Taro Starch Research Articles

Optimization and characterization of taro starch, nisin, and sodium alginate-based biodegradable films: antimicrobial effect in chicken meat

Biodegradable films based on polymers from renewable resources have become a feasible technology to preserve the quality (texture, color, flavor) and safety of food. The addition of antimicrobial agents to films can prevent the growth of pathogenic microorganisms that affect meat and poultry products. In this study, a biodegradable film with sodium alginate (SA), taro starch (MS), and nisin (Nis) was optimized to have high tensile strength (TS), breaking force (BF), and a low water vapor permeability (WVP) using a Box-Behnken response surface design, and its antimicrobial effect was evaluated in relation to its use as a packaging material for chicken meat. The OB was characterized via analysis of its mechanical, physical, and chemical properties; in addition, the total migration of Nis was also analyzed, along with its retention ability, the kinetics of the release of Nis into food simulants, and its antimicrobial activity against Listeria monocytogenes in vitro and on inoculated chicken meat. The resulting optimal OB was produced with 1.9% MS, 1% glycerol (G), and 2,369 IU/mL of Nis, and displayed adequate TS and WVP. The OB significantly reduced the microbial load and helped extend the shelf life of the chicken meat under refrigeration by up to 15 d. Total migration and the kinetics of the release of Nis showed that the OB can be used on hydrophilic and acidic foods, making it a natural alternative for use in food packaging.

Effect of high voltage dielectric barrier discharge (DBD) atmospheric cold plasma treatment on physicochemical and functional properties of taro (Colocasia esculenta) starch

The goal of the proposed study is to investigate the effects of three different power levels (30, 32 and 34 kV) and exposure time (2, 4 and 8 min) of dielectric barrier discharge (DBD) atmospheric cold plasma treatment on the functional and physicochemical characteristics of taro starch. Investigations were done into how different treatments impact the multi-structural, functional and physicochemical attributes of taro starch. The findings showed that cold plasma treatments substantially impacted starch granule shapes (3.60–2.54 μm), such as reduced aggregations and developed fissures on granule surface due to the generation of an etching by plasma species and enhancement in the surface topography and roughness of treated starch as compared with native by SEM and AFM analysis. Besides this, no variations were detected in the functional groups of taro starch using FT-IR analysis after cold plasma treatments. However, the A-type pattern in the XRD did not affect it, while a reduction in relative crystallinity (14.20–11.50 %) was seen as a function of the active plasma species depolymerization. Furthermore, depending on the cold plasma voltage and treatment time, amylose content (20.12–15.98 %), paste clarity (24.48–31.27 %), solubility (0.41–65.53 %), freezing thaw stability (% syneresis) (32.10–42.58 %), color properties (L*, 94.79–97.52), whiteness index (79.37–84.66), molecular weight distribution (Peak 1, 12.79–5.35 × 108 g/mol; Peak 2, 4.20–1.56 × 107 g/mol) and in vitro digestibility (RDS, 64.10–64.08 %) significantly changed. So, based on these excellent properties, this study suggested that cold plasm-treated taro starch can be used in the field of food packaging material, functional food and pharmaceutical products. Therefore, a potential approach for physically altering starch is plasma treatment.

Characteristics of Milkfish Sausage (Chanos chanos) and Carrots (Study of Proportions of Tapioca Flour: Taro Starch and Addition of Egg White)

The purpose of this research was to study the manufacture of milkfish and carrot sausages by treating the proportion of tapioca flour: taro starch and the addition of egg white on physicochemical and organoleptic properties. The use of taro starch is because contains amylose and amylopectin which can bind air more strongly and can make the texture more springy. Carrots are used for coloring sausages because they contain carotenoid compounds. Egg whites are used to increase protein levels. This study used a completely randomized design with two factors, namely the proportion of tapioca flour to taro starch (75:25; 50:50; 25:75) and the addition of egg white (3, 6, 9%). The results showed that the proportion of tapioca flour: taro starch and the addition of egg white had a significant effect on moisture and ash content. However, it did not significantly affect the levels of fat, protein, starch, emulsion stability, and hardness. The best treatment was obtained from the combination of the dimensions of the proportion of tapioca flour: taro starch (25: 75) and the addition of 9% egg white which obtained a moisture content of 72.69%; ash 2.45%; fat 2.31%; protein 12.16%; starch 7.14%; emulsion stability 99.06%; hardness 2.59 kg.m/s2; and hedonic color 3.76 (neutral); fragrance 4.00 (like); taste 4.28 (like); and texture 4.48 (like).

Effect of Modifications on the Chemical Composition, X-Ray Diffraction Pattern and Scanning Morphology of Starches from Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium)

The effect of annealing, heat moisture treatment and citric acid on major physicochemical properties of cocoyam starch was investigated. This was done in order to establish the optimum processing condition with the aim of enhancing the utilization capacity of the starch. Starch extracted from red and white Cocoyam (Tania) Xanthosoma sagittifolium and Taro Colocasia esculenta cultivars respectively were subjected to modification using annealing, heat moisture treatment and citric acid methods. The modified and native starch samples were analyzed for chemical composition using standard methods, likewise the x-ray diffraction pattern and starch granules morphology of the samples were assessed. The result showed that amylose content ranged from 24.81 - 38.16%, protein 0.00 – 0.77%, ash 1.19 – 3.16 and carbohydrate 84.19 – 86.79%. The X-ray diffraction patterns of red and white cocoyam starches showed a strong peak at 15o, 18o and 23o (2ø) indicating A-type starch. Colocasia esculenta starch also displayed A-type diffraction pattern with additional peak at 24o. The modification methods used did not change the diffraction pattern of the starch samples but only influenced the intensity of the diffraction peak. The scanning electron micrographs showed that the starch granules were small to medium in size with most having irregular shape and smooth surface. Annealing and citric acid caused little noticeable fractures on some granules without compromising starch granules integrity. Heat moisture treatment however resulted in evident loss of starch granules integrity. The modification methods affected the physicochemical properties of cocoyam starch samples in a varying pattern which may qualify the starch samples for use in different food and non-food applications.

Utilization of waste rice straw for charcoal briquette production using three different binder

In the present work, rice straw was carbonized using a carbonization drum. However, carbonized rice straw has poor briquetting characteristics and requires a binder. Therefore, carbonized rice straw was mixed with three types of binders at three distinct levels and densified.The physical properties, such as density value, ranged from 0.382 to 0.518 g/cm3, and Shatter resistance ranged from 67.566% to 91.621%. The water resistance test results ranged from 54.893% to 67.894%. The value range for high heating value is 24.049 MJ/kg to 28.639 MJ/Kg, and fixed carbon content is 20.36% to 37.07%.The TGA curve showed the sample made using starch binder at a 20% level showed the best thermal stability. However, parameters such as the high cost of starch, its extraction, and being part of the human food chain make it comparatively unsuitable for commercial use, and taro can be an alternative binder. The emission test showed that the straw briquette showed lower emissions than the CO, NOx, and SOx emitted from burning chopped rice straws. The specific energy consumption was highest for paper binder briquettes, followed by taro binder and starch. The water boiling test showed that as the binder level increases, the burning increases.

Preparation of Neohesperidin-Taro Starch Complex as a Novel Approach to Modulate the Physicochemical Properties, Structure and In Vitro Digestibility.

Neohesperidin (NH), a natural flavonoid, exerts multiple actions, such as antioxidant, antiviral, antiallergic, vasoprotective, anticarcinogenic and anti-inflammatory effects, as well as inhibition of tumor progression. In this study, the NH-taro starch complex is prepared, and the effects of NH complexation on the physicochemical properties, structure and in vitro digestibility of taro starch (TS) are investigated. Results showed that NH complexation significantly affected starch gelatinization temperatures and reduced its enthalpy value (ΔH). The addition of NH increased the viscosity and thickening of taro starch, facilitating shearing and thinning. NH binds to TS via hydrogen bonds and promotes the formation of certain crystalline regions in taro starch. SEM images revealed that the surface of NH-TS complexes became looser with the increasing addition of NH. The digestibility results demonstrated that the increase in NH (from 0.1% to 1.1%, weight based on starch) could raise RS (resistant starch) from 21.66% to 27.75% and reduce RDS (rapidly digestible starch) from 33.51% to 26.76% in taro starch. Our work provided a theoretical reference for the NH-taro starch complex's modification of physicochemical properties and in vitro digestibility with potential in food and non-food applications.

Functional exploration of taro starch (Colocasia esculenta) supplemented yogurt.

Stabilizers are essential components of manufactured products such as yogurt. The addition of stabilizers improves the body, texture, appearance, and mouth feel of yogurt while also preventing technical defects such as syneresis. A study was conducted to optimize the concentration of taro starch in yogurt. The yogurt was fortified at different concentrations of taro starch. Taro starch levels were 0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%, with different storage times (0, 14, and 28 days). The Tukey honesty test was used for mean comparison (p < .1). The results of the study showed that maximum moisture and protein content was taken by using 0.5% taro starch and stored for 0 days while maximum fat % was attained in 1.5% taro starch treatment and storage time was 0 days. The maximum water-holding capacity was increased by adding 1.5% taro starch under 14 days' storage time. Water-holding capacity started decreasing with the increasing taro concentration. The acidity of yogurt started increasing with the increasing taro starch and the maximum acidity was taken at 2.5% taro starch concentration. The viscosity of the yogurt was maximum at 2% taro starch. As far as it concerned, sensory evolution, aroma, and taste started changing with the increasing taro starch concentration and increasing storage time. The study's goals were to optimize the taro concentration for stabilizing the yogurt synthesis and to probe the impact of taro starch on the physiochemical attributes of yogurt.

Evaluation of Partial Substitution of Cocoyam Starch as Alternative Gelling Agent in Culture Media for Cultivation of Fungi

Aim: In view of high cost of agar in Nigeria, the study evaluated the suitability of cocoyam starch and cocoyam starch-agar blends as alternative gelling agents in mycological culture media. Methodology: Media characteristics and ability of the media to support growth and sporulation of the test fungi A. niger and A. flavus were determined using standard procedures. Potato dextrose agar (PDA) served as the control medium. Results: Addition of cocoyam starch to the media did not significantly affect media clarity, viscosity, and ease of pouring. Media in which cocoyam starch made up 57% or less of the gelling agent solidified while those with higher contents of starch were either semi solid or watery. Mean radial growth ranges were 75.00 ± 0.70 – 84.00 ± 1.00 mm and 77.50 ± 0.50 – 86.50 ± 0.50 mm for A. niger and A. flavus respectively. Cocoyam starch-agar blend (4:3) medium produced significantly higher mean radial growth (84.00 ± 1.00 mm and 86.00 ± 0.50 mm for A. niger and A. flavus respectively) than all the other treatments (P = .05). Mean spore counts per mycelial disc of the various media ranged from 8.6×103 to 9.3×103 for A. niger and 7.9×103 to 9.5×103 for A. flavus. Though both fungi sporulated well on all the media, the PDA medium and the 2 g of cocoyam starch + 4 g of agar medium had significantly higher mean spore counts compared to the other media. Conclusion: The findings show that cocoyam starch can partially substitute agar as gelling agent in mycological culture media.

Preparation, functional and pasting behavior of starch phosphates of red cocoyam (Colocosia esculenta) and white cocoyam (Colocosia antiquorum): a comparative study

A contemporary strategy in the starch industries is the diversification of raw materials. However, the hydrophilic nature of starch limits its use as a raw material for food and packaging products, resulting in a low level of biodegradation. To address this issue, it is imperative that starch be chemically modified. Starch phosphates are among the most common and commonly used chemically modified starches. In this study, native red cocoyam starch (NRCS) and native white cocoyam starch (NWCS) were chemically modified with di-sodium hydrogen orthophosphate as phosphorylating agent to produce red cocoyam starch phosphate (PRCS) and white cocoyam starch phosphate (PWCS). The functional and pasting properties of the native and starch phosphates of both cocoyam species were evaluated and compared. The starch yield increased from ~ 17% for NRCS to ~ 25% for PRCS and from ~ 12% for NWCS to ~ 20% for PWCS. The water and oil absorption capacities were 97.00 &amp; 143.00% for NRCS and 78.00 &amp; 164.00% for NWCS, whereas for PRCS it was 160.00 &amp; 153.00% and for PWCS it was 127.00 &amp; 173.00% respectively. NRCS and PRCS had a foam capacity of 8.80 and 9.00% while NWCS and PWCS had 8.00 and 10.00% respectively. Phosphorylation had a significant impact on the pasting properties leading to a reduction in the peak, breakdown, set back, and final viscosities of the native cocoyam starches. In conclusion, phosphorylation considerably improved the functional and pasting qualities of red and white cocoyam starch, revealing its tremendous application potential in the formulation of food components, as a stabilizer, tablet binders in pharmaceutical industries, as well as in the packaging industries.

The Effect of Taro Tuber Starch (Colocasia esculenta (L.) schott) Addition to Characteristic of Biodegradable Plastic with PVA Polymer and Calcium Carbonate (CaCO3) Filler

The preparation of biodegradable plastics based on polyvinyl alcohol (PVA)-taro starch as an alternative to synthetic plastics has been conducted. The aim of this research was to identify the effect of taro starch composition on the production of biodegradable plastic and their characteristics in an aquatic environment. The solution casting method was used to produce biodegradable plastic. PVA was dissolved in hot distilled water, and taro starch (0; 0.5; 1.5; 2.5; and 3.5 g) was dissolved in another chamber filled with distilled water, glycerol and citric acid. Both solutions were mixed together and CaCO3 was then added. The mixture was casted on acrylic plates while biodegradable plastic without starch was used as a control. Characteristic of Biodegradable plastic and it’s properties were examined by Fourier Transform Infra Red (FTIR), water uptake, and moisture absorption test. While the biodegrability of the sample were tested in river water media in the laboratory. The results showed that the wave number at 1698-1712 cm-1, indicating that the cross-linking between PVA and the starch occured. Water uptake and moisture absorption tests showed that all of the biodegradable plastic varieties produced were hydrophilic. The biodegradation test showed that the largest degree of decomposition was reached by the PVA-starch 3.5 g variety which was 80.33%. Thus, the more starch on biodegradable plastic, the more biodegradation achieved.

Physicochemical and digestive properties of Lipu taro (Colocasia esculenta (L.) Schott) flour and starch

SummaryLipu taro (Colocasia esculenta (L.) Schott) is a popular tuber crop in China. This study investigated the physicochemical and digestive properties of Lipu taro flour (LTF) and Lipu taro starch (LTS). The results showed that LTF was composed of LTS (79.13%) and non‐starch substances including protein (7.71%), lipid (0.32%), dietary fibre (2.13%), ash (1.05%) and moisture (9.17%). LTF had higher content of enzyme‐resistant starch (ERS, 36.52%) and the anon‐starch substances of protein and dietary fibre can inhibit the activity of digestive enzymes, which led to that LTF had a lower digestive degree during the in vitro gastrointestinal digestion than that of LTS. Moreover, LTS shared similar nutritional compositions including total starch (about 88%) and moisture (about 11%) to the commercial starches including rice, corn and wheat starches (RS, CS and WS, respectively). However, LTS showed the smallest particle size (0.485–7.211 μm) which conferred it the smallest DPn value (16725) compared with other high‐rapidly digestible starches (RDS) of RS and CS. The physical characteristics might have prevented the bonding of LTS to the digestive enzymes, leading to its lower digestive degree than that of RS and CS, and was comparable to the low‐RDS starch of WS. The results suggested that the consumption of LTF and LTS may not induce high glucose levels in human, suggesting Lipu taro is a healthy food.

PENGARUH PENAMBAHAN PATI TALAS BELITUNG (Xanthosoma sagittifolium) TERHADAP SIFAT FISIK YOGURT SUSU KAMBING

The purpose of this research was to study determine the effect of adding belitung taro starch on the physical properties of goat's milk yogurt. The addition of belitung taro starch is expected to improve the physical properties of yogurt. The research method used in this study was Completely Randomized Design (CRD). This research was conducted with 4 treatments and 5 repetitions, namely P0 (without Belitung taro starch treatment), P1 (0.5% addition of Belitung taro starch). P2 (addition of 1% Belitung taro starch), P3 (addition of 1.5% Belitung taro starch). The tests carried out in this study included viscosity, syneresis, water holding capacity (WHC), and pH values. The data obtained in this study were analyzed using the Duncan Multiple Range Test (DMRT). The results showed that the addition of belitung taro starch had a very significant (P&lt;0.01) effect on syneresis, viscosity, WHC, and pH values. The addition of belitung taro starch was proven to be able to increase the viscosity, WHC, and pH value, while the syneresis value decreased. The best results for measuring viscosity, WHC, sineresin, and pH were obtained by adding 1.5% (P3) of belitung taro starch. Keywords: belitung taro starch, physical properties, goat's milk, yogurt

Uji Modifikasi Lemari Pengering Pati Talas Kimpul (Xanthosoma sagittifolium) sebagai Eksipien dalam Formulasi Tablet Terhadap Lama Pengeringan

The physical properties of excipients are very important to know for the manufacture of good tablets. Starch or amylum is an additional material that is often used in the manufacture of tablets. The physical properties of starch or powder that are good for tablets can give the desired effect if they have good quality. Unmodified starch does not have good compressibility and has great friability, and capping will occur in the tablet. Taro taro as a potential starch can be used as an excipient in the manufacture of tablets because it has a high starch content. Taro taro used as an excipient needs to be modified physically and chemically to produce derivatives that have better and more specific pharmaceutical characteristics, especially for the manufacture of tablets. The purpose of this study was to determine whether the physical properties of taro starch matched the parameters of good physical properties. Tests carried out included organoleptic tests which obtained powder like flour, had no odor, had no taste and had a white color, Knowledge test obtained dark blue in modified taro starch solution after being given iodine, Microscopic tests obtained taro starch results which had the arrangement is clustered with the hilus located in the middle, the shape of the hilus is in the form of a point, a straight line. The water content test obtained the water content value of each modified starch based on the length of drying time using a drying cabinet of 9.40% for drying for 24 hours, 8.42 % for drying for 48 hours, and 7.9% for drying for 72 hours and pH Test Produces a pH value of 6.52 for drying for 24 hours, 6.22 for drying for 48 hours and 5.92 for drying for 72 hours.

Optimal conditions for anthocyanin extract microencapsulation in taro starch: Physicochemical characterization and bioaccessibility in gastrointestinal conditions

This research aims to find the optimal conditions for the encapsulation of anthocyanin extract using taro starch to increase the retention of active compounds (RAC), drying yield (DY), antioxidant activity, stability, and bioaccessibility. The microencapsulation is carried out in a spray dryer, and the process is optimized using response surface method (RSM), applying starch concentration and inlet air temperature as independent parameters. Optimized microcapsules (OM) are obtained with solids concentration of 20.9 % and inlet temperature of 125 °C as optimal conditions. Drying yield (70.1 %), moisture content (5.2 %), water activity (0.211), phenolic compound content (797.8 mg GAE/g), anthocyanins (469.4 mg CE3G/g), ABTS (116.2 mg AAE/g) and DPPH (104.4 mg AAE/g) are analyzed through RSM. Retention percentage in OM show values of 60 % in bioactive compounds up to four weeks of storage under accelerated storage conditions. Bioaccessibility of OM is 10 % higher than that observed in the extract without encapsulation during gastrointestinal digestion. The results in this study show that OM made with taro starch and obtained with RSM effectively protect through digestion and ensure bioactive compound stability during storage.

Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch Ester

Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch Ester

Comparative studies of acetylated and carboxymethylated starches obtained from red cocoyam (Colocasia esculenta) and white cocoyam (Colocasia antiquorum)

Interest in biopolymer is on the rise due to the non-biodegradability of synthetic polymers. Starches obtained from red cocoyam and white cocoyam were subjected to chemical modifications through acetylation using acetic anhydride and carboxymethylation using monochloroacetic acid in the presence of sodium hydroxide followed by determination of their physicochemical and functional properties. The proximate analysis showed that moisture, protein and fat contents reduced following the modification. Moisture content falls within the permissible limit with white cocoyam starch (WCS) having the least in both native and modified starches. Carboxymethylated starches had higher fat and ash content than acetylated starches while acetylated starches had higher protein content. In addition, swelling power, solubility, oil and water absorption capacities increased following modification. Pasting temperature and peak time reduced following modifications, with carboxymethylation having slight reduction. There was a significant difference in the peak, rough, breakdown, final and setback viscosities of native and modified cocoyam starches. The viscosities increased following acetylation but decreased following carboxymethylation. Viscosities of the acetylated red cocoyam were higher than that of acetylated white cocoyam starches. FTIR studies revealed the introduction of new functional groups in the modified starches, with the bands of the - C=O shifting to a higher and -OH to a lower value. Chemical modification improved the physicochemical properties of the starches studied. The physicochemical properties of the native and modified red cocoyam starch make it a better binder than white cocoyam.

Obtention of New Edible Biofilms from Water Kefir Grains in Comparison with Conventional Biofilms from Taro (Colocasia esculenta) and Cassava (Manihot esculenta) Starch

Microorganism biomass is a sustainable and innovative source of biopolymers, such as proteins and polysaccharides, that is suitable for the development of biodegradable films. The aim of this research was to evaluate the synthesis, morphology, rheology, and morphological and mechanical properties on the production of edible biofilms based on water kefir grains, and compare them with edible films based on thermoplastic compounds from starch (TPS) obtained from taro (Colocasia esculenta) and cassava (Manihot esculenta). Edible biofilms were prepared in solution with 30% wt/wt glycerol relative to starch mass and kefir grain biofilms using the casting method. A stationary rheological analysis was performed on the film-forming suspensions of kefir, taro starch, and cassava starch. Once the films were obtained, a physicochemical and morphological characterization was carried out. Results of the characterization showed the following main aspects: The results indicated an increase in biomass production using muscovado and pineapple peel. The film-forming suspensions had a dilating behavior; however, the results obtained not only show the viscoelastic behavior but also the elastic limit (σ0), which varied from 0.077 to 0.059 Pa for suspensions of water kefir grains and from 0.077 to 0.072 Pa for starch suspensions. These elastic limit variations can be defined as the minimum shear stress required to start the flow, and all these rheological data were adjusted to the Herschel–Bulkley model; the morphological and mechanical characterization of the films obtained showed homogeneous surfaces with transparency and without cracks; regarding the water activity, values lower than 6 were obtained, which indicates that there will be no growth of any microorganism, and the hardness data showed differences between those obtained from kefir and taro and cassava starch. The similar results of the rheological characterization in the formation of the kefir biofilm and the conventional edible starch films, in addition to the similar results in the water activity below 6 and the hardness, points to an attractive alternative capable of replacing the conventional materials with a mass production of biofilms of probiotic microorganisms. The results also revealed that water kefir grains biomass is a viable and innovative source of biodegradable materials, and these grains can be an alternative to conventional established starch materials.

Karakteristik Mutu Nugget Tempe Selama Penyimpanan dengan Edible Film Pati Talas dan Sari Kunyit (Curcuma domestica val.)

The purpose of the study was to determine the effect of storage time on the quality of tempeh nuggets with edible film packaging, taro starch and turmeric extract, and to find out how long the storage of tempeh nuggets resulted in damage. This study used a simple Completely Randomized Design (CRD) with 5 treatment levels and 3 replications. Observational data were analyzed using ANOVA and further test of DNMRT at 5% significance level. The treatment in this study was the storage time of tempeh nuggets with edible film packaging for 3, 6, 9, 12 and 15 days. The results showed that storage time had a significantly different effect on water content, ash content, protein content and fat content of tempe nuggets with edible film packaging. Storage of tempeh nuggets with edible film packaging was able to last up to day 12 (treatment D) with 13.93% water content, 1.95% ash content, 14.28% protein content, 18.62% fat content and organoleptic test values ​​at The 12th day showed that the tempeh nuggets had begun to experience changes in taste and texture.

Industrial applications of taro (Colocasia esculenta) as a novel food ingredient: A review

Taro is an annual herbaceous plant grown in tropical and subtropical regions. Its various parts including corms and leaves are rich in vitamins (C, thiamine, and riboflavin), minerals (calcium and phosphorus), starch, and various bioactive compounds. The phytochemicals and pharmacological potential of taro are effective in mitigating various health maladies including neurological disorders, internal hemorrhage, and cancer. Furthermore, taro possessed various functional properties having various commercial aspects. Taro starch has multifarious potential in the food industry. Taro is a novel ingredient being used as an emulsifier, stabilizer, and prebiotic for the development of various products. It is a rich source of mucilage used in the preparation of various products. The results of various studies endorsed that taro has promising prebiotic potential and is linked to the modulation of healthy gut microbiota. The nutritional, therapeutic, biological, pharmacological, and functional properties are in the limelight of the current review. Novelty impact statement Taro and its parts, such as the stem, corm, and leaves, are high in fiber and vital nutrients and offer a wide range of health benefits, including improved blood sugar management, gut health, and cardiovascular health. Taro starch has a wide range of applications in the food industry. It is a unique ingredient that has been used as an emulsifier, stabilizer, and prebiotic in the development of a variety of food products. Various research has found that taro has key bioactive components and can be utilized to develop a variety of functional foods and nutraceuticals.

Survivability and Release Process of Lactobacillus plantarum SU-LS36 Encapsulated with Native and Modified Taro Starch under Simulated Digestive Conditions

This research aimed to evaluate the viability, survivability, and release process of the encapsulated Lactobacillus plantarum SU-LS36 in the simulated gastric juice (SGJ), simulated intestinal juice (SIJ), and simulated colon juice (SCJ). We tested four types of encapsulations: native taro starch (NTS), modified taro starch (MTS) by heat moisture treatment (HMT), autoclaving-cooling-2 cycles (AC-2C), and maltodextrin (commercial encapsulant). We found that L. plantarum SU-LS36 with AC-2C-modified taro starch (MTS) showed the highest viability in SGJ (6.95 log CFU/g), SIJ (7.09 log CFU/g), and SCJ (7.85 log CFU/g) after incubation up to 4 h. AC-2C MTS dissolved or released more rapidly from its encapsulant material in the colon in SCJ than in NTS, HMT MTS, and maltodextrin. The longest time release of L. plantarum SU-LS36 encapsulated in AC-2C MTS was 3 h in SIJ conditions, 2 h in SGJ, and the fastest (1 h) in SCJ. The encapsulated L. plantarum SU-LS36 was released through a dissolution process (SGJ and SCJ) and by pancreatin activity (SIJ). Conclusively, AC-2C MTS could maintain the viability of L. plantarum SU-LS36 cells to the colon at 6.04 log CFU/g and fulfilled the minimum requirement of biovalue (MBV) probiotics set forth by the US FDA (6-7 log CFU/g).