Effect of Ethanol Extract of Tea on the Microstructural Features and Retrogradation Characteristics of Glutinous Rice Starch
The glutinous rice starch (GRS) regeneration process could lead to decreased product quality and shorter shelf life. The purpose of this study was to analyze the effect of an ethanol extract of tea (EET) on the regeneration properties of GRS. The microstructure of starch was determined via scanning...
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MDPI AG
2024-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/7/1029 |
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| author | Shanzi Cong Jie Ji Xinxin Zhang Jingyi Sun Hongji Zhao Xiaolan Liu Nan Hu |
| author_facet | Shanzi Cong Jie Ji Xinxin Zhang Jingyi Sun Hongji Zhao Xiaolan Liu Nan Hu |
| author_sort | Shanzi Cong |
| collection | DOAJ |
| description | The glutinous rice starch (GRS) regeneration process could lead to decreased product quality and shorter shelf life. The purpose of this study was to analyze the effect of an ethanol extract of tea (EET) on the regeneration properties of GRS. The microstructure of starch was determined via scanning electron microscopy (SEM), Fourier-transform infrared (FT-IR) spectroscopy was used to determine the microstructure of starch-polyphenol molecular groups, an X-ray diffraction (XRD) instrument was used to determine the starch crystal structure, a differential scanning calorimeter (DSC) was used to determine the thermodynamic properties of starch, and the inhibitory effect of EET on GRS regeneration was comprehensively evaluated. The effect of EET on the in vitro digestion properties of GRS was also determined. The results showed that the addition of EET in GRS resulted in an increase in solubility and swelling power and a decrease in crystallinity and ΔHr. Compared to the control group, when retrograded for 10 days, the ΔHr of GRS with 1%, 2.5%, 5%, and 10% addition of EET decreased by 34.61%, 44.53%, 52.93%, and 66.79%, respectively. Furthermore, the addition of EET resulted in a decrease in the content of RDS and an increase in the content of SDS and RS in GRS. It was shown that the addition of EET could significantly inhibit the retrogradation of GRS, improve the processability, and prolong the shelf life of GRS products. |
| first_indexed | 2024-04-24T10:44:36Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T10:44:36Z |
| publishDate | 2024-03-01 |
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| series | Foods |
| spelling | doaj.art-802644fd091742dba64261c79de6f3c92024-04-12T13:18:29ZengMDPI AGFoods2304-81582024-03-01137102910.3390/foods13071029Effect of Ethanol Extract of Tea on the Microstructural Features and Retrogradation Characteristics of Glutinous Rice StarchShanzi Cong0Jie Ji1Xinxin Zhang2Jingyi Sun3Hongji Zhao4Xiaolan Liu5Nan Hu6College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, ChinaCollege of Food and Bioengineering, Qiqihar University, Qiqihar 161006, ChinaCollege of Food and Bioengineering, Qiqihar University, Qiqihar 161006, ChinaCollege of Food and Bioengineering, Qiqihar University, Qiqihar 161006, ChinaCollege of Food and Bioengineering, Qiqihar University, Qiqihar 161006, ChinaCollege of Food and Bioengineering, Qiqihar University, Qiqihar 161006, ChinaCollege of Food and Bioengineering, Qiqihar University, Qiqihar 161006, ChinaThe glutinous rice starch (GRS) regeneration process could lead to decreased product quality and shorter shelf life. The purpose of this study was to analyze the effect of an ethanol extract of tea (EET) on the regeneration properties of GRS. The microstructure of starch was determined via scanning electron microscopy (SEM), Fourier-transform infrared (FT-IR) spectroscopy was used to determine the microstructure of starch-polyphenol molecular groups, an X-ray diffraction (XRD) instrument was used to determine the starch crystal structure, a differential scanning calorimeter (DSC) was used to determine the thermodynamic properties of starch, and the inhibitory effect of EET on GRS regeneration was comprehensively evaluated. The effect of EET on the in vitro digestion properties of GRS was also determined. The results showed that the addition of EET in GRS resulted in an increase in solubility and swelling power and a decrease in crystallinity and ΔHr. Compared to the control group, when retrograded for 10 days, the ΔHr of GRS with 1%, 2.5%, 5%, and 10% addition of EET decreased by 34.61%, 44.53%, 52.93%, and 66.79%, respectively. Furthermore, the addition of EET resulted in a decrease in the content of RDS and an increase in the content of SDS and RS in GRS. It was shown that the addition of EET could significantly inhibit the retrogradation of GRS, improve the processability, and prolong the shelf life of GRS products.https://www.mdpi.com/2304-8158/13/7/1029glutinous rice starchethanol extract of teaphysicochemical propertiesretrogradation propertiesmicrostructurein vitro digestibility |
| spellingShingle | Shanzi Cong Jie Ji Xinxin Zhang Jingyi Sun Hongji Zhao Xiaolan Liu Nan Hu Effect of Ethanol Extract of Tea on the Microstructural Features and Retrogradation Characteristics of Glutinous Rice Starch Foods glutinous rice starch ethanol extract of tea physicochemical properties retrogradation properties microstructure in vitro digestibility |
| title | Effect of Ethanol Extract of Tea on the Microstructural Features and Retrogradation Characteristics of Glutinous Rice Starch |
| title_full | Effect of Ethanol Extract of Tea on the Microstructural Features and Retrogradation Characteristics of Glutinous Rice Starch |
| title_fullStr | Effect of Ethanol Extract of Tea on the Microstructural Features and Retrogradation Characteristics of Glutinous Rice Starch |
| title_full_unstemmed | Effect of Ethanol Extract of Tea on the Microstructural Features and Retrogradation Characteristics of Glutinous Rice Starch |
| title_short | Effect of Ethanol Extract of Tea on the Microstructural Features and Retrogradation Characteristics of Glutinous Rice Starch |
| title_sort | effect of ethanol extract of tea on the microstructural features and retrogradation characteristics of glutinous rice starch |
| topic | glutinous rice starch ethanol extract of tea physicochemical properties retrogradation properties microstructure in vitro digestibility |
| url | https://www.mdpi.com/2304-8158/13/7/1029 |
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