Evaluation of dual modification by high hydrostatic pressure and annealing on the physicochemical properties of bean starch

Raphael Lucas Jacinto Almeida; Newton Carlos Santos; João Vítor Fonseca Feitoza; Cecilia Elisa Sousa Muniz; Raphael da Silva Eduardo; Vitoria de Andrade Freire; Victor Herbert de Alcântara Ribeiro; Virgínia Mirtes de Alcântara Silva; Mércia Mélo de Almeida Mota; Josilene de Assis Cavalcante; Rebeca de Almeida Silva; Gilsandro Alves da Costa; Maria José de Figueiredo; Celene Ataide Cordeiro Ribeiro

doi:10.1016/j.foodres.2023.113877

Evaluation of dual modification by high hydrostatic pressure and annealing on the physicochemical properties of bean starch

Food Res Int. 2024 Feb:177:113877. doi: 10.1016/j.foodres.2023.113877. Epub 2023 Dec 17.

Authors

Raphael Lucas Jacinto Almeida¹, Newton Carlos Santos², João Vítor Fonseca Feitoza³, Cecilia Elisa Sousa Muniz⁴, Raphael da Silva Eduardo⁴, Vitoria de Andrade Freire⁴, Victor Herbert de Alcântara Ribeiro⁵, Virgínia Mirtes de Alcântara Silva⁵, Mércia Mélo de Almeida Mota⁶, Josilene de Assis Cavalcante⁷, Rebeca de Almeida Silva⁸, Gilsandro Alves da Costa⁹, Maria José de Figueiredo¹⁰, Celene Ataide Cordeiro Ribeiro¹¹

Affiliations

¹ Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil. Electronic address: raphaelqindustrial@gmail.com.
² Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil.
³ Department of Food Science and Technology, Federal University of Ceará, Fortaleza, CE, Brazil.
⁴ Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
⁵ Department of Engineering and Natural Resource Management, Federal University of Campina Grande, Campina Grande, PB, Brazil.
⁶ Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
⁷ Department of Chemical Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil.
⁸ Department of Engineering, Mauricio de Nassau University Center, Campina Grande, PB, Brazil.
⁹ Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil.
¹⁰ Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil.
¹¹ Department of Nutrition, Federal University of Paraiba, João Pessoa, PB, Brazil.

PMID: 38225140
DOI: 10.1016/j.foodres.2023.113877

Abstract

This study investigated the physical modifications by high hydrostatic pressure (HHP) at 600 MPa for 30 min/30 °C, annealing (AN) at 50 °C/24 h and the combination of both (HHP + AN and AN + HHP) applied to yellow bean starch to verify changes in morphology, X-ray diffraction, molecular order, thermal properties and pasting properties of native (NS) and modified starches. Morphological analysis showed loss of sphericity and increase in diameter with the appearance of pores on the surface after application of treatments. The AN starch showed lower values of syneresis, degree of double helix (DD), order (DO), and viscosity of the paste obtained by RVA. It exhibited a Vh-type classification with the appearance of the amylose-lipid complex. However, the gelatinization temperatures, as well as the enthalpy of gelatinization, were significantly higher. On the other hand, the starch treated with HHP showed a higher Setback (SB) value. The greatest modifications were found for the starches subjected to the combined treatments (AN + HHP) and (HHP + AN), where the order of the treatments was significant for the morpho-structural changes of yellow bean starch. According to the micrographs, the surface aspect was altered, with AN + HHP showing greater irregularities and flat yet irregular faces, as well as a larger granule diameter (147.05). The X-ray diffractogram showed a reduction in crystallinity from 28.14 % (NS) to 18.09 % (AN + HHP) and classified the starch as type "A". The double modification (HHP + AN and AN + HHP) reduced the gelatinization temperature and the enthalpy of gelatinization but had no effect on the bands of the FT-IR spectrum. There was only a reduction in the degree of order and the double helix. Finally, the treatment with AN + HHP is more effective as the gelatinization with AN facilitates the application of HHP. Both methods used are classified as physical (thermal and non-thermal), aiming to minimize environmental impacts and achieve faster and safer morpho-structural modification without leaving chemical residues in the products.

Keywords: Green processing; Legumes; Molecular order; Physical treatments; RVA profiles.

MeSH terms

Amylose* / chemistry
Hydrostatic Pressure
Spectroscopy, Fourier Transform Infrared
Starch* / chemistry
Temperature

Substances

Starch
Amylose