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Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties.
Almeida, Raphael Lucas Jacinto; Santos, Newton Carlos; da Silva Pedro, Marcelo; de Souza Ferreira, Iêda Leticia; da Silva Eduardo, Raphael; Muniz, Cecilia Elisa Sousa; de Andrade Freire, Vitória; Leite, Ana Carolina Nóbrega; de Oliveira, Bárbara Freire; da Silva, Paloma Benedita; da Silva, Ynis Thaciane Felix; da Silva Freitas, Raimunda Valdenice; de Sousa, Alison Bruno Borges; de Assis Cavalcante, Josilene; Sampaio, Patrícia Marinho; da Costa, Gilsandro Alves.
Afiliación
  • Almeida RLJ; Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil. Electronic address: raphaelqindustrial@gmail.com.
  • Santos NC; Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
  • da Silva Pedro M; Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil.
  • de Souza Ferreira IL; Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil.
  • da Silva Eduardo R; Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
  • Muniz CES; Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
  • de Andrade Freire V; Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
  • Leite ACN; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
  • de Oliveira BF; Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE, Brazil.
  • da Silva PB; Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE, Brazil.
  • da Silva YTF; Department of Chemical Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil.
  • da Silva Freitas RV; Department of Food Technology, Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros, RN, Brazil.
  • de Sousa ABB; Department of Agroindustry, Federal Institute of Education, Science and Technology of Pernambuco, Belo Jardim, PE, Brazil.
  • de Assis Cavalcante J; Department of Chemical Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil.
  • Sampaio PM; Department of Materials Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
  • da Costa GA; Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil.
Food Chem ; 460(Pt 3): 140826, 2024 Dec 01.
Article en En | MEDLINE | ID: mdl-39167868
ABSTRACT
The aim of this study was to evaluate the impact of non-thermal methods, using high hydrostatic pressure (HHP) and pulsed electric field (PEF), on the dual modification of quinoa starch and to analyze the microstructural, morphological, thermal, pasting, and texture properties. Starch was treated with HHP at 400 MPa for 10 min, while PEF was applied using voltages of 10 and 30 kV cm-1 for a total time of 90s. The modification techniques were effective in breaking down amylose molecules and amylopectin branches, where for the dual treatment, higher values of DP6-12 were found. The average diameter and gelatinization temperatures were elevated after HHP, thus forming clusters that require more energy for paste formation. The use of 30 kV cm-1 and 400 MPa (HP30) in starch facilitates the creation of new food products with better texture, stability and nutritional value, making them suitable for use in food emulsions and the cosmetics industry.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Chenopodium quinoa / Presión Hidrostática Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Chenopodium quinoa / Presión Hidrostática Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido