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Microwave-Induced Modification in Physical and Functional Characteristics and Antioxidant Potential of Nelumbo nucifera Rhizome Starch

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Abstract

The microwave-induced modifications in physical characteristics, functional properties, and antioxidant potential of Nelumbo nucifera rhizome starch were studied. The rhizome flour was subjected to microwave irradiation at different treatment times (1, 2, 3, 4 and 5 min) at the low-medium intensity (200 W). The starch was obtained from the native and microwave treated flour and analyzed for its physical characteristics, functional properties, and antioxidant potential. The microwave treatment showed a significant (p < 0.05) decrease in total starch yield and oil holding, swelling, and iron-binding capacity of the starch. Microwave treatment resulted in disruption of morphology and conversion of C-type crystalline structure to CA and CB-type structures of starch. The variations in antioxidant properties of starch were associated with the microwave-induced modification in the structure and physical characteristics of starch. A significant time-dependent increase in the content of reducing monosaccharides, Trolox equivalent total antioxidant activity, and free radical scavenging capacity was observed in microwave treated starch. The data may be a valuable contribution to the literature regarding microwave-induced modification in physical, functional and antioxidant properties of lotus rhizome starch.

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Acknowledgments

The authors are grateful to the Department of Biochemistry, Bahauddin Zakariya University, Multan, Pakistan and Interdisciplinary Research Center in Biomaterials (IRCBM), COMSATS Institute of Information Technology, Lahore, Pakistan for providing the facilities for conducting the research work.

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Authors and Affiliations

  1. Department of Biochemistry, Bahauddin Zakariya University, Multan, 60800, Pakistan

    Haq Nawaz, Aqsa Akbar, Mohibullah Shah & Rabia Mannan

  2. Institute of Biochemistry and Molecular Biology, University of Humburg, Martin Luther-King-Platz, Germany

    Hina Andaleeb

  3. Institute of Food Sciences, Bahauddin Zakariya University, Multan, 60800, Pakistan

    Adnan Amjad

  4. Institute of Chemical Sciences, Bahauddin Zakariya University, Multan, 60800, Pakistan

    Arif Mehmood

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  1. Haq Nawaz
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  2. Aqsa Akbar
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Correspondence to Haq Nawaz.

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Nawaz, H., Akbar, A., Andaleeb, H. et al. Microwave-Induced Modification in Physical and Functional Characteristics and Antioxidant Potential of Nelumbo nucifera Rhizome Starch. J Polym Environ 28, 2965–2976 (2020). https://doi.org/10.1007/s10924-020-01828-2

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  • DOI: https://doi.org/10.1007/s10924-020-01828-2

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