{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,19]],"date-time":"2026-01-19T08:50:04Z","timestamp":1768812604407,"version":"3.49.0"},"reference-count":57,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2021,9,16]],"date-time":"2021-09-16T00:00:00Z","timestamp":1631750400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004281","name":"Narodowe Centrum Nauki","doi-asserted-by":"publisher","award":["2017\/25\/N\/NZ9\/02564"],"award-info":[{"award-number":["2017\/25\/N\/NZ9\/02564"]}],"id":[{"id":"10.13039\/501100004281","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (L* a* b*). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content.<\/jats:p>","DOI":"10.3390\/molecules26185619","type":"journal-article","created":{"date-parts":[[2021,9,18]],"date-time":"2021-09-18T00:13:47Z","timestamp":1631924027000},"page":"5619","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production"],"prefix":"10.3390","volume":"26","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8360-8446","authenticated-orcid":false,"given":"Kamila","family":"Kapusniak","sequence":"first","affiliation":[{"name":"Department of Biochemistry, Biotechnology and Ecotoxicology, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13\/15, 42-200 Czestochowa, Poland"}]},{"given":"Karolina","family":"Lubas","sequence":"additional","affiliation":[{"name":"Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13\/15, 42-200 Czestochowa, Poland"}]},{"given":"Malwina","family":"Wojcik","sequence":"additional","affiliation":[{"name":"Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13\/15, 42-200 Czestochowa, Poland"}]},{"given":"Justyna","family":"Rosicka-Kaczmarek","sequence":"additional","affiliation":[{"name":"Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4\/10 Street, 90-924 Lodz, Poland"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1893-2706","authenticated-orcid":false,"given":"Volodymyr","family":"Pavlyuk","sequence":"additional","affiliation":[{"name":"Institute of Chemistry, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13\/15, 42-200 Czestochowa, Poland"}]},{"given":"Karolina","family":"Kluziak","sequence":"additional","affiliation":[{"name":"Institute of Chemistry, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13\/15, 42-200 Czestochowa, Poland"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2098-2112","authenticated-orcid":false,"given":"Idalina","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"CICECO\u2014Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"given":"Joana","family":"Lopes","sequence":"additional","affiliation":[{"name":"CICECO\u2014Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal"},{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8898-6342","authenticated-orcid":false,"given":"Manuel A.","family":"Coimbra","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2592-5512","authenticated-orcid":false,"given":"Janusz","family":"Kapusniak","sequence":"additional","affiliation":[{"name":"Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13\/15, 42-200 Czestochowa, Poland"}]}],"member":"1968","published-online":{"date-parts":[[2021,9,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1016\/j.tifs.2016.12.010","article-title":"An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal","volume":"62","author":"Granato","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"191","DOI":"10.17306\/J.AFS.2014.2.8","article-title":"Health effects of dietary fiber","volume":"13","author":"Ozgoz","year":"2014","journal-title":"Acta Sci. Pol. Technol. Aliment."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1007\/s10654-013-9876-x","article-title":"Dietary fiber intake and risk of type 2 diabetes: A dose-response analysis of prospective studies","volume":"29","author":"Yao","year":"2014","journal-title":"Eur. J. Epidemiol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"e11678","DOI":"10.1097\/MD.0000000000011678","article-title":"Dietary fiber intake and risks of proximal and distal colon cancers: A meta-analysis","volume":"97","author":"Ma","year":"2018","journal-title":"Medicine"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"3045","DOI":"10.3390\/nu12103045","article-title":"Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health","volume":"12","author":"Prasadi","year":"2020","journal-title":"Nutrients"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"705","DOI":"10.1016\/j.chom.2018.05.012","article-title":"The Impact of Dietary Fiber on Gut Microbiota in Host Health and Disease","volume":"23","author":"Makki","year":"2018","journal-title":"Cell Host Microbe"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"984","DOI":"10.1016\/S2468-1253(19)30257-2","article-title":"The association between dietary fibre deficiency and high-income lifestyle-associated diseases: Burkitt\u2019s hypothesis revisited","volume":"4","year":"2019","journal-title":"Lancet Gastroenterol. Hepatol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"126491","DOI":"10.1016\/j.foodchem.2020.126491","article-title":"Effects of reaction condition on glycosidic linkage structure, physical\u2013chemical properties and in vitro digestibility of pyrodextrins prepared from native waxy maize starch","volume":"320","author":"Chen","year":"2020","journal-title":"Food Chem."},{"key":"ref_9","unstructured":"Ohkuma, K., Hanno, Y., Inada, K., Matsuda, I., and Katta, Y. (1997). Process for Preparing Dextrin Containing Food Fiber. (5620873), U.S. Patent."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1002\/1521-379X(200101)53:1<21::AID-STAR21>3.0.CO;2-K","article-title":"Enzyme resistant dextrins from high amylose corn mutant starches","volume":"53","author":"Wang","year":"2001","journal-title":"Starke"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"886","DOI":"10.1002\/jsfa.4665","article-title":"New starch preparations resistant to enzymatic digestion","volume":"92","author":"Jochym","year":"2012","journal-title":"J. Sci. Food Agric."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"116382","DOI":"10.1016\/j.carbpol.2020.116382","article-title":"Pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil and physicochemical characterization of yellow pyrodextrins","volume":"242","author":"Lovera","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"124996","DOI":"10.1016\/j.foodchem.2019.124996","article-title":"In-depth study of the changes in properties and molecular structure of cassava starch during resistant dextrin preparation","volume":"297","author":"Trithavisup","year":"2019","journal-title":"Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"628","DOI":"10.3109\/09637486.2011.569492","article-title":"Effects of NUTRIOSE\u00ae dietary fiber supplementation on body weight, body composition, energy intake, and hunger in overweight men","volume":"62","author":"Li","year":"2011","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"126452","DOI":"10.1016\/j.foodchem.2020.126452","article-title":"Effect of water-soluble dietary fiber resistant dextrin on flour and bread qualities","volume":"317","author":"Huang","year":"2020","journal-title":"Food Chem."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"4125","DOI":"10.1002\/jsfa.11048","article-title":"Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses","volume":"101","author":"Kapusniak","year":"2021","journal-title":"J. Sci. Food Agric."},{"key":"ref_17","first-page":"278","article-title":"Microwave assisted synthesis: A green chemistry approach","volume":"3","author":"Grewal","year":"2013","journal-title":"Int. J. Appl. Pharm. Sci. Res."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"100","DOI":"10.1016\/j.arabjc.2011.01.014","article-title":"Microwave chemistry: Effect of ions on dieletric heating in microwave ovens","volume":"8","author":"Anwar","year":"2015","journal-title":"Arab. J. Chem."},{"key":"ref_19","first-page":"175","article-title":"Microwave Chemistry: General Features and Applications","volume":"45","author":"Gaba","year":"2010","journal-title":"Indian J. Pharm. Educ. Res."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1186\/1752-153X-7-113","article-title":"Effect of microwave treatment on the physicochemical properties of potato starch granules","volume":"7","author":"Xie","year":"2013","journal-title":"Chem. Cent. J."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"3967","DOI":"10.1038\/s41598-017-04331-2","article-title":"Full-time response of starch subjected to microwave heating","volume":"7","author":"Fan","year":"2017","journal-title":"Sci. Rep."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"14348","DOI":"10.1039\/C6RA28048J","article-title":"Effects of microwaves on molecular arrangements in potato starch","volume":"7","author":"Shen","year":"2017","journal-title":"RSC Adv."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1002\/star.201200191","article-title":"Behaviour of starch exposed to microwave radiation treatment","volume":"66","year":"2014","journal-title":"Starke"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1016\/j.carbpol.2017.05.041","article-title":"Enzyme-resistant dextrins from potato starch for potential application in the beverage industry","volume":"172","author":"Kapusniak","year":"2017","journal-title":"Carbohydr. Polym."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1002\/star.200500411","article-title":"Thermal and Pasting Properties of Microwaved Corn Starch","volume":"57","author":"Stevenson","year":"2005","journal-title":"Starke"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"7109","DOI":"10.1039\/D0GC02644A","article-title":"Evidences of starch-microwave interactions under hydrolytic and pyrolytic conditions","volume":"22","author":"Yu","year":"2020","journal-title":"Green Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"188","DOI":"10.1002\/star.201100095","article-title":"Low power microwave-assisted enzymatic esterification of starch","volume":"64","author":"Lukasiewicz","year":"2012","journal-title":"Starke"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"466","DOI":"10.1016\/j.carbpol.2009.09.003","article-title":"Solvent-free lipase-catalyzed synthesis of long-chain starch esters using microwave heating: Optimization by response surface methodology","volume":"79","author":"Horchani","year":"2010","journal-title":"Carbohydr. Polym."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"460","DOI":"10.1007\/s13197-010-0126-x","article-title":"Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources","volume":"48","author":"Kaur","year":"2011","journal-title":"J. Food Sci. Technol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"116560","DOI":"10.1016\/j.carbpol.2020.116560","article-title":"Structrural and physicochemical property changes during pyroconversion of native maize starch","volume":"245","author":"Li","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Ara\u00fajo, R.G., Rodr\u00edguez-Jasso, R.M., Ruiz, H.A., Govea-Salas, M., Rosas-Flores, W., Aguilar-Gonz\u00e1lez, M.A., Pintado, M.E., Lopez-Badillo, C., Luevanos, C., and Aguilar, C.N. (2020). Hydrothermal\u2013Microwave Processing for Starch Extraction from Mexican Avocado Seeds: Operational Conditions and Characterization. Processes, 8.","DOI":"10.3390\/pr8070759"},{"key":"ref_32","first-page":"1600267","article-title":"Effects of pyroconversion and enzymatic hydrolysis on indigestible starch content and physicochemical properties of cassava (Manihot esculenta) starch","volume":"69","year":"2016","journal-title":"Starke"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1016\/j.ijbiomac.2020.03.174","article-title":"Effect of microwave treatment (low power and varying time) on potato starch: Microstructure, thermo-functional, pasting and rheological properties","volume":"155","author":"Kumar","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1016\/j.carbpol.2018.01.087","article-title":"Indigestible pyrodextrins prepared from corn starch in the presence of glacial acetic acid","volume":"188","author":"Lin","year":"2018","journal-title":"Carbohydr. Polym."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"117140","DOI":"10.1016\/j.carbpol.2020.117140","article-title":"Pyrodextrins from waxy and normal tapioca starches: Molecular structure and in vitro digestibility","volume":"252","author":"Weil","year":"2021","journal-title":"Carbohydr. Polym."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"2988","DOI":"10.1021\/acs.jafc.8b00404","article-title":"Hypoglycemic Effects of Pyrodextrins with Different Molecular Weights and Digestibilities in Mice with Diet Induced Obesity","volume":"66","author":"Cao","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"2310","DOI":"10.1021\/bm060216e","article-title":"Genotype-Specific Spatial Distribution of Starch Molecules in the Starch Granule: A Combined CLSM and SEM Approach","volume":"7","author":"Glaring","year":"2006","journal-title":"Biomacromolecules"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1016\/j.anifeedsci.2005.02.025","article-title":"Effect of starch granule structure, associated components and processing on nutritive value of cereal starch: A review","volume":"122","author":"Svihus","year":"2005","journal-title":"Anim. Feed Sci. Technol."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1016\/j.ijbiomac.2020.01.060","article-title":"Effect of dry heating treatment on multi-levels of structure and physicochemical properties of maize starch: A thermodynamic study","volume":"147","author":"Lei","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"845","DOI":"10.1080\/10942910600698922","article-title":"Nature of crystallinity in native and acid modified starches","volume":"9","author":"Singh","year":"2006","journal-title":"Int. J. Food Prop."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"266","DOI":"10.1007\/s10965-018-1651-y","article-title":"Study of the structural order of native starch granules using combined FTIR and XRD analysis","volume":"25","author":"Pozo","year":"2018","journal-title":"J. Polym. Res."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/j.cofs.2020.10.002","article-title":"Crystalline structures of the main components of starch","volume":"37","author":"Delgado","year":"2021","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"125015","DOI":"10.1016\/j.foodchem.2019.125015","article-title":"Effect of microwave irradiation-retrogradation treatment on the digestive and physicochemical properties of starches with different crystallinity","volume":"298","author":"Wang","year":"2019","journal-title":"Food Chem."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1016\/j.carbpol.2018.08.128","article-title":"Effect of chemical modification with citric acid on the physicochemical properties and resistant starch formation in different starches","volume":"202","author":"Remya","year":"2018","journal-title":"Carbohydr. Polym."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"959","DOI":"10.1016\/j.ijbiomac.2018.08.170","article-title":"Impact of acid hydrolysis and esterification process in rice and potato starch properties","volume":"120","author":"Martins","year":"2018","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"962","DOI":"10.1002\/star.201200284","article-title":"Physicochemical characterization of dextrins prepared with amylases from sorghum malt","volume":"65","author":"Ba","year":"2013","journal-title":"Starke"},{"key":"ref_47","first-page":"588","article-title":"Effects of modified banana (Musa cavendish) starch on glycemic control and blood pressure in rats with high sucrose diet","volume":"35","year":"2018","journal-title":"Nutr. Hosp."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"397128","DOI":"10.1155\/2015\/397128","article-title":"Phase transition of waxy and normal wheat starch granules during gelatinization","volume":"2015","author":"Chen","year":"2015","journal-title":"Int. J. Polym. Sci."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"22","DOI":"10.5539\/ijc.v4n6p22","article-title":"Studies on the gelatinization temperature of some cereal starches","volume":"4","author":"Ubwa","year":"2012","journal-title":"Int. J. Chem."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1016\/j.foodchem.2017.09.015","article-title":"Structure of pyrodextrin in relation to its retrogradation properties","volume":"242","author":"Hana","year":"2018","journal-title":"Food Chem."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1016\/j.carbpol.2016.01.002","article-title":"Formation of type 4 resistant starch and maltodextrins from amylose and amylopectin upon dry heating: A model study","volume":"141","author":"Nunes","year":"2016","journal-title":"Carbohydr. Polym."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"426","DOI":"10.1016\/j.carbpol.2016.05.058","article-title":"Chemical structures in pyrodextrin determined by nuclear magnetic resonance spectroscopy","volume":"151","author":"Bai","year":"2016","journal-title":"Carbohydr. Polym."},{"key":"ref_53","unstructured":"Richter, M., Augustat, S., and Schierbaum, F. (1968). Ausgewahlte Methoden der St\u00e4rkechemie, VEB Fachbuchverlag."},{"key":"ref_54","unstructured":"(2021, June 16). PN-A-A74701:1978, Hydrolizaty Skrobiowe (Krochmalowe)\u2014Metody Badan. (In Polish)."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1093\/jaoac\/93.1.221","article-title":"Determination of Total Dietary Fiber (CODEX Definition) by Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study","volume":"93","author":"McCleary","year":"2010","journal-title":"J. AOAC Int."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"351","DOI":"10.1016\/S0144-8617(99)00024-7","article-title":"Origins of B-type crystallinity in glycerol-plasticised, compression-moulded potato starches","volume":"39","author":"Hulleman","year":"1999","journal-title":"Carbohydr. Polym."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"2243","DOI":"10.1007\/s00217-017-2926-y","article-title":"The influence of non-starch polysaccharide on thermodynamic properties of starches from facultative wheat varieties","volume":"243","author":"Tkaczyk","year":"2017","journal-title":"Eur. Food Res. Technol."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/26\/18\/5619\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T07:00:44Z","timestamp":1760166044000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/26\/18\/5619"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,9,16]]},"references-count":57,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2021,9]]}},"alternative-id":["molecules26185619"],"URL":"https:\/\/doi.org\/10.3390\/molecules26185619","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,9,16]]}}}