Synergistic effect of ozone treatment with α-amylase on the modification of microstructure and paste properties of japonica rice starch

Raphael Lucas Jacinto Almeida; Newton Carlos Santos; Shênia Santos Monteiro; Shirley Santos Monteiro; João Vítor Fonseca Feitoza; Mércia Mélo de Almeida Mota; Raphael da Silva Eduardo; Patrícia Marinho Sampaio; Gilsandro Alves da Costa; Matheus Augusto de Bittencourt Pasquali; Rebeca de Almeida Silva; Flávia Izabely Nunes Moreira; Lyandra Maria de Oliveira; Tamires Dos Santos Pereira; Artur Xavier Mesquita de Queiroga; Celene Ataíde Cordeiro Ribeiro

doi:10.1016/j.foodchem.2024.142145

Synergistic effect of ozone treatment with α-amylase on the modification of microstructure and paste properties of japonica rice starch

Food Chem. 2025 Feb 15;465(Pt 2):142145. doi: 10.1016/j.foodchem.2024.142145. Epub 2024 Nov 19.

Authors

Raphael Lucas Jacinto Almeida¹, Newton Carlos Santos², Shênia Santos Monteiro³, Shirley Santos Monteiro⁴, João Vítor Fonseca Feitoza⁵, Mércia Mélo de Almeida Mota², Raphael da Silva Eduardo⁶, Patrícia Marinho Sampaio⁷, Gilsandro Alves da Costa⁸, Matheus Augusto de Bittencourt Pasquali⁹, Rebeca de Almeida Silva¹⁰, Flávia Izabely Nunes Moreira¹¹, Lyandra Maria de Oliveira¹², Tamires Dos Santos Pereira¹³, Artur Xavier Mesquita de Queiroga¹⁴, Celene Ataíde Cordeiro Ribeiro¹⁵

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 Engineering and Natural Resource Management, Federal University of Campina Grande, Campina Grande, PB, Brazil.
⁴ Department of Phytotechnics and Environmental Sciences, Federal University of Paraiba, Areia, PB, Brazil.
⁵ Department of Food Science and Technology, Federal University of Ceará, Fortaleza, CE, Brazil.
⁶ Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
⁷ Department of Materials Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
⁸ Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil.
⁹ Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil; Department of Engineering and Natural Resource Management, Federal University of Campina Grande, Campina Grande, PB, Brazil.
¹⁰ Department of Chemical, State University of Paraiba, Campina Grande, PB, Brazil.
¹¹ Department of Food Science and Technology, Federal University of Paraiba, João Pessoa, PB, Brazil.
¹² Department of soil and water management, Federal Rural University of the Semiarid Region, Mossoró, RN, Brazil.
¹³ Department of Agroindustry, Federal Institute of Education, Science and Technology of Piaui, Uruçuí, PI, Brazil.
¹⁴ Department of Food Engineering, Federal Institute of Education, Science and Technology of Mato Grosso, Sorriso, MT, Brazil.
¹⁵ Department of Nutrition, Federal University of Paraiba, João Pessoa, PB, Brazil.

PMID: 39581101
DOI: 10.1016/j.foodchem.2024.142145

Abstract

The objective was to evaluate the synergistic effect of ozonization and α-amylase on modifying the microstructure and paste properties of starch, using 0.00042 g of ozone/100 g of buffer for various durations. Enzymatic susceptibility was increased, achieving maximum values of 12.73 % with an 11.42 % increase in crystallinity and an average particle size of 10.12 μm for 90 min treated japonica rice starch (JR90). The granules exhibited a polyhedral shape and, with increased intensity of combined treatments, formed clusters and lost their original geometry. Apparent viscosity, rheological, and textural parameters were reduced due to the more efficient action of α-amylase on ozonized starch, as confirmed by the low gelatinization enthalpy value (7.61 J/g). Ozone proved effective in opening starch chains, partially gelatinizing granules, homogenizing the enzymatic medium, and increasing the hydrolysis rate of α-amylase in japonica rice starch.

Keywords: Digestibility; Green technologies; Oxidized starch; Viscosity.

MeSH terms

Hydrolysis
Oryza* / chemistry
Ozone* / chemistry
Ozone* / pharmacology
Particle Size
Rheology
Starch* / chemistry
Starch* / metabolism
Viscosity
alpha-Amylases* / chemistry
alpha-Amylases* / metabolism

Substances

alpha-Amylases
Starch
Ozone