Search Results (1,944)

Repeated heat–moisture treatment (RHMT) is an efficient approach for modifying starch. However, the role of treatment temperature, a critical parameter, remains poorly understood. Therefore, this study investigated the effects of RHMT temperatures (80, 100, 120 °C) and cycles (1, 3, 5, 7) on the multi-scale structure and in vitro digestibility of hard proso millet starch, using native starch as a control. Compared with the severe 120 °C treatment, processing at 100 °C better preserved double-helical organization (supported by moderately retained enthalpy, ΔH) and short-range order, while maintaining granule integrity. These structural retentions restricted swelling, improved pasting stability, and reinforced the macroscopic gel network. Furthermore, multivariate analysis suggested that the rigidified internal granular architecture delayed initial enzymatic hydrolysis, maximizing slowly digestible starch (SDS) formation (47.44% in 100-RHMT-5). Conversely, 120 °C caused severe granular collapse and a drastic drop in ΔH, diminishing gel elasticity and triggering a surge in rapidly digestible starch (RDS, 59%). Overall, 100 °C RHMT yields an SDS-enriched starch, which may be a promising ingredient for the development of starch-based foods with slower in vitro digestibility. Full article

Resistant starch type 3 (RS3) exhibits physiological benefits in regulating post-meal blood sugar levels and enhancing gut microbiota balance. In this study, mung bean starch was isolated and modified through debranching, annealing (ANN) and heat-moisture treatment (HMT). The multi-scale structures investigated by SEM, FT-IR, and XRD unveiled the formation of short-range ordered, helix, and crystalline structures. Notably, RS3 formed through debranching and HMT exhibited both a remarkably high RS content of 54.71% and a low estimated glycemic index (eGI) of 51.78. Statistical evaluation through correlation and stepwise regression analyses suggested that short-range molecular order was the primary factor associated with the resistance of RS3 to enzymatic hydrolysis, while the chain length of B-chains exerted secondary yet notable influences. This work provided novel insights into the interplay between processing methodologies, ordered molecular structures, and starch digestibility resistance. Full article

Plant-based food systems increasingly rely on heat-induced gelation of protein–starch mixtures, yet no focused synthesis has linked legume protein composition to mixed gel structure and function. This review critically analyses heat-induced gelation mechanisms in legume protein–starch systems, using the legumin-to-vicilin (L:V) ratio and starch origin as integrating design parameters. Legume storage proteins range from legumin-rich faba bean and Lupinus angustifolius, which form dense, disulfide-stabilised networks with high storage moduli, to vicilin-dominated mung bean, which produces weaker gels reliant on starch reinforcement. Pulse starches, characterised by high amylose content (24–45%), C-type crystallinity, and rapid amylose retrogradation upon cooling, act as a parallel gel-forming phase whose contribution scales inversely with protein network strength. Four protein–starch interaction modes, namely segregative phase separation, water competition, granule filler effects, and molecular complexation, jointly determine microstructure and rheological behaviour. A three-axis compositional framework defined by the L:V ratio, starch amylose content, and protein-to-starch ratio maps the gel design space. Variables favouring plant-based meat analogue performance, including high elastic modulus, yield stress, and hardness, are systematically opposed by dysphagia food requirements, including low yield stress, adequate lubrication, and soft fracture. This demonstrates that both application domains traverse the same compositional space in opposite directions. Critical research gaps include chickpea and lentil performance in meat analogue systems, mechanistic modelling of protein-matrix-mediated starch digestibility, and retrogradation kinetics during food storage. Full article

This research focused on the formulation of a health-oriented, clean-label food product fortified with encapsulated bioactive compounds from Sambucus nigra, Aronia melanocarpa, and Echinacea purpurea. To evaluate the protection of these sensitive compounds during production and storage, a comprehensive characterization was performed. This included basic physicochemical analyses, phenolic profiling, antioxidant activity tests, as well as rheological and textural measurements. Furthermore, sensory analysis, consumer evaluation, and microbiological stability during storage were assessed. Results from Scanning Electron Microscopy (SEM) and Fourier-Transform Infrared Spectroscopy (FTIR) analyses confirmed the structural integrity of the capsules post-processing. Additionally, the application of a starch–psyllium carrier ensured that the textural and rheological properties remained fully comparable to the control sample, preventing undesirable matrix alterations. Specifically, product hardness (1.17–1.23 N) and adhesiveness (8.17–8.94 N·s) were maintained at stable levels, while color alterations were minor and likely noticeable only to trained observers (ΔE* < 3.2). Microbiological evaluation demonstrated that the application of different formulated products effectively inhibited the growth of Gram-positive and Gram-negative bacterial strains, with inhibition rates increasing from 3.4 to 39.7%. Collectively, the experimental data demonstrate that encapsulation is a highly effective strategy for fortifying fruit-based systems with sensitive extracts, successfully maximizing bioactivity retention while maintaining high product quality and sensory appeal. Full article

Rice straw, one of the most abundant agricultural residues worldwide, remains significantly underutilized as a ruminant feed source owing to its intrinsic lignocellulosic recalcitrance. This study investigated the effects of co-extruding rice straw with varying proportions of corn flour on nutritional composition and in vitro digestibility for ruminant nutrition. Extrusion was conducted using a twin-screw extruder at 180 °C barrel temperature, 5 MPa pressure, and 50% feed moisture content. Five corn levels were formulated on a dry matter basis: pure rice straw (RS100); three blends with increasing corn flour inclusion: RS75:C25 (75% straw + 25% corn flour), RS67:C33 (67% straw + 33% corn flour), and RS60:C40 (60% straw + 40% corn flour); and pure corn flour (C100) as a control. Chemical composition including neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), cellulose, hemicellulose, water-soluble carbohydrates (WSC), and starch was analyzed. In vitro dry matter digestibility (IVDMD) was determined using a pepsin-cellulase assay. Regression analysis within the practical 0–40% corn flour inclusion range revealed a significant quadratic relationship with IVDMD (R² = 0.999, p < 0.001). The optimal corn flour proportion was calculated to be approximately 37.5%, which closely matched the RS60:C40 formulation (40% corn flour). Among the tested formulations, RS60:C40 exhibited the greatest extrusion-induced nutritional improvements. Relative to its pre-extrusion values, cellulose decreased by 55.7% (p < 0.05), followed by ADF (16.1%), NDF (12.8%), and hemicellulose (10.2%); IVDMD increased by 34.2% (p < 0.01) and WSC by 56.7% (p < 0.05). Compared with RS100 after extrusion, RS60:C40 raised IVDMD by 49.5% and lowered cellulose by 60.6%. Its IVDMD also surpassed those of RS75:C25 and RS67:C33 (p < 0.05), whereas RS75:C25 showed only marginal improvements. ADL content showed no extrusion-induced change (p > 0.05). Scanning electron microscopy (SEM) of the RS60:C40 formulation revealed that, unlike the intact fibrous structures observed prior to extrusion, post-extrusion samples exhibited extensive disruption of the fibrous matrix. Pearson correlation analysis further supported these findings, showing strong positive correlations between IVDMD and WSC (r = 0.96, p < 0.001) and strong negative correlations between IVDMD and NDF (r = −0.95, p < 0.001). In conclusion, extrusion generally increased IVDMD and WSC while reducing fiber fractions, with the effect depending on corn level. Co-extrusion with 40% corn flour effectively enhanced the nutritional value of rice straw, offering a viable strategy for producing a more digestible ruminant feed. Full article

The present study investigated the effect of liquid smoke (LS) on the physicochemical, structural, barrier, and functional properties of okra mucilage–corn starch (OMCS) films. Formulations containing varying concentrations of LS (0–3%) were prepared using the casting method. The incorporation of LS modified the rheological behavior of the film-forming dispersions, as evidenced by increased apparent viscosity and consistency index. In the films, water solubility increased from 43.6 to 53.2%, contact angle increased from 31.9° to 55.6°, and opacity increased from 4.73 to 8.83, while water vapor permeability decreased from 1.05 to 0.88 g·mm·m⁻²·h⁻¹·kPa⁻¹, indicating modifications in matrix organization and surface hydrophobicity. Tensile strength increased from 26.3 to 40.5 MPa at 3% LS, accompanied by a slight reduction in elongation, suggesting enhanced structural rigidity. Structural analyses revealed interactions between the LS phenolic compounds and the polysaccharide hydroxyl groups, resulting in a more cohesive polymeric network. LS was the main contributor to the film’s antioxidant activity owing to its elevated phenolic content and free radical scavenging capacity. The films also showed substantial degradation under soil burial conditions, with mass loss ranging from 61% to 96%. Overall, LS proved to be an effective functional additive, improving the structural and antioxidant performance of OMCS films and expanding their potential for active food packaging applications. Full article

This study aimed to investigate the effects of cold storage time and matcha addition on the multi-scale structure and functionality of gluten protein and starch in re-steamed bread. Results showed that prolonged cold storage destroyed the integrity of gluten networks by breaking disulfide bonds and altering protein secondary structures, accompanied by moisture loss and migration; meanwhile, starch retrogradation was significantly promoted, resulting in increased hardness and decreased specific volume. The addition of 0.5–1.0% of matcha stabilized disulfide bonds and inhibited starch retrogradation, thus alleviating quality decline. When the addition amount exceeded 1.0%, high concentrations of polyphenols depolymerized gluten proteins and accelerated moisture transfer, causing a further drop in specific volume. Pearson correlation analysis verified the close correlations between macroscopic quality and microstructural characteristics. This study explored the mechanisms underlying the effects of cold storage time and matcha addition on the quality of re-steamed bread, providing a systematic scientific basis for the application of tea flour products in cold storage. Full article

The aim of this study was to evaluate the possibility of using rapeseed protein–fiber concentrate (RPFC) as a functional ingredient for wheat pasta fortification, with emphasis on dough rheology, gel-like network formation, microstructure, and cooking quality. For this purpose, five formulations of rigatoni pasta were produced by partially substituting wheat flour with 0, 5, 10, 15, and 20% RPFC. Dough rheological behavior was assessed by frequency sweep and creep–recovery tests, while mixing and pasting behavior was evaluated using the Mixolab device. Microstructure was analyzed by scanning electron microscopy (SEM), and pasta technological and chemical parameters were determined using standard methods. All dough systems exhibited viscoelastic, gel-like behavior characterized by the dominance of the storage modulus (G’) over the loss modulus (G”), confirming the formation of a structured gluten-based network. Moderate RPFC incorporation (5–15%) enhanced G′, indicating reinforcement of the continuous protein–starch gel matrix and improved structural integrity and deformation resistance. Mixolab results showed a significant increase in water absorption and dough stability with RPFC addition, reflecting improved hydration and strengthening of the gel-forming protein network. SEM observations confirmed the development of a more compact and continuous starch–protein gel system, associated with reduced stickiness and improved structural cohesion. However, higher RPFC levels (15–20%) disrupted the continuity of the gel network, leading to increased cooking losses (8.8–10.4%), higher fracturability, and reduced firmness of cooked pasta. According to the data obtained, RPFC represents a promising functional protein ingredient for gel-like food systems such as cereal-based products, particularly pasta. These findings offer feasible formulation strategies and support its use as a sustainable, high-quality plant protein ingredient in pasta production. Full article

Biopolymers (BPs), obtained from urban and agricultural wastes, are known as active principles to manufacture ready-for-use finished products in several sectors of the agriculture and chemical industries. These findings prospect a biowaste-based refinery producing chemical specialities to replace products derived from fossil feedstock. The present paper reports new materials containing BPs. Composite granules containing Poly(Butylene Adipate-Co-Terephthalate (PBAT) as a matrix and BPs as fillers are manufactured by twin-screw extrusion. The granules are used to make single-layer PBAT-BP mulch films by single-screw extrusion and three-layer Starch-PBAT-BP films by blown co-extrusion. The films are tested for mechanical properties, and for structural stability and effects in the in vitro cress germination and the in-field horticulture. The results show that both the films’ effects on plant performance and the films’ structural degradation are regulated by the BP and polymeric matrix release kinetics in the operational germination medium or the field soil, and in turn, that the kinetics depend on the mulch film structural features. The horticulture trials prove that the three-layer mulch films have adequate mechanical strength (25 MPa maximum tensile strength and 520% elongation at break) and about 6 months lifespan to maintain and/or improve the soil protection and crop production (17 t/ha) over the plant seasonal cycle. These findings widen the range of renewable chemical specialities potentially producible by the envisioned biowaste-based refinery. Full article

This study investigates the influence of PLA flowability and talc content on the performance of compostable thermoplastic starch/poly(butylene succinate) (TPS/PBS)-based systems for rigid applications. Different PLA grades with varying melt flow index (PLA23, PLA8 and PLA70) and talc contents (0, 5 and 10 wt%) were incorporated. Twelve formulations were compounded by twin-screw extrusion and processed by injection moulding. FTIR confirmed the coexistence of TPS, PBS and PLA phases without evidence of chemical interactions. Morphological analysis showed that PLA flowability plays a key role in phase distribution, with higher-flow PLA promoting improved dispersion and interfacial adhesion, while talc addition (5 and 10 wt%) increased structural heterogeneity; at higher loadings, particularly, DSC analysis revealed that talc acted as a nucleating agent for the PBS phase, increasing crystallisation temperatures from approximately 73 °C to 81 °C depending on formulation. Mechanical results showed that Young’s modulus increased from approximately 1.4 GPa to 2.7 GPa with decreasing PLA flowability and increasing talc content. Formulations containing low-flow PLA reached tensile strengths close to 32 MPa, although elongation at break decreased to values near 2%. In contrast, high-flow PLA formulations exhibited a more balanced mechanical response, with elongation values up to approximately 8%, associated with improved phase dispersion. Hybrid PLA systems showed intermediate behaviour, reaching elongations up to 22% while maintaining modulus values around 1.8 GPa. Talc provided additional reinforcement but reduced deformation capacity. HDT values remained relatively constant, indicating limited improvement in thermomechanical resistance despite increased stiffness. These results demonstrate that the combined control of PLA molecular characteristics and talc content enables tuning of the mechanical and thermomechanical performance of TPS/PBS/PLA/talc systems for rigid packaging applications. Full article

This study investigated the covalent grafting of ferulic acid (FA) onto high-amylose corn starch (HACS) through controlled moist heat treatment as a strategy to regulate starch structure and digestibility. Fourier transform infrared spectroscopy (FTIR) and proton nuclear magnetic resonance (¹H NMR) analyses confirmed the formation of ester linkages between HACS and FA. Scanning electron microscopy (SEM) revealed that FA grafting induced a rougher granule surface and increased porosity, while differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) indicated altered gelatinization behavior and thermal stability. In vitro digestion analysis showed that the rapidly digestible starch content decreased from 23% to 15%, whereas the resistant starch (RS) content increased to 48% after FA grafting. Molecular docking suggested that FA could interact with α-amylase and that covalent modification may reduce enzyme accessibility to starch chains, thereby limiting starch hydrolysis. These findings demonstrate that FA grafting effectively reshapes the structural and digestive properties of HACS and provides a promising approach for developing resistant starch-rich functional food ingredients. Full article

The structure, functionality, nutritional value, and sensory properties of food are significantly influenced by interactions between proteins and carbohydrates. These interactions occur through hydrogen bonding, electrostatic forces, hydrophobic interactions, and, in many cases, the covalent attachment of sugars to proteins via the Maillard reaction. High starch content in food matrices promotes interactions between proteins and starch components such as amylose and amylopectin, affecting gelation, retrogradation, and thickening. These interactions improve shelf stability and product quality. Additionally, protein–carbohydrate interactions regulate nutrient digestibility and glycemic response, playing a crucial role in the development of functional foods for diabetes and weight management. In silico studies have demonstrated that dietary fibers like pectin and cellulose can improve water retention and textural properties in processed meat products. Furthermore, processing techniques such as enzymatic hydrolysis, fermentation, pulsed electric fields (PEF), and low-temperature drying have been found to improve the functional properties and shelf life of food products. This review synthesizes recent findings on protein–carbohydrate interactions and highlights their potential in creating healthier, more appealing, and sustainable foods that align with modern consumer preferences. Full article

Mashed potatoes (MP) are widely consumed starch-based foods. However, their shelf life is limited by starch retrogradation during low-temperature storage, which causes texture hardening, water exudation, and sensory deterioration. Although natural polysaccharides can modulate starch properties, the specific anti-retrogradation effect of soluble arabinoxylan (AX) in complex MP matrices remains unknown. In this study, the effects of AX on the physicochemical and sensory qualities of MP during 7 d of storage at 4 °C were comprehensively investigated. Results demonstrated that AX significantly reduced the rheological moduli (i.e., G′ and G″ values) and hardness of stored MP. Additionally, LF-NMR, XRD, FTIR and SEM analyses, together with water holding capacity (WHC) measurement, revealed that AX improved water retention and restricted water mobility of the system, delayed starch recrystallization, inhibited the formation of short-range ordered structures, and physically disrupted the starch microstructure, thereby attenuating the overall starch retrogradation process. Moreover, the addition of AX helped maintain the sensory appeal of the products. These findings suggest that AX modulates the structural evolution of the starch matrix during storage. This distinguishes the present work from conventional hydrocolloid studies by demonstrating that AX can simultaneously inhibit starch retrogradation, stabilize color, and maintain soft texture. This work highlights the potential of AX as a clean-label multifunctional modifier to extend the shelf life of starchy convenience foods. Full article

This study aimed to investigate the effects of incorporating carrot pomace from different varieties (Baltimore, Belgrado, Niagara, and Sirkana) into pasta formulations made from durum and common wheat flours, as well as to optimize the addition level and characterize the resulting products. To this end, dough rheological properties, pasta chemical composition, cooking behavior, color, texture, sensory attributes, and microstructure were evaluated. Increasing levels of carrot pomace significantly influenced flour functionality, dough rheology, pasta texture, cooking behavior, and color characteristics. Higher pomace addition resulted in increased flour water absorption, dough complex modulus and hardness, pasta fracturability, cooking losses, and contents of crude fiber and total yellow pigments, while reducing dough deformation resistance, pasta color intensity, and chewiness. The magnitude of these changes was dependent on the carrot variety used. Process optimization allowed the determination of variety-specific optimal inclusion levels of carrot pomace for both flour types. For durum wheat flour, optimal levels ranged from 6.34% to 9.25%, while for common wheat flour they ranged from 8.12% to 11.17%. At these levels, cooking losses remained within acceptable limits (<8%), yellow coloration was enhanced, and dough structure rigidity increased, accompanied by delayed starch gelatinization. Pasta samples containing Niagara and Sirkana pomace showed the highest contents of dietary fiber and yellow pigments, reflecting their elevated β-carotene levels. Sensory evaluation indicated improved overall acceptability compared with control samples. These results demonstrate the potential of carrot pomace as a functional ingredient for the development of nutritionally enriched, value-added pasta products. Full article

Potato starch (Solanum spp.) undergoes structural and functional modifications during traditional Andean chuño production; however, the integrated effects of processing history, cultivar-associated characteristics, and field-based environmental conditions remain insufficiently characterised. This study investigated the effects of chuño processing on the compositional, pasting, morphological, molecular, and crystalline properties of starches isolated from three potato cultivars (Condor Imilla, Luk’i Turno, and Dutch Désirée). Native and chuño starches were characterised by amylose quantification, viscoamylography, scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD), together with severe thermal treatment to evaluate structural stability. Chuño processing was associated with a reduction in amylose content across all cultivars (6.9–23.4%) and an increase in gelatinisation onset temperature of approximately 21.5% (from ~65 °C to ~79 °C). Peak viscosity decreased substantially after processing (457.5–1110 BU to 194.5–442.5 BU), while breakdown values remained close to zero, indicating increased resistance to viscosity loss during heating. SEM analysis revealed changes in granule morphology and size distribution associated with chuño processing and subsequent thermal treatment, with more pronounced reductions in granule size observed in Condor Imilla and Luk’i Turno than in Dutch Désirée. FT-IR analysis demonstrated modifications in short-range molecular organisation without the appearance of new functional groups, indicating structural reorganisation rather than chemical transformation. XRD analysis confirmed that all starches retained the native B-type crystalline polymorph after chuño processing, although reductions in diffraction intensity and peak definition indicated decreased long-range structural order. Severe thermal treatment eliminated detectable crystalline order in all samples, producing predominantly amorphous diffraction profiles. Overall, chuño processing was associated with reduced swelling capacity, lower paste viscosity, enhanced thermal stability, and multiscale structural reorganisation while preserving the fundamental B-type polymorph. Given that the plant material originated from distinct agroecological environments and that traditional chuño production involved a variable number of processing cycles, the observed differences should be interpreted as integrated responses of starch systems to processing history and material characteristics rather than strictly genotype-driven effects. These findings highlight the potential of chuño as a naturally modified starch system with distinctive technological properties. Full article