Impact of high pressure on starch properties: a review

Detalhes bibliográficos
Autor(a) principal: Castro, Luís M.G.
Data de Publicação: 2020
Outros Autores: Alexandre, Elisabete M.C., Saraiva, Jorge A., Pintado, Manuela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10773/37281
Resumo: Large amounts of different starches are produced worldwide since starch is widely used as a functional component in prepared foods and is one of the most important sources of energy for humans. However, in its native form starch does not have properties suitable for processing due to low thermal stability and high retrogradation. To promote and enhance these and other properties, starch is modified by chemical, physical, or enzymatic processes. Treatments such as high-pressure processing can be used to break/change non-covalent chemical linkages in and between starch molecules in order for starch to have the desired properties. The use of pressure can increase starch swelling and solubility depending on the temperature. Higher pressure levels can disrupt the starch granule morphology, induce the starch gelatinization and the granules birefringence can consequently decrease. Pressure can also alter significantly the thermal properties of starch, as well as its pasting properties, the dynamic oscillation and steady flow behavior of starch, and the amount of resistant/fast/slow digestible starch. The use of pressure can also delay/decrease starch retrogradation and change starch polymorphism from type A or C to type B. However, the change of these properties is always dependent on the pressure level, solvent type and treatment time used, but also from the starch type and origin. This paper revises the effect of high pressure on starch properties in order to improve their quality to obtain the desired properties that can promote human health.
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spelling Impact of high pressure on starch properties: a reviewStarch pressure modificationThermal and pasting propertiesStarch retrogradationIn-vitro digestionPolymorphismStarch applicationLarge amounts of different starches are produced worldwide since starch is widely used as a functional component in prepared foods and is one of the most important sources of energy for humans. However, in its native form starch does not have properties suitable for processing due to low thermal stability and high retrogradation. To promote and enhance these and other properties, starch is modified by chemical, physical, or enzymatic processes. Treatments such as high-pressure processing can be used to break/change non-covalent chemical linkages in and between starch molecules in order for starch to have the desired properties. The use of pressure can increase starch swelling and solubility depending on the temperature. Higher pressure levels can disrupt the starch granule morphology, induce the starch gelatinization and the granules birefringence can consequently decrease. Pressure can also alter significantly the thermal properties of starch, as well as its pasting properties, the dynamic oscillation and steady flow behavior of starch, and the amount of resistant/fast/slow digestible starch. The use of pressure can also delay/decrease starch retrogradation and change starch polymorphism from type A or C to type B. However, the change of these properties is always dependent on the pressure level, solvent type and treatment time used, but also from the starch type and origin. This paper revises the effect of high pressure on starch properties in order to improve their quality to obtain the desired properties that can promote human health.Elsevier2023-04-21T14:07:13Z2020-09-01T00:00:00Z2020-09info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10773/37281eng0268-005X10.1016/j.foodhyd.2020.105877Castro, Luís M.G.Alexandre, Elisabete M.C.Saraiva, Jorge A.Pintado, Manuelainfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T12:11:54Zoai:ria.ua.pt:10773/37281Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:07:53.713468Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Impact of high pressure on starch properties: a review
title Impact of high pressure on starch properties: a review
spellingShingle Impact of high pressure on starch properties: a review
Castro, Luís M.G.
Starch pressure modification
Thermal and pasting properties
Starch retrogradation
In-vitro digestion
Polymorphism
Starch application
title_short Impact of high pressure on starch properties: a review
title_full Impact of high pressure on starch properties: a review
title_fullStr Impact of high pressure on starch properties: a review
title_full_unstemmed Impact of high pressure on starch properties: a review
title_sort Impact of high pressure on starch properties: a review
author Castro, Luís M.G.
author_facet Castro, Luís M.G.
Alexandre, Elisabete M.C.
Saraiva, Jorge A.
Pintado, Manuela
author_role author
author2 Alexandre, Elisabete M.C.
Saraiva, Jorge A.
Pintado, Manuela
author2_role author
author
author
dc.contributor.author.fl_str_mv Castro, Luís M.G.
Alexandre, Elisabete M.C.
Saraiva, Jorge A.
Pintado, Manuela
dc.subject.por.fl_str_mv Starch pressure modification
Thermal and pasting properties
Starch retrogradation
In-vitro digestion
Polymorphism
Starch application
topic Starch pressure modification
Thermal and pasting properties
Starch retrogradation
In-vitro digestion
Polymorphism
Starch application
description Large amounts of different starches are produced worldwide since starch is widely used as a functional component in prepared foods and is one of the most important sources of energy for humans. However, in its native form starch does not have properties suitable for processing due to low thermal stability and high retrogradation. To promote and enhance these and other properties, starch is modified by chemical, physical, or enzymatic processes. Treatments such as high-pressure processing can be used to break/change non-covalent chemical linkages in and between starch molecules in order for starch to have the desired properties. The use of pressure can increase starch swelling and solubility depending on the temperature. Higher pressure levels can disrupt the starch granule morphology, induce the starch gelatinization and the granules birefringence can consequently decrease. Pressure can also alter significantly the thermal properties of starch, as well as its pasting properties, the dynamic oscillation and steady flow behavior of starch, and the amount of resistant/fast/slow digestible starch. The use of pressure can also delay/decrease starch retrogradation and change starch polymorphism from type A or C to type B. However, the change of these properties is always dependent on the pressure level, solvent type and treatment time used, but also from the starch type and origin. This paper revises the effect of high pressure on starch properties in order to improve their quality to obtain the desired properties that can promote human health.
publishDate 2020
dc.date.none.fl_str_mv 2020-09-01T00:00:00Z
2020-09
2023-04-21T14:07:13Z
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url http://hdl.handle.net/10773/37281
dc.language.iso.fl_str_mv eng
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10.1016/j.foodhyd.2020.105877
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dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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