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Cited by 284Food composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems

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Microstructural and techno-functional properties of cassava starch modified by ultrasound

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Monroy, Yuliana, Rivero, Sandra, García, María A.·2018·Ultrasonics Sonochemistry
DOI 10.1016/j.ultsonch.2017.12.048
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Abstract

• Ultrasound treatment induced microstructural changes on cassava starch granules. • The more drastic ultrasound treatment condition led to total starch gelatinization. • FTIR-ATR and DRX results corroborated starch structural disorganization. • Starch ultrasound treatment with ice-bath conditioning enhanced paste stability. • Relationships between microstructural and technological properties were established. This work was focused on the correlation between the structural and techno-functional properties of ultrasound treated cassava starch for the preparation of tailor-made starch-based ingredients and derivatives. Furthermore, the effect of treatment time, sample conditioning and ultrasound amplitude was studied. Ultrasonic treatment of cassava starch induced structural disorganization and microstructural changes evidenced mainly in the morphological characteristics of the granules and in their degrees of crystallinity. These structural modifications were supported by ATR-FTIR and SEM and CSLM studies as well as DRX and thermal analysis. The selection of the processing conditions is critical due to the complete gelatinization of the starch was produced with the maximum amplitude tested and without temperature control. Rheological dynamical analysis indicated changes at the molecular level in starch granules due to the ultrasound treated, revealing the paste stability under refrigeration condition. PCA allow to establish the interrelationships between microstructural and techno-functional properties. In summary, different starch derivatives could be obtained by adjusting the ultrasound treatment conditions depending on their potential applications.

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  • These interactions, together with the formation of shorter chains, have greater potential for hydrogen bonding with water molecules, promoting the formation of a stronger and more cohesive elastic network.

    “These interactions, together with the formation of shorter chains have greater potential for hydrogen bonding with water molecules, promoting the formation of a stronger and more cohesive elastic network (Monroy et al., 2018).”

    From Ultrasonication-induced modifications in functional, thermal, and structural properties of chickpea flour under different time and temperature conditions (2027) · cites this paper as Monroy et al., 2018

    Section 3.3 (Rheological behavior) proposes that ultrasound-induced short polymer chains reassociate through hydrogen bonds to form a more elastic three-dimensional network, and reports stronger gels under more severe treatment. Section 3.1 (Microstructural analysis) separately describes water molecules hydrogen-bonding with free hydroxyl groups. The paper does not say that shorter chains bond more readily with water or that bonding with water produces the stronger network. (LLM, conf=0.87)

    Experimental — accuracy not yet measured

  • The decrease in 1022/995 ratio may indicate a reduction in amorphous content or changes in the hydration state of starch helices, indicating weakening of short-range order caused by cavitation.

    “However, a slight numerical decrease in the 1022/995 ratio of the treated samples compared to the control was observed, which may indicate a reduction in amorphous content or changes in the hydration state of starch helices, indicating the weakening of short-range order caused by cavitation (Hu et al., 2019; Monroy et al., 2018).”

    From Ultrasonication-induced modifications in functional, thermal, and structural properties of chickpea flour under different time and temperature conditions (2027) · cites this paper as Monroy et al., 2018

    In the FTIR discussion (Fig. 4a; page not specified in our copy), Monroy et al. associate the 1022/995 ratio with amorphous regions and identify the 995 cm⁻¹ band with hydrated carbohydrate helices. That supports the proposed interpretation of a lower ratio, but the paper reports an increase in the ratio after ultrasound treatment and does not interpret a decrease as cavitation-induced weakening of short-range order. (LLM, conf=0.84)

    Experimental — accuracy not yet measured

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Research works printed but not linked: 36

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Metadata

Authors
Monroy, Y., Rivero, S., & García, M. A.
Affiliations
Consejo Nacional de Investigaciones Científicas y Técnicas (AR)
Corresponding author
García, María A.
ORCID
Venue
Ultrasonics Sonochemistry
Publisher
Elsevier BV
Published
2018-04
Volume
42
Pages
795-804
ISSN
1350-4177 (ISSN-L)
DOI
10.1016/j.ultsonch.2017.12.048
OpenAlex
W2777615967
Cited by
284
References
0
Citations by year
2026: 38 · 2025: 41 · 2024: 41 · 2023: 48 · 2022: 28 · 2021: 28 · 2020: 30 · 2019: 22 · 2018: 8
FWCI
13.10
Type
journal article
Language
en
Open access
Licence
Locations
  • Ultrasonics Sonochemistry (publishedVersion, cc-by-nc-nd)
  • PubMed (publishedVersion)
  • CONICET Digital (CONICET) (submittedVersion, cc-by-nc-nd)
Funders
  • ANPCyT
  • CONICET
  • UNLP
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords
cassava starch, ultrasound treatment, starch granule microstructure, starch gelatinization, starch crystallinity, paste stability, starch derivatives, techno-functional properties, ultrasonic amplitude, starch granule morphology

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