Cassava Starch Research Articles

Correlation analysis of starch molecular structure and film properties via rearrangements of glycosidic linkages by 1,4-α-glucan branching enzyme

The functional characteristics of starch films are significantly influenced by the amylose content and the distribution of the amylopectin chain length. This work used 1,4-α-glucan branching enzyme to molecularly reconstruct corn, pea, and cassava starch in order to examine the association. Films made of both natural and enzyme-modified starch were produced using the casting method. The study investigated the variations in starch films properties and explored the relationship between starch molecular structure and film qualities by correlation analysis. The results showed a significant positive connection (r = 0.954) between the tensile strength and amylose content, as well as a positive correlation (r = 0.939) between the A chains and the elongation at break. The average chain length (r = 0.932) and amylose content (r = 0.902) showed a positive correlation with the degradation temperature, whereas the amylose content (r = −0.946) showed an adverse correlation with the transparency. The B3 chain (r = 0.851) and the average chain length (r = 0.839) both exhibited a positive connection with its contact angle. As a result, our study thoroughly assesses how starch structure affects the characteristics of starch films and offers a fundamental modification pathway for the development of new application areas.

Cassava, corn, wheat, and sweet potato native starches: A promising biopolymer in the production of capsules by electrospraying.

Native starches have a high potential for producing capsules by electrospraying despite still being little explored as biopolymeric material. Thus, the present study aimed to investigate the electrospraying capacity of native starches from different sources (cassava, corn, wheat, and sweet potato). The concentration of starch in the polymer solutions was varied from 3% to 10% (w/v) to investigate the impact of both starch source and concentration on the electrospraying process. The study also aimed to deepen scientific knowledge of the behavior of these starches during the process and the characteristics of the resulting capsules. The characterization of the polymeric solutions was carried out regarding rheology and electrical conductivity and the capsules were evaluated by production yield, morphology, size distribution, thermal properties, and crystallinity. Higher viscosities were observed for polymeric solutions obtained from sweet potato starch, compared to other starches at the same polymer concentrations. The increase in starch concentration in polymeric solutions reduced their electrical conductivity, except for corn starch. The production yield of cassava and sweet potato starch capsules was not affected by the polymer concentration in the polymeric solutions, while for corn and wheat starches, there was a reduction in yield as the concentration increased. All starches were able to form capsules. Capsules produced with 7% corn starch showed a more homogeneous size distribution. The electrosprayed starches showed elevated melting temperatures and enthalpies. The capsules produced had an amorphous structure. The starches evaluated in this study proved to be excellent biopolymers for producing capsules by electrospraying, demonstrating possible future uses as encapsulating materials.

Effects of amylose and amylopectin fine structure on the thermal, mechanical and hydrophobic properties of starch films

The fine structures of pumpkin, potato, wheat, cassava, and pea starches were determined, followed by an evaluation of how these structures affected the properties of starch films. The structures significantly influenced film properties. Starches with larger molecular weights exhibited greater thermal stability. The tensile strength of starch film was negatively associated with the amylose chain length (r = −0.88, p < 0.05). The chain length distributions of amylose and amylopectin affected the mechanical properties of starch films by influencing structure ordering, supported by the positive correlation between the double helix content and the tensile strength (r = 0.95, p < 0.05). The amylopectin B1, B2, and B3 chains increased film mechanical strength. Conversely, amylopectin A-chains reduced the mechanical strength. The water contact angle was negatively correlated with the B3 chain proportion (r = −0.93, p < 0.05). The pumpkin starch exhibited the highest tensile strength (14.29 MPa), while the wheat starch film showed the highest water contact angle (112°). This study offers valuable insights into the structure-function relationships of starch films, thereby facilitating the acquisition of starch films with enhanced strength and stability through screening or designing starch structures. Consequently, this will expand the application of starch films as packaging materials in various food products.

Literatur Review Artikel : MANFAAT PENGUJIAN AMILUM DAN PROTEIN PADA LARUTAN GLUKOSA, PATI (UJI MOLISCH) DENGAN MENGGUNAKAN BERBAGAI METODE

The testing of starch and protein in glucose and starch solutions was conducted using the Molisch test and other methods. Glucose, as a monosaccharide, serves as the main energy source, while starch, being a polysaccharide, must first be broken down into monosaccharides before it can be utilized. Carbohydrates, such as glucose and starch, provide energy and support food metabolism and characteristics such as taste, color, and texture. The methods applied in this review include literature studies on the chemical testing of starch and protein, focusing on the Molisch test for detecting carbohydrates in biological samples. Various approaches, including color-change-based methods and other analytical techniques, were used to measure starch and protein in glucose and starch solutions. The review findings highlight the importance of a thorough understanding of starch characteristics and its modification to enhance its utility in the food and pharmaceutical sectors. These findings support the use of pregelatinized starch and the exploration of alternative carbohydrates sources to improve food quality and variety. Qualitative tests, such as Benedict's, detect reducing sugars in foods, while temperature increases affect the moisture content and compaction of starch, especially in pregelatinized cassava starch. In conclusion, starch testing methods like iodine and Molisch tests are effective for analyzing starch and carbohydrates, while the ratio of starch to water and temperature play key roles in influencing the physical properties of starch.

Editing of the MeSWEET10a promoter yields bacterial blight resistance in cassava cultivar SC8.

Cassava starch is a widely used raw material for industrial production and food source for people. However, cassava bacterial blight (CBB) caused by Xanthomonas axonopodis pv. manihotis (Xam) results in severe yield losses and is the most destructive bacterial disease in all worldwide cassava-growing regions. Xam11 is a highly pathogenic subspecies from China that infects the Chinese local cassava South China No. 8 (SC8) cultivar with marked symptoms. This study showed that the transcription activator-like effector TALE20Xam11 of Xam11 strain regulates the expression of disease-susceptibility gene MeSWEET10a by binding to the EBETALE20 region of the MeSWEET10a promoter in cassava cultivar SC8. CRISPR/Cas9-generated mutations of the EBETALE20 region resulted in a significant reduction in MeSWEET10a expression after infection by Xam11, correlating with reduced disease symptoms, smaller lesion sizes and decreased bacterial proliferation compared with the wild type. Importantly, the edited plants maintained normal growth, development and yield characteristics under greenhouse conditions. The results lay a research foundation for breeding resistant cassava cultivar SC8 to bacterial blight.

Purification of biodiesel-derived crude glycerol and its application in plasticizing cassava starch bioplastics

This study focused on purifying crude glycerol, a by-product of biodiesel production, using acid-precipitation, methanol extraction, and adsorption with acid-activated charcoal. Among the acids tested—sulfuric, phosphoric, and hydrochloric—phosphoric acid proved most effective, producing the clearest glycerol with minimal salt deposition. The purified glycerol was then used to produce bioplastics, which were tested for mechanical properties. The results indicated that Phosphoric acid yielded the clearest glycerol with minimal salt deposition. The resultant salt, potassium phosphate (K2PO4), has potential as a fertilizer. The purified glycerol showed increased density and viscosity, indicating higher purity compared to crude glycerol. The density of the purified glycerol was closer to that of analytical-grade glycerol. Bioplastic 1 (using analytical-grade glycerol) exhibited the highest tensile strength, withstanding up to 4.3N and extending about 104mm before breaking. Bioplastic 2 (using glycerol purified with hydrochloric acid) withstood up to 4.1N, while Bioplastic 3 (using glycerol purified with acetic acid) endured the least stress, withstanding up to 3.8N and extending up to 87mm before breaking. The study demonstrates that phosphoric acid is an effective agent for purifying crude glycerol, significantly enhancing its quality. The purified glycerol, in turn, improves the mechanical properties of bioplastics, making them more durable and suitable for a range of applications. This process not only adds value to the biodiesel production by-product but also contributes to the development of stronger, more versatile bioplastics.

Improved mechanical and thermal performance of bacterial cellulose paper through cationic cassava starch addition

Cationic particles are commonly used as wet-end additives in papermaking processes. This study evaluates the effects of cationic cassava starch (CCS) on the mechanical strength of paper made from bacterial cellulose (BC). Acetobacter xylinum was utilised in the production of bacterial cellulose (BC) paper, whereas 3‑chloro-2-hydroxypropyl trimethyl ammonium chloride (CHPTAC) was employed in the etherification process of cassava starch to synthesize CCS. Papers containing CCS displayed a more compact surface structure compared to traditional wood-based papers, reaching a brightness level of 97.3 and improving thermal and mechanical characteristics, such as higher tensile strength and is suitable for use as a separator in battery fabrication processes. The results emphasise the possibility of using CCS as a sustainable option in paper production, offering enhanced environmental and mechanical efficiency.

Effect of the Digestibility of Cassava Flour (Manihot esculenta Crantz) by Enzymes Extracted from Corn Malt.

The aim of this study is to determine the effect of the digestibility of cassava starch by the enzymes extracted from corn malt, which will constitute one of the answers to the problem of integrating local products into the process in a modern brewery. Cassava starch solutions of different concentrations (E0: 0g/L; E1: 1g/L; E2: 1.1g/L; E3: 1.2g/L; E4: 1.3g/L; E5: 1.4g/L and E6: 1.5g/L) were prepared and subjected to two treatments (gelatinized and non-gelatinized) and 5mL of each were placed in a test tube. Three millilitres (3mL) of the solution containing amylases extracted from malt corn was then added to each of the test tubes containing the cassava flour solutions. All the treatments were subjected to three temperature stages (50°C for 15min, 90°C for 20min, and 100°C for 75min). Twenty-eight (28) objects (two duplicates) were experimented in a complete factorial design (2 treatments × 2 temperature levels). The results obtained showed that gelatinization had no effect, which could be due to the high optimum temperatures of corn enzyme activity. The concentrations also did not have significant differences which shows that these concentrations can well be used on an industrial scale to digest cassava starch by corn malt enzymes.

Investigating the Impact of Moisture Levels on Structural Alterations and Physicochemical Properties of Cassava Flour through Extrusion: A Comprehensive Study.

The extrusion process, a vital technique for starch modification, is notably influenced by the moisture content (MC). This study aimed to elucidate the effect of varying MC levels (18, 22, 26, and 30%) on the structural and physicochemical characteristics of cassava flour during extrusion. Extrusion resulted in the fraction of degree of polymerization 13‒24, degree of branching, and molecular weight increased with increasing MC, with values of above indexes being 32.29%, 1.05%, and 1.21 × 105 g/mol, respectively, at a MC of 18%. This suggested that the degradation of amylopectin and amylose. Additionally, there was an increase in rapidly digestible starch (RDS) and a decrease in slowly digestible starch (SDS) in the extrudates in comparison to the native cassava flour. The extrusion of cassava flour at 18% MC exhibited the highest levels of RDS and SDS, reaching 64.52% and 4.06%, respectively. These findings indicated that low moisture extrusion could be a more effective method for disrupting the structure of cassava starch and enhancing the digestibility of cassava flour, offering valuable insights for the optimized use of cassava extrudates in various applications.

Effect of non-thermal acidic and alkaline modifications on the structural, pasting, rheological, and functional properties of cassava (Manihot esculenta) starch.

This study aimed to investigate the effects of acid or alkali modification of isolated cassava starch (ICS) on its physicochemical properties. Acetic acid concentrations of 5%, 10%, and 20% v/v (0.87, 1.73, and 3.46M, respectively) and calcium hydroxide concentrations of 0.15%, 0.20%, and 0.30% w/w (0.02, 0.025, and 0.04M, respectively) were tested independently and compared with untreated isolated starch. The scanning electron microscope (SEM) shows starches with polyhedral and semispherical shapes; these modifications do not change the surface of the starch granules. Nanocrystals with orthorhombic crystal structure were extracted from ICS. Transmission electron microscopy (TEM) shows crystallites with a size (two-dimensional) of 20±5nm in length and 10±2nm in width and reveals that this starch contains nanocrystals with orthorhombic crystal structure. The X-ray patterns show that these nanocrystals are unaffected by acidic or alkaline treatments. The Ca+2 and CH3COO- ions do not interact with these nanocrystals. The alkaline treatment only affects the gelatinization temperature at a Ca(OH)2 concentration of 0.30%. Low concentrations of acidic and alkaline treatments affect the ability of cassava starch to absorb water and reduce the peak and final viscosity. The infrared spectra show that the modifications lead to C-H and C═C bond formations. ICS-B 0.30 can modify the amorphous regions of the starch, and the acid treatment leads to acetylation, which was confirmed by the presence of an IR band at 1740cm-1.

Influence of Preparation Methods on the Properties of Emulsified Films Based on Cassava Starch

Influence of Preparation Methods on the Properties of Emulsified Films Based on Cassava Starch

Effect of temperature and physical modification on Nutritional Composition and Functional properties of Cassava, Banana and Corn starches

Effect of temperature and physical modification on Nutritional Composition and Functional properties of Cassava, Banana and Corn starches

Properties of biocoal briquettes from mesoporous coals and rice husk and their effects on environmental pollution

This work assessed some properties and effects of biocoal briquettes on environmental pollution compared with utilising coal alone. A mixture of coal fines and rice husks was prepared, with cassava starch gel as a binder, before compaction in a briquetting machine and drying with a solar dryer. Samples of the coal fines, rice husk, cassava flour and briquettes were analysed for their elemental and oxide concentrations via an energy-dispersive X-ray fluorescence analyser. The heat fuels were analysed for their thermal behaviour via thermogravimetric analyser (TGA), whereas the specific surface area, pore size and pore volume were determined using a Brunner–Emmett–Teller (BET) analyser. The conversion of the tested coals to biocoal briquettes resulted in a reduction in the level of arsenic in the briquettes. Additionally, the sulphur level decreased from 1.96 to 1.11% in the Okobo-Enjema briquettes and from 1.78 to 0.90% in the Onyeama briquettes. However, the levels of manganese increased from 0.04 to 0.22% in the Okobo-Enjema briquettes and from 0.04 to 0.21% in the Onyeama briquettes. Thermogravimetric analysis at different heating rates revealed that derivative weight loss increased with increasing heating rate, from 4.4% at 10 °C/min to 5.5% at 20 °C/min. BET analysis revealed that the briquettes had larger pore diameters, volumes and specific surface areas than did the coal samples. The coal samples have greater propensity to pollute the environment as the amount of potentially hazardous elements in the samples is greater than in their biocoal briquettes.

Cassava starch-based hot melt adhesive for textile industries

The textile industry uses a lot of adhesives to join materials together, and many of these adhesives use petroleum-based ingredients that are harmful to the environment. To replace petroleum-based adhesives with a more environmentally friendly option for the textile industry, this study set out to create and evaluate a hot-melt adhesive derived from cassava starch. By adding kaolin clay as a filler and tannin as a tackifier in different ratios of starch, the created adhesive was enhanced. Tannic acid to starch ratios of 2:1, 6:1, and 10:1 w/w and kaolin to starch ratios of 3:1, 5:1, and 7:1 w/w were used to investigate the effects of clay and tackifier, respectively. The adhesives’s viscosity, moisture content, tensile strength, and shear strength were then measured. The presence of kaolin and tannic acid in starch-based adhesives favored a good interaction between the adhesive’s ingredients. The adhesive’s maximum shear strength was measured at 4.93 ± 0.11 Mpa when dry and 0.263 ± 0.21 Mpa when wet. The current data indicate that the optimal tensile strength was determined to be 3.45 ± 0.22 MPa. This result showed that hot melt adhesives based on cassava starch would be a good environmentally friendly substitute for petroleum-based adhesives, and more study in this field is necessary.

Effect of dual modification on structural, functional and dielectric properties of cassava starch

The combined effect of hydrocolloid addition and microwave heating on the structural, physical and functional properties of cassava starch remains underexplored, despite individual studies on these modification methods. The dielectric properties, important for the microwave treatment of starch, have received little attention in recent studies. Cassava starch with and without addition of hydrocolloids (guar and xanthan gums) was modified by microwave heating for two different exposure times, and its structural, functional, and dielectric properties were studied. The dual modification enhanced the swelling power and oil holding capacity of the starch, reduced its gelatinization temperature, and did not alter its crystallinity. Notably, xanthan-modified starch microwaved for 6 min exhibited higher color variation (ΔE*) and increased granules agglomeration, while the microwave treatment alone roughened the surface of the starch granules. The mean diameters D[4,3] of starch increased with xanthan gum addition, microwave treatment (6 min), and their combination. The relative permittivity (ε’), loss factor (ε”) and penetration depth (Dp) were lower for samples modified by the combined method. Considering the type of hydrocolloid and the microwave exposure time, the combined modification significantly influenced the properties of starch, offering a promising approach to producing starch with enhanced functional properties.

Study of the Reinforcing Effect and Antibacterial Activity of Edible Films Based on a Mixture of Chitosan/Cassava Starch Filled with Bentonite Particles with Intercalated Ginger Essential Oil.

Edible films based on biopolymers are used to protect food from adverse environmental factors. However, their ample use may be hindered by some challenges to their mechanical and antimicrobial properties. Despite this, in most cases, increasing their mechanical properties and antibacterial activity remains a relevant challenge. To solve this problem, a possible option is to fill the biopolymer matrix of films with a functional filler that combines high reinforcing and antibacterial properties. In this work, biocomposite films based on a mixture of chitosan and cassava starch were filled with a hybrid filler in the form of bentonite clay particles loaded with ginger essential oil (GEO) in their structure with varied concentrations. For this purpose, GEO components were intercalated into bentonite clay interlayer space using a mechanical capture approach without using surface-active and toxic agents. The structure and loading efficiency of the essential oil in the obtained hybrid filler were analyzed by lyophilization and laser analysis of dispersions, ATR-FTIR spectroscopy, thermogravimetry, and X-ray diffraction analysis. The filled biocomposite films were analyzed using ATR-FTIR spectroscopy, optical and scanning electron spectroscopy, energy dispersive spectroscopy, mechanical analysis under tension, and the disk diffusion method for antibacterial activity. The results demonstrated that the tensile strength, Young's modulus, elongation at the break, and the antibacterial effect of the films increased by 40%, 19%, 44%, and 23%, respectively, compared to unfilled film when the filler concentration was 0.5-1 wt.%.

Postharvest Application of Different Coatings to Improve the Quality and Storage Stability of Papaya Fruit (Carica papaya L.) Cv. Red Lady

The Present investigation was carried out on title “Study on different post-harvest treatment for improving shelf life and quality of Papaya fruit (Carica papaya L.) cv. Red lady”. The Experiment was conducted in a Completely Randomized Design with 10 treatments viz. T0-Control, T1- Ethrel 500 ppm, T2- Ethrel 700 ppm, T3- Aloevera gel 1.0%, T4- Aloevera gel 1.5%, T5- Corn Starch 1.0%, T6- Corn Starch 1.5%, T7- Cassava Starch 1.0%, T8- Cassava Starch 1.5%, T9- (Corn Starch 1.5% + Cassava Starch 1.5%) and their three replications, during the year 2023. Aloevera gel 1.5% treated fruits showed the better results followed by the Aloevera gel 1.0%. This coating reduced the transpiration rate and slowed down the ethylene production and formed a layer on the surface of papaya fruits which helped in protection from microorganisms, fungus resulting in the increase in shelf life of fruits and storage quality. The Papaya fruits treated with Corn Starch 1.5% was also found to be significantly good treatments over the Control in respect of storage quality and shelf life of Papaya fruits during the storage. Based on the results obtained, it can be concluded that Aloevera gel 1.5% was found to be most appropriate treatment in papaya cv. Red Lady. Therefore, it can be used in Papaya cv. Red Lady for physiochemical traits ie., Physiological loss in weight, Decay percent, Fruit Firmness, Sensory Evaluation, Visual Appearance, TSS.

Development of biodegradable plastic films from cassava starch

Plastic has become part of daily life because it is used in all industrial applications. Although it is beneficial and practical, it is the material that generates the most pollution in ecosystems. Therefore, the main objective of this research is to produce plastic films capable of degrading the environment in a shorter time (bioplastics). For this purpose, different samples were made with cassava starch (pulp or commercial), using amounts in the solution of 4% w/v and 30% w/w of cassava starch and glycerol, respectively, considering variations between the percentages of chitosan. The results showed that it is possible to obtain bioplastic by the casting method with the mixture of cassava starch (pulp or commercial), glycerol, and chitosan. Likewise, thanks to the laboratory tests carried out, was possible to determine that the use of commercial starch to produce biodegradable plastic films significantly favors moisture adsorption, solubility, and biodegradability, compared to starch extracted from cassava by hand, with good statistics validity of the analyzed data.

Innovation in Cassava Bagasse Valorization: Efficiency of Convective Drying Enhanced with Ultrasound and Pulsed Electric Fields.

This research proposes an efficient alternative for dehydrating cassava bagasse to address the inherent challenges in the handling, transportation, storage, and preservation of this agro-industrial residue generated in cassava starch production plants. This residue is characterized by high moisture retention, considerable volume, and hydrophilic nature, complicating conventional drying methods. This study evaluates the impact of emerging ultrasound (US) and pulsed electric field (PEF) technologies prior to convective drying to enhance the dehydration efficiency of cassava bagasse, aiming at its valorization and contributing to the sustainability of the cassava starch industry. The findings reveal that pretreatment with ultrasound (US) and pulsed electric fields (PEF) significantly reduces the drying time of cassava bagasse compared to convective drying alone. With probe ultrasound at 26 kHz for 30 min, the drying time is reduced by 72% (3.83 h vs. 14.0 h); with bath ultrasound at 37 kHz for 30 min, it is reduced by 56.0% (6.16 h vs. 14.0 h); and with PEF at 7.5 kV/cm for 30 min, it is reduced by 52.4% (6.66 h vs. 14.0 h). These emerging technologies increased the effective diffusivity and modified the molecular structure of the bagasse, thereby improving mass transfer and drying process efficiency. These results are particularly useful for developing more efficient and sustainable strategies for drying agricultural by-products, with direct implications for the post-industrial treatment of agro-industrial residues with high water content.

Beyond tradition: charting a greener future for cassava starch industry using multi-criteria decision-making

Cassava, a staple food crop, is widely used for starch production, but its inconsistent supply, price volatility, and substantial waste generation pose challenges to the cassava industrial market's growth. This study aims to identify a sustainable biorefinery pathway by optimizing conventional cassava starch plants (business-as-usual, BAU) for economic and environmental benefits. Four scenarios were evaluated: animal feed from peel waste (Scenario 1), fungal protein from thippi waste (Scenario 2), fish feed from digested wastewater (Scenario 3), and conversion of all waste streams into animal feed, fish feed, and fungal protein (Scenario 4). Scenario 4 emerged as the best pathway using the multi-criteria decision-making (MCDM) approach, with a performance score of 0.282. Despite the highest energy consumption (18.91 MWh), Scenario 4 was favored for producing four value-added products alongside starch, yielding the highest profit at USD 8.85 million. In contrast, profits for BAU, Scenario 1, Scenario 2, and Scenario 3 were 1.91, 2.30, 5.01, and USD 8.79 million, respectively. Waste valorization in Scenarios 1, 2, 3, and 4 resulted in CO2 avoidance of 36.5., 42.6., 21.7, and 57.45 t CO2eq., respectively. However, producing value-added products increased energy consumption by 13, 73, 7, and 74% compared to BAU (4.58 MWh). The global warming potential analysis showed negative values for scenarios 2 and 4, at -436 and -434 kg CO2eq./t root, respectively. This study highlights the potential of a biorefinery approach for sustainable cassava starch production, providing insights for future research and policy development.