Hydrogen bond integration in potato microstructure: effects of water removal, thermal treatment, and cooking techniques

Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and Scanning electron microscopy (SEM) were used to study the effects of heat treatments and water removal by freeze-drying after different time intervals (6, 12, 24, 48, and 72 h) on the molecular structure of potato tubers. S...

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Autores: Dankar, Iman, Haddarah, Amira, Pujolà Cunill, Montserrat|||0000-0002-4581-7220, Sepulcre Sánchez, Francesc|||0000-0002-1425-8323
Formato: artículo
Fecha de publicación:2024
País:España
Recursos:Universitat Politècnica de Catalunya (UPC)
Repositorio:UPCommons. Portal del coneixement obert de la UPC
Idioma:inglés
OAI Identifier:oai:upcommons.upc.edu:2117/423053
Acesso em linha:https://hdl.handle.net/2117/423053
https://dx.doi.org/10.3390/polysaccharides5040039
Access Level:acceso abierto
Palavra-chave:Microwaved potato
Boiled potato
Raw potato
Starch freeze-drying
Lyophilization
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura
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spelling Hydrogen bond integration in potato microstructure: effects of water removal, thermal treatment, and cooking techniquesDankar, ImanHaddarah, AmiraPujolà Cunill, Montserrat|||0000-0002-4581-7220Sepulcre Sánchez, Francesc|||0000-0002-1425-8323Microwaved potatoBoiled potatoRaw potatoStarch freeze-dryingLyophilizationÀrees temàtiques de la UPC::Enginyeria agroalimentària::AgriculturaFourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and Scanning electron microscopy (SEM) were used to study the effects of heat treatments and water removal by freeze-drying after different time intervals (6, 12, 24, 48, and 72 h) on the molecular structure of potato tubers. SEM images show structural differences between raw (RP), microwaved (MP), and boiled potato (BP). MP showed a cracked structure. BP was able to re-associate into a granule-like structure after 6 h of freeze-dying, whereas RP had dried granules within a porous matrix after 24 h of freeze-drying. These results are consistent with the moisture content and FTIR results for MP and BP, which demonstrated dried spectra after 6 h of freeze-drying and relatively coincided with RP results after 24 h of freeze-drying. Additionally, three types of hydrogen bonds have been characterized between water and starch, and the prevalence of water very weakly bound to starch has also been detected. The relative crystallinity (RC) was increased by thermal treatment, whereby microwaving recorded the highest value. A comparison of the FTIR and XRD results indicated that freeze-drying treatment overcomes heat effects to generate an integral starch molecule.Multidisciplinary Digital Publishing Institute (MDPI)20242024-10-1120252025-01-30journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/2117/423053https://dx.doi.org/10.3390/polysaccharides5040039reponame:UPCommons. Portal del coneixement obert de la UPCinstname:Universitat Politècnica de Catalunya (UPC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:upcommons.upc.edu:2117/4230532026-05-27T15:37:01Z
dc.title.none.fl_str_mv Hydrogen bond integration in potato microstructure: effects of water removal, thermal treatment, and cooking techniques
title Hydrogen bond integration in potato microstructure: effects of water removal, thermal treatment, and cooking techniques
spellingShingle Hydrogen bond integration in potato microstructure: effects of water removal, thermal treatment, and cooking techniques
Dankar, Iman
Microwaved potato
Boiled potato
Raw potato
Starch freeze-drying
Lyophilization
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura
title_short Hydrogen bond integration in potato microstructure: effects of water removal, thermal treatment, and cooking techniques
title_full Hydrogen bond integration in potato microstructure: effects of water removal, thermal treatment, and cooking techniques
title_fullStr Hydrogen bond integration in potato microstructure: effects of water removal, thermal treatment, and cooking techniques
title_full_unstemmed Hydrogen bond integration in potato microstructure: effects of water removal, thermal treatment, and cooking techniques
title_sort Hydrogen bond integration in potato microstructure: effects of water removal, thermal treatment, and cooking techniques
dc.creator.none.fl_str_mv Dankar, Iman
Haddarah, Amira
Pujolà Cunill, Montserrat|||0000-0002-4581-7220
Sepulcre Sánchez, Francesc|||0000-0002-1425-8323
author Dankar, Iman
author_facet Dankar, Iman
Haddarah, Amira
Pujolà Cunill, Montserrat|||0000-0002-4581-7220
Sepulcre Sánchez, Francesc|||0000-0002-1425-8323
author_role author
author2 Haddarah, Amira
Pujolà Cunill, Montserrat|||0000-0002-4581-7220
Sepulcre Sánchez, Francesc|||0000-0002-1425-8323
author2_role author
author
author
dc.subject.none.fl_str_mv Microwaved potato
Boiled potato
Raw potato
Starch freeze-drying
Lyophilization
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura
topic Microwaved potato
Boiled potato
Raw potato
Starch freeze-drying
Lyophilization
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura
description Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and Scanning electron microscopy (SEM) were used to study the effects of heat treatments and water removal by freeze-drying after different time intervals (6, 12, 24, 48, and 72 h) on the molecular structure of potato tubers. SEM images show structural differences between raw (RP), microwaved (MP), and boiled potato (BP). MP showed a cracked structure. BP was able to re-associate into a granule-like structure after 6 h of freeze-dying, whereas RP had dried granules within a porous matrix after 24 h of freeze-drying. These results are consistent with the moisture content and FTIR results for MP and BP, which demonstrated dried spectra after 6 h of freeze-drying and relatively coincided with RP results after 24 h of freeze-drying. Additionally, three types of hydrogen bonds have been characterized between water and starch, and the prevalence of water very weakly bound to starch has also been detected. The relative crystallinity (RC) was increased by thermal treatment, whereby microwaving recorded the highest value. A comparison of the FTIR and XRD results indicated that freeze-drying treatment overcomes heat effects to generate an integral starch molecule.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-10-11
2025
2025-01-30
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/2117/423053
https://dx.doi.org/10.3390/polysaccharides5040039
url https://hdl.handle.net/2117/423053
https://dx.doi.org/10.3390/polysaccharides5040039
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
dc.source.none.fl_str_mv reponame:UPCommons. Portal del coneixement obert de la UPC
instname:Universitat Politècnica de Catalunya (UPC)
instname_str Universitat Politècnica de Catalunya (UPC)
reponame_str UPCommons. Portal del coneixement obert de la UPC
collection UPCommons. Portal del coneixement obert de la UPC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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