American Journal of Potato Research

, Volume 95, Issue 2, pp 144–156 | Cite as

Characterisation of Nanoestructured Potato Starch Powders with Blackberry (Rubus fruticosus Var. Brazos) Juice

  • H. E. Romero-Luna
  • E. Azuara
  • C. I. Beristain
  • J. J. Chanona-Pérez
  • A. Hernández-Mendoza
  • M. Jiménez


Potato starch has been used in the protection of antioxidants, but its use is limited due to its physicochemical properties. The objective of this work was to evaluate the effect of physical modification of potato starch by gelatinization, spray-freezing on liquid nitrogen and freezing in liquid nitrogen on the physicochemical properties and stability of powders added with blackberry juice. Frozen potato starch with liquid nitrogen exhibited higher colour retention and anthocyanins during processing, as well as adequate physicochemical and flow properties. While the spray-frozen starch on liquid nitrogen had a higher retention of anthocyanins, polyphenols and antioxidant activity during storage under controlled conditions. Atomic force microscopy revealed the modification in the microstructure of the developed powders. These results demonstrated that the microstructure of the powders was modified by conferring changes in the water adsorption capacity affecting their physicochemical properties and their stability during storage.


Antioxidant activity Anthocyanins, colorant Microstructure Modification 


El almidón de papa se ha utilizado en la protección de antioxidantes, pero su uso es limitado debido a sus propiedades fisicoquímicas por lo que el objetivo de este trabajo fue evaluar el efecto de la modificación física de almidón de papa, mediante gelatinización, aspersión-congelación sobre nitrógeno líquido y congelación en nitrógeno líquido sobre las propiedades fisicoquímicas y estabilidad de polvos adicionados con jugo de zarzamora. El almidón de papa congelado con nitrógeno líquido exhibió una mayor retención de color y antocianinas durante su procesamiento, así como adecuadas propiedades fisicoquímicas y de flujo. Mientras que el almidón asperjado-congelado sobre nitrógeno líquido tuvo una mayor retención de antocianinas, polifenoles y actividad antioxidante durante el almacenamiento en condiciones controladas. La microscopia de fuerza atómica reveló la modificación en la microestructura de los polvos desarrollados. Estos resultados demostraron que la microestructura de los polvos fue modificada confiriendo cambios en la capacidad de adsorción de agua afectando sus propiedades fisicoquímicas y su estabilidad durante el almacenamiento.



The authors acknowledge the support to the Research and Development of Food Laboratory (L-IDEA), and the National Council of Science and Technology (CONACyT) (Grant number 260107).


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Copyright information

© The Potato Association of America 2017

Authors and Affiliations

  • H. E. Romero-Luna
    • 1
  • E. Azuara
    • 1
  • C. I. Beristain
    • 1
  • J. J. Chanona-Pérez
    • 2
  • A. Hernández-Mendoza
    • 3
  • M. Jiménez
    • 1
  1. 1.Instituto de Ciencias BásicasUniversidad VeracruzanaXalapa, VeracruzMexico
  2. 2.Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, IPNGustavo A. MaderoMexico
  3. 3.Centro de Investigación en Alimentación y Desarrollo, A.C., Departamento de Tecnología de Alimentos de Origen AnimalHermosillo, SonMexico

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