Study of physicochemical, pasting, and emulsifying properties of single and dual-modified arrowroot (Maranta arundinacea) starches using autoclave-heating treatment and Octenylsuccinylation

Study of physicochemical, pasting, and emulsifying properties of single and dual-modified arrowroot (Maranta arundinacea) starches using autoclave-heating treatment and Octenylsuccinylation

Arrowroot is an underutilized tuber with promising potential as a starch source for the food industry. However, its native starch possesses limited functional properties, necessitating modification. This study examined the effects of single and dual modifications—autoclave-heating treatment (AHT), o...

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Bibliographic Details
Main Authors: Herlina Marta, Salsa Devara, Yana Cahyana, Siti Nurhasanah, Tri Yuliana, Dewi Sondari, Abderrahmane Aït-Kaddour
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Food Chemistry: X
Subjects:
Maranta arundinacea
Heat-moisture treatment
Octenyl succinic anhydrate
Dual modification
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525004717
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Summary:Arrowroot is an underutilized tuber with promising potential as a starch source for the food industry. However, its native starch possesses limited functional properties, necessitating modification. This study examined the effects of single and dual modifications—autoclave-heating treatment (AHT), octenylsuccinylation (OSL), AHT followed by OSL (AHT-OSL), and OSL followed by AHT (OSL-AHT) on the physicochemical, pasting, and emulsifying properties of arrowroot starch. Among the treatments, AHT-OSL significantly modified granule morphology and achieved the highest degree of substitution. All modifications increased relative crystallinity without altering the native crystallinity pattern. AHT and dual modifications raised the pasting temperature, enhanced retrogradation, and improved thermal stability, while reducing peak viscosity. OSL and dual modifications markedly decreased gel hardness. Notably, AHT-OSL enhanced emulsifying activity and creaming stability, maintaining superior emulsion stability for up to 14 days. These results suggest that dual-modified arrowroot starch holds strong potential for food applications requiring enhanced thermal and emulsifying performance.
ISSN:2590-1575

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