Article
Chemistry, Applied
Bo-Ru Chen, Qing-Hui Wen, Xin-An Zeng, Rahaman Abdul, Ume Roobab, Fei-Yue Xu
Summary: The study investigated the physicochemical properties and structural changes of potato starch esterified with octenyl succinic anhydride (OSA) assisted with pulsed electric field (PEF), showing that PEF treatment during esterification resulted in significant modification of pasting properties and improved reaction efficiency. The results suggest that PEF could be a potential eco-friendly and cost-effective physical technique for preparing starch products with desired paste behaviors.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Shanshan Zhang, Minghui Yue, Xiaowei Yu, Sihua Wang, Jing Zhang, Chenjie Wang, Chengye Ma
Summary: This study investigated the interactions between potato starch and barley beta-glucan and their effects on pasting, rheological, gelling, and structural properties. It was found that barley beta-glucan interacted with starch through hydrogen bonds, delaying starch gelatinization and enhancing the gelling properties of starch gels.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Jiahui Xu, Taotao Dai, Jun Chen, Xuemei He, Xixiang Shuai, Chengmei Liu, Ti Li
Summary: The study reveals that three types of polymeric proanthocyanidins with different degrees of polymerization have significant effects on the physicochemical characteristics and digestion properties of potato starch. Lower degree of polymerization PPC shows stronger impacts on short-term retrogradation and gelling performance, while larger PPC molecules affect recrystallization and digestive characteristics to a greater extent.
Article
Biochemistry & Molecular Biology
Yonglin He, Fayin Ye, Jianming Tao, Zehua Zhang, Guohua Zhao
Summary: This study investigated the effects of aqueous ozonation on the multi-scale structure and physicochemical properties of sweet potato starch. It was found that ozonation did not significantly alter the granular level structure, but led to tremendous changes at the molecular level, resulting in prominent alternations in the technological performance of sweet potato starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Shi-Yi Wang, Chen Zhang, Qiao-Quan Liu, Zhi-Juan Wang, Ke-Xing Wan, Jian-Ya Qian, Liang Zhang, Chunsen Wu, Qian Li
Summary: Critical melting pretreatment and freeze-thawing treatment were used to modify the structure of potato starch. The pretreatment induced granular swelling and disruption of crystalline structure, resulting in increased viscosity and decreased breakdown. Soluble starch released during the treatments tended to reassociate, improving thermal stability and water and oil absorption of the starch.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Xiaoyu Chen, Ziwen Zhang, Na Ji, Man Li, Yanfei Wang, Liu Xiong, Qingjie Sun
Summary: This study developed a rapid ethanol annealing method to improve the heat, shear, and acid stability of pea starch and potato starch. The method significantly reduced the breakdown values and viscosity of the annealed starches. In addition, ethanol annealing transformed the crystalline form of pea starch and increased the pasting temperatures. The annealed starches also showed decreased swelling and solubility.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Aline Iamin Gomide, Ricardo Lemos Monteiro, Bruno Augusto Mattar Carciofi, Joao Borges Laurindo
Summary: This study evaluated the effects of different pretreatments on the starch structure and physical properties of potato chips. The results showed that drying raw or blanched-then-cooled potatoes using microwave vacuum drying produced healthy and crispy oil-free chips with a potentially lower glycemic index.
Article
Food Science & Technology
Linlin Li, Junliang Chen, Danqi Bai, Mengshuo Xu, Weiwei Cao, Guangyue Ren, Aiqing Ren, Xu Duan
Summary: This study investigated the effects of microwave freeze-drying (MFD) on the drying characteristics and starch digestibility of Chinese yam slices. The results showed that MFD shortened the drying time and improved the drying efficiency. MFD yam flours had advantages in terms of certain physicochemical properties, but had lower resistant starch content.
Article
Biochemistry & Molecular Biology
Weidong Zhang, Gang Wang, Pingwei Wen, Yi Chen, Qiang Yu, Mingyue Shen, Jianhua Xie
Summary: This study investigated the effects of purple red rice bran (PRRBA) on the pasting, rheological property, chemical structure, microstructure, and water migration of rice starch. The results showed that PRRBA could decrease the peak viscosity, final viscosity, and activation energy of rice starch, while increasing its gel strength and hardness. The addition of PRRBA could improve the particle size distribution of rice starch, possibly due to the non-covalent bonds between PRRBA and rice starch. Furthermore, PRRBA improved the water-holding capacity of rice starch, as indicated by a decrease in the spin relaxation time.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Ao Morishita, Rintaro Kinoshita, Masayuki Tani, Masayuki Sugawara, Shinya Ikeda
Summary: The objective of this study is to investigate the relationship between phosphate fertilization rates and the chemical composition and physicochemical properties of potato starch. The results show a moderate positive correlation between phosphate fertilization rates and amylose content in potato starch, but no correlations are found with other chemical composition and physicochemical properties.
Article
Polymer Science
Katarzyna Walkowiak, Krzysztof Przybyl, Hanna Maria Baranowska, Krzysztof Koszela, Lukasz Masewicz, Michal Piatek
Summary: This study focuses on improving the physical modification of native starch with temperature changes and finds that the suggested method of starch modification using microwave power has an impact on the change in starch granules. The LF-NMR method determines the temperature range in which the creation of a starch polymer network occurs, leading to a better-quality structure of potato starch gels.
Article
Food Science & Technology
Huan Bao, Jiaping Zhou, Jinglin Yu, Shujun Wang
Summary: The study found that different drying methods have various effects on the properties of potato flour and the quality of fresh noodles, with freeze drying causing pores and channels on starch granules and disrupting the structure.
Article
Polymer Science
Greta Adamczyk, Magdalena Krystyjan, Piotr Kuzniar, Przemyslaw Lukasz Kowalczewski, Inna Bobel
Summary: This study investigated the effects of adding chia seeds on the properties of starch pastes and gels, revealing a greater impact on normal potato starch compared to waxy potato starch.
Review
Food Science & Technology
Frank Fluker Velasquez Barreto, Luis A. Bello-Perez
Summary: This review analyzed the current knowledge of chemical, structural, technological properties, and applications of Andean tuber starches. It was found that the amylose content of Andean tuber starches influenced their physicochemical and functional properties. Limited studies have reported structural features, and further research is needed to explore the structure-function relationships and suggest applications for underused Andean tuber starches.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Marta Liszka-Skoczylas, Wiktor Berski, Mariusz Witczak, Lukasz Skoczylas, Iwona Kowalska, Sylwester Smolen, Pawel Szlachcic, Marcin Koziel
Summary: The study investigated the effects of hydroponic potato cultivation under cover on the physicochemical properties of potato starch, with results showing significant influences of cultivation method on the elemental composition of starch molecules and protein and amylose content.
Review
Food Science & Technology
Carla Ivonne La Fuente Arias, Mirian Tiaki Kaneiwa Kubo, Carmen Cecilia Tadini, Pedro Esteves Duarte Augusto
Summary: This review presents the main aspects of bio-based multilayer film production technologies, discussing their advantages, disadvantages, and applicability. This technology improves the performance of bio-based plastics, enhancing their mechanical properties and permeability. Additionally, it allows the addition of compounds with antioxidant or antibacterial activity.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Mirian T. K. Kubo, Adina Baicu, Ferruh Erdogdu, Maria Fatima Pocas, Cristina L. M. Silva, Ricardo Simpson, Alfredo A. Vitali, Pedro E. D. Augusto
Summary: Thermal processing is the most important method for ensuring food safety, but further improvements are needed in terms of basic data and advanced optimization methods. Due to market competition, customer demands, and environmental concerns, several challenges have been raised. This paper discusses important topics such as inactivation kinetics, engineering properties, process design and control, packaging systems, and regulatory, environmental, and economic aspects.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Carla I. A. La Fuente, Larissa do Val Siqueira, Pedro Esteves Duarte Augusto, Carmen C. Tadini
Summary: The research found that bio-based plastics produced from cassava starch modified by dry heating treatment showed increased mechanical properties and opacity, while reducing water permeability, moisture content, and light transmittance. The different molecular arrangements and material performance were observed in casting and extrusion processes.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Environmental Sciences
Carla I. A. La Fuente, Alline A. L. Tribst, Pedro E. D. Augusto
Summary: The study aimed to understand how Brazilians perceive biodegradable, recycled, and common plastics, and their purchase intentions for each type of packaging. Results showed that regardless of sustainability practices, people associated common plastic bags with negative attributes and biodegradable plastic bags with positive attributes. Consumers who adopted more sustainable practices were more willing to pay for biodegradable packages, highlighting the importance of improving public knowledge about different types of plastic for more conscious choices.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2022)
Article
Food Science & Technology
Bruna de Oliveira Gomes, Karoline Costa Santos, Gisandro Reis Carvalho, Bruna Sousa Bitencourt, Jaqueline Souza Guedes, Pedro Esteves Duarte Augusto
Summary: This study evaluated the effects of ethanol pre-treatment on convective drying and its impacts on the bioactive compounds of uvaia. The results showed that pre-treatment times in combination with temperatures influenced drying time and were associated with ethanol penetration and volatility in the sample. Drying temperatures and pre-treatments reduced phenolics compounds and antioxidant capacity, but significant levels are still found in the final product.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Engineering, Chemical
Juan Saavedra, Bruna de Oliveira Gomes, Pedro E. D. Augusto, Meliza Lindsay Rojas, Alberto Claudio Miano
Summary: This study evaluated the application of ultrasound and/or ethanol technologies in samples with a particular vascular structure. The results showed that the combined pretreatment significantly reduced drying time and that the shrinkage and rehydration characteristics of the samples were related to the orientation of the vascular bundles.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Review
Engineering, Chemical
Patrick Perre, Romain Remond, Giana Almeida, Pedro Augusto, Ian Turner
Summary: This review paper was written to commemorate the 40th anniversary of the Drying Technology Journal. Significant progress has been made in the field of drying modeling and simulation over the past 40 years. The paper provides a comprehensive historical context, presents the state-of-the-art research, and offers insights into future developments. It is accessible to young scientists through a pedagogical approach with ample illustrations, while detailed formulations are included in the annexes for experts. The main topics covered include the macroscopic formulation, computational simulation, parameter characterization, mechanical aspects of drying, non-local equilibrium, and the potential of the digital twin in tuning parameters and control.
Article
Food Science & Technology
Luis Marangoni Junior, Pedro Esteves Duarte Augusto, Ronierik Pioli Vieira, Daniele Fidelis Borges, Danielle Ito, Fabio Gomes Teixeira, Fiorella Balardin Hellmeister Dantas, Marisa Padula
Summary: This study evaluated the effect of ultrasound processing on polyamide (PA) and polyethylene (PE) multilayer packaging widely used in food products. The materials were filled with aqueous and fatty food simulants and treated in an ultrasound water bath. Ultrasound had minimal impact on the properties of the evaluated materials, indicating that it can be used as a food processing technology in multilayer PA and PE packaging.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Engineering, Chemical
Emiliano Emanuel Badin, Pedro Esteves Duarte Augusto, Roberto Agustin Quevedo-Leon, Albert Ibarz, Pablo Daniel Ribotta, Alejandro Rafael Lespinard
Summary: This study evaluated the heat transfer, fluid flow, and reactions occurring during the pasteurization of raspberry pulp, using multiphysics modeling. The findings are significant for improving the pasteurization process to minimize quality losses while ensuring product safety and stability.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Agricultural Engineering
Marcio Augusto Ribeiro Sanches, Pedro Esteves Duarte Augusto, Tiago Carregari Polachini, Javier Telis-Romero
Summary: The water adsorption isotherms and thermodynamic properties of brewer's spent grain obtained from barley malt (BSGL) and wheat malt (BSGW) were evaluated under storage and drying conditions. It was found that the adsorption isotherms of BSGL and BSGW showed convex curves at temperatures below 50 degrees C, and sigmoid-shaped curves at temperatures above 60 degrees C. The equilibrium moisture content of the spent grain increased with increasing relative humidity and/or decreasing temperature. Thermodynamic analysis showed that the net isosteric heat of adsorption, enthalpy, and differential entropy decreased as the equilibrium moisture increased. From an energy and stability perspective, a water activity of 0.4 is the ideal condition for the storage of the spent grain.
BIOMASS & BIOENERGY
(2023)
Article
Food Science & Technology
Alan Giovanini de Oliveira Sartori, Ana Sofia Martelli Chaib Saliba, Bruna Sousa Bitencourt, Jaqueline Souza Guedes, Larissa Catelli Rocha Torres, Severino Matias de Alencar, Pedro Esteves Duarte Augusto
Summary: The objective of this study was to develop 3D printable grape juice gels for dysphagia diets, and to evaluate their anthocyanin bioaccessibility and anti-inflammatory activity. The gels made with dry-heated starch showed the highest anthocyanin bio-accessibility. The study also showed that the dry heating treatment enhanced the chemical and biological properties of the 3D printable foods.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
B. S. Bitencourt, J. S. Guedes, A. S. M. C. Saliba, A. G. O. Sartori, L. C. R. Torres, J. E. P. G. Amaral, S. M. Alencar, B. C. Maniglia, P. E. D. Augusto
Summary: This study developed gel systems suitable for dysphagic individuals using 3D printing and milk. The gels were evaluated based on starch modification, gelling agent concentration, 3D printing performance, and suitability for dysphagic people. The best formulations were also tested for mineral bioaccessibility. The results showed that kappa-carrageenan had a significant impact on gel texture, 3D printing performance, and fork tests.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Jaqueline Souza Guedes, Bruna Sousa Bitencourt, Pedro Esteves Duarte Augusto
Summary: This study explores the use of 3D printing technology to obtain food products tailored to individuals with dysphagia. It examines the potential of modified maize starch as a gelling agent and how dry heating treatment can improve its printability. The study also evaluates the gels produced using the modified starches and fruit juices, which meet the texture requirements of dysphagic diets.