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Starch: Chemistry, Technology and Application

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 January 2023) | Viewed by 29819

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Special Issue Editor

Prof. Dr. Drago Šubarić

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Guest Editor

Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Osijek, Croatia
Interests: valorisation of food waste/by-products; starch modification; extrusion processes; food rheology; food stability
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Special Issue Information

Dear Colleagues,

We are pleased to invite you to submit original articles or reviews to this Special Issue of Molecules entitled “Starch: Chemistry, Technology and Application”.

Starch is one of the most widespread natural products, present in all organs of most higher plants. Due to its unique physico-chemical properties (dependent on the botanical origin, geographical origin, culture conditions, etc.) and low price, it is a highly valued and frequently used biodegradable polymer applied in various industries. With the advancement of the isolation technology as well as with the development of enzyme engineering and the application of modern modification technologies, starch has become a very important raw material for the production of numerous products in the food industry, but also in various other industries, such as paper, textile, building materials, pharmaceutical, chemical, and others.

Native starch isolated from raw materials such as corn, wheat, potatoes, tapioca, and others has limited application due to a number of disadvantages such as solubility at lower temperatures, instability under certain conditions, retrogradation, viscosity change, lack of functional properties, etc. In order to overcome these problems and expand the possibilities of starch application in food and non-food industries, and to obtain starch with changed physicochemical and enhanced functional properties, chemical, physical, and enzymatic starch modification procedures (in combination with each other) must be performed. Although an increasing number of studies have recently addressed physical and enzymatic modification processes, the most common form of starch modification is still chemical modification.

Therefore, we believe that this Special Issue in the journal Molecules focused on starch chemistry, technology, and application will provide an overview of the current status and future developments in the field.

The Special Issue will cover the following scientific topics:

Physico-chemical and functional starch properties;
Starch technology;
Application of starch in food and non-food industries;
Starch modification and its application;
Resistant starch;
Future of the starch industry.

We would like to kindly invite and encourage you to submit your original articles or reviews.

We look forward to receiving your works.

Yours sincerely,

Prof. Dr. Drago Šubarić
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

Starch
Physicochemical and functional properties
Starch modification
Application
Resistant starch

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Published Papers (9 papers)

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12 pages, 1541 KiB

Open AccessArticle

Impact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis

by Fabiola Cornejo, Pedro Maldonado-Alvarado, Sócrates Palacios-Ponce, David Hugo and Cristina M. Rosell

Molecules 2022, 27(18), 6098; https://doi.org/10.3390/molecules27186098 - 18 Sep 2022

Cited by 10 | Viewed by 3107

Abstract

The enzymatic modification of starch extends its industrial use to flavor delivery and probiotic encapsulants, among other uses. However, it is not known how starch from different cassava varieties responds to enzymatic hydrolysis. Starches from two Ecuadorian cassava varieties (INIAP 650, an edible starch, and INIAP 651, an industrial starch) were partially modified at three enzymatic hydrolysis degrees (0%, 30%, and 50%), and their physicochemical properties were assessed. The structural analysis revealed that both varieties showed progressive structural damage as hydrolysis increases, probably due to exo-hydrolysis. However, deeper pores were observed in INIAP 651 with the SEM analysis. The crystallinity percentage obtained by XRD analyses remained constant in INIAP 651 and decreased (by 26%) in INIAP 650 (p < 0.05). In addition, the amylose–lipid complex index in INIAP 650 remained constant, while INIAP 651 increased (p < 0.05) at 30% hydrolysis (by 93%). In both varieties, hydrolysis increased (p < 0.05) the water holding capacity (WHC) (by 10–14%) and the water binding capacity (WBC) (by 16%), but 50% hydrolysis of INIAP 650 was needed to significantly affect these properties. No differences were observed in the varieties’ thermal properties. Regarding the rheological properties, the variety did not influence the changes in the storage module (G′) and the loss modulus (G″) with the hydrolysis (p > 0.05). However, the phase angle decreased significantly (p < 0.05) with the hydrolysis, being higher in the INIAP 650 variety than in the INIAP 651 variety. In general, the results indicate that the variety affects the response of the starch granule to enzymatic hydrolysis (noticeable in the principal component analysis, PCA) and opens up the possibility to modulate starch properties. Full article

(This article belongs to the Special Issue Starch: Chemistry, Technology and Application)

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13 pages, 2108 KiB

Open AccessArticle

Effect of pH on the Redox and Sorption Properties of Native and Phosphorylated Starches

by Krystyna Dyrek, Elżbieta Wenda, Ewa Bidzińska and Krzysztof Kruczała

Molecules 2022, 27(18), 5981; https://doi.org/10.3390/molecules27185981 - 14 Sep 2022

Cited by 2 | Viewed by 2017

Abstract

Starch is a common biopolymer that can be used for removing heavy metal ions from aqueous solutions. A valuable property of starch is its functional diversity, which can be enhanced by chemical modification. Hydroxyl groups enclosed in the starch and formed during hydrolysis act as reducing agents of Cr(VI). The sorption properties of native starch depend mainly on the presence of carboxyl groups formed during redox processes and basic centers created during acid hydrolysis, while the superiority of phosphorylated starch is related to the presence of phosphate groups binding Cr(III) ions. The effectiveness of starch depends on a series of equilibria established in its aqueous suspension and chromate ions solution, where the pH is the driving force for these processes. In this article, a systematic discussion of pH changes being the consequence of chemical reactions unraveling the extraordinary functionalities of starch was given. It also explained the influence of establishing equilibria and chemical modifications of starch on the efficiency of chromium ion removal. This allowed for the development of a comprehensive mechanism for the interaction of Cr(VI) and Cr(III) ions with native and phosphorylated starch. Full article

(This article belongs to the Special Issue Starch: Chemistry, Technology and Application)

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10 pages, 2445 KiB

Open AccessArticle

Effect of Molar Substitution on the Properties of γ-Hydroxypropyl Starch

by Xue-Li Liu, Yi-Fan Chen, Jing-Jing Yang, Si-Jin Li, Hua-Le Xie and Tian-Lin Ma

Molecules 2022, 27(7), 2119; https://doi.org/10.3390/molecules27072119 - 25 Mar 2022

Cited by 2 | Viewed by 2289

Abstract

A new type of hydroxyalkyl starch, γ-hydroxypropyl starch (γ-HPS), was prepared by etherification of alkali-activated starch with 3-chloropropanol. The reaction efficiency, morphological change, thermodynamic and apparent viscosity properties, and other physicochemical characteristics were described. The molar substitution (MS) of modified whole starch was determined to be 0.008, 0.017, 0.053, 0.106, and 0.178, with a ratio of 5%, 15%, 25%, 35%, and 45% 3-chloropropanol to starch (v/w), respectively. Compared to native starch, the granular size and shape and the X-ray diffraction pattern of γ-HPS are not very different. For low-substituted γ-HPS, the implications may be less evident. Thermal stability measurements by means of thermogravimetric analyses and differential scanning calorimetry (TGA-DSC) proved that thermal stability was reduced and water retaining capacity was increased after hydroxypropylation. Furthermore, the findings also showed that the solubility, light transmittance, and retrogradation of γ-HPS pastes could be improved by etherification. The greater the MS of the γ-HPS, the more its freeze–thaw stability and acid resistivity increased. In this study, we provide relevant information for the application of γ-HPS in food and non-food industries. Full article

(This article belongs to the Special Issue Starch: Chemistry, Technology and Application)

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27 pages, 8480 KiB

Open AccessArticle

The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread

by Christopher N. Schädle, Stephanie Bader-Mittermaier and Solange Sanahuja

Molecules 2022, 27(6), 1864; https://doi.org/10.3390/molecules27061864 - 13 Mar 2022

Cited by 7 | Viewed by 3246

Abstract

Low-calorie and low-fat foods have been introduced to the market to fight the increasing incidence of overweightness and obesity. New approaches and high-quality fat replacers may overcome the poor organoleptic properties of such products. A model of processed cheese spread (PCS) was produced as a full-fat version and with three levels of fat reduction (30%, 50%, and 70%). Fat was replaced by water or by corn dextrin (CD), a dietary fiber. Additionally, in the 50% reduced-fat spreads, fat was replaced by various ratios of CD and lactose (100:0, 75:25, 50:50, 25:75, and 0:100). The effect of each formulation was determined by measuring the textural (firmness, stickiness, and spreadability), rheological (flow behavior and oscillating rheology), tribological, and microstructural (cryo-SEM) properties of the samples, as well as the dynamic aroma release of six aroma compounds typically found in cheese. Winter’s critical gel theory was a good approach to characterizing PCS with less instrumental effort and costs: the gel strength and interaction factors correlated very well with the spreadability and lubrication properties of the spreads. CD and fat exhibited similar interaction capacities with the aroma compounds, resulting in a similar release pattern. Overall, the properties of the sample with 50% fat replaced by CD were most similar to those of the full-fat sample. Thus, CD is a promising fat replacer in PCS and, most likely, in other dairy-based emulsions. Full article

(This article belongs to the Special Issue Starch: Chemistry, Technology and Application)

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13 pages, 13106 KiB

Open AccessArticle

A Novel Functional Emulsifier Prepared with Modified Cassava Amylose with Octenyl Succinic Anhydride and Quercetin: Preparation and Application in the Pickering Emulsion

by Hailing Zhang, Haiming Chen, Shan Jiang and Xiaoning Kang

Molecules 2021, 26(22), 6884; https://doi.org/10.3390/molecules26226884 - 15 Nov 2021

Cited by 3 | Viewed by 2308

Abstract

An emulsifier with a targeted antioxidant effect was prepared using the inclusion complexes of octenyl succinic anhydride (OSA)-modified cassava amylose (CA) and quercetin (Q). The designed emulsifier, a carbohydrate polymer-flavonoid complex, exhibited both amphiphilic and antioxidant properties. To investigate the physical and oxidation stabilities of the prepared emulsion, three types of emulsions were prepared: primary emulsions stabilized by enzyme-modified starch, secondary emulsions stabilized by OSA-CA, and tertiary emulsions stabilized by Q-encapsulated complexes (OSA-CA/Q). The structural characteristics of CA, OSA-CA, and OSA-CA/Q were investigated by scanning electron microscopy, Fourier transform infrared spectrometry, and small-angle X-ray scattering analysis. The stabilities of the emulsions were evaluated based on their particle size distribution, zeta potential, creaming stability, and peroxide value. The results showed that the secondary and tertiary emulsions exhibited a relatively narrower particle size distribution than the primary emulsions, but the particle size distribution of the tertiary emulsions was the narrowest (10.42 μm). Moreover, the secondary and tertiary emulsions had lower delamination indices than the primary emulsions after 7 days of storage. The results obtained from the antioxidant experiments indicated that OSA-CA/Q exhibited good oxidation stability for application in emulsion systems. Full article

(This article belongs to the Special Issue Starch: Chemistry, Technology and Application)

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12 pages, 1076 KiB

Open AccessArticle

White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

by Ivana Lončarević, Biljana Pajin, Jovana Petrović, Ivana Nikolić, Nikola Maravić, Đurđica Ačkar, Drago Šubarić, Danica Zarić and Borislav Miličević

Molecules 2021, 26(19), 5908; https://doi.org/10.3390/molecules26195908 - 29 Sep 2021

Cited by 15 | Viewed by 3822

Abstract

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates. Full article

(This article belongs to the Special Issue Starch: Chemistry, Technology and Application)

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10 pages, 3082 KiB

Open AccessArticle

Analysis of Molar Substitution of Hydroxybutyl Group by Zeisel Reaction in Starch Ethers

by Xiao-Lei Man, Wei-Kang Peng, Jun Chen and Xue-Li Liu

Molecules 2021, 26(18), 5509; https://doi.org/10.3390/molecules26185509 - 11 Sep 2021

Cited by 2 | Viewed by 2355

Abstract

A new etherified starch, δ-hydroxybutyl starch (δ-HBS), was prepared by utilising 4-chlorobutan-1-ol as the etherifying reagent. The method of Zeisel gas chromatography for the determination of the molar substitution was described. This technique offers a simple and rapid method for quantitative analysis with [...] Read more.

(This article belongs to the Special Issue Starch: Chemistry, Technology and Application)

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11 pages, 2159 KiB

Open AccessArticle

The Annealing of Acetylated Potato Starch with Various Substitution Degrees

by Tomasz Zięba, Aleksandra Wilczak, Justyna Kobryń, Witold Musiał, Małgorzata Kapelko-Żeberska, Artur Gryszkin and Marta Meisel

Molecules 2021, 26(7), 2096; https://doi.org/10.3390/molecules26072096 - 6 Apr 2021

Cited by 10 | Viewed by 2755

Abstract

This study aimed to determine the effect of “annealing” acetylated potato starch with a homogenous granule size and various degrees of substitution on the thermal pasting characteristics (DSC), resistance to amylases, rheology of the prepared pastes, swelling power and dynamics of drug release. A fraction of large granules was separated from native starch with the sedimentation method and acetylated with various doses of acetic anhydride (6.5, 13.0 or 26.0 26 cm³/100 g starch). The starch acetates were then annealed at slightly lower temperatures than their pasting temperatures. The annealing process caused an almost twofold increase in the resistance to amylolysis and a threefold increase in the swelling power of the modified starch preparations. The heat of phase transition decreased almost two times and the range of starch pasting temperatures over two times, but the pasting temperature itself increased by ca. 10 °C. The 40 g/100 g addition of the modified starch preparation decreased the rate of drug release from a hydrogel by ca. one-fourth compared to the control sample. Full article

(This article belongs to the Special Issue Starch: Chemistry, Technology and Application)

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Review

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24 pages, 2971 KiB

Open AccessReview

Recent Trends in the Preparation of Nano-Starch Particles

by Nora Ali Hassan, Osama M. Darwesh, Sayed Saad Smuda, Ammar B. Altemimi, Aijun Hu, Francesco Cacciola, Imane Haoujar and Tarek Gamal Abedelmaksoud

Molecules 2022, 27(17), 5497; https://doi.org/10.3390/molecules27175497 - 26 Aug 2022

Cited by 27 | Viewed by 5805

Abstract

Starch is affected by several limitations, e.g., retro-gradation, high viscosity even at low concentrations, handling issues, poor freeze–thaw stability, low process tolerance, and gel opacity. In this context, physical, chemical, and enzymatic methods have been investigated for addressing such limitations or adding new attributes. Thus, the creation of biomaterial-based nanoparticles has sparked curiosity. Because of that, single nucleotide polymorphisms are gaining a lot of interest in food packaging technology. This is due to their ability to increase the mechanical and water vapor resistance of the matrix, as well as hide its re-crystallization during storage in high-humidity atmospheres and enhance the mechanical properties of films when binding in paper machines and paper coating. In medicine, single nucleotide polymorphisms (SNPs) are suitable as carriers in the field of drug delivery for immobilized bioactive or therapeutic agents, as well as wastewater treatments as an alternative to expensive activated carbons. Starch nanoparticle preparations can be performed by hydrolysis via acid hydrolysis of the amorphous part of a starch molecule, the use of enzymes such as pullulanase or isoamylase, or a combination of two regeneration and mechanical treatments with the employment of extrusion, irradiation, ultrasound, or precipitation. The possibility of obtaining cheap and easy-to-use methods for starch and starch derivative nanoparticles is of fundamental importance. Nano-precipitation and ultra-sonication are rather simple and reliable methods for nanoparticle production. The process involves the addition of a diluted starch solution into a non-solvent, and ultra-sonication aims to reduce the size by breaking the covalent bonds in polymeric material due to intense shear forces or mechanical effects associated with the collapsing of micro-bubbles by sound waves. The current study focuses on starch nanoparticle manufacturing, characterization, and emerging applications. Full article

(This article belongs to the Special Issue Starch: Chemistry, Technology and Application)

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