Search Results (255)

The characterization of alternative starch sources is crucial for industrial applications. This study evaluated starches from turmeric (Curcuma longa L.) and mangarito (Xanthosoma riedelianum), considering extraction yield, proximate composition, amylose content, morphology, hydration properties, viscoamylographic behavior, and crystalline and thermal characteristics. Mangarito starch showed a higher yield (11.6%) than turmeric starch (5.6%). Turmeric granules were heterogeneous (triangular, ellipsoidal, oval), while mangarito granules were predominantly rounded. Turmeric starch exhibited higher amylose content (55.1%) compared to mangarito starch (25.9%). Hydration and viscoamylographic analyses indicated that turmeric starch had higher solubility (2.36%) and water absorption (2.88 g/g), higher peak viscosity (3147.5 cP), lower breakdown (83.5 cP), and greater retrogradation tendency (9806 cP). In contrast, mangarito starch demonstrated enhanced thermal stability (breakdown 1824 cP; final viscosity 4763.5 cP). X-ray diffraction revealed a semicrystalline A/B-type pattern for turmeric starch and a predominantly A-type crystalline structure for mangarito starch. DSC indicated glass transition temperatures of 114.7 °C (turmeric) and 120.1 °C (mangarito), while TGA confirmed greater thermal stability for mangarito starch, with a narrower decomposition range and higher residual mass. These results suggest that turmeric starch, due to its high amylose content, is suitable for rapid gelatinization and firm gel formation, whereas mangarito starch is more appropriate for applications requiring superior thermal stability and structural integrity. Full article

Bulgurs with increased resistant starch (RS) contents were produced from high-amylose wheat and Svevo wheat samples by pullulanase treatment and autoclaving–cooling cycles. Cooking properties, color, texture, phenolic content, antioxidant capacity, in vitro glycemic index, and RS contents of bulgurs were examined. RS contents of bulgurs obtained by enzyme application and autoclaving–cooling cycles were 3-folds higher than those of the control bulgurs and reached a level of 9.47%. The GI value of the bulgur produced from high-amylose wheat by pullulanase treatment and autoclaving–cooling cycles was quite low (52.11), and hence it can be classified as a low-GI food. Pullulanase application and autoclaving–cooling cycles had significant effects on textural properties of bulgurs. Phenolic content and antioxidant capacity values were found to be the highest in bulgurs obtained by enzyme application and autoclaving–cooling cycles. These results can be used to improve the health benefits of bulgur by increasing its RS content and decreasing its GI value. Full article

Objective: Existing studies on short-chain fatty acids (SCFAs) and colorectal cancer (CRC) yield contradictory conclusions and are limited to single ethnic groups or sample types. This study aimed to (1) quantify associations between total SCFAs/subtypes (acetate, propionate, butyrate) and CRC/advanced colorectal adenoma (A-CRA) risks; (2) identify modifiers (ethnicity, sample type, intervention); and (3) clarify SCFA–gut microbiota interaction mechanisms via integrative Bayesian meta-analysis and multi-ancestry data integration. Methods: We systematically searched PubMed, Embase, Cochrane Library, and Web of Science (inception to September 2025) using keywords: “Short-chain fatty acids”, “SCFAs”, “Colorectal cancer”, “CRC”, “Gut microbiota”, “Dietary fiber”, and “High-amylose maize starch butyrate”. Eligible studies included 14 peer-reviewed original studies (7 observational, cohort/case–control/cross-sectional; 7 RCTs) covering Europeans, Asians, and African Americans. Inclusion criteria: Quantitative SCFA data (total/≥3 subtypes), clear ethnic grouping, reported CRC/A-CRA risks or intervention outcomes. Exclusion criteria: Reviews, animal/in vitro studies, incomplete data, low-quality studies (Newcastle–Ottawa Scale [NOS] <6 for observational; high Cochrane risk for RCTs), or limited populations (single gender/rare genetics). A Bayesian hierarchical random-effects model quantified effect sizes (Odds Ratio [OR]/Mean Difference [MD], 95% credible intervals [CrI]), with heterogeneity analyzed via multi-ancestry stratification, intervention efficacy, and microbiota interaction analyses (Preferred Reporting Items for Systematic Reviews and Meta-Analyses [PRISMA] 2020; International Prospective Register of Systematic Reviews [PROSPERO]: CRD420251157250). Results: Total SCFAs were negatively associated with CRC (OR = 0.78, 95% CrI: 0.65–0.92) and A-CRA (OR = 0.72, 95% CrI: 0.59–0.87), with butyrate showing the strongest protective effect (CRC: OR = 0.63, 95% CrI: 0.51–0.77). Ethnic heterogeneity was significant: Europeans had the strongest protection (OR = 0.71), Asians had weaker protection (OR = 0.86), and African Americans had the lowest fecal SCFA levels and the highest CRC risk. Fecal SCFAs showed a stronger CRC association than serum/plasma SCFAs (OR = 0.73 vs. 0.85). High-Amylose Maize Starch Butyrate (HAMSB) outperformed traditional fiber in increasing fecal butyrate (MD = 4.2 mmol/L vs. 2.8 mmol/L), and high butyrate-producing bacteria (Clostridium, Roseburia) enhanced SCFA protection (OR = 0.52 in high-abundance groups). Conclusions: SCFAs (especially butyrate) protect against CRC and precancerous lesions, with effects modulated by ethnicity, sample type, and gut microbiota. High-Amylose Maize Starch Butyrate is a priority intervention for high-risk populations (e.g., familial adenomatous polyposis, FAP), and differentiated strategies are needed: 25–30 g/d dietary fiber for Europeans, 20–25 g/d for Asians, and probiotics (Clostridium) for African Americans. Future Perspectives: Expand data on underrepresented groups (African Americans, Latinos), unify SCFA detection methods, and conduct long-term RCTs to validate intervention efficacy and “genetics-microbiota-metabolism” crosstalk—critical for CRC precision prevention. Full article

Currently, information remains limited regarding how controlled gelatinization alters structure and functional properties of rice starch intended for rice noodle-making. The objective of this research is to understand the effect of partial gelatinization on structural and physicochemical attributes of rice starch from an elite variety Zhenguiai specifically for rice noodle production and their relations to digestion properties. Starch samples partially gelatinized at 60–76 °C were analyzed for crystalline fraction, amylose content (AC), swelling power, gelatinization properties and in vitro enzymatic digestibility, and compared with native starch. The results demonstrated substantial variations in relative crystallinity (RC), AC, swelling power, gelatinization transition temperatures and gelatinization enthalpy (ΔH). As the partial gelatinization temperature increased, the proportion of rapidly digestible starch (RDS) rose, whereas the contents of slowly digestible starch (SDS) and resistant starch (RS) declined. Correlation analyses between starch digestibility and other properties indicated that RDS was significantly positively correlated with both the onset (r = 0.936, p < 0.05) and peak (r = 0.895, p < 0.05) gelatinization temperatures but negatively correlated with RC (r = −0.954, p < 0.01), AC (r = −0.888, p < 0.05), and ΔH (r = −0.992, p < 0.01). Furthermore, RS demonstrated positive correlations with AC (r = 0.872, p < 0.05) and ΔH (r = 0.974, p < 0.01) while showing negative correlation with gelatinization onset temperature (r = −0.971, p < 0.01). Additionally, SDS exhibited a significant positive correlation with RC (r = 0.838, p < 0.05). These findings identify potential applications of partial gelatinization in guiding the development of modified starches with optimized physicochemical and digestibility properties, such as maintaining high levels of AC and RS, for the production of premium rice noodles. Full article

Waxy rice starch (WRS), characterized by low amylose content, high viscosity, and strong gel-forming ability, is highly valued in food and industrial applications. Temperature-sensitive genic male-sterile (TGMS) lines exhibit complete male sterility under low-temperature conditions, a trait widely exploited in hybrid rice breeding. Here, we generated an elite waxy TGMS line, 520S, via CRISPR/Cas9-mediated editing of the Waxy (Wx) gene. The wx mutants displayed robust male sterility, desirable glutinous traits, and favorable physicochemical properties, including gelatinization temperature, gel consistency, paste viscosity, and amylopectin fine structure. Fertility assays confirmed temperature-sensitive pollen sterility consistent with wild-type responses, and T2 generation mutants were transgene-free with stable inheritance of the waxy phenotype. Notably, wx starch maintained gel stability over 48 h, demonstrating superior hydrocolloidal properties and translucency compared with wild-type and commercial WRS. 520Swx1 retained gelatinization temperature and amylopectin structure comparable to wild type, highlighting the potential of CRISPR/Cas9-mediated mutagenesis to enhance waxy rice yield while preserving starch quality. These findings establish an efficient strategy to improve both production and functional performance of WRS for industrial and food applications. Full article

The glycemic index (GI) of rice is a complex trait, affected by amylose content (AC), size, and packaging of starch granules (SGs). In this study, the electron microscopy results of starch morphology of nine rice genotypes showed varying AC (6.93–36.9%), and the predicted GI (pGI: 41.07–82.46) in relation to genetic factors revealed that smaller SG surface area (20.06 µm²) and irregular morphology (Hap 3-3 P-11, pGI = 41.07) were associated with a lower pGI, while larger SG surface area (47.68 µm²) and spherical structure were associated with a higher pGI (NON-HAI, pGI = 82.46). The expression of starch biosynthesis and packaging-related genes (OsSSIIb, OsSSIIc, OsSBEIIa, OsISA1, OsISA3, OsGBP, OsFLO6, and OsBT1) revealed downregulation of OsGBP and OsISA3 genes in low pGI lines IRRI-147 (pGI = 56.2) and Hap 3-1-p-18 (pGI = 41.79), respectively, while higher levels of expression of the OsBT1 gene in Makro (pGI = 59.06) and OsSSIIb in Swarna (pGI = 58.06) were observed. All these genotypes had similar AC (~30%), but the difference in expression pattern was correlated with starch granule morphology, suggesting its role in influencing pGI. Further, analysis of allelic variation in eight starch-related genes across 20 rice genotypes showed that allelic variants of only OsGBP were correlated with AC, where allele group 2 showed lower AC (9.62%), while all other allele groups showed consistently high AC (22–24%). These findings underscore the critical role of starch granule morphology and OsGBP allelic variation in determining AC and GI, providing actionable insights for developing low GI rice varieties using tools like CRISPR. Full article

This study investigated the effects of homolactic fermentation on the rheological, viscoelastic, and starch structural properties of quinoa–chickpea flour-based beverages. Three formulations with increasing proportions of chickpea flour (10, 25, and 50%) were fermented for 10 h with Lactobacillus acidophilus LA-5. Apparent viscosity, deformation capacity, storage modulus (G′), and pasting behavior were measured along with FTIR-based analysis of the starch molecular structure. All fermented samples reached pH values < 4.5 and exhibited improved rheological properties with significant increases in viscosity and storage modulus (G′), particularly in the 50:50 blend. These enhancements were attributed to the synergistic effects of homolactic fermentation and inherent properties of chickpea starch, particularly its high amylose content, large granule size, and long amylopectin chains. FTIR analysis revealed that the short-range molecular order of starches was preserved after fermentation in all beverages, except for the 50:50 blend, as evidenced by the increased degree of order (DO) and double helix (DD) ratios. Overall, these findings demonstrate that integrating chickpea flour and controlled homolactic fermentation is an effective strategy for tailoring the viscosity and stability of plant-based probiotic beverages, providing a theoretical basis for the development of clean-label and functional fermented plant-based systems. Full article

The retrogradation of starch strongly influences the texture and stability of starchy foods. This study applied low-field nuclear magnetic resonance (LF NMR) to examine the effect of buckwheat hull (BH) fiber and green barley (GB) on water dynamics in normal (NPS) and waxy (WPS) potato starch gels. Relaxation times (T₁, T₂) and mean correlation times (τ_c) were monitored during 15 days of storage to evaluate changes in water mobility and starch–polymer interactions. Results showed that WPS, with its high amylopectin content, retrograded earlier than NPS. The addition of BH inhibited conformational changes associated with water binding in WPS gels, indicating that insoluble fiber entrapped water within the amylopectin network. Conversely, GB promoted higher τ_c values in WPS, reflecting enhanced ordering and reduced water mobility, while its impact on NPS was minor. In NPS systems, BH decreased τ_c, suggesting disruption of amylose-driven structural reorganization. These findings demonstrate that BH and GB exert opposite effects on starch retrogradation and highlight their potential as functional additives for tailoring texture and stability in starch-based food systems. Full article

This study investigated the physicochemical properties of starch from the newly developed β-glucan-rich barley cultivar Betahealth. The cultivar was bred through a three-way cross between Betaone (F1, Shikoku Hadaka 97 × Glacier AC38) and Dahyang, and its potential as a high-β-glucan food supplement was evaluated. Betahealth’s general composition comprised 11.8%, 1.06%, 2.74%, 3.66%, 56.6%, and 12.3% protein, ash, crude fat, amylose, starch, and β-glucan, respectively. The compositional characteristics of the parent cultivars varied among developed cultivars. The average starch granule size decreased in the following order: Dahyang (12.2 μm), Shikoku Hadaka 97 (11.4 μm), Glacier AC38 (8.63 μm), and Betahealth (6.96 μm). Granule size greatly influenced gelatinization properties, with smaller granules showing higher onset, peak, and conclusion temperatures during gelatinization. Gelatinization temperatures significantly differed among samples, except in Betahealth. Amylose content strongly correlated with pasting properties, with Shikoku Hadaka 97 (10.4%) and Betahealth (8.75%) showing lower amylose content than Glacier AC38 (43.4%) and Dahyang (43.8%). Thus, differences in starch granule size, gelatinization properties, and pasting characteristics depended on cultivar, suggesting that these factors are important for selecting cultivars suitable for specific processing applications. Full article

Probiotics offer significant health benefits; however, their efficacy is often compromised by low survival rates in stressful conditions. Microencapsulation using modified starches presents a promising strategy to enhance probiotic viability. This study aimed to evaluate microwave-assisted octenyl succinic anhydride (OSA) modification of faba bean starch to provide a protective matrix for the microencapsulation of Lactobacillus rhamnosus GG (LGG) through spray drying. Starch was extracted from faba beans and hydrolyzed, and a factorial design was employed for OSA esterification (3% w/w) using a conventional microwave (30 or 60 s at power levels of 2 or 10). The starches were characterized, and the most effective treatment was selected for the microencapsulation of LGG, varying the inlet temperature (120 and 140 °C) and flow rate (7 and 12 mL/min) at 30% solids content. Microwaves significantly reduced the processing time for starch esterification. Microwave-assisted OSA modification produced starches with low viscosity (<0.015 Pa·s), high amylose and resistant starch content, and good solubility, making them suitable for probiotic encapsulation. The microencapsulation of LGG resulted in a powder yield of 41–55%, with particle sizes ranging from 5 to 20 µm and survival rates of 81–90%. This study presents an effective method of producing OSA-modified starch from faba beans using microwave energy, demonstrating strong potential for probiotic delivery applications. Full article

Achieving precise drug release in the colon remains a key objective in therapies for inflammatory bowel disease (IBD). Natural polysaccharides, including high-amylose starch (HAS) and pectin, offer relevant characteristics for localized drug delivery due to their biocompatibility, biodegradability, and adaptability. In this work, high-esterified pectin (HEP) was incorporated during the retrogradation of HAS to further form cohesive films without the need for organic solvents or high temperatures. The resulting matrices showed improved mucoadhesive performance, particularly under colonic conditions, where hydrophobic ester groups in HEP enhanced tissue adherence. This feature is critical for prolonged residence time in inflamed mucosa. Variations in HEP content directly influenced matrix density, fluid interaction, and mechanical resistance, without compromising film integrity. The high degree of esterification limited pH-dependent swelling and promoted alternative release mechanisms potentially related to enzymatic degradation. Such behavior contrasts with traditional low-esterified pectin (LEP) systems, suggesting that HEP may act as a structural modifier rather than a neutral excipient. Despite its widespread use in food systems, HEP remains underexplored in pharmaceutical matrices, especially in combination with retrograded starch (RS). The physicochemical and biointerfacial properties observed here underscore their applicability for the rational design of colonic delivery systems and provide a foundation for formulation strategies tailored to chronic intestinal disorders. Full article

Fresh wet rice noodles (FWRNs) are a popular staple food in southern China. The quality of rice varieties results in the inconsistent quality of FWRNs. However, evaluation of rice adaptability for the production of FWRNs is not comprehensive due to the absence of unified screening standards. In this study, twelve rice varieties in southern China were selected to analyze the correlations between rice’s physicochemical properties and the quality characteristics of FWRNs. Results showed that KIM, GC, and IZG rice exhibited a high chalky grain rate and low gel consistency, while the related starches had a high amylose content, high setback value, and low short-range order. Their noodles achieved high total sensory scores and exhibited high levels of sensory and textural qualities. Correlation analysis revealed that the chalky grain rate, chalkiness degree, protein and fat contents, and amylose content were significantly and positively correlated with the hardness, elasticity, chewiness, and total sensory score of FWRNs. Therefore, based on the structural parameters of KIM and GC rice, amylose content between 26–28% and gel consistency between 33–36 mm would be the key factors for raw rice to make high-quality FWRNs. These results offer theoretical guidance for rice selection in the industrial-scale production of FWRNs. Full article

This study aimed to investigate the effect of high-amylose corn starch (HACS) addition on the physicochemical properties and in vitro digestibility of an ultrasound-treated waxy rice flour (UWRF)–HACS blend system. As the proportion of HACS increased, the amylose content in the blends significantly increased (p < 0.05), while their water solubility index (WSI) and swelling power (SP) significantly decreased (p < 0.05). Additionally, the average particle size of the blends increased, and the surface of starch granules became smoother. Compared to UWRF, the blends did not generate new functional groups, but increased the starch’s relative crystallinity and short-range ordered structure. Rheological results indicated that the HACS-UWRF blends were mainly elastic and exhibited a typical weak gel system. In vitro digestibility results showed that the addition of HACS significantly increased the resistant starch (RS) content in the rice cakes (p < 0.05), while substantially reducing the hydrolysis index (HI) and estimated glycemic index (eGI) (p < 0.05). This study revealed the processing characteristics and gelatinization behavior changes in the HACS-UWRF blends. It provides a theoretical basis for the development of specialized flour for slow-glycemic rice cakes. Full article

With the rising trend of health-conscious consumers, demand for gluten-free alternatives is increasing, and rice flour is a promising gluten-free alternative for chicken batter. This study examines the effects of particle size variations in Baromi-2 rice flour on batter rheology and the quality attributes of deep-fat fried chicken. Baromi-2 is a rice variety specifically developed to meet the demands of the modern food processing industry, especially for applications requiring dry milling. Five particle sizes (60, 100, 120, 160, and 180 mesh) were evaluated on the basis of their physicochemical properties, including water-holding capacity (WHC), amylose content, and damaged starch levels. Batter consistency was assessed and frying performance was analyzed with regard to coating pickup, cooking loss, moisture content, crust color, and textural attributes. Results demonstrated that finer particle sizes (e.g., 180 mesh) exhibited high WHC and batter viscosity, resulting in reduced flowability and enhanced adhesion. These properties contributed to high coating pickup, improved moisture retention, and reduced cooking loss during frying. Fried chicken prepared with finer particles showed soft textures, great cohesiveness, and light crust colors with high lightness (L*) and reduced redness (a*) and yellowness (b*), producing a visually appealing product. By contrast, larger particle sizes (e.g., 60 mesh) resulted in low viscosity, uneven coatings, and high cooking loss. This study highlights the critical role of rice flour particle size in optimizing batter functionality and improving the quality of fried foods. Furthermore, these findings suggest the potential to bridge the gap between consumer demand for healthier fried foods and the food industry’s demands. Full article

Starch extracted from malanga (Colocasia esculenta) is a biopolymer with considerable industrial potential thanks to its high starch content (70–80% on a dry basis) and small granule size, which give it distinctive functional properties. To expand its applications in advanced processes such as encapsulation, it is necessary to modify its structural and physicochemical characteristics. This study evaluated the effects of ultrasound (US) and chemical cross-linking (CL) on the properties of this starch. US was applied at various times and amplitudes, while CL was performed using sodium trimetaphosphate and sodium tripolyphosphate, with sodium sulfate as a catalyst. US treatment reduced particle size and increased amylose content, resulting in lower viscosity and gelatinization temperature, without affecting granule morphology. Meanwhile, CL induced phosphate linkages between starch chains, promoting aggregation and reducing amylose content and enthalpy, but increasing the gelatinization temperature. The modified starches exhibited low syneresis, making them potentially suitable for products such as pastas, baby foods, and jams. Additionally, ultrasound modification enabled the production of fine starch microparticles, which could be applied in the microencapsulation of bioactive compounds in the food and pharmaceutical industries. These findings suggest that modified malanga starch can serve as a functional and sustainable alternative in industrial applications. Full article