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Impact of high pressure on starch properties: a review

2020Journal article Open access
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dc.contributor.authorCastro, Luís M.G.
dc.contributor.authorAlexandre, Elisabete M.C.
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2020-04-02T10:35:13Z
dc.date.available2020-04-02T10:35:13Z
dc.date.issued2020
dc.description.abstractLarge amounts of different starches are produced worldwide since starch is widely used as a functional component in prepared foods and is one of the most important sources of energy for humans. However, in its native form starch does not have properties suitable for processing due to low thermal stability and high retrogradation. To promote and enhance these and other properties, starch is modified by chemical, physical, or enzymatic processes. Treatments such as high-pressure processing can be used to break/change non-covalent chemical linkages in and between starch molecules in order for starch to have the desired properties. The use of pressure can increase starch swelling and solubility depending on the temperature. Higher pressure levels can disrupt the starch granule morphology, induce the starch gelatinization and the granules birefringence can consequently decrease. Pressure can also alter significantly the thermal properties of starch, as well as its pasting properties, the dynamic oscillation and steady flow behavior of starch, and the amount of resistant/fast/slow digestible starch. The use of pressure can also delay/decrease starch retrogradation and change starch polymorphism from type A or C to type B. However, the change of these properties is always dependent on the pressure level, solvent type and treatment time used, but also from the starch type and origin. This paper revises the effect of high pressure on starch properties in order to improve their quality to obtain the desired properties that can promote human health.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.citationCastro, L.M.G., Alexandre, E.M.C., Saraiva, J.A., Pintado, M. (2020). Impact of high pressure on starch properties: a review. Food Hydrocolloidspt_PT
dc.identifier.doi10.1016/j.foodhyd.2020.105877pt_PT
dc.identifier.eid85082666456
dc.identifier.issn0268-005X
dc.identifier.urihttp://hdl.handle.net/10400.14/30159
dc.identifier.wos000540695100019
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationPOCI-01-0145-FEDER-016403pt_PT
dc.relationCentre for Biotechnology and Fine Chemistry
dc.relationOrganic Chemistry, Natural Products and Food Stuffs
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationGluten free starch extracted by emerging technologies from by-products and losses of acorn and chestnut
dc.subjectStarch pressure modificationpt_PT
dc.subjectThermal and pasting propertiespt_PT
dc.subjectStarch retrogradationpt_PT
dc.subjectIn-vitro digestionpt_PT
dc.subjectPolymorphismpt_PT
dc.subjectStarch applicationpt_PT
dc.titleImpact of high pressure on starch properties: a reviewpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardTitleOrganic Chemistry, Natural Products and Food Stuffs
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleGluten free starch extracted by emerging technologies from by-products and losses of acorn and chestnut
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00062%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F136882%2F2018/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F95795%2F2013/PT
oaire.citation.titleFood Hydrocolloidspt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
oaire.fundingStreamSFRH
person.familyNameAlexandre
person.familyNameSaraiva
person.familyNamePintado
person.givenNameElisabete
person.givenNameJorge
person.givenNameMaria Manuela
person.identifier456608
person.identifier.ciencia-idD012-E77D-309F
person.identifier.ciencia-idEC16-41A3-01BD
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0002-5536-6056
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-9179-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id35583570500
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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