Combination of Sorbitol and Glycerol, as Plasticizers, and Oxidized Starch Improves the Physicochemical Characteristics of Films for Food Preservation

The aim of this work was to use glycerol (Gly) and sorbitol (Sor) as plasticizers with oxidized starch potato (OS) to produce biodegradable and environmentally friendly films, and to demonstrate the resulting physicochemical and functional viability without subtracting the organoleptic characteristics of the food. Analyses by water vapor permeability (WVP), attenuated total reflection Fourier transform infrared spectra (ATR-FTIR), scanning electron microscopy (SEM), tensile strength (TS), and transparency (UV) showed that the best film result was with 1.5 g of Gly and 2.0 g of Sor, conferred shine, elasticity 19.42 ± 6.20%, and mechanical support. The starch oxidized to 2.5%, contributing a greater transparency of 0.33 ± 0.12 and solubility of 78.90 ± 0.94%, as well as less permeability to water vapor 6.22 ± 0.38 gmm−2 d−1 kPa−1. The films obtained provide an alternative for use in food due to their organic compounds, excellent visual presentation, and barrier characteristics that maintain their integrity and, therefore, their functionality.

Evaluation of highly starchy potato varieties by the intensity of starch accumulation and the size of starch grains

В 2018-2020 годах проведено сравнительное изучение высококрахмалистых сортов картофеля по интенсивности накопления крахмала и размеру крахмальных зерен. Полевые и лабораторные исследования выполнены на экспериментальных базах «Пышлицы» и «Коренево» ФИЦ картофеля имени А.Г. Лорха (Московская область). В качестве исходного материала в опытах использовали шесть сортов картофеля собственной селекции среднераннего (Артур, Садон) и среднеспелого (Авангард, Каскад, Накра, Синеглазка 2016) сроков созревания. Объект исследования – нативный крахмал, полученный по ГОСТ 7699-78 из клубней для определения размера крахмальных зерен безмикроскопным методом. Установлена вариабельность крахмалистости изученных сортов с учетом генотипических особенностей, сроков созревания и условий выращивания. Выявлены наиболее стабильные по уровню крахмалонакопления в клубнях сорта Артур, Каскад, Накра и Синеглазка 2016. Различия в крахмалистости между средними и мелкими клубнями одного и того же сорта более существенны в сравнении с различиями между средними и мелкими клубнями. В летней пробе по уровню крахмалистости клубней выделились сорта Накра (20,0%) и Каскад (19,2%) в сравнении с сортом-стандартом Зарево (19,6%), а также сорта Артур и Синеглазка 2016 с крахмалистостью 18,6% и 18,5% соответственно. При анализе высококрахмалистых сортов показано, что в составе крахмала наибольшее количество крахмальных зерен более 57 мкм содержится в клубнях сортов Накра (60,8%), Синеглазка 2016 (60,5%), Каскад (55,7%) и Артур (56,3%). In 2018-2020, a comparative study of high-starch potato varieties was carried out according to the intensity of starch accumulation and the size of starch grains. Field and laboratory studies were carried out at the experimental bases «Pyshlitsy» and «Korenevo» FPRC of named after A.G. Lorkh (Moscow region). Six varieties of potatoes of their own selection of medium-early (Artur, Sadon) and medium-ripe (Avangard, Kaskad, Nakra, Sineglazka 2016) maturation dates were used as the starting material in the experiments. The object of research is native starch obtained according to GOST 7699-78 from tubers for determining the size of starch grains by a non microscopic method. The variability of the starch content of the studied varieties was established, taking into account genotypic features, maturation periods and growing conditions. The most stable in terms of starch accumulation in tubers of the varieties Artur, Kaskad, Nakra and Sineglazka 2016 were identified. Differences in starchiness between medium and small tubers the same varieties are more significant in comparison with the differences between medium and small tubers. In the summer sample, according to the level of starchiness of tubers, the varieties Nakra (20.0%) and Kaskad (19.2%) were distinguished in comparison with the standard variety Zarevo (19.6%), as well as the varieties Artur and Sineglazka 2016 with a starchiness of 18.6 and 18.5%, respectively. When analyzing highly starchy varieties, it was shown that the largest number of starch grains in the starch composition is more than 57 microns contained in the tubers of the varieties Nakra (60.8%), Sineglazka 2016 (60.5%), Kaskad (55.7%) and Artur (56.3%).

PSIII-12 In vitro Evaluation of Purified Fiber Sources for Production of Short-chain Fatty Acids Using Pig Cecal Content as an Inoculum

This study evaluated short-chain fatty acid (SCFA) production from purified fiber sources when fermented in vitro using pig cecal contents as an inoculum. Fiber sources of interest were inulin from chicory root (native and long-chain inulin with 90 and 98% fiber, respectively), pectin from citrus peel (high methoxyl pectin), resistant starch (native starch), potato starch (commercial grade), and β-glucan (β-1,3;β-1,6 yeast-derived). Cellulose and cornstarch were used as indigestible and highly digestible carbohydrates, respectively. Triplicate samples of substrates (2 g) were subjected to enzymatic hydrolysis with pepsin and pancreatin for 6 h. Subsequently, hydrolyzed residues (200 mg) were incubated under anaerobic conditions at 39°C with 30 mL solution of cecal inoculum collected from 3 sows fed a standard commercial diet and buffered mineral solution. After 48 h of incubation, solutions from fermented samples were analyzed for pH, SCFA, and branched-chain fatty acids (BCFA) using gas-liquid chromatography. Enzymatic hydrolysis had no effect on digestion of β-glucan, but total SCFA concentration after fermentation was highest (26.13 mmol/g) followed by resistant starch (22.61 mmol/g) and potato starch (22.20 mmol/g) and was lowest for cellulose (13.91 mmol/g). In contrast, native inulin was highly digested during enzymatic hydrolysis, resulting in the lowest substrate available for fermentation (11.84% DM) and the highest pH (5.98). Enzymatic hydrolysis and fermentation of resistant starch increased (P< 0.001) concentrations of acetate (0.60 mg/g), whereas potato starch and β-glucan yielded more butyrate (0.60 and 0.54 mg/g respectively), and β-glucan resulted in greater (P< 0.001) propionate concentrations (0.69 mg/g). Pectin resulted in the highest fermentation (82.38% DM disappearance) and the lowest pH (4.03) compared to the other fiber sources (P< 0.001) and yielded the lowest BCFA concentration (1.89 mM, P< 0.001). Results suggest that fermentation of resistant starch, potato starch, and β-glucan produced higher SCFA concentrations, while pectin resulted in a decreased pH of fermentation solution.

Study on the properties of modified starch and its feasibility in crystal dumpling skins

Four kinds of modified starches that are expected to improve the quality of crystal dumpling skins were selected, namely Potato acetate starch, Potato hydroxypropyl starch, Octenyl succinate starch sodium, Acetate cassava starch. Through the determination of the physical indicators of the above four modified starches, and then explore the feasibility of applying them to crystal dumpling skins to improve their quality. Studies have found that the light transmittance of the four modified starches is higher than that of the original crystal dumpling mixed starch, which verifies the feasibility of applying these four modified starches to the crystal dumpling skin to improve its transparency and other characteristics. At the same time, it provides a certain reference value for related research on improving the characteristics of crystal dumpling skin.

Phosphite Integrated in Late Blight Treatment Strategies in Starch Potato Does Not Cause Residues in the Starch Product

Currently available fungicides against potato late blight are effective but there are concerns about the sustainability of frequent applications and the risks of fungicide resistance. Therefore, we investigated how potassium phosphite can be integrated into late blight control programs with reduced fungicides in field trials. Phosphite was somewhat less effective than the conventional fungicides at suppressing late blight in the foliage, and the tubers contained less starch. However, when we reduced the amount of phosphite and combined it with reduced amounts of conventional fungicides, we observed no differences in disease suppression, total yields, and tuber starch contents compared with the full treatments with conventional fungicides. The amount of phosphite detected in the harvested tubers was linearly associated with the amount of phosphite applied to the foliage. Our analyses indicate that phosphite could replace some fungicides without exceeding the current European Union standards for the maximum residue levels in potato tubers. No phosphite was detected in the starch from the tubers. In 1 of 2 years, early blight (caused by Alternaria solani) was less severe in the phosphite treatments than in the treatments without phosphite. The integration of phosphite into current treatment strategies would reduce the dependence on conventional fungicides.

Starch concentration of native Andean potato varieties (Solanum spp.)

The study consisted of determination the native starch content in the tubers of the seven landraces potato, developed according to the quantitative approach framework. The samplings of tubers were developed by transect technique, in three production places from Quío town. The starch concentration of the tubers was analyzed in the laboratory of the Agricultural Sciences Faculty at UNHEVAL by the decanting method. The data were analyzed using the descriptive statistics, contingency and cluster analysis techniques. Starch content variation in landraces potato were from 12.44% in Tarmeña variety to 20.19% in Ishcupuru variety. The results showed that is necessary to be directed towards other bigger studies that approaches alternatives for to promote the human consumption of native potatoes of high nutritional quality food, its use in the food industry; in addition, to developed other research about the genetic improvement of native potatoes for to select varieties that synthesize larger amounts of starch and other industrial value substances. Keywords: Native Potato Starch, Potato Varieties, Transect

Synthesis of Nanocrystalline Mg-Al Hydrotalcites in the Presence of Starch—the Effect on Structure and Composition

The study describes the synthesis of Mg-Al hydrotalcite (Ht) with the use of starch as a structure controlling biotemplate. Syntheses were carried out at room temperature, by co-precipitation at pH = 10. The investigated synthesis parameters included the nature of the precipitating agent (NaOH/Na2CO3 or NH3aq/(NH4)2CO3), the nature of starch (potato, corn and cassava), the method of starch addition to reagents, the method of drying and the effect of washing. The materials were examined with X-ray diffraction, scanning electron microscopy/energy dispersive X-ray spectroscopy and infrared spectroscopy. The data show that synthesis of Ht materials in the presence of starch, with use of the ammonia-based precipitant, enabled preparation of nanocrystalline Ht with very fine (<50 nm) particle size. All investigated starches had a similar effect on the crystallinity and the grain size of Ht precipitates. Ht with the smallest nanocrystals was obtained when starch was present in all solutions used for synthesis, and the final product subjected to freeze drying. Washing with water was found to enhance recrystallization and exchange of nitrates for carbonates. Infrared spectra showed that an interaction exists between the biopolymer template and the Ht particles, resulting in a higher degree of order within the Ht-adhering starch component.