Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acids

Plachikkattu Parambil Akhila; Kappat Valiyapeediyekkal Sunooj; Ganesh Revathi; Basheer Aaliya; Muhammed Navaf; Cherakkathodi Sudheesh; Sarasan Sabu; Abhilash Sasidharan; Deep Narayan Yadav; Shabir Ahmad Mir; Johnsy George; Maximilian Lackner

Applied Food Research (Dec 2022)

Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acids

Plachikkattu Parambil Akhila,
Kappat Valiyapeediyekkal Sunooj,
Ganesh Revathi,
Basheer Aaliya,
Muhammed Navaf,
Cherakkathodi Sudheesh,
Sarasan Sabu,
Abhilash Sasidharan,
Deep Narayan Yadav,
Shabir Ahmad Mir,
Johnsy George,
Maximilian Lackner

Affiliations

Plachikkattu Parambil Akhila: 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 author.
Ganesh Revathi: Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India.
Basheer Aaliya: Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India.
Muhammed Navaf: 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.
Deep Narayan Yadav: Food Grain and Oilseed Processing, Central Institute of Post Harvest Engineering and Technology, Ludhiana,141004, 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, Siddartha Nagar, Mysore, 570011, India.
Maximilian Lackner: Department Industrial Engineering, University of Applied Sciences Technikum Wien, Höchstädtplatz 6, 1200 Vienna, Austria.

Journal volume & issue: Vol. 2, no. 2
p. 100237

Abstract

Read online

In this study, three organic acids (citric, lactic, and acetic acid) were pretreated separately on P. rotundifolius starch, and their effects on the structural, functional, and rheological properties of cold water soluble (CWS) starches were investigated. In comparison to native starch, all the modified samples showed granular swelling, and acid pretreatment led to degradation and leaching of the granules. In FT-IR spectra, a peak at 1724 cm−1 confirmed the esterification of organic acids. All the modified starches lost their A-type diffraction pattern and showed a significant (p ≤ 0.05) decrease in the relative crystallinity. HPG showed a significantly higher cold water swelling power than native (2.13 g/g) starch, and lactic acid pretreatment enhanced the cold water swelling power to 9.91 g/g. Citric acid esterified CWS showed a significant increase in cold water solubility (63.1%) and freeze-thaw stability. Thus, this study found that each organic acid treatment affected CWS P. rotundifolius starch differently and has potential application in a refrigerated, instant, or frozen food products.

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

About the journal

Abstract

Keywords