Effects of Combined Plasma and Polyphenol Modification on Properties of Banana Starch

被引：0
|
作者：
Sun Y. [1 ,2 ]
Zheng L. [2 ]
Zheng X. [2 ]
Yang Y. [2 ]
Xiao D. [2 ]
Ai B. [2 ]
Zhang Z. [1 ]
Sheng Z. [2 ]
机构：
[1] College of Food Science and Engineering, Hainan University, Haikou
[2] Haikou Experimental Station of Chinese Academy of Tropical Agricultural Sciences, Haikou
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 04期
关键词：
banana starch; dielectric barrier discharge plasma; resveratrol;
D O I：
10.7506/spkx1002-6630-20211011-104
中图分类号：
学科分类号：
摘要：
The purpose of this study was to explore the effect of treatment with dielectric barrier discharge (DBD) plasma followed by complexation with resveratrol on the physicochemical properties and digestibility of green banana starch. The results showed that DBD plasma treatment improved the complexation between banana starch and resveratrol. Compared with unmodified banana starch, the solubility, retrogradation properties, oil-holding capacity, gelatinization temperature (the onset gelatinization temperature (To), peak gelatinization temperature (Tp) and conclusion gelatinization temperature (Tc) increased from 64.10, 71.14 and 73.92 ℃ to 70.18, 75.79 and 82.53 ℃, respectively) and digestibility of the complex were significantly improved, while the swelling power and freeze-thaw stability were reduced. Scanning electron microscopy (SEM) showed that DBD plasma treatment produced more starch fragments and etched the starch surface. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) showed that resveratrol combined with banana starch through CH-π bond, which made the structure of the complex more compact and orderly, forming a non V-type inclusion complex with high crystallinity. Therefore, plasma treatment and then complexation with polyphenols can improve the processing properties of banana starch, which will contribute to the development of new health foods. © 2023 Chinese Chamber of Commerce. All rights reserved.
引用
收藏
页码：32 / 41
页数：9
相关论文
共 57 条
  • [1] ENGLYST H N, KINGMAN S M, CUMMINGS J H., Classification and measurement of nutritionally important starch fractions, European Journal of Clinical Nutrition, 46, pp. 33-50, (1992)
  • [2] DEMARTINO P, COCKBURN D W., Resistant starch: impact on the gut microbiome and health, Current Opinion in Biotechnology, 61, pp. 66-71, (2020)
  • [3] Food and Agriculture Organization (FAO), World agriculture: towards 2015/2030: an FAO perspective, (2003)
  • [4] GE X Z, SHEN H S, SU C Y, Et al., The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch, Food Chemistry, 349, (2021)
  • [5] SIFUENTES-NIEVES I, MENDEZ-MONTEALVO G, FLORES-SILVA P C, Et al., Dielectric barrier discharge and radio-frequency plasma effect on structural properties of starches with different amylose content, Innovative Food Science & Emerging Technologies, 68, (2021)
  • [6] SARANGAPANI C, THIRUMDAS R, DEVI Y, Et al., Effect of low-pressure plasma on physico-chemical and functional properties of parboiled rice flour, LWT-Food Science and Technology, 69, pp. 482-489, (2016)
  • [7] SONG J L, ZONG J H, MA C Y, Et al., Microparticle prepared by chitosan coating on the extruded mixture of corn starch, resveratrol, and α-amylase controlled the resveratrol release, International Journal of Biological Macromolecules, 185, pp. 773-781, (2021)
  • [8] (2020)
  • [9] LI M, PERNELL C, FERRUZZI M G., Complexation with phenolic acids affect rheological properties and digestibility of potato starch and maize amylopectin, Food Hydrocolloids, 77, pp. 843-852, (2018)
  • [10] CHI C D, LI X X, ZHANG Y P, Et al., Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid, Food & Function, 8, 2, pp. 720-730, (2017)
123456