Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acids
In this study, three organic acids (citric, lactic, and acetic acid) were pretreated separately on P. rotundifolius starch, and their effects on the structural, functional, and rheological properties of cold water soluble (CWS) starches were investigated. In comparison to native starch, all the modi...
| Main Authors: | , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001925 |
| _version_ | 1811201621829353472 |
|---|---|
| author | Plachikkattu Parambil Akhila Kappat Valiyapeediyekkal Sunooj Ganesh Revathi Basheer Aaliya Muhammed Navaf Cherakkathodi Sudheesh Sarasan Sabu Abhilash Sasidharan Deep Narayan Yadav Shabir Ahmad Mir Johnsy George Maximilian Lackner |
| author_facet | Plachikkattu Parambil Akhila Kappat Valiyapeediyekkal Sunooj Ganesh Revathi Basheer Aaliya Muhammed Navaf Cherakkathodi Sudheesh Sarasan Sabu Abhilash Sasidharan Deep Narayan Yadav Shabir Ahmad Mir Johnsy George Maximilian Lackner |
| author_sort | Plachikkattu Parambil Akhila |
| collection | DOAJ |
| description | In this study, three organic acids (citric, lactic, and acetic acid) were pretreated separately on P. rotundifolius starch, and their effects on the structural, functional, and rheological properties of cold water soluble (CWS) starches were investigated. In comparison to native starch, all the modified samples showed granular swelling, and acid pretreatment led to degradation and leaching of the granules. In FT-IR spectra, a peak at 1724 cm−1 confirmed the esterification of organic acids. All the modified starches lost their A-type diffraction pattern and showed a significant (p ≤ 0.05) decrease in the relative crystallinity. HPG showed a significantly higher cold water swelling power than native (2.13 g/g) starch, and lactic acid pretreatment enhanced the cold water swelling power to 9.91 g/g. Citric acid esterified CWS showed a significant increase in cold water solubility (63.1%) and freeze-thaw stability. Thus, this study found that each organic acid treatment affected CWS P. rotundifolius starch differently and has potential application in a refrigerated, instant, or frozen food products. |
| first_indexed | 2024-04-12T02:24:36Z |
| format | Article |
| id | doaj.art-a8d342d083874ca18ac5152f9c912a0a |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-12T02:24:36Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-a8d342d083874ca18ac5152f9c912a0a2022-12-22T03:52:02ZengElsevierApplied Food Research2772-50222022-12-0122100237Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acidsPlachikkattu Parambil Akhila0Kappat Valiyapeediyekkal Sunooj1Ganesh Revathi2Basheer Aaliya3Muhammed Navaf4Cherakkathodi Sudheesh5Sarasan Sabu6Abhilash Sasidharan7Deep Narayan Yadav8Shabir Ahmad Mir9Johnsy George10Maximilian Lackner11Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India.Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India.; Corresponding author.Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India.Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India.Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India.Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India.School of Industrial Fisheries, Cochin University of Science and Technology, Kochi, 682016, India.Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kochi, 682506, India.Food Grain and Oilseed Processing, Central Institute of Post Harvest Engineering and Technology, Ludhiana,141004, IndiaDepartment of Food Science and Technology, Government College for Women, MA Road, Srinagar, Jammu, and Kashmir, India.Food Engineering and Packaging Division, Defence Food Research Laboratory, Siddartha Nagar, Mysore, 570011, India.Department Industrial Engineering, University of Applied Sciences Technikum Wien, Höchstädtplatz 6, 1200 Vienna, Austria.In this study, three organic acids (citric, lactic, and acetic acid) were pretreated separately on P. rotundifolius starch, and their effects on the structural, functional, and rheological properties of cold water soluble (CWS) starches were investigated. In comparison to native starch, all the modified samples showed granular swelling, and acid pretreatment led to degradation and leaching of the granules. In FT-IR spectra, a peak at 1724 cm−1 confirmed the esterification of organic acids. All the modified starches lost their A-type diffraction pattern and showed a significant (p ≤ 0.05) decrease in the relative crystallinity. HPG showed a significantly higher cold water swelling power than native (2.13 g/g) starch, and lactic acid pretreatment enhanced the cold water swelling power to 9.91 g/g. Citric acid esterified CWS showed a significant increase in cold water solubility (63.1%) and freeze-thaw stability. Thus, this study found that each organic acid treatment affected CWS P. rotundifolius starch differently and has potential application in a refrigerated, instant, or frozen food products.http://www.sciencedirect.com/science/article/pii/S2772502222001925Plectranthus rotundifolius starchOrganic acidCold water soluble starchFreeze-thaw stability |
| spellingShingle | Plachikkattu Parambil Akhila Kappat Valiyapeediyekkal Sunooj Ganesh Revathi Basheer Aaliya Muhammed Navaf Cherakkathodi Sudheesh Sarasan Sabu Abhilash Sasidharan Deep Narayan Yadav Shabir Ahmad Mir Johnsy George Maximilian Lackner Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acids Applied Food Research Plectranthus rotundifolius starch Organic acid Cold water soluble starch Freeze-thaw stability |
| title | Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acids |
| title_full | Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acids |
| title_fullStr | Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acids |
| title_full_unstemmed | Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acids |
| title_short | Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acids |
| title_sort | incrementing effect on cold water solubility structural and functional properties of alcohol alkali treated plectranthus rotundifolius starch by organic acids |
| topic | Plectranthus rotundifolius starch Organic acid Cold water soluble starch Freeze-thaw stability |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222001925 |
| work_keys_str_mv | AT plachikkattuparambilakhila incrementingeffectoncoldwatersolubilitystructuralandfunctionalpropertiesofalcoholalkalitreatedplectranthusrotundifoliusstarchbyorganicacids AT kappatvaliyapeediyekkalsunooj incrementingeffectoncoldwatersolubilitystructuralandfunctionalpropertiesofalcoholalkalitreatedplectranthusrotundifoliusstarchbyorganicacids AT ganeshrevathi incrementingeffectoncoldwatersolubilitystructuralandfunctionalpropertiesofalcoholalkalitreatedplectranthusrotundifoliusstarchbyorganicacids AT basheeraaliya incrementingeffectoncoldwatersolubilitystructuralandfunctionalpropertiesofalcoholalkalitreatedplectranthusrotundifoliusstarchbyorganicacids AT muhammednavaf incrementingeffectoncoldwatersolubilitystructuralandfunctionalpropertiesofalcoholalkalitreatedplectranthusrotundifoliusstarchbyorganicacids AT cherakkathodisudheesh incrementingeffectoncoldwatersolubilitystructuralandfunctionalpropertiesofalcoholalkalitreatedplectranthusrotundifoliusstarchbyorganicacids AT sarasansabu incrementingeffectoncoldwatersolubilitystructuralandfunctionalpropertiesofalcoholalkalitreatedplectranthusrotundifoliusstarchbyorganicacids AT abhilashsasidharan incrementingeffectoncoldwatersolubilitystructuralandfunctionalpropertiesofalcoholalkalitreatedplectranthusrotundifoliusstarchbyorganicacids AT deepnarayanyadav incrementingeffectoncoldwatersolubilitystructuralandfunctionalpropertiesofalcoholalkalitreatedplectranthusrotundifoliusstarchbyorganicacids AT shabirahmadmir incrementingeffectoncoldwatersolubilitystructuralandfunctionalpropertiesofalcoholalkalitreatedplectranthusrotundifoliusstarchbyorganicacids AT johnsygeorge incrementingeffectoncoldwatersolubilitystructuralandfunctionalpropertiesofalcoholalkalitreatedplectranthusrotundifoliusstarchbyorganicacids AT maximilianlackner incrementingeffectoncoldwatersolubilitystructuralandfunctionalpropertiesofalcoholalkalitreatedplectranthusrotundifoliusstarchbyorganicacids |