Search Results (31)

This review summarizes scientific advances about the sonochemical synthesis of starch nanoparticles (St-NPs) for the food industry, as well as nutraceutical and drug delivery applications. High-intensity ultrasonication (HIU) has been explored as a versatile and environmentally friendly alternative to conventional methods for synthesizing St-NPs with high yields (>90%), controlled size (~100 nm), and minimal effluent generation. Thus, HIU has been explored (pre- or post-treatment) to mitigate the inherent disadvantages (high-cost, low yields, and environmental impact) of hydrothermal gelatinization, acid/alkaline hydrolysis, enzymatic hydrolysis, enzyme branching, water-in-oil and oil-in-water emulsions, non-solvent nanoprecipitation, extrusion, high-pressure homogenization, high-energy milling, and cold plasma. Conventional sources of starch (corn [normal, waxy, high-amylose] and potato) and other unconventional sources (tubers [cassava, yam, malanga], seeds and grains [sorghum, barley, quinoa, lotus], breadfruit, pinhao seed, Araucaria angustifolia) have been subjected to single or assisted sonochemical protocols to obtain St-NPS with unique structural, physicochemical, and technological properties. The physical–mechanical effects of ultrasonication (cavitation, heat, and pressure) directly promote surface functionalization (i.e., esterification, pore formation) and impact the St-NPS’s particle size, double-helix structure, enzymatic-resistance properties, crystallinity, and intra- and intermolecular arrangements. Pickering additives in food systems, colloids in beverages, nanocomposites in biofilms for food packaging, and nanocarriers for drug and nutraceutical delivery (oral and transdermal) have been the most reported applications. 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

Starch, as a natural, low-cost, and vegan-friendly raw material, aligns well with the growing demand for sustainable, zero-waste, and waterless cosmetic products. Its biodegradability and natural origin allow for minimal environmental impact during production and disposal. Anhydrous lotion body bars, solid and water-free alternatives to traditional moisturizers, offer high concentrations of active ingredients that are more effective and have a longer shelf life. Their solid form enables packaging in paper-based containers, reducing plastic waste. To address formulation challenges such as excessive greasiness, poor absorption, or lack of structural stability, which are often associated with the high oil content of anhydrous body lotion bars, starch may serve as a promising natural additive. The aim of this study was to optimize the formulation of an innovative starch-based anhydrous lotion bar. For this purpose, physicochemical analyses of starches from various botanical sources (corn, rice, tapioca, waxy corn and potato) were performed, along with evaluations of the functional (including commercially acceptable form, hardness sufficient for application, product stability, reduced greasiness and stickiness) and mechanical properties of the resulting bars. Additionally, the rheological behavior was described using the De Kee model. The results indicate that a 2.5% starch addition, regardless of its botanical origin, provides the best balance between viscosity and ease of application. Moreover, starches with a low moisture content and high oil absorption capacity effectively reduce the greasy skin sensation. These findings demonstrate the potential of starch as a natural multifunctional additive in the development of stable, user-friendly anhydrous lotion body bars. Full article

The fried potato market is a high-value industry, exceeding USD 55 billion and still growing. However, the genetic mechanisms underlying key frying traits remain poorly understood. In this study, we conducted a transcriptome analysis on two types of potatoes with distinct end-use purposes to identify the gene expression profiles related to desirable frying qualities, focusing on texture and appearance after frying. Key genes encoding starch synthase 1 and 3, sucrose synthase 4, invertases, and pectin methyl-esterase inhibitors were found to be differentially regulated in waxy and mealy potatoes based on their frying characteristics. Notably, mealy potatoes exhibited a higher expression of starch synthesis-related genes and a lower expression of invertase genes. These expression patterns may enhance glucose-to-starch conversion, thereby reducing glucose levels and minimizing sugar-induced browning, which results in a lighter fried appearance. Additionally, we identified two transcription factors, StbZIP2 and StbZIP35, that are potentially co-expressed with two starch synthases. These transcription factors are responsive to abscisic acid, a key hormonal regulator involved in tuber development. This study provides transcriptomic insights for processing quality improvement and identifies key candidate genes for marker-assisted breeding. Further studies across more diverse samples with integrative multi-omics approaches will strengthen the application of these insights in breeding programs. Full article

This study investigates the effects of the debranching time of waxy potato starch using pullulanase and recrystallization on particle morphology, debranching degree, and crystal structure. The results demonstrated that after gelatinization and debranching, the surface of the starch crystals became rough and uneven due to hydrolysis, with most particles showing a fragmented surface. The crystalline state was not significantly changed with debranching time. X-ray diffraction analysis revealed no significant differences in the patterns of recrystallized linear dextrin (LD) after various debranching times. Notably, the short-range ordered structure of LD after debranching and recrystallization was more organized than that of the original or gelatinized starch. Additionally, polarized light microscopy showed that the birefringent pattern disappeared as a result of debranching and recrystallization, indicating the breakdown of particle structure, although the overall particle morphology did not change significantly with varying debranching times. Furthermore, linear dextrin derived from starch debranched for 6 h (with pullulanase at 15 μg/g) successfully embedded stearic acid, oleic acid, and linoleic acid, forming a VI-type starch–fatty acid complex. Full article

The food industry extensively uses chemically modified starches and their hydrolysates, which is mainly due to their emulsification ability. Therefore, it becomes inevitable to develop new starch derivatives, including modified starch hydrolysates, and effective preparation methods to meet the increasing demands of producers, consumers, and technology. This study comprehensively researches the physical, chemical, and functional properties (such as the water-binding capacity, swelling power, solubility, and fat absorption capacity) of chemically modified biopolymers and their enzymatic hydrolysis products. We utilized oxidized and acetylated potato and waxy-corn starches with varying degrees of substitution by carboxyl and acetyl groups in our research. The process of enzymatic hydrolysis was performed in a recirculated membrane reactor (CRMR). Our findings indicated that the physicochemical properties of starch derivatives and their hydrolysates depended on the biological origin of the biopolymer and the type and degree of modification. However, the presence of carboxyl groups in the modified starch molecules is critical and affects the rheological properties and water-binding capacity of the starch preparations. For example, in the case of waxy-corn starch preparations with a lower content of carboxyl groups (i.e., derivatives with a low degree of oxidation), the water-binding capacity (WBC) increases when compared to native starch. The highest WBC value of 206.3% was noted for the doubly modified waxy-corn starch with an oxidation degree of 0.2% and an acetylation degree of 2.5%, while native waxy-corn starch shows a WBC of 161.4%. In contrast, it was observed that preparations with a higher content of carboxyl groups, i.e., derivatives with an oxidation degree of 2.5%, show a lower swelling power compared to native waxy starch. Full article

Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native starch analogues. However, there is a lack of a coherent research comparing different varieties of commercially available waxy starches with respect to their molecular and functional properties. Therefore, the objective of this study was to compare native waxy starches from potatoes, corn, and rice, with particular attention to rheological characteristics in relation to molecular structure. The investigated potato, corn, and rice starch preparations were characterized by significantly different molecular properties due to both botanical origin of starch and variety. The molecular weights of waxy starches were significantly higher than those of their normal counterparts. This phenomenon was accompanied by a more loose conformation of the waxy starch macromolecule in solution. The presence of amylose confers the ability to coagulate starch sol into gel, resulting in substantial changes in the rheological properties of starch paste, and waxy starch pastes being characterized by more viscous flow and smoother texture. Hierarchical cluster analysis indicated that differences between functional properties are more notable for normal than for waxy preparations, in which potato starch, regardless of its variety, was characterized by the most unique characteristics. Full article

This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should consider the different physicochemical changes that may occur. These changes include the course of gelatinization, the formation of starch–lipids and starch–protein complexes, and the origin of resistant starch (RS). This paper informs about the properties of individual starches, including their chemical structure, the size and crystallinity of starch granules, their thermal and pasting properties, their swelling power, and their digestibility; in particular, small starch granules showed unique properties. They can be utilized as fat substitutes in frozen desserts or mayonnaises, in custard due to their smooth texture, in non-food applications in biodegradable plastics, or as adsorbents. The low onset temperature of gelatinization (detected by DSC in acorn starch) is associated with the costs of the industrial processes in terms of energy and time. Starch plays a crucial role in the food industry as a thickening agent. Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies. Native, “clean-label” starches from new sources could replace chemically modified starches due to their properties being similar to common commercially modified ones. Human populations, especially in developed countries, suffer from obesity and civilization diseases, a reduction in which would be possible with the help of low-digestible starches. Starch with a high RS content was discovered in gelatinized lily (>50%) and unripe plantains (>25%), while cooked lily starch retained low levels of rapidly digestible starch (20%). Starch from gorgon nut processed at high temperatures has a high proportion of slowly digestible starch. Therefore, one can include these types of starches in a nutritious diet. Interesting industrial materials based on non-traditional starches include biodegradable composites, edible films, and nanomaterials. Full article

The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products. However, the ways in which these properties are modified by starch concentration and their dependence on amylose content and thermal and hydration properties have not been adequately established so far. An exhaustive study of the pasting and rheological properties of starch gels (maize and rice (normal and waxy in both cases), wheat, potato, and tapioca) at concentrations of 6.4, 7.8, 9.2, 10.6, and 11.9 g/100 g was performed. The results were evaluated in terms of a potential equation fit between each parameter and each gel concentration. The parameters determined for the gels at the studied concentrations were correlated with the hydration properties and thermal properties by applying principal component analysis (PCA). Wheat starch, followed by normal maize and normal rice starches, presented a greater capacity to modulate their gels’ pasting and viscoelastic properties via their concentration in water. On the contrary, the characteristics of waxy rice and maize, potato, and tapioca starches were barely modified by concentration in pasting assays, but the gels of potato and tapioca showed noticeable changes in their viscoelastic properties as functions of concentration. In the PCA plot, the non-waxy cereal samples (wheat, normal maize, and normal rice) were located close to each other. Wheat starch gels were the most dispersed on the graph, which is consistent with the high dependence on the concentration of the gel shown in most of the studied parameters. The waxy starches had close positions not too distant from those of the tapioca and potato samples and with little influence from amylose concentration. The potato and tapioca samples were close to the vectors of the crossover point in rheology and peak viscosity in their pasting properties. The knowledge gained from this work allows a better understanding of the effects of starch concentration on food formulations. Full article

Buckwheat hulls which are rich in fiber are good ingredients to increase the nutritional value of food products. The aim of this study was to determine the effect of the applied additives in the form of fiber and apple juice on the properties of both potato and corn starch (normal and waxy). In order to characterize the rheological properties of kissel, the pasting characteristic was measured. In the obtained gels, the basic quality parameters were determined. The analysis of texture, color parameters, and also total polyphenol content were determined. Buckwheat hulls, in addition to their high fiber content, are a valuable source of phenolic compounds and can be a great additive in starch desserts. The addition of buckwheat hulls and apple juice improved the nutritional value of the final products but also caused changes in the technological qualities: it increased the initial temperature of potato starch mixtures (by approx. 9 °C); it decreased the viscosity of cold desserts (from 8 to 55%); and increased the hardness of the final product by more than 7 times. In the case of other starches, the recorded changes were much smaller than for potato starch-based products. Full article

Heat-moisture treatment (HMT) is a safe, environmentally friendly starch modification method that reduces the digestibility of starch and changes its physicochemical properties while maintaining its granular state. Normal potato starch (NPS) and waxy potato starch (WPS) were subjected to HMT at different temperatures. Due to erosion by high-temperature water vapor, both starches developed indentations and cracks after HMT. Changes were not evident in the amylose content since the interaction between the starch molecules affected the complexation of amylose and iodine. HMT increased pasting temperature of NPS from 64.37 °C to 91.25 °C and WPS from 68.06 °C to 74.44 °C. The peak viscosity of NPS decreased from 504 BU to 105 BU and WPS decreased from 384 BU to 334 BU. The crystallinity of NPS decreased from 33.0% to 24.6% and WPS decreased from 35.4% to 29.5%. While the enthalpy values of the NPS declined from 15.74 (J/g) to 6.75 (J/g) and WPS declined from 14.68 (J/g) to 8.31 (J/g) at 120 °C. The solubility and swelling power of NPS decreased while that of WPS increased at 95 °C. Due to the lack of amylose in WPS, at the same HMT processing temperature, the reduction in peak viscosity of treated WPS compared to that of native starch was smaller than that of NPS. The resistant starch (RS) content of NPS after HMT at 120 °C was 73.0%. The slowly digestible starch (SDS) content of WPS after HMT at 110 °C was 37.6%. Full article

In this work, linear dextrins (LDs) with the fragment F-40 (DP = 31.44) were fabricated from waxy potato starch through pasteurization and enzymatic debranching by pullulanase and then separated and extracted by ethanol solutions with different concentrations. The LDs were used to encapsulate hydrophobic ligand curcumin to develop a controlled release system that would increase its flavor in food and functions in medicines. The physicochemical properties and the encapsulation mechanism of the inclusion complexes were investigated. It was found that the loading capability for curcumin, the encapsulation rate, and the yield of the complexes depended on the molecular weight of LD. The yield of the LD-Cur complex, its encapsulation rate, and loading of curcumin were 19.86%, 25.81%, and 29.52 μg/mg, respectively, while the yield of the F-40-Cur complex, its inclusion rate, and loading curcumin reached up to 75.98%, 29.97%, and 37.52 μg/mg, respectively. There were both hydrogen bonding and hydrophobic interactions between LD and curcumin, while hydrogen bonding interactions were predominant between F-40 and curcumin. Curcumin was presented in the complex in an amorphous form. The photothermal stability of curcumin increased after being complexed with LD and further enhanced significantly with F-40. The release of curcumin in the intestine was achieved much more effectively. Full article

Aerogels are of increasing interest because of their exceptionally large surface area, porous structure, and low weight. Despite the significant increase in interest in the subject of starch-based aerogels, the number of detailed studies is rather scarce, which is especially evident in the case of chemically modified derivatives. Therefore, the study aims to evaluate the physicochemical properties of aerogels from chemically modified potato starch preparations (E 1422 and E 1450) obtained both from normal and waxy starches. Aerogels were prepared through the retrogradation of starch pastes followed by the gradual replacement of water with ethyl alcohol. The obtained preparations were characterized in terms of their bulk density, oil-binding capacity, as well as the texture and rheological properties of the formed pastes. Moreover, their usefulness was evaluated in an emulsion system employing rheological and low-field NMR methods. The obtained aerogels were characterized by a lower bulk density of 0.18–0.59 g/cm³ and 5.4–6.6 times higher oil-binding capacity compared to native potato starch. The chemical modification of starch helped to further alter the functional properties of the obtained aerogels, making them more effective oil binders, emulsifiers, and stabilizers (increasing the stability from 55 to 90%), which was especially evident for E 1450 preparation. Amylose content improved the aerogel properties, as waxy preparations were characterized by worse functional properties with the only exception of improved thickening ability. The most beneficial properties for the preparation of emulsions were observed for the aerogel obtained based on E 1450 normal potato starch. Full article

In the view of increasing water demands in agriculture, efficient water use is a key factor in potato production. The aim of this study was to compare two deficit (80% and 90%) and one abundant (120%) gun sprinkler irrigation levels with the longtime used irrigation level of a farmer (100%). Irrigation was supplied during the 2021 growing season on a loamy sand site in Mecklenburg–Western Pomerania, Germany. Yield and tuber quality of the high-amylopectin potato (HAPP) variety “Waxy/Henriette” were assessed in a three-grade tuber size distribution. Five economic indicators were used to assess the suitability of the investigated irrigation levels to secure economic responses. Yield and starch yield did not significantly differ between the 90% (561.1 dt ha⁻¹ and 102.0 dt ha⁻¹) and the 100% irrigation levels (559.1 dt ha⁻¹ and 102.3 dt ha⁻¹), with total production increasing by 2.0 dt ha⁻¹ and starch production decreasing by 0.4 dt ha⁻¹ at the 90% irrigation level. Tuber lesions decreased the economic responses at all irrigation levels. Potentially, 87,469 m³ of irrigation water (125.8 m³ ha⁻¹) could have been saved on the loamy sand starch potato sites of the local farm (695.3 ha) in 2021. Full article

With regard to technological innovations, we applied chia (oilseeds) as a stabilizer additive in a normal and waxy potato starch sample to obtain stable starch-based gels during 20 days of storage. The aim of this study was to investigate the 5% w/w normal and waxy potato starch pastes (hot samples) and gels (cold samples) with the addition of 1% w/w whole and ground chia seeds properties as pasting and flow properties of pastes and textural properties of gels. The pasting process using a viscograph showed that normal and waxy potato starch with the addition of chia had a different pasting characteristic. The addition of chia seeds had a greater effect on the properties of normal potato starch than waxy potato starch. From a rheological point of view, starch pastes without chia were less theologically stable as they showed bigger areas of hysteresis loops. Minor changes in the hardness of gels were obtained in normal starch gels with chia seeds during 20 days of storing compared to the samples without chia seeds, whereas in the waxy starch gels, the effect was the opposite. Full article