[en] Chayote, Sechium edule (Jacq.) Sw., is anoverlooked food plant despite its various potentialities. This study investigated the characteristics of starch isolated from chayote fruit cultivated in Algiers which is known for its Mediterranean climate. The granules morphology, functional properties and amylose content of Algerian chayote fruit starch were examined. Spherical, oval and polygonal shapes and smooth surface were observed using three imaging techniques: a normal and polarized light microscopy with Lucia software and Scanning Electron Microscopy (SEM). Starch granules size was in the rang 3.56-37.24 μm, and for the chayote tubers, it was 7-50 μm. The amylose content (20.36%) is different from that of the chayote tubers (12.81%), but close to those of conventional sources. The Algerian chayote fruit starch showed higher swelling strength and lower melting index. The Rapid Visco Analyzer pasting profile revealed a lower peak viscosity (2158.3 cP) than that from chayote tubers (14746 cP). However, Differential Scanning Calorimetry analysis showed higher gelatinisation temperatures (66.89 °C) and transition enthalpy (15.79 J/g). X-ray diffraction profile showed B-type. The digestibility (D∞), hydrolysis index, HI, and average glycemic index, (GI), were estimated at 50.66 %, 52.16% and 70.16 % respectively. The results showed that starch has an acceptable nutritional value with significant in vitro digestion properties and it is suitable for human health and nutrition. The starch of Algerian chayote fruit showed interesting functional characteristics which makes it suitable for relevant applications in both the field food and cosmetics industries. It can, also, be a raw material for starch processing.
Disciplines :
Food science
Author, co-author :
Abdelhai, Moufida
Boudries, Nadia
Taibi, Houria
Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
Sinnaeve, Georges
Sindic, Marianne ; Université de Liège - ULiège > TERRA Research Centre > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Language :
English
Title :
FUNCTIONAL PROPERTIES AND POTENTIAL UTILIZATION OF STARCH ISOLATED FROM CHAYOTE FRUIT
Publication date :
31 May 2023
Journal title :
Journal of Microbiology, Biotechnology and Food Sciences
Aila-Suárez, S., Palma-Rodríguez, H. M., Rodríguez-Hernández, A. I., Hernández-Uribe, J. P., Bello-Pérez, L. A., & Vargas-Torres, A. (2013). Characterization of films made with chayote tuber and potato starches blending with cellulose nanoparticles. Carbohydrate Polymers, 98(1), 102–107. https://doi:10.1016/j.carbpol.2013.05.022.
Ai Y, & Jane J. (2015). Gelatinization and rheological properties of starch. Starch– Stärke, 67(3-4), 213–224. https://doi.org/10.1002/star.201400201.
Bahnassey, Y. A., & Breene, W. M. (1994). Rapid Visco-Analyzer (RVA) pasting profiles of wheat, corn, waxy corn, tapioca and amaranth starches (A. Hypochondriacus and A. cruentus) in the presence of konjac flour, gellan, guar, xanthan and locust bean gums. Starch– Stärke, 46(4), 134–141. https://doi:10.1002/star.19940460404.
Bao J. S. & Bergman, C. (2004). The functionality of rice starch. In Ann-Charlotte Eliasson (Ed.), Starch in food. Structure, function and application (pp. 258–289). Woodhead Publishing. http://aevnmont.firee.fr/SACH-BOOKS/Cacbohydrat/Starch%20in%20food.pdf.
Benmoussa, M., Suhendra, B., Aboubacar, A., & Hamaker, Br. (2006). Distinctive sorghum starch granule morphologies appear to improve raw starch digestibility. Starch–Stärke, 58, 92-99. http://doi:10.1002/star.200400344.
Bergthaller, W., Witt, W., & Goldau, H-P. (1999). Potato starch technology. Starch–Stärke, 51(7), 235–242. http://doi/10.1002/(SICI)1521-379X(199907)51:7<235::AID-STAR235>3.0.CO;2-7.
Bertolini, A. C., Bello-Pérez, L. A., Méndez-Montealvo,G., Almeida,C. A. S., Lajolo, F. (2010). Rheological and functional properties of flours from banana pulp and peel. Starch–Stärke, 62(6), 277–284. https://doi:10.1002/star.200900216.
Beta, T., & Coke, H. (2001). Genetic and environmental variation in sorghum starch properties. Journal of Cereal Science, 34, 261–268. https://doi:10.1006/jcrs.2000.0379.
Boudries, N., Belhaneche, N., Nadjemi, B., Deroanne, C., Mathlouthi, M., Roger, B., & Sindic, M. (2009). Physicochemical and functional properties of starches from sorghum cultivated in the Sahara of Algeria. Carbohydrate Polymers, 78(3), 475–480. https://doi.org/10.1016/j.carbpol.2009.05.010.
Boudries, N., Nadjemi, B., Belhaneche-Bensemra, N., & Sindic, M. (2014). Morphological and thermal properties of starches isolated from white and pigmented sorghum landraces grown in hyper arid regions. Journal of Agricultural Science, B 4:1939–1250. https://doi:10.17265/2161-6264/2014.08.009.
Chakraborty, M., Matkovic, K., Grier, D G., Jarabek, E. L., Berzonsky, W. A., M. S., McMullen,& Doehlet D. C. (2004). Physico-chemical and functional properties of tetraploid and hexaploid waxy wheat starch. Starch–Stärke, 56, 339-347. https://doi.org/10.1002/star.200300250.
Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M. & Tiller, S. A. (1998). Starch production and industrial use. Journal of Science Food and Agriculture, 77(3), 289-311. https://doi:10.1002/(sici)1097-0010(199807)77:3<289: aid-jsfa38>3.0.co;2-d.
FAO. Food and Agriculture Organization of the United Nations (1999). FAOSTAT statistics database-agriculture, Rome, Italy. Available at: http://apps.fao.org/cgi-bin/nph-db.pl?subset=agriculture.
Ganga, Z. N., & Corke, H. (1999). Physical properties of starch of Asian-adapted potato varieties. Journal of the Science of Food and Agriculture, 79(12), 1642– 1646. https://doi:10.1002/(sici)1097–0010(199909)79:12<1642::aid-jsfa412>3.0.co;2-2.
Garzón, S. (2006). Almidón retrogradado para uso en compresión directa. I. Caracterización y pregelatinización del almidón de chayote. Revista Mexicana de Ciencias Farmacéuticas, 37(1). http://www.redalyc.org/articulo.oa?id=57937104.
Goñi, I., Garcia-Diz, L., Mañas, E., & Saura-Calixto, F. (1996). Analysis of resistant starch: a method for foods and food products. Food Chemistry, 56(4), 445–449. https://doi:10.1016/0308-8146(95)00222-7.
Hernandez-Uribe, J. P., Agama-Acevedo, E., Gonzalez-Soto, R. A., Bello-Pérez, L. A. & Vargas-Torres, A. (2010). Isolation and characterization of Mexican chayote tuber (Sechium edule Sw.) starch. Starch – Stärke, 63(1), 32–41. https://doi:10.1002/star.201000078.
Hoover, R., &Manuel, H. (1996).The effect of heat–moisture treatment on the structure and physicochemical properties of normal maize, waxy maize, dull waxy maize and amylomaize V starches. Journal of Cereal Science, 23(2):153–62. https://doi.org/10.1006/jcrs.1996.0015.
Horstmann, S., Belz, M., Heitmann, M., Zannini, E., & Arendt, E. (2016). Fundamental study on the impact of gluten-firee starches on the quality of gluten-firee model breads. Foods, 5(2), 30. https://doi.org/10.3390/foods5020030.
Jackson, D. S. (2003). Starch. Structure, properties, and determination. In Encyclopedia of Food Sciences and Nutrition.5561–5567. Jane, J-L. (2009). Structural features of starch granules II. In Starch, Chemistry and Technology. A volume of Food Science and Technology Book. Edited by J. BeMiller and R. Whistler, 3rd Ed.193–236. https://doi:10.1016/b978-0-12-746275-2.00006-9.
Jiménez-Hernandez, J., Salazar-Montoya, J. A., & Ramos-Ramirez, E. G. (2007). Physical, chemical and microscopic characterization of a new starch from chayote (Sechium edule) tuber and its comparison with potato and maize starches. Carbohydrate Polymers, 68(4), 679–686. https://doi:10.1016/j.carbpol.2006.07.035.
Juliano, B. O., Perez, C. M., Blakeney, A. B., Castillo, T., Kongseree, N., Laignelet, B., Lapis, E. T., Murty, V. S., Paule, C. M., & Webb, B. D. (1981). International cooperative testing on the amylose content of milled rice. Starch– Stärke, 33(5), 157–162. https://doi:10.1002/star.19810330504.
Kobayashi, S., Schwartz, S. J., & Lineback, D. R. (1986). Comparison of the structures of amlopectins from different wheat varieties. Cereal Chemistry, 2(63), 71-74. https://www.cerealsgrains.org/publications/cc/backissues/1986/Documents/chem63_71.pdf.
Leloup, V. M., Colonna, P. & Buleon, A. (1991). Influence of amylose-amylopectin ratio on gel properties. Journal of Cereal Science, 13(1), 1-13. https://doi:10.1016/s0733-5210(09)80023-4.
Lindeboom, N., Chang, P. R. & Tyler, R. T. (2004). Analytical, biochemical and physicochemical aspects of starch granule size, with emphasis on small granule starches: A review. Starch–Stärke, 56(3–4):89–99. https://doi.org/10.1002/star.200300218.
Lira Saade, R. (1996). Chayote, Sechium edule (Jacq.) Sw. Promoting the conservation and use of underutilized and neglected crops, N8, 58p. https://hdl.handle.net/10568/104273.
Li, J.-Y. & Yeh, A.-I. (2001). Relationships between thermal, rheological characteristics and swelling power for various starches. Journal of Food Engineering,.50(3), 141–148. https://doi:10.1016/s0260-8774(00)00236-3.
Lombardo-Earl, G., Roman-Ramos, R., Zamilpa, A., Herrera-Ruiz, M., Rosas-Salgado, G., Tortoriello, J. & Jiménez-Ferrer, E. (2014). Extracts and fractions from 34 edible roots of Sechium edule (Jacq.) Sw. with antihypertensive activity. Evidence-Based Complementary and Alternative Medicine, 1–9. https://doi:10.1155/2014/594326.
López, O. V., Zaritzky, N. E., & García, M. A. (2010). Physicochemical characterization of chemically modified corn starches related to rheological behavior, retrogradation and film forming capacity. Journal of Food Engineering, 100(1), 160–168. https://doi:10.1016/j.jfoodeng.2010.03.041.
Mali, S., & Grossmann, M. V. E. (2003). Effects of yam starch films on storability and quality of firesh strawberries (Fragaria ananassa). Journal of Agriculture and Food Chemistry, 51(24), 7005–7011. https://doi:10.1021/jf034241c.
Mishra, S., Rai, T. 2006. Morphology and functional properties of corn, potato and tapioca starches. Food Hydrocolloids, 20 (5), 557–566. https://doi:10.1016/j.foodhyd.2005.01.001.
Monnerville, K., Boc, Y., Jean-Charles, O., Dornier, M., Reynes, M. (2001). Principales caractéristiques de Sechium edule Sw. Fruits, 56(3): 155–167. https://doi:10.1051/fruits:2001119.
Morrison,W. R., Scott, D. C., Karkalas, J. (1986). Variation in the composition and physical properties of barley starches.Starch–Stärke, 379-374, 38. https://doi.org/10.1002/star.19860381104.
Moorthy S. N., (2002). Physicochemical and functional properties of tropical tuber starches: A review. Starch–Stärke, 54, 559-592. https://doi.org/10.1002/1521-379X(200212)54:12<559::AID-STAR2222559>3.0.CO;2-F
Muñoz, L. A., Pedreschi, F.,Leiva, A., Aguilera, J. M. (2005).Loss of birefringence and swelling behavior in native starch granules: microstructural and thermal properties. Journal of Food Engineering.152,152, 65–71. https://doi.org/10.1016/j.jfoodeng.2014.11.017.
Paredez-López, O., Shevenin, M. L, Hernández-López, D., & Cárabez-Trejo, A. (1989). Amaranth starch-isolation and partial characterization. Starch– Stärke, 41(6), 205-207. http://doi:10.1002/star.19890410602.
Pascoal, A. M., Di-Medeiros, M. C. B., Batista, K. A., Leles, M. I. G., Lião, L. M., & Fernandes, K. F. (2013). Extraction and chemical characterization of starch from S. lycocarpum fruits. Carbohydrate Polymers, 6, 98(2): 1304–10. https://doi:10.1016/j.carbpol.2013.08.009.
Radosta, S., Kettlitz, B., Schierbaum, F., Rehbucke, B., & Gernat, C. (1991). Studies on rye starch properties and modification, Part II: Swelling and solubility behaviour of rye starch granules. Starch–Stärke,. 43, 331–339. https://doi.org/10.1002/star.19920440104.
Ring, S. G. (1985). Some Studies on Starch Gelation. Starch–Stärke, 37(3), 80–83. http://doi:10.1002/star.19850370303.
Sasaki, T., & Matsuki, J. (1998). Effect of wheat starch structure on swelling power. Cereal Chemistry, 75(4), 525–529. http://doi:10.1094/cchem.1998.75.4.525.
Singh, N., Singh, J., Kaur, L., Singh Sodhi, N., & Singh Gill, B. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry, 81(2), 219–231. http://doi:10.1016/s0308-8146(02)00416-8.
Singh, N., Kaur, L., Sandhu, K. S., Kaur, J., & Nishinari, K. (2006). Relationships between physicochemical, morphological, thermal, rheological properties of rice starches. Food Hydrocolloids, 20(4), 532–542. https://doi.org/10.1016/j.foodhyd.2005.05.003.
Souilah, R., Djabali,D., Belhadi,B., Mokrane, H., Boudries, N., & Nadjemi, B. (2014). In vitro starch digestion in sorghum flour from Algerian. Food Science and Nutrition, 2(3): 251–259. https://doi/10.1002/fins3.104.
Southgate, D.A.T. (1976). Determination of food Carbohydrates. Applied Science Publ, 2nd Edition. Ltd., London, 178 p. Srichuwong, S., Sunarti, T.C., Mishima, T., Isono, N., Hisamatsu, M. (2005). Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility. Carbohydrate Polymers, 60(4):529–538. https://doi:10.1016/j.carbpol.2005.03.004.
Tang, H., Mitsunaga, T., & Kawamura, Y. (2004). Relationship between functionality and structure in barley starches. Carbohydrate Polymers, 57, 145– 152. https://doi:10.1016/j.carbpol.2004.03.023.
Vieira, E. F., Pinho, O., Ferreira, I. M. P. L. V. O., & Delerue-Matos, C. (2018). Chayote (Sechium edule): A review of nutritional composition, bioactivities and potential applications. Food Chemistry, 275:557–568. https://doi:10.1016/j.foodchem.2018.09.146.
Wang, F., Sanz, A., Brenner, M. L., & Smith, A. (1993). Sucrose synthase, starch accumulation, and tomato fruit sink strength. Plant. Physiology, 101(1), 321–327. https://doi:10.1104/pp.101.1.321.
Yuan, Y., Zhang, L., Dai, Y., & Yu, J. (2007). Physicochemical properties of starch obtained from Dioscorea nipponica Makino comparison with other tuber starches. Journal of Food Engineering, 82(4), 436–442. https://doi:10.1016/j.jfoodeng.02.055.
Zhang H. & Xu G. (2019). Physicochemical properties of vitreous and floury endosperm flours in maize. Food Science and Nutrition, 7:2605–2612. http://doi:10.1002/fsn3.1114.
Zhu, F., & Wang, Y.-J. (2013). Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch. Food Chemistry, 138, (1), 256–262. http://doi:10.1016/j.foodchem.2012.09.097.
Zinsou,C., Mestres,C., Vansuyt, G., & Perron, F. (1988). Why christophine (Sechium edule Swartz) does not tuberize in Antilles. VIIth Symposium of the International Society for Tropical Root Crops. Gosier (Guadeloupe), 1-6 July 1985, Proceedings", Ed. INRA, Paris, 1988. https://agritrop.cirad.fr/452960/1/ID452960.pdf.
Zobel H. F. (1988b). Molecules to granules: A comprehensive starch review. Starch–Stärke, 40(2), 44–50. https://dx.doi.org/10.1002/star.19880400203.