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Arabinoxylan Improves Quality and Inhibits Starch Retrogradation in Mashed Potatoes Under Cold Storage.

Siyu He¹, Xinyi Luo¹, Zifan Zhao¹

¹College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.

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|June 26, 2026

Summary

Soluble arabinoxylan (AX) effectively prevents starch retrogradation in mashed potatoes. This clean-label ingredient improves texture, water retention, and sensory qualities, extending shelf life.

Keywords:

arabinoxylan mashed potatoes starch retrogradation storage quality

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Published on: March 24, 2016

Area of Science:

Food Science
Material Science

Background:

Mashed potatoes (MP) are susceptible to starch retrogradation during cold storage, leading to undesirable texture and quality changes.
Natural polysaccharides can modify starch properties, but the effect of soluble arabinoxylan (AX) in MP is not well understood.

Purpose of the Study:

To investigate the impact of soluble arabinoxylan (AX) on the physicochemical and sensory properties of mashed potatoes (MP) during low-temperature storage.
To elucidate the anti-retrogradation mechanisms of AX in a complex MP matrix.

Main Methods:

MP samples with and without AX were stored at 4°C for 7 days.
Physicochemical analyses included rheology, hardness testing, Low-field Nuclear Magnetic Resonance (LF-NMR), X-ray Diffraction (XRD), Fourier-Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), and water holding capacity (WHC) measurements.
Sensory evaluation was also conducted.

Main Results:

AX significantly reduced rheological moduli (G', G″) and hardness of stored MP.
AX improved water retention and restricted water mobility, delayed starch recrystallization, inhibited short-range ordered structures, and disrupted starch microstructure.
AX helped maintain the sensory appeal of the MP, including color and texture.

Conclusions:

Soluble arabinoxylan (AX) effectively inhibits starch retrogradation in mashed potatoes by modulating water properties and starch structure.
AX acts as a multifunctional, clean-label ingredient to extend the shelf life of starchy convenience foods.
This study highlights AX's potential to improve texture, stability, and sensory attributes of processed foods.