Extraction methods and starch yield of various acorn species.
Abstract
Due to the increase of search for new promising ingredients with interesting properties to develop new industrial food products, the valorization of undervalued resources became a challenge. Considering this, various species of genus Quercus acorns represent new resources of highly-valued food ingredients such as starch which encourage its extraction and valorization in food industries. In this regard, collected data from the literature provide an evidence review on the physiochemical and techno-functional properties of different acorn starches extracted from Tunisian species, especially; Quercus ilex L. and Quercus suber L. The reported data on X-ray diffraction analysis are, also, discussed. Data highlighted the possibility of using the extracted Quercus starches to develop new functional food products and improve technological properties and shelf life of products solicited by consumers.
Keywords
- acorn starch
- physiochemical composition
- techno-functional properties
- X-ray diffraction analysis
1. Introduction
Genus
2. Starch extraction methods
Generally, fresh acorn fruits were manually collected from the North West of Tunisia.
The extraction technologies of acorn starch consist of dry and wet methods. The use of dry methods is shown unsucceful for the elimination of protein, fat, and tannins from acorn flour, which need to use some other absorbents.
The acorn flour is used for starch extraction using different methods as alkaline washing, hot-water soaking, ultrasonic-assisted ethanol soaking and ultrasonic-assisted hot-water soaking [10]. The three later methods lead to starch granules with similar internal structure. However, starch granules isolated using hot-water methods are complete and glossy with a few numbers of pits. It’s important to know that the ultrasonic technology became the most effective in food applications compared with conventional technologies.
3. Starch extraction yield
Numerous studies have already been conducted on the starch yield of acorn species originating from countries all over the world. It is stated in previous studies that starch is the main component of acorns and usually constitute more than 50% of the kernel [11]. The yield of starch extracted from acorn species cultivated in Tunisia and other countries of the world as reported in different studies is presented in Table 1. The starch yield varied from 17.3 to 89.83% in acorn species. The starch content in
Species | Starch yield (%) | Extraction methods | References |
---|---|---|---|
86.9 | Enzymatic treatment | [12] | |
88.5 | Alkaline method | [12] | |
49 | Alkaline method | [13] | |
45–57 | Alkaline method | [12] | |
34.5 | Alkaline method | [7] | |
48.93–89.83 | Alkaline method | [14] | |
17.3 | Water method | [15] | |
54.7 | Alkaline method | [16] | |
48 | Alkaline method | [13] |
Irinislimane and Belhaneche Ben semr [18] and Correia et al. [12] isolated starch from
This variability in the starch yield was due to the difference in plant species, cultivation climate, ripening stage, harvesting time of fruits, and extraction method used [7].
The obvious retained conclusion is that the high content of starch makes the
Several studies have examined the effect of different methods using both physical and chemical methods on acorn starch yield. Differences in starch content are observed using alcohols-based extraction, alkaline-based extraction, acetone-based extraction, hot-water soaking, ultrasonic-assisted ethanol soaking and ultrasonic-assisted hot-water soaking [10].
4. Physico-chemical composition
The physico-chemical composition of acorn starch extracted from
Several studies show low lipids, proteins, and ash contents in starches extracted from different acorn species.
Lipids have an essential role in the properties of starch, which is associated with the textural properties of various foods. The lipid content in all starches extracted from
The ash content of the extracted starch from
Concerning the color parameters, the extracted starches from Tunisian
5. Swelling power, solubility and water absorption
When starch is heated in excessive amount of water, its crystalline structure is disrupted, and water molecules become linked by hydrogen bonding to the exposed hydroxyl groups of amylose and amylopectin [5]. These phenomena results in the swelling, solubility and increasing volume of starch granules. The swelling power, solubility, and water absorption values of extracted acorn starches from
Temperature (°C) | 60 | 70 | 80 | 90 | 60 | 70 | 80 | 90 |
---|---|---|---|---|---|---|---|---|
Solubility (%) | 0.2–12.95 | 1.8–16.35 | 2.4–29.28 | 4–64.22 | 3.3 | 4.4 | 7.5 | 20.2 |
Swelling power (g water/g starch) | 3.9–8.95 | 8.4–10.53 | 10–13.3 | 11–20.76 | 6 | 12.5 | 13.03 | 21.51 |
Water absorption (g water/g starch) | 3.68 | 5.7 | 9.3 | 10.1 | 4.5 | 8.5 | 11.6 | 15 |
However, the swelling power and the water absorption values are lower in
The solubility suggests that additional interactions may have occurred between amylose-amylose and amylopectin-amylopectin chains [32]. Concerning, the water absorption capacity of starch, it corresponds to the hydrogen bonding between water molecules and hydroxyl groups in the starch molecules and starch chains as well as diversification of the starch granule structures [33]. In general, the starch extraction methods have important effect on swelling power, water absorption and solubility parameters of starch. Zhang et al., [10] reported a relatively higher value of swelling power (24.99 g/100 g) and solubility (15.22%), at temperature of 90°C, in acorn starch extracted by an ultrasonic-assisted ethanol soaking method. Variation of these parameters in extracted starches is associated to various factors such as: amylose content, granule size, structure of starch granules, viscosity patterns, and presence of non-starch compounds (lipids, ash and proteins) [5].
6. Refrigeration and freezing stability
In order to evaluate the stability of starch during storage, it was necessary to verify the expulsion of water, expressed by syneresis, contained in gels as a consequence of the reorganization of starch molecules [34]. Collected syneresis values during refrigeration and freezing time are grouped in Table 4. Results showed that
7. X-ray diffraction analysis
Starch is a semi-crystalline material affected by amylose content and amylopectin chain length that consists of amorphous and crystalline regions. The amylose content directly affects the crystallinity degree of the starch, such that when there is a lack of amylose content, the crystallinity degree increases, whereas the longer chain amylopectin forms have a more stable crystalline structure [31].
Generally, starch is present in three different crystalline structures which are A-type, B-type, and C-type that depended essentially on the variety of starch source.
The difference between A- and B-types of starch granules is due to the arrangement of double helices. A-type starches form dense packing with four water molecules, whereas B-type starch is more open causing more water molecules (36 water molecules) to be located in the center of a hexagonal packing of helices. For this reason, it is indicated that the A-type is more stable and requires a higher temperature than B-type starch for gelatinization [31].
X-ray diffraction analysis was employed to observe the changes in the degree of crystallinity of starch as a result of gelatinization. Figure 1 resume the X-ray diffraction patterns observed on acorn starches extracted from
8. Conclusion
Despite that acorns are underutilized fruits, they represent a good alternative source of starch. The acorn starch yield differs from one specie to another representing about 50%. It can be extracted using various methods. The acorn starch was characterized by a yellow color and good technological properties allowing its use during manufacturing of food products. Thus, acorn starch can represent an interesting functional ingredient capable to improve the properties of the final product.
Acknowledgments
This work was supported by the Ministry of Higher Education and Scientific Research Tunisia and the Ministry of Agriculture, Water Resources and Fisheries, Tunisia.
References
- 1.
Korus J, Witczak M, Ziobro R, Juszczak L. The influence of acorn flour on rheological properties of gluten free dough and physical characteristics of the bread. European Food Research and Technology. 2015; 240 (6):1135-1143 - 2.
Vinha AF, Barreira JCM, Costa ASG, Oliveira MB, Beatriz PP. A new age for Quercus spp. fruits: Review on nutritional and phytochemical composition and related biological activities of acorns. Comprehensive Reviews in Food Science and Food Safety. 2016;15 (6):947-981 - 3.
Salkova T, Divisova M, Kadochova S, et al. Acorns as a food resource. An experiment with acorn preparation and taste. Interdisciplinaria Archaeologica Natural Sciences in Archaeology. 2011; II (2):133-141 - 4.
Rakić S, Povrenović D, Tešević V, Simić M, Maletić R. Oak acorn, polyphenols and antioxidant activity in functional food. Journal of Food Engineering. 2006; 74 (3):416-423 - 5.
Taib M, Bouyazza L. Composition, physicochemical properties, and uses of acorn starch. Journal of Chemistry. 2021; 2021 :9. DOI: 10.1155/2021/9988570 - 6.
Ozunlu O, Ergezer H, Gokçe R. Improving physico-chemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts. LWT. 2018; 98 :477-484 - 7.
Zarroug Y, Boulares M, Mejri J, et al. Extraction and characterization of Tunisian Quercus ilex starch and its effect on fermented dairy product quality. International Journal of Analytical Chemistry. 2020;2020 :9. DOI: 10.1155/2020/8868673 - 8.
Rodrigues A, Emeje M. Recent applications of starch derivates in nanodrug delivery. Carbohydrate Polymers. 2012; 87 :987-994 - 9.
Pérez-Pachecoa E, Moo-Huchin VM, Estrada-León RJ, Ortiz-Fernández A, MayHernández LH, Ríos-Soberanis CR, et al. Isolation and characterization of starch obtained from Brosimum alicastrum Swarts Seeds. Carbohydrate Polymers. 2014;101 :101920-101927. DOI: 10.1016/j.carbpol.2013.10.012 - 10.
Zhang Z, Saleh ASM, Wu H, Gou M, Liu Y, Jing L, et al. Effect of starch isolation method on structural and physicochemical properties of acorn kernel starch. Starch–Stärke. 2019; 72 (1-2):1900122 - 11.
Rababah T, Ereifej K, Al-Mahasneh M, Alhamad M, Alrababah M, Al-u’datt M. The physicochemical composition of acorns for two Mediterranean Quercus species. The Journal of Agricultural Science. 2008;4 :131-137 - 12.
Correia PR, Nunes MC, Beirão-da-Costa ML. Effect of starch isolation method on physical and functional properties of Portuguese nut starches. II. Q. rotundifolia lam. andQ. suber lam . acorns starches. Food Hydrocolloids. 2013;30 (1):448-455 - 13.
Correia PR, Leitao AE, Beirao-da-Costa ML. Effect of drying temperatures on chemical and morphological properties of acorn flours. International Journal of Food Science & Technology. 2009; 44 :1729-1736 - 14.
Boukhelkhal M, Moulai-Mostefa N. Physicochemical characterization of starch isolated from soft acorns of holm oak ( Quercus Ilex Subsp. Ballota (Desf.) Samp.) grown in Algeria. Journal of Food Measurement and Characterization. 2017;11 (4):1995-2005 - 15.
Stevenson G, Jane JL, Inglett GE. Physico-chemical properties of pin oak ( Quercus palustris muenchh .) acorn starch. Starch-Starke. 2006;58 (11):553-560 - 16.
Soni PL, Sharma H, Dun D, Gharia MM. Physicochemical properties of Quercus leucotrichophora (Oak) starch. Starch/Stärke. 1993;45 :127-130 - 17.
Masmoudi M, Besbes S, Khlifi M, Yahyaoui D, Attia H, Hamadi A. Optimization of acorn ( Quercus suber L.) muffin formulations: Effect of using hydrocolloids by a mixture design approach. Food Chemistry. 2020;328 :127082 - 18.
Irinislimane H, Belhaneche-Bensemra N. Extraction and characterization of starch from Oak acorn, sorghum, and potato and adsorption application for removal of maxilon red GRL from wastewater. Chemical Engineering Communications. 2017; 204 (8):897-906 - 19.
Siro I, Kapolna E, Kapolna B, Lugasi A. Functional food. Product development, marketing and consumer acceptance—A review. Appetite. 2008; 51 :456-467 - 20.
Wani IA, Sogi DS, Hamdani AM, Gani A, Bhat NA, Shah A. Isolation, composition, and physicochemical properties of starch from legumes: A review. Starch-Starke. 2016; 68 (9-10):834-845 - 21.
Jiang Q, Liang S, Zeng Y, Lin W, Ding F, Li Z, et al. International Journal of Biological Macromolecules. 2019; 125 :1147 - 22.
Elmi Sharlina MS, Yaacob A, Lazim A, et al. Physicochemical properties of starch from Dioscorea pyrifolia tubers. Food Chemistry. 2017;220 :225-232 - 23.
Muhammad U, Tahir I, Raza MS, Muhammad I, Bushra I. Alkaline extraction of starch from broken rice of Pakistan. International Journal of Innovation and Applied Studies. 2014; 7 (1):146-152 - 24.
Awoyale W, Sanni LO, Shittu TA, Adebowale AA, Adegunwa MO. Development of an optimized cassava starch-based custard powder. Journal of Culinary Science & Technology. 2017:1-23. DOI: 10.1080/15428052.2017.1404534 - 25.
Canellas I, Roig S, San MA. In: Robles AB, Ramos ME, Morales MC, Simon E, Gonzalez-Rebollar JL, Boza J, editors. Caracterizacion y evolucion anual del valor bromatologico de las quercıneas mediterraneas. Granada: Pastos, desarollo y conservacion; 2003. pp. 455-462 - 26.
Deng M, Reddy CK, Xu B. Morphological, physicochemical, and functional properties of underutilized starches in China. International Journal of Biological Macromolecules. 2020; 158 :648-655 - 27.
Singh V, Ali SZ, Somashekar R, Mukherjee PS. Nature of crystallinity in native and acid modified starches. International Journal of Food Properties. 2006; 9 :845-854 - 28.
Kaur L, Singh J, Singh N. Effect of cross-linking on some properties of potato ( Solanum tuberosum L.) starches. Journal of the Science of Food and Agriculture. 2006;86 (12):1945-1954 - 29.
Correia PR, Beirão-da-Costa ML. Starch isolation from chestnut and acorn flours through alkaline and enzymatic methods. Food and Bioproducts Processing. 2012; 90 (2):309-316 - 30.
Jiang Q, Gao W, Li X, et al. Characterizations of starches isolated from five different Dioscorea L. species. Food Hydrocolloids. 2012;29 (1):35-41 - 31.
Thanyapanich N, Jimtaisong A, Rawdkuen S. Functional properties of banana starch ( Musa spp.) and its utilization in cosmetics. Molecules. 2021;26 :3637. DOI: 10.3390/molecules26123637 - 32.
Hughes T, Hoover R, Liu Q, Donner E, Chibbar R, Jaiswal S. Composition, morphology, molecular structure, and physicochemical properties of starches from newly released chickpea ( Cicer arietinum L.) cultivars grown in Canada. Food Research International, Barking. 2009;42 (5-6):627-635 - 33.
Dome K, Podgorbunskikh E, Bychkov A, Lomovsky O. Changes in the crystallinity degree of starch having different types of crystal structure after mechanical pretreatment. Polymers. 2020; 12 (3):641. DOI: 10.3390/polym12030641 - 34.
Ojogbo E, Ogunsona EO, Mekonnen TH. Chemical and physical modifications of starch for renewable polymeric materials. Materials Today Sustainability. 2020; 7-8 :100028 - 35.
Ovando-Martınez M, Osorio-Dıaz P, Whitney K, Bello-Perez LA, Simsek S. Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean ( Phaseolus vulgaris L.) grown under different water regimes. Food Chemistry. 2011;129 (2):358-365 - 36.
Zhang P, Whistler RL, Be Miller JN, Hamaker BR. Banana starch: Production, physicochemical properties, and digestibility. Carbohydrate Polymers. 2005; 59 :443-458 - 37.
Singh N, Singh J, Kaur L, Singh Sodhi N, Singh GB. Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry. 2003; 81 (2):219-231 - 38.
Chen LX, Shi X, Li L. Analysis on basic physicochemical properties and antioxidant activities of the starch from acorn. Hans Journal of Food and Nutrition Science. 2019; 8 (3):195-207 - 39.
Molavi H, Razavi SMA, Farhoosh R. Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch. Food Chemistry. 2018; 245 :385-393 - 40.
Dereje B. Composition, morphology and physicochemical properties of starches derived from indigenous Ethiopian tuber crops: A review. International Journal of Biological Macromolecules. 2021; 187 :911-921