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Unveiling lotus root processing under vacuum microwave: starch-malic acid interactions based on moisture, structure,
Yiyang Yu1, Dianbin Su1, Huihui Xu1
1School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, Shandong 255049, China.
Abstract:
This study evaluated the effects of malic acid vacuum microwave preconditioning (MVMP) on lotus root (LR) by examining its moisture content, dielectric properties, microstructure, and starch characteristics, including modifications in starch structure and composition. Dielectric properties and LF-NMR indicated that the dielectric constant (ε') was closely associated to moisture content and state, while changes in water migration depended on microwave power and the dielectric loss factor (ε″). Increased microwave power and malic acid concentration resulted in microstructural damage (indentation and breakage of starch granules) and starch hydrolysis into smaller particles. MVMP preserved higher levels of phenolic and flavonoid compounds. FT-IR analysis revealed an additional absorption peak at 1740 cm-1. The maximum degree of substitution was 0.131. Starch from MVMP-treated LR exhibited higher crystallinity, with a maximum resistant starch (RS) content of 68.3 %. In addition, microwave power considerably influenced amylose content, solubility, swelling power, and thermal enthalpy.
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