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Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion

Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels’ mechanical properties, rheology, structural characteristics, and digestion were assessed through te...

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Autores principales: Ekumah, John-Nelson, Han, Xu, Liang, Qiufang, Kang, Lixin, Wei, Benxi, Rashid, Arif, Virk, Muhammad Safiullah, Qayum, Abdul, Adade, Selorm Yao-Say Solomon, Johnson, Nana Adwoa Nkuma, Ren, Xiaofeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648859/
https://www.ncbi.nlm.nih.gov/pubmed/37959110
http://dx.doi.org/10.3390/foods12213992
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author Ekumah, John-Nelson
Han, Xu
Liang, Qiufang
Kang, Lixin
Wei, Benxi
Rashid, Arif
Virk, Muhammad Safiullah
Qayum, Abdul
Adade, Selorm Yao-Say Solomon
Johnson, Nana Adwoa Nkuma
Ren, Xiaofeng
author_facet Ekumah, John-Nelson
Han, Xu
Liang, Qiufang
Kang, Lixin
Wei, Benxi
Rashid, Arif
Virk, Muhammad Safiullah
Qayum, Abdul
Adade, Selorm Yao-Say Solomon
Johnson, Nana Adwoa Nkuma
Ren, Xiaofeng
author_sort Ekumah, John-Nelson
collection PubMed
description Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels’ mechanical properties, rheology, structural characteristics, and digestion were assessed through textural, rheological, structural, and in vitro digestion analyses. Our investigation revealed an improvement in the gel’s strength from 62.22 to178.82 g. The thermal transitions were accelerated when ethanol was elevated. The exposure to ethanol resulted in a reduction in syneresis from 11% to 9.5% over a period of 6 h, with noticeable changes in size and color. Rheologically, the dominating storage modulus and tan delta (<0.55) emphasized the gel’s improved elasticity. X-ray analysis showed stable B- and V-type patterns after ethanol exposure, with relative crystallinity increasing to 7.9%. Digestibility revealed an ethanol-induced resistance, with resistant starch increasing from 1.87 to 8.73%. In general, the exposure to ethanol played a crucial role in enhancing the mechanical characteristics of kudzu starch gels while simultaneously preserving higher levels of resistant starch fractions. These findings have wide-ranging implications in the fields of confectioneries, desserts, beverages, and pharmaceuticals, underscoring the extensive academic and industrial importance of this study.
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spelling pubmed-106488592023-10-31 Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion Ekumah, John-Nelson Han, Xu Liang, Qiufang Kang, Lixin Wei, Benxi Rashid, Arif Virk, Muhammad Safiullah Qayum, Abdul Adade, Selorm Yao-Say Solomon Johnson, Nana Adwoa Nkuma Ren, Xiaofeng Foods Article Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels’ mechanical properties, rheology, structural characteristics, and digestion were assessed through textural, rheological, structural, and in vitro digestion analyses. Our investigation revealed an improvement in the gel’s strength from 62.22 to178.82 g. The thermal transitions were accelerated when ethanol was elevated. The exposure to ethanol resulted in a reduction in syneresis from 11% to 9.5% over a period of 6 h, with noticeable changes in size and color. Rheologically, the dominating storage modulus and tan delta (<0.55) emphasized the gel’s improved elasticity. X-ray analysis showed stable B- and V-type patterns after ethanol exposure, with relative crystallinity increasing to 7.9%. Digestibility revealed an ethanol-induced resistance, with resistant starch increasing from 1.87 to 8.73%. In general, the exposure to ethanol played a crucial role in enhancing the mechanical characteristics of kudzu starch gels while simultaneously preserving higher levels of resistant starch fractions. These findings have wide-ranging implications in the fields of confectioneries, desserts, beverages, and pharmaceuticals, underscoring the extensive academic and industrial importance of this study. MDPI 2023-10-31 /pmc/articles/PMC10648859/ /pubmed/37959110 http://dx.doi.org/10.3390/foods12213992 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
Ekumah, John-Nelson
Han, Xu
Liang, Qiufang
Kang, Lixin
Wei, Benxi
Rashid, Arif
Virk, Muhammad Safiullah
Qayum, Abdul
Adade, Selorm Yao-Say Solomon
Johnson, Nana Adwoa Nkuma
Ren, Xiaofeng
Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion
title Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion
title_full Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion
title_fullStr Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion
title_full_unstemmed Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion
title_short Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion
title_sort production of kudzu starch gels with superior mechanical and rheological properties through submerged ethanol exposure and implications for in vitro digestion
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648859/
https://www.ncbi.nlm.nih.gov/pubmed/37959110
http://dx.doi.org/10.3390/foods12213992
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