Evidence map›Paper›PMID 41829099›Full record

ArticleFoods (Basel, Switzerland)2026

Impact of Storage Duration on the Structural and Functional Properties of Starch in Spicy Strips.

Yujing Ding, Hongling Chao, Xiutian Li, Yang Li, Mingfei Li, Xiaowei Zhang, Shiyuan Miao, Yujie Lu, Dube Nhlanhla Mtelisi

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Yujing DingSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212000, China.
Hongling ChaoSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212000, China.
Xiutian LiSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212000, China.
Yang LiSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212000, China.
Mingfei LiSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212000, China.
Xiaowei ZhangSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212000, China.
Shiyuan MiaoSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212000, China.ORCID 0000-0003-4568-0962
Yujie LuSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212000, China.ORCID 0000-0002-7171-7899
Dube Nhlanhla MtelisiCollege of Food Science and Engineering, Henan Univeristy of Technology, Zhengzhou 450001, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The effects of storage time on the characteristics of starch in spicy strips were investigated. Techniques including differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and X-ray diffraction (XRD) were employed to analyze the gelatinization properties, thermal characteristics, crystal structure, moisture distribution, and quality changes of spicy strips under different storage periods (0, 60, 120, and 180 days). The results demonstrated that prolonged storage led to a significant decrease in peak viscosity and an increase in setback value, indicating enhanced starch retrogradation. DSC analysis revealed a continuous increase in enthalpy change (ΔH), confirming the formation of more ordered double-helix structures over time. TGA revealed a shift in thermal degradation profiles, indicating changes in component interactions and moisture-binding capacity over storage. XRD patterns showed a clear transition from A-type to V-type crystals and finally to an amorphous state after 180 days. Consequently, solubility, swelling power, and amylose leaching were markedly inhibited, while the retrogradation rate of amylopectin became dominant during long-term storage. These findings provide insights into starch retrogradation mechanisms in complex snack matrices and offer guidance on mitigating quality deterioration during the shelf life of spicy strips.

Indexed as

spicy stripsstarch characteristic and propertiesstorage duration

Identifiers

PMID41829099
PMCPMC12984352

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.