Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches
High amylose and waxy starches from maize and potato were incubated with plasma-activated water (PAW) at 25 °C, 60 °C, and 80 °C temperatures to investigate PAW treatment effects on the starches' properties. At 60 °C incubation temperature, the starches were basically annealed with PAW. Anneali...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122001617 |
| _version_ | 1811202223109046272 |
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| author | Akua Y. Okyere Prince G. Boakye Eric Bertoft George A. Annor |
| author_facet | Akua Y. Okyere Prince G. Boakye Eric Bertoft George A. Annor |
| author_sort | Akua Y. Okyere |
| collection | DOAJ |
| description | High amylose and waxy starches from maize and potato were incubated with plasma-activated water (PAW) at 25 °C, 60 °C, and 80 °C temperatures to investigate PAW treatment effects on the starches' properties. At 60 °C incubation temperature, the starches were basically annealed with PAW. Annealing starches with PAW significantly increased (p < 0.05) the gelatinization parameters except for the enthalpy of gelatinization of waxy potato starch. Furthermore, starch swelling power significantly decreased while the water absorption capacity and solubility increased significantly when incubated at 80 °C. X-ray photoelectron spectroscopy (XPS) analysis showed the oxidation of C–C/C–H and C–O into carboxyl groups in waxy and high amylose maize starches incubated with PAW at 60 °C and 80 °C, respectively. In addition, cross-linking was observed in waxy maize and high amylose potato incubated with PAW at 80 °C and 25 °C, respectively. Overall, the results indicated PAW temperature is an important factor in modifying cereals and tuber starches with PAW. |
| first_indexed | 2024-04-12T02:35:16Z |
| format | Article |
| id | doaj.art-2d7db7b0393a406cb14a576f88de5af8 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-04-12T02:35:16Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-2d7db7b0393a406cb14a576f88de5af82022-12-22T03:51:35ZengElsevierCurrent Research in Food Science2665-92712022-01-01516681675Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starchesAkua Y. Okyere0Prince G. Boakye1Eric Bertoft2George A. Annor3Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN, 55108, USADepartment of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN, 55108, USABertoft Solutions, Gamla Sampasvägen 18, 20960, Turku, FinlandDepartment of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN, 55108, USA; Corresponding author.High amylose and waxy starches from maize and potato were incubated with plasma-activated water (PAW) at 25 °C, 60 °C, and 80 °C temperatures to investigate PAW treatment effects on the starches' properties. At 60 °C incubation temperature, the starches were basically annealed with PAW. Annealing starches with PAW significantly increased (p < 0.05) the gelatinization parameters except for the enthalpy of gelatinization of waxy potato starch. Furthermore, starch swelling power significantly decreased while the water absorption capacity and solubility increased significantly when incubated at 80 °C. X-ray photoelectron spectroscopy (XPS) analysis showed the oxidation of C–C/C–H and C–O into carboxyl groups in waxy and high amylose maize starches incubated with PAW at 60 °C and 80 °C, respectively. In addition, cross-linking was observed in waxy maize and high amylose potato incubated with PAW at 80 °C and 25 °C, respectively. Overall, the results indicated PAW temperature is an important factor in modifying cereals and tuber starches with PAW.http://www.sciencedirect.com/science/article/pii/S2665927122001617Plasma-activated waterAnnealingXPS analysisThermal propertiesHydration properties |
| spellingShingle | Akua Y. Okyere Prince G. Boakye Eric Bertoft George A. Annor Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches Current Research in Food Science Plasma-activated water Annealing XPS analysis Thermal properties Hydration properties |
| title | Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches |
| title_full | Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches |
| title_fullStr | Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches |
| title_full_unstemmed | Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches |
| title_short | Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches |
| title_sort | temperature of plasma activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches |
| topic | Plasma-activated water Annealing XPS analysis Thermal properties Hydration properties |
| url | http://www.sciencedirect.com/science/article/pii/S2665927122001617 |
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