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Article

Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (Xanthosoma sagittifolium) Flour and Corn Starch

by
Vicente Espinosa-Solis
1,
Paul Baruk Zamudio-Flores
2,*,
Miguel Espino-Díaz
2,
Gilber Vela-Gutiérrez
3,
J. Rodolfo Rendón-Villalobos
4,
María Hernández-González
5,
Francisco Hernández-Centeno
5,
Hayde Yajaira López-De la Peña
5,
René Salgado-Delgado
6 and
Adalberto Ortega-Ortega
7
1
Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí. Km 5, Carretera Tamazunchale-San Martín, Tamazunchale, San Luis Potosí C.P. 79960, Mexico
2
Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Cuauhtémoc, Fisiología y Tecnología de Alimentos de la Zona Templada, Avenida Rio Conchos s/n, Parque Industrial, Apartado postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico
3
Laboratorio de Investigación y Desarrollo de Productos Funcionales, Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Libramiento Norte Poniente 1150, Col. Lajas Maciel, Tuxtla Gutiérrez, Chiapas C.P. 29000, Mexico
4
Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Calle Ceprobi No. 8, Colonia San Isidro, Yautepec, Morelos C.P. 62731, Mexico
5
Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 23515, Mexico
6
Tecnológico Nacional de México/Instituto Tecnológico de Zacatepec, Posgrado-Departamento de Ingeniería Química y Bioquímica, Calzada Tecnológico 27, Zacatepec, Morelos C.P. 62780, Mexico
7
Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Extensión Cuauhtémoc, Barrio de la Presa s/n, Ciudad Cuauhtémoc, Chihuahua C.P. 31510, Mexico
*
Author to whom correspondence should be addressed.
Molecules 2021, 26(13), 4006; https://doi.org/10.3390/molecules26134006
Submission received: 20 May 2021 / Revised: 25 June 2021 / Accepted: 26 June 2021 / Published: 30 June 2021
(This article belongs to the Special Issue Modification of Starch – from Structure, through Functionalization to Special Applications)
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Abstract

The feasibility of obtaining resistant starch type III (RS3) from malanga flour (Xanthosoma sagittifolium), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of RS3 made from malanga flour was carried out through the evaluation of the chemical composition, color attributes, and thermal properties. In addition, the contents of the total starch, available starch, resistant starch, and retrograded resistant starch were determined by in vitro enzymatic tests. A commercial corn starch sample was used to produce RS3 and utilized to compare all of the analyses. The results showed that native malanga flour behaved differently in most of the evaluations performed, compared to the commercial corn starch. These results could be explained by the presence of minor components that could interfere with the physicochemical and functional properties of the flour; however, the RS3 samples obtained from malanga flour and corn starch were similar in their thermal and morphological features, which may be related to their similarities in the content and molecular weight of amylose, in both of the samples. Furthermore, the yields for obtaining the autoclaved powders from corn starch and malanga flour were similar (≈89%), which showed that the malanga flour is an attractive raw material for obtaining RS3 with adequate yields, to be considered in the subsequent research.
Keywords: malanga flour; FTIR spectroscopy; resistant starch; amylose molecular weight; color evaluation malanga flour; FTIR spectroscopy; resistant starch; amylose molecular weight; color evaluation

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MDPI and ACS Style

Espinosa-Solis, V.; Zamudio-Flores, P.B.; Espino-Díaz, M.; Vela-Gutiérrez, G.; Rendón-Villalobos, J.R.; Hernández-González, M.; Hernández-Centeno, F.; López-De la Peña, H.Y.; Salgado-Delgado, R.; Ortega-Ortega, A. Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (Xanthosoma sagittifolium) Flour and Corn Starch. Molecules 2021, 26, 4006. https://doi.org/10.3390/molecules26134006

AMA Style

Espinosa-Solis V, Zamudio-Flores PB, Espino-Díaz M, Vela-Gutiérrez G, Rendón-Villalobos JR, Hernández-González M, Hernández-Centeno F, López-De la Peña HY, Salgado-Delgado R, Ortega-Ortega A. Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (Xanthosoma sagittifolium) Flour and Corn Starch. Molecules. 2021; 26(13):4006. https://doi.org/10.3390/molecules26134006

Chicago/Turabian Style

Espinosa-Solis, Vicente, Paul Baruk Zamudio-Flores, Miguel Espino-Díaz, Gilber Vela-Gutiérrez, J. Rodolfo Rendón-Villalobos, María Hernández-González, Francisco Hernández-Centeno, Hayde Yajaira López-De la Peña, René Salgado-Delgado, and Adalberto Ortega-Ortega. 2021. "Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (Xanthosoma sagittifolium) Flour and Corn Starch" Molecules 26, no. 13: 4006. https://doi.org/10.3390/molecules26134006

APA Style

Espinosa-Solis, V., Zamudio-Flores, P. B., Espino-Díaz, M., Vela-Gutiérrez, G., Rendón-Villalobos, J. R., Hernández-González, M., Hernández-Centeno, F., López-De la Peña, H. Y., Salgado-Delgado, R., & Ortega-Ortega, A. (2021). Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (Xanthosoma sagittifolium) Flour and Corn Starch. Molecules, 26(13), 4006. https://doi.org/10.3390/molecules26134006

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