Starch-Based Hydrogels Produced by High-Pressure Processing (HPP): Effect of the Starch Source and Processing Time
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Starch-Based Hydrogels Produced by High-Pressure Processing (HPP): Effect of the Starch Source and Processing Time Dominique Larrea-Wachtendorff 1 & Isabel Sousa 2 & Giovanna Ferrari 1,3 Received: 26 June 2020 / Accepted: 30 October 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Starch-based hydrogels are natural polymeric structures of high scientific interest in the food, pharma, and cosmetic sectors. In this work, the effects of the starch source (rice, corn, wheat, and tapioca starch) and processing time (600 MPa for 5 and 15 min) on gel formation and on the physical characteristics of the structures formed were evaluated. At the pressure level utilized, all the starches were completely gelatinized regardless of the processing time tested. The hydrogels obtained displayed a shear-thinning and gel-like behavior (G' > G"). HPP, under the processing conditions tested, was more effective in producing hydrogels based on tapioca and rice than on corn and wheat starch. Rice, wheat, and corn starch HPP hydrogels showed a cream-like structure, whereas those based on tapioca starch evidenced a more compact structure. With a HPP processing time of 15 min, tapioca and rice starch HPP hydrogels displayed higher viscosity, G', and firmness, suggesting an overall structural reinforcement. However, with 15 min of processing time, the lightness and whiteness of rice, wheat, and corn starch HPP hydrogels were negatively influenced, presumably as a consequence of the increased amount of water absorbed in starch granules. These results suggest that both the starch source and processing time play an important role in the formation of gels from starch suspensions and affect the physical characteristics of HPP hydrogels. Finally, the natural products obtained might be suitable for use in several applications where either creamy or gummy structures are desirable. Keywords High-pressure processing . Hydrogels . Starch based . Rheology . Texture . Color
Introduction Starch represents a versatile and inexpensive material of potential use in polymer technology and numerous other food and non-food applications. Among staple foods rich in starch, rice, wheat, corn, and tapioca (or cassava) are the most abundantly produced and traded worldwide [21]. However, often, these crops show defects hindering their utilization in food processing lines and are discarded. Starches contained in defective crops can be recovered and used to produce starchbased products and reduce environmental burdens. The
* Giovanna Ferrari [email protected] 1
Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
2
LEAF – Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
3
ProdAl Scarl c/o University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
implementation of eco-efficient processes of starches could positively affect crop production sustaina
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