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Article

Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste

by
Jiratthitikan Sriprablom
1,
Manop Suphantharika
2,
Siwaporn Meejoo Smith
3,
Taweechai Amornsakchai
3,
Jukkrapong Pinyo
4 and
Rungtiwa Wongsagonsup
1,*,†
1
Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
2
Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
3
Center of Sustainable Energy and Green Materials and Department of Chemistry, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand
4
Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom 73140, Thailand
*
Author to whom correspondence should be addressed.
†
Present Address: Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand.
Foods 2023, 12(10), 2028; https://doi.org/10.3390/foods12102028
Submission received: 14 April 2023 / Revised: 10 May 2023 / Accepted: 16 May 2023 / Published: 17 May 2023
(This article belongs to the Special Issue Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels)
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Abstract

In this study, the physicochemical, rheological, in vitro starch digestibility, and emulsifying properties of starch extracted from pineapple stem agricultural waste were investigated in comparison with commercial cassava, corn, and rice starches. Pineapple stem starch had the highest amylose content (30.82%), which contributed to the highest pasting temperature (90.22 °C) and the lowest paste viscosity. It had the highest gelatinization temperatures, gelatinization enthalpy, and retrogradation. Pineapple stem starch gel had the lowest freeze–thaw stability, as evidenced by the highest syneresis value of 53.39% after five freeze–thaw cycles. Steady flow tests showed that pineapple stem starch gel (6%, w/w) exhibited the lowest consistency coefficient (K) and the highest flow behavior index (n), while dynamic viscoelastic measurements gave the gel strength in the following order: rice > corn > pineapple stem > cassava starch gel. Interestingly, pineapple stem starch provided the highest slowly digestible starch (SDS) (48.84%) and resistant starch (RS) (15.77%) contents compared to other starches. The oil-in-water (O/W) emulsion stabilized with gelatinized pineapple stem starch exhibited higher emulsion stability than that stabilized with gelatinized cassava starch. Pineapple stem starch could therefore be used as a promising source of nutritional SDS and RS, and as an emulsion stabilizer for food applications.
Keywords: pineapple stem starch; physicochemical properties; agricultural waste; rheology; in vitro starch digestion; O/W emulsion pineapple stem starch; physicochemical properties; agricultural waste; rheology; in vitro starch digestion; O/W emulsion

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MDPI and ACS Style

Sriprablom, J.; Suphantharika, M.; Smith, S.M.; Amornsakchai, T.; Pinyo, J.; Wongsagonsup, R. Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste. Foods 2023, 12, 2028. https://doi.org/10.3390/foods12102028

AMA Style

Sriprablom J, Suphantharika M, Smith SM, Amornsakchai T, Pinyo J, Wongsagonsup R. Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste. Foods. 2023; 12(10):2028. https://doi.org/10.3390/foods12102028

Chicago/Turabian Style

Sriprablom, Jiratthitikan, Manop Suphantharika, Siwaporn Meejoo Smith, Taweechai Amornsakchai, Jukkrapong Pinyo, and Rungtiwa Wongsagonsup. 2023. "Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste" Foods 12, no. 10: 2028. https://doi.org/10.3390/foods12102028

APA Style

Sriprablom, J., Suphantharika, M., Smith, S. M., Amornsakchai, T., Pinyo, J., & Wongsagonsup, R. (2023). Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste. Foods, 12(10), 2028. https://doi.org/10.3390/foods12102028

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