Swelling Power Research Articles

Physicochemical properties and bioactive function of Japanese grape (Hovenia dulcis) pomace insoluble dietary fibre modified by ball milling and complex enzyme treatment

SummaryThe study investigated the effects of ball milling and enzymolysis on the structural characteristics, physicochemical properties and bioactive function of Hovenia dulcis pomace insoluble dietary fibre (HIDF). Ball milling and enzymolysis effectively decreased the particle size and zeta potential of HIDF. The swelling power (SP), water solubility index (WSI) and apparent viscosity of HIDF were effectively enhanced (P < 0.05) after ball milling and enzymolysis. Scanning electron microscopy detection showed that the surface and internal structures of HIDF were destructed by the modified treatment. Ball milling and enzymolysis treatment disrupted the intermolecular hydrogen bonds and crystalline structure of HIDF per Fourier transform infrared spectroscopy (FTIR) and X‐ray diffraction (XRD) analysis. Furthermore, the inhibition rate of HIDF on α‐glucosidase and α‐amylase was significantly increased by modification. All HIDF significantly improved the lipid metabolism of hyperlipidemic mice, with the modified IDF providing a stronger effect.

Evolution of functional, thermal and pasting properties of sprouted whole durum wheat flour with sprouting time

SummaryThis research investigated the evolution of functional, pasting and thermal properties of durum wheat (Triticum durum) with sprouting time. Particle size, flour and flour gel hydration properties (Water Holding Capacity (WHC), Swelling Volume (SV), Water Absorption Index (WAI), Water Solubility Index (WSI), Swelling Power (SP)), Oil Absorption Capacity (OAC), Pasting and thermal properties were evaluated on different sprouting time: 12, 24, 36, 48 and 72 h. Results showed that more than 12 h decreased significantly particle size,WHC(−14.8%),SV(−19%),SP(−14%) andWAI(−36.5%) whileWSI(+383%) andOAC(+7.3%) increased. Pasting properties drastically decreased with sprouting time.DSCresults showed a significant increase in onset temperature (T0) (from 55.2 to 58.2 °C), peak temperature (Tp) (from 62.4 to 63.8 °C) while conclusion temperatureTcdecreased (from 76 to 72.6 °C). Despite these changes, sprouted whole wheat flour could be suggested as an improver of some cereal products’ functionality.

Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea bulbifera) Flours Cv Dougon-won Consumed in Côte d'Ivoire

Impacts of cooking times (steaming and cooking on embers) on some physico-functional parameters of yam (D. bulbifera) flours cv Dougou-won were determined during 10, 20 and 30 min. Results showed that steaming and cooking on embers increased significantly (P <0.05) the dispersibility (D), water absorption capacity (WAC), paste clarity (PC), water solubility index (WSI), swelling power (SP), least gelation capacity (LGC) and solubility (S) but decreased significantly (P <0.05) foam capacity (FC), wettability (W) and foam stability (FS) of flours (D. bulbifera) cv Dougou-won. Steaming increased significantly (P <0.05) oils absorption capacity (OAC) and bulk density (BD). However, cooking on embers decreased significantly (P <0.05) oils absorption capacity (OAC) but not affected significantly (P <0.05) bulk density (BD). The steaming time (30 min) is recommended to considerably influence the physico-functional parameters of the yam (D. bulbifera) flours cv Dougou-won.

Physicochemical Properties and Digestion of Lotus Seed Starch under High-Pressure Homogenization.

Lotus seed starch (LS), dispersed (3%, w/v) in deionized water was homogenized (0–180 MPa) with high-pressure homogenization (HPH) for 15 min. The effects of HPH treatment on the physicochemical properties of the starch system were investigated. The properties were affected by HPH to various extents, depending on the pressure. These influences can be explained by the destruction of the crystalline and amorphous regions of pressurized LS. The short-range order of LS was reduced by HPH and starch structure C-type was transformed into B-type, exhibiting lower transition temperatures and enthalpy. The LS absorbed a great deal of water under HPH and rapidly swelled, resulting in increased swelling power, solubility and size distribution. It then showed “broken porcelain-like” morphology with reduced pasting properties. Digestion of pressurized LS complex investigated by a dynamic in vitro rat stomach–duodenum model showed higher digestion efficiency and the residues exhibited gradual damage in morphology.

Evaluation of Functional and Pasting Properties of Blends of High Quality Cassava, Defatted Tigernut and Chicken Feet Composite Flour

Annually, the chicken processing industries generate significant quantities of chicken feet which are often discarded because they are undervalued and underutilized. However, this study was done to add value to chicken feet by evaluating the functional and pasting properties of high quality cassava-defatted tigernut-chicken feet composite blend. Tigernut seeds and chicken feet were processed into flour respectively. Simplex centroid mixture design was used to generate fourteen (14) blends based on the HQCF (70-90%), CFF (5-45%) and DTNF (5-45%). Standard laboratory procedures were used to determine the functional properties (swelling power (SP), water absorption capacity (WAC), oil absorption capacity (OAC), bulk density (BD), least gelation concentration (LGC) and pasting properties of the blends. Results showed significant differences (P<0.05) in the functional properties of composite flour in terms of swelling power, water absorption capacity (WAC), oil absorption capacity (OAC), bulk density (BD) and least gelation concentration (LGC) ranging from 3.83-5.72 (g/g), 90.43-110.40 (%), 87.86-107.23 (%), 0.51-0.75 (g/ml), and 2.00-10.00 (%w/v) respectively. The pasting profile (peak viscosity, trough, breakdown viscosity, final viscosity, setback viscosity, peak time and peak temperature) of the high quality cassava-defatted tigernut-chicken feet flour blends had significant differences (P<0.05) with values ranging from 76.50-434(RVU), 52.17 – 157.09 (RVU), 20.33 -262.96 (RVU), 76.71-215.13 (RVU), 24.55-59.25 (RVU), 4.17-4.90 (Min) and 94.28-95.88(0C). As CFF and DTNF inclusion increased, the peak, trough, breakdown, final and setback viscosities decreased. This study revealed that chicken feet flour could be a good food ingredient in food formulations such as short crust pastries, sauces, weaning foods and gravies to reduce their paste thickness.

Hard, medium-hard and extraordinarily soft wheat varieties: Comparison and relationship between various starch properties

Starches from extraordinarily soft wheat (Ex-SW), medium-hard wheat (MHW) and hard wheat (HW) varieties were evaluated for various properties and their relationship with each other was established. Varieties showed wide variation in grain hardness index (GHI) that varied between 17 and 95. Starches were evaluated for physicochemical properties, granule size distribution, starch morphology, pasting and thermal properties. Starches from MHW showed the presence of the largest proportion of A-type granules and the smallest proportions of B-type and C-type granules whereas Ex-SW showed the greatest proportion of C-type granules. Starches from HW and MHW varieties showed lower swelling power (SP) and higher amylose content (AC) than that from Ex-SW varieties. Starches from HW varieties had greater crystallinity than starches from Ex-SW. Transition temperatures of starch gelatinization decreased with decrease in GHI.

Physicochemical characteristics of tuber modified by acetylation method and its application in dry noodle product

Sebaring taro is a source of carbohydrate in the form of starch so it can be used as starch food based on starch like dry noodles. The objective of this study was to study the physical, chemical and functional characteristics of Sebaring Taro starch modified by acetylation method and its effect on the physical, chemical and organoleptic characteristics of dry noodles prepared from the mixture of flour and acetylated starch from Sebaring taro with the addition of sodium tripolyphosphate. The study was conducted in two (2) stages; Phase I is characteristic of tubers, flour and acetylated taro starch, and Phase II is the application of acetylated starch on dry noodles, which is carried out using a Factorial Complete Random Design consisting of two (2) factors. The results showed that acetylated starch from sebaring taro had 11.12% resistant starch content, 7.20% oxalate content, Swelling power 68.40%, but water absorption and oil absorption on acetyl starch was similar to natural starch.

Characterization of the techno-functional properties of starch from Purple yam (Dioscorea alata), Hawthorn yam (Dioscorea rotundata) and Diamante 22-type yam

This study is aimed at evaluating the techno-functional properties of starches from several yam species (Purple yam, Hawthorn yam and Diamante 22-type yam). Analytical procedures were performed according to the methods described by different authors in order to calculate waterabsorption index (WAI), water-solubility index (WSI), swelling power (SP) and syneresis. Likewise, descriptive statistics and experimental designs for interpretation of the results were also performed. The results showed that Hawthorn yam has the highest WAI (15.15 g gel/g sample, at 90°C). While WSI was similar for all species, SP is dependent on the temperature with values of 16.10 g gel/g sample (Purple yam and Hawthorn yam), and 11.25 g gel/g sample at 90°C (Diamante 22-type yam). All yam species underwent progressive reduction in syneresis, which suggests that these types of starches could be used to manufacture foods that require maintaining moisture levels.

ARRACACIA XANTHORRHIZA ACETYLATED STARCH: A NEW EXCIPIENT FOR CONTROLLED DRUG DELIVERY

Objective : Chemically modify by acetylation, Arracacia xanthorrhiza starch, and to physicochemically and pharmacotechnically characterize it, thereby evaluating its potential as a pharmaceutical excipient, in comparison with the native starch of Arracacia xanthorrhiza. Methods : The chemical modification was performed through acetylation with acetic anhydride (AA) on different levels, determining following starch’s characteristics: degree of substitution (DS), size and form of particles, its degree of crystallinity through X-ray powder diffraction (XRPD), gelatinization temperature (Tg) through differential scanning calorimetry (DSC), swelling power (SP) and sorption isotherms by means of Enslin method, and its application as excipient in tablet production, using diclofenac as model drug. Results : On the third level of substitution, the morphology of modified-starch particles presented changes on their surface and all modified starches increased their particle average sizes, in comparison to native starch. Starch crystallinity was not altered by acetylation, and the DS increased as more AA was added to the reaction. This modification caused a decrease of Tg by approx. 9.45 °C for A. xanthorrhiza starch modified to level III, in comparison to native starch. SP and water uptake capacity increased with starch modification, being greater to higher DS. Dissolution studies conducted on tablets showed that diclofenac delivery occurs practically immediately when using native starch, while those made of acetylated starch were close-fitting with Korsmeyer-Peppas model, with a release mechanism that suggests an anomalous, non-Fickian transport behaviour, related to a mechanism governed by swelling and diffusion. Conclusion : The results suggest A. xanthorrhiza acetylated starches, as promising materials for the development of controlled-delivery matrix systems.

ARRACACIA XANTHORRHIZA ACETYLATED STARCH: A NEW EXCIPIENT FOR CONTROLLED DRUG DELIVERY

Objective: Chemically modify by acetylation, Arracacia xanthorrhiza starch, and to physicochemically and pharmacotechnically characterize it, thereby evaluating its potential as a pharmaceutical excipient, in comparison with the native starch of Arracacia xanthorrhiza.Methods: The chemical modification was performed through acetylation with acetic anhydride (AA) on different levels, determining following starch's characteristics: degree of substitution (DS), size and form of particles, its degree of crystallinity through X-ray powder diffraction (XRPD), gelatinization temperature (Tg) through differential scanning calorimetry (DSC), swelling power (SP) and sorption isotherms by means of Enslin method, and its application as excipient in tablet production, using diclofenac as model drug.Results: On the third level of substitution, the morphology of modified-starch particles presented changes on their surface and all modified starches increased their particle average sizes, in comparison to native starch. Starch crystallinity was not altered by acetylation, and the DS increased as more AA was added to the reaction. This modification caused a decrease of Tg by approx. 9.45 °C for A. xanthorrhiza starch modified to level III, in comparison to native starch. SP and water uptake capacity increased with starch modification, being greater to higher DS. Dissolution studies conducted on tablets showed that diclofenac delivery occurs practically immediately when using native starch, while those made of acetylated starch were close-fitting with Korsmeyer-Peppas model, with a release mechanism that suggests an anomalous, non-Fickian transport behaviour, related to a mechanism governed by swelling and diffusion.Conclusion: The results suggest A. xanthorrhiza acetylated starches, as promising materials for the development of controlled-delivery matrix systems.

Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes

Potato flakes (PFs) are used in instant foods. They contain pre-gelatinized starch which readily develops viscosity upon hydration. We here provide the first report on factors influencing their viscosifying potential. Swelling power (SP) (r = 0.719, p < 0.01) and mean particle size (r = −0.704, p < 0.05) mainly determine instant viscosity development of PF suspensions while short extractable extracellular amylose molecules [degree of polymerization between 150 and 1500 (EE-AM150-1500)] positively impact their cold paste viscosity (CPV) (r = 0.717, p < 0.01) in Rapid Visco Analyzer (RVA) models. Cell wall opening by ball milling or cellulase treatments increased PF SP resulting in up to 75% higher RVA peak viscosity readings. Furthermore, the release of EE-AM150-1500 molecules increased CPV by about 30% since they readily associated upon cooling. Partial cell wall opening thus improves the viscosifying potential of PFs and expands their applicability in instant foods.

Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling

Rice starch was modified in a planetary mill. The effects of milling energy (E) on physicochemical and functional properties were investigated. Particle size, crystallinity degree and gelatinization enthalpy were reduced with the increase of milling energy. The effect of E on particle size reduction could be predicted by generalized Holmes' model. Heat dissipation was evidenced during milling through the non-linear relationship between size reduction ratio and milling energy. Hydration and pasting properties were significantly affected. Water soluble index (WSI) and swelling power (SP) increased with increasing both energy and temperature of hydration test. For the greatest energy and temperature level (85 °C), WSI value varied between 1.5 and 29.7% and SP value between 7.4 and 16.4 g/g, relative to native starch. The crystallinity showed negative relationships with WSI and a SP. Regards to pasting properties, peak viscosity (PV) decreased from 4384 mPa s to 544 mPa s as E varied between 0 kJ/g and 4.08 kJ/g. Peak, setback and final viscosities parameters showed a linear relationship with the particle size. There were found strong correlations between physicochemical and functional properties of modified starches, which evidenced the dependence of the modification on milling severity. Planetary ball milling is presented as an eco-friendly alternative to modify native rice starch properties.

Sieving Effect on the Physicochemical and Functional Properties of Taro (&lt;em&gt;Colocasia esculenta&lt;/em&gt;.) Flour

The objective of this work was to study the influence of sieving on the physicochemical and functional properties on four samples of the flours of taro Colocasia esculenta. To be done, we used the tubers of taro (white variety) of Congo Brazzaville. In the first place, we produced two types of flour, one of which was derived from the slices of raw taro bulbs we named (F1) and the other from sliced taro bulbs cooked in tap water At 100°C for 10 min which we have named (F2). These two types of flour were each sieved in 100 and 180 &mum mesh sieves. This led us to obtain four flour samples named F1T100, F2T100, F1T180 and F2T180. The physicochemical and functional flours were studied by determining the water content, fat, protein, ash and total carbohydrates by standard methods. The parameters of gelatinization, color, Water Absorption Capacity (WAC), Water Solubility Index (WSI), and Swelling Power (SP) flour were also investigated. The results revealed some significant differences in these physicochemical and functional properties compared to the size of taro flour (Colocasia esculenta). Protein and ash levels increased in F2T100 and F2T180 pre-processed flours. It is more important in sifted flour at 100 μm and 180 μm respectively for proteins and ash. These are pre-cooked flours F2T100 (72.35°C±0.49) and F2T180 (81.5°C±6.08). The transition temperature of the latter has increased considerably after use of a large mesh screen. The granulometric properties of taro flours were not influenced by the size of the sieves used.

Characterization of chitosan edible films obtained with various polymer concentrations and drying temperatures

Chitosan is a promising material that could be used for the development of edible coatings and films on an industrial level because of its film-forming, biodegradable, non-toxic, and antimicrobial characteristics. The aim of this work was to evaluate the effect of the polymer concentration (0.5%, 1.0%, and 1.5%) and drying temperature (2°C, 25°C, and 40°C) on the physicochemical, mechanical, and thermal properties of chitosan edible films. Chitosan edible films were successfully produced using various processing conditions. The use of lower drying temperatures had a positive effect on certain properties of the films, such as the moisture content (MC), solubility (S), water vapor permeability (WVP), and optical properties. However, the use of greater drying temperatures (40°C), combined with a higher chitosan concentration, enhanced certain properties of the films, such as the tensile strength (TS), swelling power (SP), and greenness value, while diminishing their luminosity. The chitosan films developed in this study showed many desirable characteristics, which may enable their future use as packaging for food products.

Effects of different milling methods on physicochemical properties of common buckwheat flour

Physicochemical properties of common buckwheat flour processed using a high-speed universal grinder (UGBF), wet-milling (WMBF) and a stone mill (SMBF) were investigated and compared, since there is scarce information concerning the effect of different milling methods on physicochemical properties of common buckwheat flour. The results showed that WMBF had lower average particle size and damaged starch content than other samples. Scanning electron microscopy (SEM) observations showed that WMBF had more intact granular structures compared to UGBF and SMBF. The bulk densities of UGBF and SMBF increased as the particle size decreased, whereas WMBF exhibited a reverse trend according to bulk density analysis. Wet-milling method caused a significant lowering of the total flavonoid content. Colour measurements revealed that WMBF exhibited higher L* value compared to other samples. Differential scanning calorimeter (DSC) analysis showed that WMBF had significantly lower Tp but higher ΔH compared to UGBF and SMBF. Rapid Visco Analyzer (RVA) measurements showed that the suspension viscosity of SMBF and WMBF was higher than UGBF. Furthermore, among different buckwheat flour, WMBF showed the highest water absorption index (WAI) value and swelling power (SP) value but the lowest water solubility index (WSI) value and water binding capacity (WBC) value.

Swelling power and solubility of modified breadfruit flour using Lactobacillus plantarum

Breadfruit has the high nutritional and carbohydrate content which is comparable with wheat, so it is potential to be processed as the breadfruit flour. However, some studies showed the breadfruit flour has low swelling power (SP) and water solubility (WS) compared to wheat. Hence, the flour required modification. The main purpose of this research was to increase the value of SP and WS on breadfruit flour through a fermentation process. Sterile breadfruit flour (50 g) was suspended using sterile distilled water in a 250 ml glass beaker to obtain the flour concentration of 25%, 30%, 35%, 40% and 45% (g/ml). A certain concentration of L. plantarum was added (5, 7.5, 10, and 12.5%, ml/ml) then incubated at 30°C for 24, 48, 72, 96 and 120 h. The obtained solid cake was washed before being dried. The effect of cultural concentration on swelling power (SP) and water solubility (WS) is presented in Figure 1. The optimum fermentation condition was achieved by a 35% concentration of breadfruit flour which fermented with 10% L. plantarum for 24 h fermentation. At this condition, all parameter showed an increase of carbohydrate, protein, SP and WS into 84.761, 3.776, 8.870% and 0.136%, respectively.

PROPERTIES OF CATIONIC STARCHES OBTAINED BY REACTIVE EXTRUSION

Two different methods, namely chemical and physical modification in the Druvather® reactor DVT5 and Krauss Maffei twin-screw extruder ZE25R x 40D UTXi were used to prepare cationically modified starches, and the properties of those were compared. The reactive extrusion process consisted of two stages. In the first one, the mixture of reaction components at the molar ratio starch : 2,3-epoxypropyltrimethyl-ammonium chloride : NaOH : H2O = 1 : 0.125 : 0.04 : 3.5 was obtained. In the second one, the derived mixture was extruded by using a twin-screw extruder. The extrusion temperature varied from 20 to 140 °C, the screw speed was 50 rpm, and the mixture feed rate was about 1.5 kg/h. Four different samples of extruded cationic starches were obtained. The main characteristics such as the degree of substitution of cationic groups (DS), reaction efficiency, particle size and the polydispersity index were determined and compared with those of a non-extruded control sample of cationic starch of similar DS. Also, the parameters well defining the behavior of samples in water, such as the swelling power (SP) and the solubility index (SOL) at 75 °C were determined for extruded and control samples. It was established that the properties of extruded and non-extruded cationic starches were different. The following observations can be drawn with respect to the obtained data: the particle size of the extruded samples is much lower and the SP values are 7–13 times lower than those of the control sample; the SOL values of the extruded samples are twice as high, reaching 76–92 %, and even might be higher.DOI: http://dx.doi.org/10.5755/j01.ct.68.1.18876

Molecular characteristics of oxidized and cross-linked lotus (Nelumbo nucifera) rhizome starch

ABSTRACTLotus rhizome starch was isolated and subjected to chemical modification using different levels of oxidation, cross-linking, and dual modifications. Fourier transform infrared (FTIR) and X-ray diffraction analyses confirmed the successful modification of native starch. The carbonyl, carboxyl contents, and degree of cross-linking of modified starch were in the range of 0.03–0.07%, 0.07–0.15%, and 4.31–58.28%, respectively, for oxidized, cross-linked, and dual-modified starches. Amylose content varied from 13.57% to 20.60% for native and modified starches. Swelling power (SP) and solubility were temperature dependent and increased with increase in temperature. Oxidation and dual modification increased solubility, while cross-linking decreased solubility. Paste clarity, degree of crystallinity, and whiteness of starches increased significantly with increase in level of modifications. Peak, breakdown, and setback viscosities of the modified starches decreased with increase in modification. Phase transitions using DSC presented lower enthalpy values for modified starches. Gelatinization temperature increased due to modification whereas scanning electron micrographs revealed that modification altered the starch morphology.

Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds

ABSTRACTAvocado seeds are discarded as by-products during pulp consumption or processing despite their high starch content. This study aimed to characterize the chemical, morphological, and functional properties of the native and acetylated starches extracted from avocado seeds. The granules of native avocado seed starch exhibited an oval shape and A-type crystallinity pattern, while the acetylated form obtained with 0.07 degree of substitution (DS) yielded granules with a rounded bell shape and C-type pattern. The solubility and swelling power (SP) of the native and acetylated forms of avocado seed starch increased with increasing temperature; however, at 55°C and 65°C the acetylated form exhibited a higher solubility index (SI). The acetylated avocado seed starch showed reduced breakdown and synergy during freezing, as well as greater oil absorption, compared to the native form. These results showed that acetylation improved the functional properties of avocado seed starch, thereby increasing its potential for use in food products.

Nutrient Content, Phytonutrient Composition, Alpha Amylase, Alpha Glucosidase Inhibition Activity and Antioxidant Activity of the Stoechospermum Marginatum Collected in Pre Monsoon Season

The objective of this study was to investigate the nutrient content, phytonutrient composition, physicochemical properties, alpha amylase and alpha glucosidase inhibition activity and antioxidant activity of the brown algae Stoechospermum marginatum collected from Gulf of Mannar, Tamil Nadu, India in pre monsoon season (June- September, 2015). Six and eight hours of ethanol and aqueous extract of Stoechospermum marginatum were used for phytonutrient screening, alpha amylase, alpha glucosidase inhibition activity and antioxidant activity. From the results of the study it is understood that Stoechospermum marginatum contain a high amount of carbohydrate, protein, crude fiber and phytonutrients like tannin, flavonoid, saponin, alkaloid, terpenoids, steroid and total phenolic content. The physicochemical properties namely Water absorption and Swelling power were very promising. Alpha amylase and alpha glucosidase inhibition activity was recorded to be high in both aqueous and ethanol extracts of eight hour extraction than in extracts taken from six hours extraction. Antioxidant activity was detected using DPPH, FRAP, beta carotene scavenging and H2O2 assay and found to have a high radical scavenging activity. Stoechospermum marginatum possess a valuable amount of total phenolic content and other phytonutrients and physicochemical properties, it may the reason for the potential inhibition of alpha amylase, alpha glucosidase and antioxidant activity. It is concluded from the study that the brown algae may be incorporated into foods to enhance their nutritional and therapeutic value.