Mostrar el registro sencillo del ítem
dc.contributor.author
Hernandez Hernandez, Oswaldo
dc.contributor.author
Julio Gonzalez, Lesbia Cristina
dc.contributor.author
Doyagüez, Elisa G.
dc.contributor.author
Gutiérrez Carmona, Tomy José
dc.date.available
2024-04-22T12:08:09Z
dc.date.issued
2023-03
dc.identifier.citation
Hernandez Hernandez, Oswaldo; Julio Gonzalez, Lesbia Cristina; Doyagüez, Elisa G.; Gutiérrez Carmona, Tomy José; Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion; MDPI; Polymers; 15; 7; 3-2023; 1-17
dc.identifier.issn
2073-4360
dc.identifier.uri
http://hdl.handle.net/11336/233712
dc.description.abstract
Extruded spaghetti-type pasta systems were obtained separately either from native or oxidized starch prepared via wet chemistry with the aim of evaluating the effect of oxidation modification of starch. In addition to this, the butyrylation reaction (butyrate (Bu) esterification—short-chain fatty acid) using native or oxidized starch was analyzed under reactive extrusion (REx) conditions with and without the addition of a green food-grade organocatalyst (l(+)-tartaric acid) with the purpose of developing potentially health-promoting spaghetti-type pasta systems in terms of increasing its resistant starch (RS) values. These would be due to obtaining organocatalytic butyrylated starch or not, or the manufacture of a doubly modified starch (oxidized-butyrylated—starch oxidation followed by organocatalytic butyrylation) or not. To this end, six pasta systems were developed and characterized by solid-state 13C cross-polarization magic angle spinning nuclear magnetic resonance (CP MAS NMR) spectroscopy, degree of substitution (DS), attenuated total reflectance Fourier transform infrared (ATR/FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), pancreatic digestion, free Bu content analysis and in vitro starch digestibility. The results obtained here suggest that starch oxidation hydrolytically degrades starch chains, making them more susceptible to enzymatic degradation by α-amylase. However, the oxidized starch-based pasta systems, once esterified by Bu mainly on the amylose molecules (doubly modified pasta systems) increased their RS values, and this was more pronounced with the addition of the organocatalyst (maximum RS value = ~8%). Interestingly, despite the checked chemical changes that took place on the molecular structure of starch upon butyrylation or oxidation reactions in corn starch-based spaghetti-type pasta systems, and their incidence on starch digestibility, the orthorhombic crystalline structure (A-type starch) of starch remained unchanged.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
MDPI
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Gluten-free food
dc.subject
Modified starches
dc.subject
Noodles
dc.subject
Resistant starch
dc.subject
Short-chain fatty acids
dc.subject
Starch digestibility
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-04-22T11:52:51Z
dc.journal.volume
15
dc.journal.number
7
dc.journal.pagination
1-17
dc.journal.pais
Suiza
dc.description.fil
Fil: Hernandez Hernandez, Oswaldo. Consejo Superior de Investigaciones Científicas; España
dc.description.fil
Fil: Julio Gonzalez, Lesbia Cristina. Consejo Superior de Investigaciones Científicas; España
dc.description.fil
Fil: Doyagüez, Elisa G.. Consejo Superior de Investigaciones Científicas; España
dc.description.fil
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
dc.journal.title
Polymers
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2073-4360/15/7/1704
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3390/polym15071704
Archivos asociados