Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production
Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The...
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MDPI AG
2021-09-01
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| author | Kamila Kapusniak Karolina Lubas Malwina Wojcik Justyna Rosicka-Kaczmarek Volodymyr Pavlyuk Karolina Kluziak Idalina Gonçalves Joana Lopes Manuel A. Coimbra Janusz Kapusniak |
| author_facet | Kamila Kapusniak Karolina Lubas Malwina Wojcik Justyna Rosicka-Kaczmarek Volodymyr Pavlyuk Karolina Kluziak Idalina Gonçalves Joana Lopes Manuel A. Coimbra Janusz Kapusniak |
| author_sort | Kamila Kapusniak |
| collection | DOAJ |
| description | Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (<i>L* a* b*</i>). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content. |
| first_indexed | 2024-03-10T07:22:58Z |
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| id | doaj.art-2d2e41db99384eeaa7f3bca6119d5c00 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T07:22:58Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-2d2e41db99384eeaa7f3bca6119d5c002023-11-22T14:25:57ZengMDPI AGMolecules1420-30492021-09-012618561910.3390/molecules26185619Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber ProductionKamila Kapusniak0Karolina Lubas1Malwina Wojcik2Justyna Rosicka-Kaczmarek3Volodymyr Pavlyuk4Karolina Kluziak5Idalina Gonçalves6Joana Lopes7Manuel A. Coimbra8Janusz Kapusniak9Department of Biochemistry, Biotechnology and Ecotoxicology, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15, 42-200 Czestochowa, PolandDepartment of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15, 42-200 Czestochowa, PolandDepartment of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15, 42-200 Czestochowa, PolandInstitute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4/10 Street, 90-924 Lodz, PolandInstitute of Chemistry, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15, 42-200 Czestochowa, PolandInstitute of Chemistry, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15, 42-200 Czestochowa, PolandCICECO—Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, PortugalCICECO—Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, PortugalLAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalDepartment of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15, 42-200 Czestochowa, PolandDietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (<i>L* a* b*</i>). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content.https://www.mdpi.com/1420-3049/26/18/5619dietary fiberresistant dextrinpotato starchmodified starchmicrowave heatingmolecular structure |
| spellingShingle | Kamila Kapusniak Karolina Lubas Malwina Wojcik Justyna Rosicka-Kaczmarek Volodymyr Pavlyuk Karolina Kluziak Idalina Gonçalves Joana Lopes Manuel A. Coimbra Janusz Kapusniak Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production Molecules dietary fiber resistant dextrin potato starch modified starch microwave heating molecular structure |
| title | Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production |
| title_full | Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production |
| title_fullStr | Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production |
| title_full_unstemmed | Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production |
| title_short | Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production |
| title_sort | effect of continuous and discontinuous microwave assisted heating on starch derived dietary fiber production |
| topic | dietary fiber resistant dextrin potato starch modified starch microwave heating molecular structure |
| url | https://www.mdpi.com/1420-3049/26/18/5619 |
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