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. 2023 Jan 5:9:1087453.
doi: 10.3389/fnut.2022.1087453. eCollection 2022.

Evaluate how steaming and sulfur fumigation change the microstructure, physicochemical properties and in vitro digestibility of Gastrodia elata Bl. starch

Jinjie Guan  1   2 , Zhuowen Chen  1   2 , Lanping Guo  3 , Xiuming Cui  1   2 , Tingting Xu  1   2 , Fen Wan  1   2 , Tao Zhou  4 , Chengxiao Wang  1   2 , Ye Yang  1   2
Affiliations

Evaluate how steaming and sulfur fumigation change the microstructure, physicochemical properties and in vitro digestibility of Gastrodia elata Bl. starch

Jinjie Guan et al. Front Nutr. .

Abstract

The sulfur dioxide gas (SO2) generated by sulfur burning can improve the appearance quality of food and enhance the storage time. However, excessive sulfur dioxide will pollute the environment and cause deterioration of food quality, and even the high residual levels can increase the risk of cancer. As Gastrodia elata Blume is prone to corruption during processing, sulfur fumigation is often used for preservation. In this study, spectral analysis and Texture Profile Analysis (TPA) were used to investigate the effects of traditional sulfur fumigation processing on the morphology quality, edible quality and structural characteristics of G. elata. The results showed that compared with direct drying, the pH decreased by 0.399 of the sulfur fumigated after steamed treatment G. elata, and the morphology quality, pasting ability and gel edible quality of the starch were significantly improved. In addition, it was suggested that sulfur fumigation after steaming could promote the release of molecular chains from starch granules and thus enhance the cross-linking between molecules, which explained the reason for the improve of starch edible quality. This study can provide technical and theoretical support for improving the quality of starch rich foods, replacing sulfur fumigation and reducing potential environmental hazards.

Keywords: Gastrodia elata starch; edible quality; steaming; sulfur dioxide gas; sulfur fumigation.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

FIGURE 1
FIGURE 1
Residual sulfur dioxide content after processing of Gastrodia elata (A), Effect of steaming and sulfur fumigation on the pH of G. elata powder (B). NSt-NSf, nonsteam and nonsulfur fumigation treatment; NSt-Sf, nonsteam and sulfur fumigation treatment; St-NSf, steam and nonsulfur fumigation treatment; St-Sf, steam and sulfur fumigation treatment.
FIGURE 2
FIGURE 2
Effects of steaming and sulfur fumigation on paste transparency (A), amylose content (B), and the correlation between paste transparency and amylose content (C) of Gastrodia elata starch.
FIGURE 3
FIGURE 3
Effects of steaming and sulfur fumigation treatment on the morphology of Gastrodia elata and starch (A,B).
FIGURE 4
FIGURE 4
Effect of steaming and sulfur fumigation on solubility (A) and swelling power (B) of Gastrodia elata starch.
FIGURE 5
FIGURE 5
Fourier transform infrared spectroscopy (FT-IR) (A) and X-ray diffraction (XRD) (B) spectra of Gastrodia elata starch.
FIGURE 6
FIGURE 6
Rapid viscosity analyzer (RVA) of pasting properties of 5% Gastrodia elata starch.
FIGURE 7
FIGURE 7
Thermogravimetric curves of weight changes with temperature (A) and derivative thermogravimetry (DTG) changes with temperature (B) of Gastrodia elata starch treated with nonsteam (NSt), steam (St) and nonsulfur fumigation (NSf), sulfur fumigation (Sf).
FIGURE 8
FIGURE 8
Stable shear flow curves of viscosity changes with shear rate (A) and stress changes with shear rate (B). The changes in storage modulus (G′) (C) and loss modulus (G′′) (D) of Gastrodia elata starch at 25°C and 1% strain.
FIGURE 9
FIGURE 9
Molecular weight and size distribution of Gastrodia elata starch (with normalized intensity).
FIGURE 10
FIGURE 10
Digestion of Gastrodia elata starch in 4 h.
FIGURE 11
FIGURE 11
Effect of steaming and sulfur fumigation on the morphology of Gastrodia elata starch granules. Scanning electron microscopy (SEM) images of G. elata starch granules [(a,e) nonsteam and nonsulfur fumigation treatment (NSt-NSf); (b,f) nonsteam and sulfur fumigation treatment (NSt-Sf); (c,g) steam and nonsulfur fumigation treatment (St-NSf); (d,h) steam and sulfur fumigation treatment (St-Sf)]. AFM images of G. elata starch granules after gelatinization for 10 min of NSt-NSf (i), NSt-Sf (j), St-NSf (k), St-Sf (l). Confocal experimental images of G. elata starch granules after gelatinization for 10 min [(m,q) NSt-NSf; (n,r) NSt-Sf; (o,s) St-NSf; (p,t) St-Sf].
FIGURE 12
FIGURE 12
Schematic diagram of starch cross-linking degree change of Gastrodia elata after steaming and sulfur fumigation process.
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