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Julio-Gonzalez LcAuthor

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April 26, 2023
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Potentially health-promoting spaghetti-type pastas based on doubly modified corn starch: starch oxidation via wet chemistry followed by organocatalytic butyrylation using reactive extrusion

Publicated to:Polymers. 15 (7): e1704- - 2023-04-01 15(7), DOI: 10.3390/polym15071704

Authors: Hernández-Hernández, O.; Julio-González, L.C.; Doyagüez, E.; Gutiérrez, T.J.

Affiliations

Consejo Nacl Invest Cient & Tecn CONICET, Ave Colon 10850,B7608FLC, Mar Del Plata, Argentina - Author
CSIC - Centro de Quimica Organica Lora Tamayo (CENQUIOR) - Author
CSIC UAM, Inst Food Sci Res CIAL, Nicolas Cabrera 9, Madrid 28049, Spain - Author
CSIC, Ctr Quim Organ Lora Tamayo, Juan de la Cierva 3, Madrid 28006, Spain - Author
CSIC-UAM - Instituto de Investigacion en Ciencias de la Alimentacion (CIAL) - Author
Univ Nacl Mar del Plata UNMdP, Fac Ingn, Grp Mat Comp Termoplast CoMP, Inst Invest Ciencia & Tecnol Mat INTEMA, Ave Colon 10850,B7608FLC, Mar Del Plata, Argentina - Author
Universidad Nacional de Mar del Plata - Author
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Abstract

Extruded spaghetti-type pasta systems were obtained separately either from native or oxidized starch prepared via wet chemistry with the aim of evaluating the effect of oxidation modification of starch. In addition to this, the butyrylation reaction (butyrate (Bu) esterification—short-chain fatty acid) using native or oxidized starch was analyzed under reactive extrusion (REx) conditions with and without the addition of a green food-grade organocatalyst (l(+)-tartaric acid) with the purpose of developing potentially health-promoting spaghetti-type pasta systems in terms of increasing its resistant starch (RS) values. These would be due to obtaining organocatalytic butyrylated starch or not, or the manufacture of a doubly modified starch (oxidized-butyrylated—starch oxidation followed by organocatalytic butyrylation) or not. To this end, six pasta systems were developed and characterized by solid-state 13C cross-polarization magic angle spinning nuclear magnetic resonance (CP MAS NMR) spectroscopy, degree of substitution (DS), attenuated total reflectance Fourier transform infrared (ATR/FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), pancreatic digestion, free Bu content analysis and in vitro starch digestibility. The results obtained here suggest that starch oxidation hydrolytically degrades starch chains, making them more susceptible to enzymatic degradation by α-amylase. However, the oxidized starch-based pasta systems, once esterified by Bu mainly on the amylose molecules (doubly modified pasta systems) increased their RS values, and this was more pronounced with the addition of the organocatalyst (maximum RS value = ~8%). Interestingly, despite the checked chemical changes that took place on the molecular structure of starch upon butyrylation or oxidation reactions in corn starch-based spaghetti-type pasta systems, and their incidence on starch digestibility, the orthorhombic crystalline structure (A-type starch) of starch remained unchanged.

Keywords

acidcassavadigestibilityesterificationfilmsgluten-free foodmodified starchesnoodlesresistant starchshort-chain fatty acidsstarch digestibilityGluten-free foodModified starchesNoodlesResistant starchShort-chain fatty acidsStarch digestibility

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Polymers due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2023, it was in position 19/95, thus managing to position itself as a Q1 (Primer Cuartil), in the category Polymer Science.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2025-07-19:

  • WoS: 1
  • Scopus: 3

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-07-19:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 18 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

    It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

    Leadership analysis of institutional authors

    This work has been carried out with international collaboration, specifically with researchers from: Argentina.