Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches

Akua Y Okyere; Prince G Boakye; Eric Bertoft; George A. Annor

doi:10.1016/j.crfs.2022.09.020

Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches

Akua Y Okyere, Prince G Boakye, Eric Bertoft, George A. Annor

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

1 Scopus citations

Abstract

High amylose and waxy starches from maize and potato were incubated with plasma-activated water (PAW) at 25 °C, 60 °C, and 80 °C temperatures to investigate PAW treatment effects on the starches' properties. At 60 °C incubation temperature, the starches were basically annealed with PAW. Annealing starches with PAW significantly increased (p < 0.05) the gelatinization parameters except for the enthalpy of gelatinization of waxy potato starch. Furthermore, starch swelling power significantly decreased while the water absorption capacity and solubility increased significantly when incubated at 80 °C. X-ray photoelectron spectroscopy (XPS) analysis showed the oxidation of C–C/C–H and C–O into carboxyl groups in waxy and high amylose maize starches incubated with PAW at 60 °C and 80 °C, respectively. In addition, cross-linking was observed in waxy maize and high amylose potato incubated with PAW at 80 °C and 25 °C, respectively. Overall, the results indicated PAW temperature is an important factor in modifying cereals and tuber starches with PAW.

Original language	English (US)
Pages (from-to)	1668-1675
Number of pages	8
Journal	Current Research in Food Science
Volume	5
DOIs	https://doi.org/10.1016/j.crfs.2022.09.020
State	Published - Jan 2022

Bibliographical note

Funding Information:
The authors are grateful to Professor Daniel D. Gallaher and Cynthia M. Gallaher (Department of Food Science and Nutrition, University of Minnesota) for their excellent assistance. Parts of this work was also carried out in the Characterization Facility, University of Minnesota , which receives partial support from NSF through the MRSEC program.

Funding Information:
The authors are grateful to Professor Daniel D. Gallaher and Cynthia M. Gallaher (Department of Food Science and Nutrition, University of Minnesota) for their excellent assistance. Parts of this work was also carried out in the Characterization Facility, University of Minnesota, which receives partial support from NSF through the MRSEC program.

Publisher Copyright:
© 2022

Keywords

Annealing
Hydration properties
Plasma-activated water
Thermal properties
XPS analysis

PubMed: MeSH publication types

Journal Article

Publisher link

10.1016/j.crfs.2022.09.020

Find It

Find It at U of M Libraries

Cite this

@article{c8ebfd91eabf405785ec2009fcdf73f6,

title = "Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches",

abstract = "High amylose and waxy starches from maize and potato were incubated with plasma-activated water (PAW) at 25 °C, 60 °C, and 80 °C temperatures to investigate PAW treatment effects on the starches' properties. At 60 °C incubation temperature, the starches were basically annealed with PAW. Annealing starches with PAW significantly increased (p < 0.05) the gelatinization parameters except for the enthalpy of gelatinization of waxy potato starch. Furthermore, starch swelling power significantly decreased while the water absorption capacity and solubility increased significantly when incubated at 80 °C. X-ray photoelectron spectroscopy (XPS) analysis showed the oxidation of C–C/C–H and C–O into carboxyl groups in waxy and high amylose maize starches incubated with PAW at 60 °C and 80 °C, respectively. In addition, cross-linking was observed in waxy maize and high amylose potato incubated with PAW at 80 °C and 25 °C, respectively. Overall, the results indicated PAW temperature is an important factor in modifying cereals and tuber starches with PAW.",

keywords = "Annealing, Hydration properties, Plasma-activated water, Thermal properties, XPS analysis",

author = "Okyere, {Akua Y} and Boakye, {Prince G} and Eric Bertoft and Annor, {George A.}",

note = "Funding Information: The authors are grateful to Professor Daniel D. Gallaher and Cynthia M. Gallaher (Department of Food Science and Nutrition, University of Minnesota) for their excellent assistance. Parts of this work was also carried out in the Characterization Facility, University of Minnesota , which receives partial support from NSF through the MRSEC program. Funding Information: The authors are grateful to Professor Daniel D. Gallaher and Cynthia M. Gallaher (Department of Food Science and Nutrition, University of Minnesota) for their excellent assistance. Parts of this work was also carried out in the Characterization Facility, University of Minnesota, which receives partial support from NSF through the MRSEC program. Publisher Copyright: {\textcopyright} 2022",

year = "2022",

month = jan,

doi = "10.1016/j.crfs.2022.09.020",

language = "English (US)",

volume = "5",

pages = "1668--1675",

journal = "Current Research in Food Science",

issn = "2665-9271",

publisher = "Elsevier BV",

}

TY - JOUR

T1 - Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches

AU - Okyere, Akua Y

AU - Boakye, Prince G

AU - Bertoft, Eric

AU - Annor, George A.

N1 - Funding Information: The authors are grateful to Professor Daniel D. Gallaher and Cynthia M. Gallaher (Department of Food Science and Nutrition, University of Minnesota) for their excellent assistance. Parts of this work was also carried out in the Characterization Facility, University of Minnesota , which receives partial support from NSF through the MRSEC program. Funding Information: The authors are grateful to Professor Daniel D. Gallaher and Cynthia M. Gallaher (Department of Food Science and Nutrition, University of Minnesota) for their excellent assistance. Parts of this work was also carried out in the Characterization Facility, University of Minnesota, which receives partial support from NSF through the MRSEC program. Publisher Copyright: © 2022

PY - 2022/1

Y1 - 2022/1

N2 - High amylose and waxy starches from maize and potato were incubated with plasma-activated water (PAW) at 25 °C, 60 °C, and 80 °C temperatures to investigate PAW treatment effects on the starches' properties. At 60 °C incubation temperature, the starches were basically annealed with PAW. Annealing starches with PAW significantly increased (p < 0.05) the gelatinization parameters except for the enthalpy of gelatinization of waxy potato starch. Furthermore, starch swelling power significantly decreased while the water absorption capacity and solubility increased significantly when incubated at 80 °C. X-ray photoelectron spectroscopy (XPS) analysis showed the oxidation of C–C/C–H and C–O into carboxyl groups in waxy and high amylose maize starches incubated with PAW at 60 °C and 80 °C, respectively. In addition, cross-linking was observed in waxy maize and high amylose potato incubated with PAW at 80 °C and 25 °C, respectively. Overall, the results indicated PAW temperature is an important factor in modifying cereals and tuber starches with PAW.

AB - High amylose and waxy starches from maize and potato were incubated with plasma-activated water (PAW) at 25 °C, 60 °C, and 80 °C temperatures to investigate PAW treatment effects on the starches' properties. At 60 °C incubation temperature, the starches were basically annealed with PAW. Annealing starches with PAW significantly increased (p < 0.05) the gelatinization parameters except for the enthalpy of gelatinization of waxy potato starch. Furthermore, starch swelling power significantly decreased while the water absorption capacity and solubility increased significantly when incubated at 80 °C. X-ray photoelectron spectroscopy (XPS) analysis showed the oxidation of C–C/C–H and C–O into carboxyl groups in waxy and high amylose maize starches incubated with PAW at 60 °C and 80 °C, respectively. In addition, cross-linking was observed in waxy maize and high amylose potato incubated with PAW at 80 °C and 25 °C, respectively. Overall, the results indicated PAW temperature is an important factor in modifying cereals and tuber starches with PAW.

KW - Annealing

KW - Hydration properties

KW - Plasma-activated water

KW - Thermal properties

KW - XPS analysis

UR - http://www.scopus.com/inward/record.url?scp=85139066105&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85139066105&partnerID=8YFLogxK

U2 - 10.1016/j.crfs.2022.09.020

DO - 10.1016/j.crfs.2022.09.020

M3 - Article

C2 - 36193040

AN - SCOPUS:85139066105

SN - 2665-9271

VL - 5

SP - 1668

EP - 1675

JO - Current Research in Food Science

JF - Current Research in Food Science

ER -

Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches

Abstract

Bibliographical note

Keywords

PubMed: MeSH publication types

Publisher link

Find It

Other files and links

Fingerprint

Cite this