Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties

Raphael Lucas Jacinto Almeida; Newton Carlos Santos; Marcelo da Silva Pedro; Iêda Leticia de Souza Ferreira; Raphael da Silva Eduardo; Cecilia Elisa Sousa Muniz; Vitória de Andrade Freire; Ana Carolina Nóbrega Leite; Bárbara Freire de Oliveira; Paloma Benedita da Silva; Ynis Thaciane Felix da Silva; Raimunda Valdenice da Silva Freitas; Alison Bruno Borges de Sousa; Josilene de Assis Cavalcante; Patrícia Marinho Sampaio; Gilsandro Alves da Costa

doi:10.1016/j.foodchem.2024.140826

Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties

Food Chem. 2024 Dec 1;460(Pt 3):140826. doi: 10.1016/j.foodchem.2024.140826. Epub 2024 Aug 10.

Authors

Raphael Lucas Jacinto Almeida¹, Newton Carlos Santos², Marcelo da Silva Pedro³, Iêda Leticia de Souza Ferreira³, Raphael da Silva Eduardo⁴, Cecilia Elisa Sousa Muniz⁴, Vitória de Andrade Freire⁴, Ana Carolina Nóbrega Leite⁵, Bárbara Freire de Oliveira⁶, Paloma Benedita da Silva⁶, Ynis Thaciane Felix da Silva⁷, Raimunda Valdenice da Silva Freitas⁸, Alison Bruno Borges de Sousa⁹, Josilene de Assis Cavalcante⁷, Patrícia Marinho Sampaio¹⁰, Gilsandro Alves da Costa¹¹

Affiliations

¹ Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil. Electronic address: [email protected].
² Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
³ Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil.
⁴ Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
⁵ Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
⁶ Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE, Brazil.
⁷ Department of Chemical Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil.
⁸ Department of Food Technology, Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros, RN, Brazil.
⁹ Department of Agroindustry, Federal Institute of Education, Science and Technology of Pernambuco, Belo Jardim, PE, Brazil.
¹⁰ Department of Materials Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
¹¹ Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil.

PMID: 39167868
DOI: 10.1016/j.foodchem.2024.140826

Abstract

The aim of this study was to evaluate the impact of non-thermal methods, using high hydrostatic pressure (HHP) and pulsed electric field (PEF), on the dual modification of quinoa starch and to analyze the microstructural, morphological, thermal, pasting, and texture properties. Starch was treated with HHP at 400 MPa for 10 min, while PEF was applied using voltages of 10 and 30 kV cm^-1 for a total time of 90s. The modification techniques were effective in breaking down amylose molecules and amylopectin branches, where for the dual treatment, higher values of DP6-12 were found. The average diameter and gelatinization temperatures were elevated after HHP, thus forming clusters that require more energy for paste formation. The use of 30 kV cm^-1 and 400 MPa (HP30) in starch facilitates the creation of new food products with better texture, stability and nutritional value, making them suitable for use in food emulsions and the cosmetics industry.

Keywords: Microstructure; Pasting properties; Physical modification; Thermal stability.

Publication types

Evaluation Study

MeSH terms

Amylose / chemistry
Chenopodium quinoa* / chemistry
Electricity
Food Handling
Hot Temperature
Hydrostatic Pressure*
Starch* / chemistry

Substances

Starch
Amylose