Physicochemical properties of Alisma starch

Frontiers in Nutrition, Journal Year: 2025, Volume and Issue: 12

Published: Jan. 22, 2025

Introduction Alisma starch (AS) from Alismatis Rhizoma has potential applications but been less studied compared to common starches like corn (CS) and potato (PS). Methods We used scanning electron microscopy, X-ray diffraction, rapid visco analysis study the granule morphology, crystal structure, pasting properties, freeze -thaw stability, solubility, swelling degree, gel strength of AS, CS, PS. Results AS a lower content higher amylose than CS It smaller particle size is A-type starch. Its temperature trough viscosity are higher, its stability intermediate. Gel increases with concentration shows no significant difference between 10% 12% Discussion good heat resistance, shear strength, indicating for high-temperature processed foods. Future research should focus on resistance mechanism broader applications.

Language: Английский

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Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 545 - 545

Published: Feb. 7, 2025

Sweet potato starch is an important source of in food processing, but its natural functionality relatively limited, restricting performance certain applications. Gelatinized sweet starch, with enhanced structural and functional properties, has broader potential applications products. During the gelatinization process, crystalline structure changes, making it suitable for use various formulations. can be produced through techniques such as moist heat extrusion, spray drying, effect influenced by factors moisture content temperature. This review summarizes influencing highlighting how changes under different conditions affect quality final Understanding these helps optimize process enhancing application foods noodles baked goods. knowledge provides theoretical support practical guidance further utilization industry.

Language: Английский

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A review on research advances in efficient approaches to augment hydrothermal techniques for starch functionalization: Mechanisms, properties and potential food applications

Carbohydrate Polymers, Journal Year: 2025, Volume and Issue: 357, P. 123441 - 123441

Published: Feb. 26, 2025

Language: Английский

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Horse Chestnut Starch: Structure, Properties, Modification and its Applications- A Review

Carbohydrate Polymer Technologies and Applications, Journal Year: 2025, Volume and Issue: unknown, P. 100755 - 100755

Published: March 1, 2025

Language: Английский

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Comparable Analysis of Natural and Modified Starches from Kazakhstan: Physicochemical Properties, Applications, and Insights on Biodegradable Films

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(7), P. 3938 - 3938

Published: April 3, 2025

This study evaluates the potential of natural and thermally modified starches from Kazakhstan, including cassava, potato, wheat, corn, pea, rice, for production biodegradable films. Key physicochemical properties were analyzed using Fourier Transform Infrared Spectroscopy (FTIR), Differential Scanning Calorimetry (DSC), X-ray diffraction (XRD), Electron Microscopy (SEM), a Rapid Visco Analyzer (RVA). The results show that cassava starch, with highest magnesium content (43.07 mg/100 g) peak viscosity (1300 RVU), exhibits superior mechanical strength elasticity, making it ideal durable agricultural Corn high crystallinity moderate (1150 excellent stability long-term applications. In contrast, wheat rice starches, lower viscosities (750 650 RVU, respectively) biodegradability, are more suitable short-term eco-friendly Modification processes improved moisture resistance reduced retrogradation tendencies, particularly in corn starches. SEM analysis revealed have dense uniform surface structures, enhancing film durability flexibility. These findings highlight utilizing Kazakhstan’s starch resources localized production, reducing reliance on imports while promoting sustainable agriculture.

Language: Английский

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Nutritional profile and chemical properties of four accessions of hingurala (Dioscorea alata) as a highly nutritious starch-based functional food

Food and Humanity, Journal Year: 2025, Volume and Issue: unknown, P. 100614 - 100614

Published: April 1, 2025

Language: Английский

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Potential of New Plant Sources as Raw Materials for Obtaining Natural Pigments/Dyes

Agronomy, Journal Year: 2025, Volume and Issue: 15(2), P. 405 - 405

Published: Feb. 5, 2025

Natural dyes can be extracted from fruits, flowers, leaves, and roots. Exploring new sources of natural dyes, especially underutilized plants, emerges as a promising strategy. The main advantages exploiting unconventional plants include local availability, specialty food production, cultural significance, sustainable technological feasibility, fundamental insights. Finding such is significant unfavorable climatic human conditions put vegetation at risk worldwide. Thus, this study aims to review with potential applications pigments, highlighting their applications, benefits, prospects. An integrative was conducted by searching Web Science, ScienceDirect, SpringerLink for all studies published up December 2024. For review, total 133 references that presented the information data interest authors were selected. This highlighted in food, cosmetic, pharmaceutical, textile industries. Despite growing challenges related stability, seasonality, extraction efficiency continue limit commercial use. However, advancements technologies have improved applicability these compounds. Additionally, utilizing underexplored plant presents strategic opportunity diversify dye reduce reliance on traditional sources, promote more practices.

Language: Английский

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Preparation and characterization of κ-carrageenan/yam starch composite films incorporated with cinnamaldehyde Pickering emulsions

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 311, P. 143947 - 143947

Published: May 5, 2025

Language: Английский

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