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

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 conten...

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Autores principales: Sriprablom, Jiratthitikan, Suphantharika, Manop, Smith, Siwaporn Meejoo, Amornsakchai, Taweechai, Pinyo, Jukkrapong, Wongsagonsup, Rungtiwa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217021/
https://www.ncbi.nlm.nih.gov/pubmed/37238846
http://dx.doi.org/10.3390/foods12102028
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author Sriprablom, Jiratthitikan
Suphantharika, Manop
Smith, Siwaporn Meejoo
Amornsakchai, Taweechai
Pinyo, Jukkrapong
Wongsagonsup, Rungtiwa
author_facet Sriprablom, Jiratthitikan
Suphantharika, Manop
Smith, Siwaporn Meejoo
Amornsakchai, Taweechai
Pinyo, Jukkrapong
Wongsagonsup, Rungtiwa
author_sort Sriprablom, Jiratthitikan
collection PubMed
description 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.
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spelling pubmed-102170212023-05-27 Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste Sriprablom, Jiratthitikan Suphantharika, Manop Smith, Siwaporn Meejoo Amornsakchai, Taweechai Pinyo, Jukkrapong Wongsagonsup, Rungtiwa Foods Article 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. MDPI 2023-05-17 /pmc/articles/PMC10217021/ /pubmed/37238846 http://dx.doi.org/10.3390/foods12102028 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Sriprablom, Jiratthitikan
Suphantharika, Manop
Smith, Siwaporn Meejoo
Amornsakchai, Taweechai
Pinyo, Jukkrapong
Wongsagonsup, Rungtiwa
Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste
title Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste
title_full Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste
title_fullStr Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste
title_full_unstemmed Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste
title_short Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste
title_sort physicochemical, rheological, in-vitro digestibility, and emulsifying properties of starch extracted from pineapple stem agricultural waste
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217021/
https://www.ncbi.nlm.nih.gov/pubmed/37238846
http://dx.doi.org/10.3390/foods12102028
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