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Modification of acorn starch structure and properties by high hydrostatic pressure

2023-09Journal article Open access
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dc.contributor.authorCastro, Luís M. G.
dc.contributor.authorCaço, Ana I.
dc.contributor.authorPereira, Carla F.
dc.contributor.authorSousa, Sérgio C.
dc.contributor.authorBrassesco, María E.
dc.contributor.authorMachado, Manuela
dc.contributor.authorRamos, Óscar L.
dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2023-10-06T14:13:52Z
dc.date.available2023-10-06T14:13:52Z
dc.date.issued2023-09
dc.description.abstractDespite being rich in starch, over half of acorn production is undervalued. High hydrostatic pressure was used to modify the properties of Q. pyrenaica (0.1 and 460 MPa for 20 min) and Q. robur (0.1 and 333 MPa for 17.4 min) acorn starches to obtain high-valued ingredients. Pressure significantly altered the span distribution and heterogeneity of the acorn starch granules depending on the species, but their morphology was unaffected. Pressurization increased the amylose/amylopectin ratio and damaged starch contents, but the effect was more prominent in Q. pyrenaica than in Q. robur. However, the polymorphism, relative crystallinity, gelatinization temperatures, and enthalpies were preserved. The pressure effect on the starch properties depended on the property and species. The solubility, swelling power, and acorn gels’ resistance towards deformation for both species decreased after pressurization. For Q. pyrenaica starch, the in vitro digestibility increased, but the pseudoplastic behavior decreased after pressurization. No differences were seen for Q. robur. Regarding the commercial starch, acorn starches had lower gelatinization temperatures and enthalpies, lower in vitro digestibility, lower resistance towards deformation, superior pseudoplastic behavior, and overall higher solubility and swelling power until 80 °C. This encourages the usage of acorn starches as a new food ingredient.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/gels9090757pt_PT
dc.identifier.eid85172243036
dc.identifier.issn2310-2861
dc.identifier.pmcPMC10529620
dc.identifier.pmid37754438
dc.identifier.urihttp://hdl.handle.net/10400.14/42792
dc.identifier.wos001073584600001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAcornpt_PT
dc.subjectExtractionpt_PT
dc.subjectHigh hydrostatic pressurept_PT
dc.subjectModificationpt_PT
dc.subjectPropertiespt_PT
dc.subjectStarchpt_PT
dc.titleModification of acorn starch structure and properties by high hydrostatic pressurept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue9pt_PT
oaire.citation.titleGelspt_PT
oaire.citation.volume9pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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