Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics

Pasting properties and retrogradation kinetics of tapioca starch (TS) systems with different added concentrations of xylitol (X), Arabic gum (AG), and pectin (P) were evaluated by nuclear magnetic resonance ( 1 H-NMR) and differential scanning calorimetry (DSC) after storage at 4 ◦C for 21 days. The...

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Autores principales: Rolandelli, Guido, Rodríguez, Silvio David, Buera, María del Pilar
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2025
Materias:
GOMA GUAR
ALMIDON
XILITOL
PECTINA
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/20879
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-20879
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spelling I33-R139-123456789-208792025-11-19T05:01:17Z Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics Rolandelli, Guido Rodríguez, Silvio David Buera, María del Pilar GOMA GUAR ALMIDON XILITOL PECTINA Pasting properties and retrogradation kinetics of tapioca starch (TS) systems with different added concentrations of xylitol (X), Arabic gum (AG), and pectin (P) were evaluated by nuclear magnetic resonance ( 1 H-NMR) and differential scanning calorimetry (DSC) after storage at 4 ◦C for 21 days. The incorporation of the additives reduced the peak, final and setback viscosity of the pastes, indicating limiting gelatinization of TS for the establishment of non-covalent interactions with water and/or starch, restricting further hydration and swelling. Based on 1 H-NMR results, free water molecules were involved in the reassociation of amylose and amylopectin chains; thus, their molecular mobility decreased with the progress of starch retrogradation, as evidenced by the diminishment of the spin-spin relaxation times. DSC results confirmed that the addition of X delayed TS retro gradation, possibly due to the generation of hydrogen bonds interactions, while opposite results were obtained when AG was added, which promoted TS molecules reorganization. P showed a concentration-related effect, since it delayed TS retrogradation at 1 % level and accelerated it at 2 % concentration. Results from this study provide insights on the molecular interactions of TS with xylitol, Arabic gum, and pectin and their modulating effects on starch retrogradation, which are valuable for the development of gluten-free products with varied industrial applications. 2025-11-18T21:07:12Z 2025-11-18T21:07:12Z 2025 Artículo 2213-3291 https://repositorio.uca.edu.ar/handle/123456789/20879 10.1016/j.foostr.2025.100450 eng Atribución-NoComercial-CompartirIgual 4.0 Internacional http://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf Elsevier Food Structure. 2025 45
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic GOMA GUAR
ALMIDON
XILITOL
PECTINA
spellingShingle GOMA GUAR
ALMIDON
XILITOL
PECTINA
Rolandelli, Guido
Rodríguez, Silvio David
Buera, María del Pilar
Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics
topic_facet GOMA GUAR
ALMIDON
XILITOL
PECTINA
description Pasting properties and retrogradation kinetics of tapioca starch (TS) systems with different added concentrations of xylitol (X), Arabic gum (AG), and pectin (P) were evaluated by nuclear magnetic resonance ( 1 H-NMR) and differential scanning calorimetry (DSC) after storage at 4 ◦C for 21 days. The incorporation of the additives reduced the peak, final and setback viscosity of the pastes, indicating limiting gelatinization of TS for the establishment of non-covalent interactions with water and/or starch, restricting further hydration and swelling. Based on 1 H-NMR results, free water molecules were involved in the reassociation of amylose and amylopectin chains; thus, their molecular mobility decreased with the progress of starch retrogradation, as evidenced by the diminishment of the spin-spin relaxation times. DSC results confirmed that the addition of X delayed TS retro gradation, possibly due to the generation of hydrogen bonds interactions, while opposite results were obtained when AG was added, which promoted TS molecules reorganization. P showed a concentration-related effect, since it delayed TS retrogradation at 1 % level and accelerated it at 2 % concentration. Results from this study provide insights on the molecular interactions of TS with xylitol, Arabic gum, and pectin and their modulating effects on starch retrogradation, which are valuable for the development of gluten-free products with varied industrial applications.
format Artículo
author Rolandelli, Guido
Rodríguez, Silvio David
Buera, María del Pilar
author_facet Rolandelli, Guido
Rodríguez, Silvio David
Buera, María del Pilar
author_sort Rolandelli, Guido
title Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics
title_short Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics
title_full Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics
title_fullStr Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics
title_full_unstemmed Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics
title_sort insights on the molecular interactions of tapioca starch with xylitol, arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics
publisher Elsevier
publishDate 2025
url https://repositorio.uca.edu.ar/handle/123456789/20879
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