment of diabetes

SummaryIn efforts to treat diabetics, foods containing anti‐digestible ingredients are a promising approach. Resistant starch (RS) is one of the prebiotic ingredients that has the ability to resist digestion and pass through the colon, reducing fat accumulation. The production of RS from natural ingredients is of interest. The results of producing RS from jackfruit seeds show that the RS content increased from 25.97% to 52.26% by heat‐moisture treatment. After the modification process, the starch granules remained undeformed but exhibited agglomeration and the crystalline structure changed from type A to type C. The thermal properties of the starch were improved (85.16–90.42 °C), and higher gelatinisation temperature, around 2–7 °C. However, its swelling and solubility decreased by 35.32–72.59% and 15.83–79.10%, corresponding.

Mechanism of interaction between L-theanine and maize starch in ultrasonic field based on DFT calculations: Rheological properties, multi-scale structure and in vitro digestibility

The digestibility of starch-based foods is receiving increased attention. To date, the full understanding of how including L-theanine (THE) can modify the structural and digestive properties of starch has not been fully achieved. Here, we investigated the multi-scale structure and digestibility of maize starch (MS) regulated by THE in ultrasound field and the molecular interactions. Ultrasound disrupted the structure of starch granules and opened the molecular chains of starch, promoting increased THE binding and producing more low-order or disordered crystal structures. In this case, the aggregation of starch molecules, especially amylose, was reduced, leading to increased mobility of the systems. As a result, the apparent viscosity, G', and G" were significantly decreased, which retarded the starch regeneration. Density functional theory calculations indicated that there were mainly non-covalent interactions between THE and MS, such as hydrogen bonding and van der Waals forces. These interactions were the main factors contributing to the decrease in the short-range ordering, the helical structure, and the enthalpy change (ΔH) of MS. Interestingly, the rapidly digestible starch (RDS) content of THE modified MS (MS-THE-30) decreased by 17.89 %, while the resistant starch increased to 26.65 %. These results provide new strategies for the safe production of resistant starch.

A Comprehensive Review of Possible Resistant Starch in Getuk: Its Formation, Health Effects, and Potential Applications as Prebiotics

This review aims to give a thorough understanding of how resistant starch is produced, how it affects health, and how it probably contains in traditional Indonesian snack called getuk. Resistant starch, a type of starch that resists digestion in the small intestine, has drawn a lot of attention. In order to learn more about resistant starch formation in getuk, this review includes a thorough study of the relevant databases, research articles, and scientific literature that is currently available. It explains the effects of various processing techniques, including cooking and cooling on the possible formation of resistant starch in the snack. The potential health implications of resistant starch consumption in getuk are also examined in this review. It has been discovered that resistant starch provides a number of advantages, such as improved glycemic management, prolonged satiety, gut microbiota modulation, increased mineral absorption, and a decreased risk of obesity, type 2 diabetes, and colorectal cancer. The primary cause of these effects is attributed to the fermentation of resistant starch by colonic bacteria, which results in the production of short-chain fatty acids and other bioactive substances. The review looks at Getuk’s potential uses as a resistant starch carrier in the creation of functional foods. The snack is a perfect candidate for adding extra bioactive substances such as fiber, and prebiotics to improve its nutritional profile and functional qualities because of its distinctive texture, flavor, and cultural importance. Overall, this review emphasizes the production of resistant starch during processing of getuk and indicates the potential health advantages of its ingestion. It offers insightful information about the importance of this traditional Indonesian snack as a carrier of resistant starch and its prospective uses in the creation of functional meals. To fully utilize getuk as a source of resistant starch in the production of functional foods, additional study is required to optimize processing methods, assess consumer acceptability, and explore novel formulations.

Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties

The need to provide novel, nutritious plant-based products requires seeking high-value, sustainable protein sources, like quinoa and lentils, having an increased digestibility and lacking antinutrients. Fungal fermentation has evidenced enhanced nutritional value of flours obtained from these grains. However, research into techno-functional properties, essential to the new product development, is lacking. This study investigated the techno-functional properties of flours made from lentil and quinoa after fermenting them with Pleurotus ostreatus and subjecting them to two drying techniques (lyophilisation and hot air drying). In both cases, the fermentation led to noteworthy improvements in swelling and water holding capacity, especially in those lyophilised than those dried. In contrast, the emulsifying, foaming, thickening, and gelling capacities decreased significantly. The loss of abilities was more severe for dried grains than for lyophilized ones. The thermomechanical analysis of the fermented flours showed lower thickening and gelling potential compared to untreated flours. Microscopy images revealed that the state and structure of starch granules were affected by both fermentation and drying processes. Starch granules in lentils were partly pre-gelatinised and trapped in the cotyledon cell, resulting in limited thickening and gelling abilities. In contrast, in quinoa, starch underwent pre-gelatinisation and retrogradation during the fermentation process, promoting the production of resistant starch and increasing fibre content. This study presents the potential of treated flours as ingredients possessing unique attributes compared to protein and fibre-rich conventional products.

Formation of resistant starch and cracker products from leftover rice in Saudi Arabia

Food leftovers are a worldwide concern and the Food and Agriculture Organization reported about 400 billion USD worth of food is wasted yearly. In the Kingdom of Saudi Arabia, food waste is increasing; the loss is about 33.6% of the rice commodity only. To achieve sustainable development goals including zero hunger and sustainable consumption, the current investigation aimed to study the recycling possibilities of rice leftovers through the production of resistant starch (a nutraceutical active component). Proximate analysis, in vitro digestibility (rapidly, slowly, and resistant starches), and conformational techniques (SEM, FTIR, and DSC) were accomplished before and after treating heated or not samples with acetic, citric, and tartaric acids. Also, crackers were produced from rice starch and its sensory evaluations were completed. Results reported variations in starch content between the controls and acid treatments, but interestingly, amounts of protein, and fiber were not different. The highest production of resistant starch (more than 35%) was when treated with tartaric acid and heat treatment, followed by citric acid and heat treatment (32.5%), then acetic acid and heat treatment (28%). The FTIR pictograms revealed the acetylation of heat and acid-treated rice samples. The gelatinization enthalpy (ΔH) decreased from 10.51 to 7.81 J/g for control and treated rice by acetic acid without heat. Surprisingly, the panelists reported no differences in the sensory evaluations of crackers produced from treated rice with a high content of resistant starch, which considered as functional food. These findings help achieve food sustainability through commercial-scale functional food production.

Synthesis and Functions of Resistant Starch.

Resistant starch (RS) has become a popular topic of research in recent years. Most scholars believe that there are 5 types of RS. However, accumulating evidence indicates that in addition to starch-lipid complexes, which are the fifth type of RS, complexes containing starch and other substances can also be generated. The physicochemical properties and physiologic functions of these complexes are worth exploring. New physiologic functions of several original RSs are constantly being discovered. Research shows that RS can provide health improvements in many patients with chronic diseases, including diabetes and obesity, and even has potential benefits for kidney disease and colorectal cancer. Moreover, RS can alter the short-chain fatty acids and microorganisms in the gut, positively regulating the body's internal environment. Despite the increase in its market demand, RS production remains limited. Upscaling RS production is thus an urgent requirement. This paper provides detailed insights into the classification, synthesis, and efficacy of RS, serving as a starting point for the future development and applications of RS based on the current status quo.

Physicochemical and Functional Properties of Banana Starch and Its Alternative Returns

The current study’s goal is to isolate the starch from different varieties of banana i.e. Local Banana (LB) and BARI Banana2 (BB2)and characterize them in order to explore their physical and chemical compositions, amylose content, resistant starch content, functional properties, granule morphology and crystalline pattern. Different techniques were used for characterization viz. X-ray diffractometery (XRD), Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Spectroscopy (SEM) etc. The starch extracted from banana showed significant difference in the amylose content and the value was found 28.26%and 25.93%respectively for local banana starch (LBS) and bari banana 2 starch (BB2S). This study also revealed that selected banana varieties can be a potential source for the production of resistant starch. The resistant starch (RS) content of the banana was found 46.93% and 45.78% respectively for LBS and BB2S. Using de-branching and autoclaving technique in the starch, there was a significant increase in RS content. Paste clarity was decreased gradually with time for all the starch samples. Water absorption capacity (WAC) and oil absorption capacity (OAC) of LBS and BB2Swere found in the ranged of 165.8-170.7% and 132.6-168.1% respectively. XRD showed both LB and BB2 starches had B-type crystal pattern. The d-spacing of banana starches were ranged from 3.86-5.88Á. SEM data revealed that banana starches possessed the regular elongated round ridges with smooth surface in the range of 4.3-12.4 µm. The information obtained from this research indicates that both banana starches can be used in different areas; especially in food, pharmaceutical and cosmetics industries as an edible coating, thickening agent, fat replacer, etc. Also, banana starch containing functional food can be recommended for diabetic patients.

Structural characteristics of resistant starch-enriched rice during digestion and its effects on gut barrier function in high-fat induced obese mice

Dietary supplementation with indigestible carbohydrates is known to improve the gut environment and prevent obesity and inflammatory diseases by modulating the gut microbiota. In previous work, we established a method for the production of resistant starch (RS)-enriched high-amylose rice (R-HAR) using citric acid. The present study aimed to evaluate changes in structural characteristics during digestion of R-HAR and its effects on the gut health. A three-step in vitro digestion and fermentation model was used, then, RS content, scanning electron microscopy, and branch chain length distribution were analyzed during in vitro digestion. During the digestion of R-HAR, the RS content increased, and the structure was predicted to have a greater impact on the gut microbiota and gut environment. To study the intestinal health effects of R-HAR, its anti-inflammatory and gut barrier integrity activities were assayed in HFD-induced mice. Intake of R-HAR suppressed colonic shortening and inflammatory responses induced by HFD. Furthermore, R-HAR exhibited gut barrier protective activity with an increase in tight junction protein levels. We determined that R-HAR may be a potentially beneficial intestinal environment improver, which may have various implications in the food industry as rice.

Pea resistant starch preparation with cold-active type I pullulanase from Bacillus megaterium and its potential application in rice noodles

The characterization of PulY103B (pullulanase from Bacillus megaterium) was studied by our group, which showed that the enzyme is a cold-active type I pullulanase with a moderate active pH condition. The potential of PulY103B for resistant starch production in mild conditions (35 °C; pH 6.5) was investigated in this study. The result demonstrated that PulY103B was more efficient in pea resistant starch production with higher growth rate than the other pullulanases reported. The pea resistant starch (PS-PA) prepared with PulY103B had lower swelling power and solubility, and better thermostability. Also, the starch crystallinity pattern was different from the pea resistant starch reported earlier (B + V pattern: 5.9°, 17.0°, 19.2°, 21.9°, and 23.9°). Moreover, the PS-PA was used for preparing rice noodles (the best formula: PS-PA reached 8% rice granule weight). The results showed that the cooking properties of rice noodles were improved significantly (P < 0.05) including higher water absorption, lower cooking loss and breaking rate. The textural properties and its digestibility indicated that the rice noodle with PS-PA was suitable for children and elderly people who need weight loss.

Production of Resistant Starch from Avocado Seeds (Persea americana) through Streptomyces sp. AB8 Fermentation and Autoclaving-Cooling Variations

Agricultural waste with a high starch content potentially serves as a source of resistant starch. The avocado seed has not been explored much and is often thrown away as waste in consuming avocados. Resistant starch has properties and functions as dietary fiber and has advantages as a prebiotic. This study aims to determine the effect of fermentation treatment using Streptomyces sp. AB 8 and variations in the number of pressure-cooling heating cycles to increase avocado seed-resistant starch. The research phase consisted of pre-treating the avocado seeds and fermentation by Streptomyces sp. AB 8 followed by a pressure heating-cooling stage with 0, 1, 2, and 3 cycles. Concerning modified starch, this study also measured levels of starch, amylose, amylopectin, and resistant starch. Digestion test using Lactobacillus sp. by viewing the clear zone around the colonies after 48 hours to evaluate the digestibility of resistant starch. The results of this study indicate that the fermentation treatment by Streptomyces sp. AB 8 and pressure-cooling heating can increase the levels of resistant starch in avocado seeds. Fermentation treatment with two cycles of heating-pressure-cooling (S1) produced the best resistant starch content of 7.51% and had the highest enzymatic index of 2.48 ± 0.45.

Structural and physicochemical properties of resistant starch under combined treatments of ultrasound, microwave, and enzyme

The structural characteristics and physicochemical properties of native corn starch (NCS) and resistant starch (RS) prepared by enzymatic hydrolysis (RS-E), microwave-enzymatic hydrolysis (RS-ME), ultrasound assisted enzymatic hydrolysis (RS-UE), and microwave-ultrasound assisted enzymatic hydrolysis (RS-MUE) were investigated. The results showed that the combined treatments of ultrasound, microwave, and enzyme resulted in increases in RS content, amylose content, and solubility with a decrease in swelling power. RS-MUE exhibited the lowest digestibility, with a 41.71 % RS content. Particle-size distribution and scanning electron microscopy analyses demonstrated that RS samples exhibited larger granule sizes and rougher surfaces with irregular shapes. The Fourier transform infrared spectroscopy and X-ray diffraction pattern analysis demonstrated that no new groups were created during the modification processes, the crystal structure of all RS samples changed from A to B + V, and the short-range order and relative crystallinity of RS-E, RS-ME, RS-UE, and RS-MUE increased. RS-MUE exhibited the highest molecular order R1047/1022 value (0.8769) and relative crystallinity (45.54 %). These results suggested that the new technology combining microwave, ultrasound, and enzyme for improving RS content is effective and has potential for application in the production of RS and low glycemic index foods.

Morphological and physicochemical changes in the cassava (Manihot esculenta) and sweet potato (Ipomoea batata) starch modified by pyrodextrinization

In recent years, resistant starch (RS) and slowly digestible starch (SDS) have been linked to the prevention of chronic noncommunicable diseases, such as obesity and its complications. Southern Mexico has an important role in the tuber crop production of M. esculenta and I. batatas, which contain considerable amounts of starch. The aim of this study was to evaluate the morphological and physicochemical changes of M. esculenta and I. batatas after pyrodextrinization, including the production of RS and SDS. The factors used in this study were the starch/acid ratio (2.2 HCl) (80:1 and 160:1 p/v); temperature (90 °C and 110 °C) and reaction time (1 and 3 h). The highest production of RS in M. esculenta was obtained with the highest starch/acid ratio and temperature, and the lowest reaction time. For pyrodextrins, loss of crystallinity and an increase in swelling power and water absorption capacity were observed. The highest production of RS in I. batatas was obtained with the highest starch/acid ratio and reaction time, and the lowest temperature. Crystallinity and enthalpy of gelatinization decreased in modified starches. The solubility, swelling power and water absorption capacity increased in both sources.

Fermentation of Commercial Resistant Starch Products by Lactic Acid Bacteria Isolated from Various Foods

Fermentation of Commercial Resistant Starch Products by Lactic Acid Bacteria Isolated from Various Foods

Structure, gelatinization, and digestion characteristics of starch from Chinese wild rice

ABSTRACT Two wild rice starches were isolated from Erhai in Dali, Yunnan Province (EWR) and Xinghua in Taizhou, Jiangsu Province (XWR), China, and compared with black rice (BR) starches, its structure, gelatinization and starch digestibility in vitro were studied. The results showed that the apparent amylose content of starches in EWR and XWR was 19.82% and 20.33%, respectively. The starch granules were irregular polygons and all were A-type crystals, with relative crystallinity of 25.6%~26.65%, similar short-range ordered structure and layered structure, and the thickness of the semi-crystalline layer ranged from 9.82 nm to 9.97 nm. XWR and EWR starches had exhibited the same gelatinization temperature range, enthalpy of gelatinization (ΔHgel) and swelling power, but XWR starches was higher than EWR in the gelatinization temperature and lower than EWR in the solubility. The rapidly digestible starch (RDS) content of wild rice starches in the two regions was low, only 3.63% and 37.32%, whether it was raw starches or gelatinized starches. After gelatinization, the RDS and slowly digestible starch (SDS) content were significantly increased and the resistant starch (RS) content was decreased, but the RS content was still higher than the common grains. Therefore, the wild rice starches are more suitable for processing and producing resistant starch products. Extracting starch from Chinese wild rice can provide guidance and reference for its application in edible and non-edible products, and promote the development and utilization of Chinese wild rice. Abbreviations: EWR, wild rice from Erhai in Dali, Yunnan Province; XWR, wild rice from Xinghua in Taizhou, Jiangsu Province; RDS, rapidly digestible starch; SDS, slowly digestible starch; RS resistant starch; TS, total starch; To, onset temperature of gelatinization; Tp, peak temperature of gelatinization; Tc, conclusion temperature of gelatinization; ∆Hgel, enthalpy of gelatinization.

Processing of semolina, a wonder resource for resistant starch production: In vitro digestibility and biochemical evaluation

With the advent of modern technology, the utilization of residues obtained after food processing are being largely explored for commercialization. Semolina, a starch rich food ingredient is one of such byproducts of food processing that has not been yet vividly studied, although it is profusely used as an important ingredient in Indian cuisines. Rapid digestibility of most starch rich foods boosts up the blood glucose level. Thus, the present study put forward an attempt to curtail the rapid digestibility of starch rich semolina flour by increasing its resistant starch content through enzymatic process. The enzymatically modified semolina flour (MS) was compared with its native counterpart (NS) on grounds of their digestibility pattern, biochemical and functional properties. A rise in resistant starch content by 9.3 ± 1.6 %, amylose content by 10.9 ± 1.2 %, crystallinity by 10.4 % and the drop in readily digestible starch by 11.9 ± 1.4 % and oil absorption by 2.1 ± 0.3 g/g were observed in MS. These initial findings of the present study are interesting as the results showed elevated potential of the modified semolina flour to be used as functional ingredient in cuisines worldwide.

Optimization of the Sustainable Production of Resistant Starch in Rice Bran and Evaluation of Its Physicochemical and Technological Properties.

In this study, the optimization of ultrasound (US) (850 kHz, 120 W) processing parameters (temperature, time, and power) for the enhanced production of resistant starch (RS) in rice bran (RB) matrixes was performed. The effect of US cavitation at different temperatures on the morphology, physicochemical properties, and mechanical performance of RS was evaluated. Ultrasonication at 40–70 °C temperatures affected the chemical structure, reduced the crystallinity of RS from 23.85% to between 18.37 and 4.43%, and increased the mechanical and thermal stability of RS pastes, indicating a higher tendency to retrograde. US treatment significantly (p < 0.05) improved the oil (OAC) and water (WAC) absorption capacities, swelling power (SP), solubility (WS), and reduced the least-gelation concentration (LGC). The mathematical evaluation of the data indicated a significant effect (p < 0.05) of the US parameters on the production of RS. The largest increment of RS (13.46 g/100 g dw) was achieved with US cavitation at 1.8 W/cm2 power, 40.2 °C temperature, and 18 min of processing time. The developed method and technology bring low-temperature US processing of rice milling waste to create a new sustainable food system based on modified rice bran biopolymers.

Physicochemical, Morphological, and Functional Properties of Starches Isolated from Avocado Seeds, a Potential Source for Resistant Starch.

This study compared the physicochemical and functional properties of starches from eight cultivars of avocado seeds. Amylose content, morphology, crystalline structure, swelling power, solubility, thermal and pasting properties, and in vitro digestibility were investigated. The results revealed that the apparent amylose content of starches from avocado seeds varied with different varieties. Light microscopic and scanning electron microscopic examination demonstrated that the eight starches differed slightly in terms of morphology and granule size. The X-ray diffraction and Fourier transform infrared spectroscopy analyses showed that the crystal structure and chemical linkage of the avocado seed starches were similar. However, the pasting, water solubility, and thermal properties of the eight avocado seed starches differed. Importantly, all the starches had high resistant starch content (>60%), with the highest found in Hass seeds (77.83%). To conclude, starch from avocado seeds has a high potential for use in the production of resistant starch.

Resistant starch-An accessible fiber ingredient acceptable to the Western palate.

Dietary fiber intakes in Western societies are concerningly low and do not reflect global recommended dietary fiber intakes for chronic disease prevention. Resistant starch (RS) is a fermentable dietary fiber that has attracted research interest. As an isolated ingredient, its fine particle size, relatively bland flavor, and white appearance may offer an appealing fiber source to the Western palate, accustomed to highly refined, processed grains. This review aims to provide a comprehensive insight into the current knowledge (classification, production methods, and characterization methods), health benefits, applications, and acceptability of RS. It further discusses the present market for commercially available RS ingredients and products containing ingredients high in RS. The literature currently highlights beneficial effects for dietary RS supplementation with respect to glucose metabolism, satiety, blood lipid profiles, and colonic health. An exploration of the market for commercial RS ingredients indicates a diverse range of products (from isolated RS2, RS3, and RS4) with numerous potential applications as partial or whole substitutes for traditional flour sources. They may increase the nutritional profile of a food product (e.g., by increasing the fiber content and lowering energy values) without significantly compromising its sensory and functional properties. Incorporating RS ingredients into staple food products (such as bread, pasta, and sweet baked goods) may thus offer an array of nutritional benefits to the consumer and a highly accessible functional ingredient to be greater exploited by the food industry.