ArticleMolecules (Basel, Switzerland)2026
Comparative Physicochemical Characterization of Maltodextrins Derived from Starches of Red-, Purple-, and Light-Fleshed Potato Cultivars (
Article in Molecules (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.
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Abstract
The objective of this study was to examine the physicochemical properties of maltodextrins derived from starch isolated from red- and purple-fleshed potatoes, in comparison to those obtained from light-fleshed potatoes. The investigation focused on several parameters, including dextrose equivalent (DE), non-carbohydrate components, maltooligosaccharide profile, particle size, surface morphology, water-binding capacity, solubility, rheological properties, structural composition as determined by Fourier transform infrared spectroscopy (FT-IR), and molecular weights. Maltodextrins sourced from the starch of colored potato varieties exhibit superior functional properties, notably nearly 100% solubility and enhanced water absorption capacity. This is attributed to their fine microstructure, which promotes hydration and facilitates the diffusion of water into the interior of the particles, in contrast to maltodextrins derived from the starch of yellow potato varieties. This phenomenon is also influenced by the maltooligosaccharide profile, characterized by a high proportion of low-molecular-weight sugars, lower molecular weights, and polydispersity (Pd), as well as the low SPAN of these maltodextrins. Additionally, maltodextrins derived from the starch of yellow potato varieties (Tajfun and Lord) formed soft gels, whereas those from colored potatoes resulted in hard gels.
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