Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion

Extruded spaghetti-type pasta systems were obtained separately either from native or oxidized starch prepared via wet chemistry with the aim of evaluating the effect of oxidation modification of starch. In addition to this, the butyrylation reaction (butyrate (Bu) esterification—short-chain fatty ac...

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Autores: Hernández-Hernández, Oswaldo, Julio-Gonzalez, Cristina, Doyagüez, Elisa G., Gutiérrez, Tomy J.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/308047
Acceso en línea:http://hdl.handle.net/10261/308047
Access Level:acceso abierto
Palabra clave:Gluten-free food
Modified starches
Noodles
Resistant starch
Short-chain fatty acids
Starch digestibility
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spelling Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive ExtrusionHernández-Hernández, OswaldoJulio-Gonzalez, CristinaDoyagüez, Elisa G.Gutiérrez, Tomy J.Gluten-free foodModified starchesNoodlesResistant starchShort-chain fatty acidsStarch digestibilityExtruded spaghetti-type pasta systems were obtained separately either from native or oxidized starch prepared via wet chemistry with the aim of evaluating the effect of oxidation modification of starch. In addition to this, the butyrylation reaction (butyrate (Bu) esterification—short-chain fatty acid) using native or oxidized starch was analyzed under reactive extrusion (REx) conditions with and without the addition of a green food-grade organocatalyst (l(+)-tartaric acid) with the purpose of developing potentially health-promoting spaghetti-type pasta systems in terms of increasing its resistant starch (RS) values. These would be due to obtaining organocatalytic butyrylated starch or not, or the manufacture of a doubly modified starch (oxidized-butyrylated—starch oxidation followed by organocatalytic butyrylation) or not. To this end, six pasta systems were developed and characterized by solid-state 13C cross-polarization magic angle spinning nuclear magnetic resonance (CP MAS NMR) spectroscopy, degree of substitution (DS), attenuated total reflectance Fourier transform infrared (ATR/FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), pancreatic digestion, free Bu content analysis and in vitro starch digestibility. The results obtained here suggest that starch oxidation hydrolytically degrades starch chains, making them more susceptible to enzymatic degradation by α-amylase. However, the oxidized starch-based pasta systems, once esterified by Bu mainly on the amylose molecules (doubly modified pasta systems) increased their RS values, and this was more pronounced with the addition of the organocatalyst (maximum RS value = ~8%). Interestingly, despite the checked chemical changes that took place on the molecular structure of starch upon butyrylation or oxidation reactions in corn starch-based spaghetti-type pasta systems, and their incidence on starch digestibility, the orthorhombic crystalline structure (A-type starch) of starch remained unchanged.This research was funded by the European Union’s Horizon 2020 research and innovation program (grant agreement GLYCO-WAY No 843950), the Ministry of Universities, the Recovery, Transformation and Resilience Plan, the Autonomous University of Madrid (UAM) (CA1/RSUE/2021-00760), the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) (grant PIP 2021-2023 and PIBAA 2022-2023 (grant 28720210100300CO)), the Universidad Nacional de Mar del Plata (UNMdP) (grant UNMdP 15/G618-ING622/21) and the Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) (grant PICT-2020-SERIEA-03137).Peer reviewedMultidisciplinary Digital Publishing InstituteEuropean CommissionMinisterio de Universidades (España)Universidad Autónoma de MadridConsejo Nacional de Investigaciones Científicas y Técnicas (Argentina)Universidad Nacional de Mar del PlataAgencia Nacional de Promoción Científica y Tecnológica (Argentina)Hernández-Hernández, Oswaldo 0000-0002-5670-4563Doyagüez, Elisa G. [0000-0002-3802-1726]Gutiérrez, Tomy J. [0000-0001-9968-7778]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2023202320232023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/308047reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/EC/H2020/843950https://doi.org/10.3390/polym15071704Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3080472026-05-22T06:33:51Z
dc.title.none.fl_str_mv Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion
title Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion
spellingShingle Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion
Hernández-Hernández, Oswaldo
Gluten-free food
Modified starches
Noodles
Resistant starch
Short-chain fatty acids
Starch digestibility
title_short Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion
title_full Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion
title_fullStr Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion
title_full_unstemmed Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion
title_sort Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion
dc.creator.none.fl_str_mv Hernández-Hernández, Oswaldo
Julio-Gonzalez, Cristina
Doyagüez, Elisa G.
Gutiérrez, Tomy J.
author Hernández-Hernández, Oswaldo
author_facet Hernández-Hernández, Oswaldo
Julio-Gonzalez, Cristina
Doyagüez, Elisa G.
Gutiérrez, Tomy J.
author_role author
author2 Julio-Gonzalez, Cristina
Doyagüez, Elisa G.
Gutiérrez, Tomy J.
author2_role author
author
author
dc.contributor.none.fl_str_mv European Commission
Ministerio de Universidades (España)
Universidad Autónoma de Madrid
Consejo Nacional de Investigaciones Científicas y Técnicas (Argentina)
Universidad Nacional de Mar del Plata
Agencia Nacional de Promoción Científica y Tecnológica (Argentina)
Hernández-Hernández, Oswaldo 0000-0002-5670-4563
Doyagüez, Elisa G. [0000-0002-3802-1726]
Gutiérrez, Tomy J. [0000-0001-9968-7778]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Gluten-free food
Modified starches
Noodles
Resistant starch
Short-chain fatty acids
Starch digestibility
topic Gluten-free food
Modified starches
Noodles
Resistant starch
Short-chain fatty acids
Starch digestibility
description Extruded spaghetti-type pasta systems were obtained separately either from native or oxidized starch prepared via wet chemistry with the aim of evaluating the effect of oxidation modification of starch. In addition to this, the butyrylation reaction (butyrate (Bu) esterification—short-chain fatty acid) using native or oxidized starch was analyzed under reactive extrusion (REx) conditions with and without the addition of a green food-grade organocatalyst (l(+)-tartaric acid) with the purpose of developing potentially health-promoting spaghetti-type pasta systems in terms of increasing its resistant starch (RS) values. These would be due to obtaining organocatalytic butyrylated starch or not, or the manufacture of a doubly modified starch (oxidized-butyrylated—starch oxidation followed by organocatalytic butyrylation) or not. To this end, six pasta systems were developed and characterized by solid-state 13C cross-polarization magic angle spinning nuclear magnetic resonance (CP MAS NMR) spectroscopy, degree of substitution (DS), attenuated total reflectance Fourier transform infrared (ATR/FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), pancreatic digestion, free Bu content analysis and in vitro starch digestibility. The results obtained here suggest that starch oxidation hydrolytically degrades starch chains, making them more susceptible to enzymatic degradation by α-amylase. However, the oxidized starch-based pasta systems, once esterified by Bu mainly on the amylose molecules (doubly modified pasta systems) increased their RS values, and this was more pronounced with the addition of the organocatalyst (maximum RS value = ~8%). Interestingly, despite the checked chemical changes that took place on the molecular structure of starch upon butyrylation or oxidation reactions in corn starch-based spaghetti-type pasta systems, and their incidence on starch digestibility, the orthorhombic crystalline structure (A-type starch) of starch remained unchanged.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/308047
url http://hdl.handle.net/10261/308047
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/EC/H2020/843950
https://doi.org/10.3390/polym15071704
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
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