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Native and modified starches from underutilized seeds: Characteristics, functional properties and potential
Perla A Magallanes-Cruz1, Luisa F Duque-Buitrago2, Nina Del Rocío Martínez-Ruiz1
1Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo s/n, C.P. 32310 Ciudad Juárez, Chihuahua, Mexico.
Food Research International (Ottawa, Ont.)
|May 31, 2023
Summary
Underutilized seeds offer a sustainable starch source. Modifications enhance their functional properties, creating novel ingredients for food and health applications.
Area of Science:
- Food Science and Technology
- Biochemistry
- Sustainable Materials
Background:
- Seeds are rich in starch (60-70%) but often discarded as waste.
- Underutilized seed starches (Sorghum bicolor, Chenopodium quinoa, Mangifera indica, Persea americana, Pouteria campechiana, Brosimum alicastrum) possess unique characteristics.
- Exploring these non-conventional starches is crucial for sustainable resource utilization.
Purpose of the Study:
- To review the characteristics, functional properties, and potential applications of native and modified starches from underutilized seeds.
- To analyze starch yields, composition (amylose content), and physical properties (water absorption, swelling power, thermal stability).
- To evaluate the impact of chemical and physical modifications on starch functionality and in vitro digestibility.
Main Methods:
- Systematic literature review from 2014 to present.
- Analysis of starch yields, amylose content, water absorption capacity, swelling power, and thermal properties.
- Evaluation of modified starches (chemical: Oxidation, Oxidation-Crosslinking, OSA, DDSA, NSA; physical: HMT, dry-heat) and their in vitro digestibility (SDS, RS).
Main Results:
- Seed starches yielded over 30%; Persea americana starch (ASS) showed high amylose content.
- ASS and Brosimum alicastrum starch (RSS) exhibited high water absorption and swelling power.
- Modified starches (RSS, WSS, QSS, MSS) demonstrated improved water solubility, swelling power, thermal stability, and emulsion stability.
- WSS and QSS had high slowly digestible starch (SDS) fractions; ASS, MSS, PCSS, and HMT-QSS showed high resistant starch (RS) content.
Conclusions:
- Native and modified underutilized seed starches are viable, sustainable alternatives to conventional starches.
- These starches offer enhanced functional properties suitable for diverse food industry applications.
- Potential exists for developing healthy foods and products for special nutritional requirements using these novel starches.
Keywords:
Functional propertiesModified starchResistant starchSeed starchStarch digestibilityThermal propertiesUnderutilized seedsMore Related Videos
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