Effect of low dose γ-irradiation on the structural and functional properties, and in vitro digestibility of ultrasonicated stem starch from Corypha umbraculifera L.

Basheer Aaliya; Kappat Valiyapeediyekkal Sunooj; Muhammed Navaf; Plachikkattu Parambil Akhila; Cherakkathodi Sudheesh; Sarasan Sabu; Abhilash Sasidharan; Shabir Ahmad Mir; Johnsy George; Amin Mousavi Khaneghah

Applied Food Research (Dec 2021)

Effect of low dose γ-irradiation on the structural and functional properties, and in vitro digestibility of ultrasonicated stem starch from Corypha umbraculifera L.

Basheer Aaliya,
Kappat Valiyapeediyekkal Sunooj,
Muhammed Navaf,
Plachikkattu Parambil Akhila,
Cherakkathodi Sudheesh,
Sarasan Sabu,
Abhilash Sasidharan,
Shabir Ahmad Mir,
Johnsy George,
Amin Mousavi Khaneghah

Affiliations

Basheer Aaliya: Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
Kappat Valiyapeediyekkal Sunooj: Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India; Corresponding authors.
Muhammed Navaf: Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
Plachikkattu Parambil Akhila: Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
Cherakkathodi Sudheesh: Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
Sarasan Sabu: School of Industrial Fisheries, Cochin University of Science and Technology, Kochi, 682016, India
Abhilash Sasidharan: Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kochi, 682506, India
Shabir Ahmad Mir: Department of Food Science and Technology, Government College for Women, MA Road, Srinagar, Jammu, and Kashmir, India
Johnsy George: Food Engineering and Packaging Division, Defence Food Research Laboratory, Mysore, 570011, India
Amin Mousavi Khaneghah: Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Sao Paulo, Brazil; Corresponding authors.

Journal volume & issue: Vol. 1, no. 2
p. 100013

Abstract

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In the present study, non-conventional talipot starch was subjected to single and dual modifications using two non-thermal techniques; ultrasonication and γ-irradiation (1 kGy and 10 kGy). Free radical-mediated low dose γ-irradiation made remarkable changes in the morphological, physicochemical, and functional properties of ultrasonicated talipot starches compared to single modifications. Dual (ultrasonication+γ-irradiation) modification created deep grooves, reduced relative crystallinity and peak intensity of OH and CH2 groups by cavitation and radiolysis. Compared to ultrasonicated and γ-irradiated starches, dual-modified starches showed significantly reduced (p ≤ 0.05) pH, amylose content, and swelling power, and improved storage stability by lowering the retrogradation tendency. The in vitro digestibility of dual-modified talipot starches was increased by the enhanced action of digestive enzymes with starch. The gelatinization, pasting, and rheological properties significantly decreased (p ≤ 0.05) with the increasing dose of γ-irradiation in dual-modified talipot starches and represented soft gel possessing shear-thinning stability.

Published in Applied Food Research

ISSN: 2772-5022 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/applied-food-research

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