Commercial Corn Starch Research Articles

Effect of Glycerol and Sisal Nanofiber Content on the Tensile Properties of Corn Starch/Sisal Nanofiber Films.

Currently, petroleum-derived plastics are widely used despite the disadvantage of their long degradation time. Natural polymers, however, can be used as alternatives to overcome this obstacle, particularly cornstarch. The tensile properties of cornstarch films can be improved by adding plant-derived nanofibers. Sisal (Agave sisalana), a very common low-cost species in Brazil, can be used to obtain plant nanofibers. The goal of this study was to obtain sisal nanofibers using low concentrations of sulfuric acid to produce thermoplastic starch nanocomposite films. The films were produced by a casting technique using commercial corn starch, glycerol, and sisal nanofibers, accomplished by acid hydrolysis. The effects of glycerol and sisal nanofiber content on the tensile mechanical properties of the nanocomposites were investigated. Transmission electron microscopy findings demonstrated that the lowest concentration of sulfuric acid produced fibers with nanometric dimensions related to the concentrations used. X-ray diffraction revealed that the untreated fibers and fibers subjected to acid hydrolysis exhibited a crystallinity index of 61.06 and 84.44%, respectively. When the glycerol and nanofiber contents were 28 and 1%, respectively, the tensile stress and elongation were 8.02 MPa and 3.4%. In general, nanocomposites reinforced with sisal nanofibers showed lower tensile stress and higher elongation than matrices without nanofibers did. These results were attributed to the inefficient dispersion of the nanofibers in the polymer matrix. Our findings demonstrate the potential of corn starch nanocomposite films in the packaging industry.

Dispersion treatments to determine the chain-length distribution of amylopectin in two commercial high-amylose corn starches

Dispersion treatments to determine the chain-length distribution of amylopectin in two commercial high-amylose corn starches

Influence of enzymatic extraction on the properties of corn starch

Corn starch played an important role in the food industries, while traditional extraction method involved using sulfur dioxide that could easily cause environmental pollution and equipment corrosion. Based on these drawbacks, the main objective of this study was to develop a feasible two-step enzymatic extraction method that could isolate starch from corn kernels and evaluate the properties of corn starch. The physicochemical components of steep liquor during enzymatic extraction were researched, the single-factor experiments and response surface methodology were used to optimize the steeping conditions. As a result, optimized steeping parameters of which the first step time was 30 h, the lactic acid solution concentration was 0.45%, the protease content was 480 U/g, the l-cysteine content was 0.45 g, and the second step time was 4 h. The corn starch yield (65.18%) with enzymatic extraction was higher than that of traditional extraction (54.73%). The solubility and swelling power of all starch samples were raised with the temperature increasing. The starch extracted using the enzymatic method had a higher amylose content (35.18%) and mean diameter (30.99 μm). Compared with commercial corn starch, the starch samples presented nearly identical FT-IR spectra, the same A-type crystalline pattern and morphology, furthermore, a higher resistant starch content was detected in corn starch obtained through extraction methods. This finding will provide useful information to food industries for extraction of corn starch.

Characterization of Starch from Jinicuil (Inga jinicuil) Seeds and Its Evaluation as Wall Material in Spray Drying

Jinicuil seed starch (JSS) was partially characterized and then evaluated as wall material. JSS showed higher content of proteins, lipids, and resistant starch than commercial corn starch (CCS). JSS granules presented both oval-spherical shapes and heterogeneous sizes (~1–40 µm) and exhibited a crystallinity lower than CCS with an A-type X-ray diffraction pattern. Both gelatinization peak and final viscosity values in the pasting profile were higher in JSS than in CCS. At 90 °C, the water solubility was 22% and the swelling power was 17 g g−1. Under refrigeration and freeze-thaw, the JSS gel showed high stability. JSS showed a significant presence of protein and small particles; therefore, it was evaluated as wall material in spray drying. The results showed the formation of spherical aggregates and encapsulation efficiencies of L-ascorbic acid of 14.97–81.84%, with process yields of 19.96–27.64%, under the conditions evaluated. JSS has a potential application in the food industry but also as wall material for microencapsulation by spray drying.

Thermal and Mechanical Properties of Polymeric Films Based on PLA / PBAT and Corn Starch and Babassu Mesocarp Starch by Flat Extrusion for Packaging

The influence of different amounts (1, 3 and 5%) of commercial corn starch and of babassu mesocarp starch on a (polylactic acid)/poly (butylene co-terephthalate adipate) (PLA/PBAT) based blend obtained by flat extrusion was ascertained. The thermal and mechanical properties were determined and the results obtained are independent of the type of starch employed but are dependent on its concentration, the nucleating effect of the different starches and on the mobility of the polymer chains that make up the blend. Thermogravimetric analysis indicated the presence of two defined stages of mass loss for all films under investigation. Tensile testing shows that films containing starch had similar behavior to that of PLA in the PLA/PBAT blend, presenting high values of tensile strength, elastic modulus and tensile strength and low values of strain at break. The results suggest that babassu mesocarp starch is viable alternatives to the production of packaging films.

Influence of Glycerol and SISAL Microfiber Contents on the Thermal and Tensile Properties of Thermoplastic Starch Composites.

The increasing use of petroleum plastics has caused environmental damage due to the degradation time of these materials. An alternative to petroleum plastics could be thermoplastic starch (TPS). However, thermoplastic starch does not exhibit satisfactory tensile properties. The mechanical properties of thermoplastic starch can be improved by adding sisal microfibers. Thus, the objective of this study was to evaluate the influence of different levels of glycerol and sisal microfibers on the thermal and tensile properties of thermoplastic corn starch composites. The microfibers were obtained via mechanical treatment followed by chemical treatment (alkaline treatment and bleaching). The films were obtained by the casting method using commercial corn starch and glycerol as a plasticizing agent, reinforced with sisal microfibers. Fourier transform infrared spectroscopy (FTIR) results revealed that the addition of microfibers did not change the chemical structure of the TPS matrix. The films from the samples with 18% glycerol and 10% microfibers had the highest value for the maximum tension, equal to 4.78 MPa. The thermal decomposition profile of TPS was not altered by the addition of microfibers. Our findings demonstrated the profound influence of glycerol and microfiber contents on the tensile properties of thermoplastic starch composites.

Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste.

In this study, the physicochemical, rheological, in vitro starch digestibility, and emulsifying properties of starch extracted from pineapple stem agricultural waste were investigated in comparison with commercial cassava, corn, and rice starches. Pineapple stem starch had the highest amylose content (30.82%), which contributed to the highest pasting temperature (90.22 °C) and the lowest paste viscosity. It had the highest gelatinization temperatures, gelatinization enthalpy, and retrogradation. Pineapple stem starch gel had the lowest freeze-thaw stability, as evidenced by the highest syneresis value of 53.39% after five freeze-thaw cycles. Steady flow tests showed that pineapple stem starch gel (6%, w/w) exhibited the lowest consistency coefficient (K) and the highest flow behavior index (n), while dynamic viscoelastic measurements gave the gel strength in the following order: rice > corn > pineapple stem > cassava starch gel. Interestingly, pineapple stem starch provided the highest slowly digestible starch (SDS) (48.84%) and resistant starch (RS) (15.77%) contents compared to other starches. The oil-in-water (O/W) emulsion stabilized with gelatinized pineapple stem starch exhibited higher emulsion stability than that stabilized with gelatinized cassava starch. Pineapple stem starch could therefore be used as a promising source of nutritional SDS and RS, and as an emulsion stabilizer for food applications.

Características termoreologicas e aptidão de extrudabilidade de um novo amido de mandioca sem amilose

ABSTRACT Cassava crops have always been fundamental in human nutrition and industry. Nowadays, the development of new cultivars with specific properties has become a major research area. In this research, amylose-free cassava starch (WXCS) extracted from clone AM206-5 was evaluated with respect to its physicochemical, morphological, and thermorheological properties. The waxy nature of cassava starch was verified (0.54 ± 0.09% w/w amylose), showing a 16.92±0.20 µm average granule size and elliptical or spherical truncated shapes without granule aggregation. There were significant differences in the pasting profiles evaluated, with WXCS being thermally less stable (Breakdown = 698±2 cP) generating less viscous final pastes (731±16 cP) compared to a commercial amylose-free corn starch. The WXCS shear viscosity was determined in a capillary rheometer (Rheoplast®), showing an inverse linear temperature dependence, decreasing by a factor larger than 3 when the temperature changed from 100 to 120 °C, with a pseudoplastic flow described by the power law (n: 0.25-0.40), consistency index (32607 - 6695 Pa.s) and specific mechanical energy (124 - 75 J/g). The extensional viscosity was always higher than the shear viscosity, where increasing the strain rate and temperature enlarged the Trouton number (25-145). Complete WXCS transformation under real process conditions was achieved with a 30% w/w moisture content and 100 °C, which induced full granular integrity loss and crystalline structure destruction. The results confirmed a potential utilization for this new starch to obtain extruded-type food products or to serve as a biothickening agent.

Physicochemical and Technofunctional Comparison of Starch from Varieties of Native Potato (Solanum Phureja) with Commercial Starches

Due to the high genetic variability of the potato, the starch can exhibit different properties of interest to the industry. With the present investigation, it is intended to know these differentiating characteristics in comparison with commercial sources that can be useful in different sectors. Therefore, the objective of this research was to establish a comparison between potato starches extracted from native varieties (Solanum phureja) with commercial potato and corn starches. A physicochemical analysis was carried out, for which characteristics such as amylose content, phosphorus, resistant starch (RS), slow digestibility starch (SDS), rapid digestibility starch (RDS), granule shape, granule size and crystallinity were evaluated. The technofunctional analysis included variables such as amylographic, thermogravimetric and differential scanning calorimetry analysis. The starches of the native varieties exhibited differential characteristics with respect to the commercial starches. Andina variety obtained the highest peak viscosity (8714 cP), followed by Ratona Blanca starch (6148 cP). In addition, these two varieties had the highest content of resistant starch (33.14±0.8) % and (28.9±0.7) % respectively), higher content of amylose (33.9 % and 35.5 % respectively), phosphorus (>0,08 % for both varieties), high crystallinity and higher enthalpy values (> 19 J/g for both varieties), which make them materials of potential use in different industries. The correlations presented between variables such as resistant starch (RS), enthalpy and crystallinity, showed possible differences at the structural level, which highlighted the differential characteristics of each starch.

Physicochemical properties of tef starch: morphological, thermal, thermogravimetric, and pasting properties

ABSTRACT Starches isolated from the tef variety (Quncho) were examined for their physicochemical, morphological, thermal, pasting, and thermogravimetric characteristics. Studies revealed that the Quncho tef and maize starches had moisture, fat, total protein, and ash contents of 8.1, 0.59, 0.02, 0.25, and 5.99, 0.61, 0.01, 0.21 g/100 g, respectively. Quncho tef starch had higher phosphorus content (45.1 mg/100 g sample) than corn starch (40.6 mg/100 g sample). Starch purity of Quncho tef was found to be low (91.6 g/100 g), while corn starch was high (93.6 g/100 g). Amylose contents of Quncho tef starch were observed to be lower (22.2 g/100 g) than those of the corn starch (28.4 g/100 g). Variation of amylose contents significantly affects the physicochemical, morphological, and thermal properties of the starches. Quncho tef starch was low T o , T p , T c , Δ T , and Δ H gel values of 33.3°C, 78.2°C, 125.1°C, 91.8°C, and 1.72 J/g, respectively, while commercial corn starch was high T o , T p , T c , ΔT , and Δ H gel values of 34.7°C, 117.9°C, 179.3°C, 144.6°C, and 5.29 J/g, respectively. The initial, peak, and final thermal degradation of Quncho tef and commercial corn starches were 226.58°C,354.45°C, 384.46°C, and 284.65°C, 417.71°C, 536.01°C, respectively. The maximum weight loss percentages of Quncho tef and corn starches were found to be 80.87% and 89.26%, respectively. The heat degradation of Quncho tef and corn starches was heavily influenced by the ratio of amylose to amylopectin content starch. Corn starch granules appeared oval in shape and irregular in shape under scanning electron microscopy, whereas Quncho tef starch granules appeared polygonal or hexagonal in shape and irregular in shape.

Development sensory and nutritional analyses of sweet pearl ice cream

Ice cream is a well-known delicacy. This study's purpose was to make ice cream from the sweet pearl F1 cultivar using three degrees of maize starch. It was developed by a group of BTLEd lecturers from the College of Education to empower young people to spread technology and livelihood education in rural areas. As an agricultural country, farmers are vital to our economy. As a result, we must carefully distribute livelihood education among our corn families. This study's goal was to create three ice cream flavors and evaluate their nutritional value and appeal. The study found that the flavor and color criteria for evaluating ice cream did not change significantly among the three treatments studied. ANOVA found significant differences in ice cream texture and palatability between treatments. Only T3 exceeded the USDA's 10% fat guideline, according to nutritional study. The three varied amounts of starch did not create a significant difference in taste or color, but they did in texture and palatability. The researchers suggest using one teaspoon (T3) commercial corn starch and a fat content of no more than 10% to ensure superb taste and texture.

Physicochemical, Mechanical, and Structural Properties of Bio-Active Films Based on Biological-Chemical Chitosan, a Novel Ramon (Brosimum alicastrum) Starch, and Quercetin

The properties of biological-chemical chitosan (BCh) films from marine-industrial waste and a non-conventional Ramon starch (RS) (Brosimum alicastrum) were investigated. Blended films of BCh/RS were prepared to a volume ratio of 4:1 and 1:4, named (BChRS-80+q, biological-chemical chitosan 80% v/v and Ramon starch, BChRS-20+q, biological-chemical chitosan 20% v/v and Ramon starch, both with quercetin), Films from commercial chitosan (CCh) and corn starch (CS), alone or blended (CChCS-80+q, commercial chitosan 80% v/v and corn starch, CChCS-20+q commercial chitosan 20% v/v and corn starch, both with quercetin) were also prepared for comparison purposes. Films were investigated for their physicochemical characteristics such as thickness, moisture, swelling, water-vapor permeability, and water solubility. In addition, their mechanical and structural properties were studied using Fourier Transform Infrared Spectroscopy (FTIR), Thermogravimetric analysis (TGA) and Scanning Electron Microscopy (SEM) techniques. Antioxidant activity was evaluated as radical scavenging, and antimicrobial effect was also determined. The BCh and RS films presented similar tensile strength values compared with commercial biopolymers. Only films with chitosan presented antioxidant and antimicrobial activity. The FTIR spectra confirmed the interactions between functional groups of the biopolymers. Although, BChRS-80+q and BChRS-20+q films exhibited poor mechanical performance compared to their commercial counterparts, they showed good thermal stability, and improved antioxidant and antimicrobial activity in the presence of quercetin. BChRS-80+q and BChRS-20+q films have promising applications due to their biological activity and mechanical properties, based on a novel material that has been underutilized (Ramon starch) that does not compete with materials for human feeding and may be used as a coating for food products.

Physicochemical and nutritional properties of starches from nine Canadian‐grown peas compared with six commercial starches

AbstractThe physicochemical properties and nutritional fractions of the starches isolated from nine Canadian‐grown peas, including marrowfat, green, and yellow pea types, were studied and compared with six commercial starches, to explore the unique properties of these pea starches. These nine pea starches were found to have high apparent amylose content (marrowfat peas, 51.3%–51.6%; yellow peas, 50.6%–53.8%; and green peas, 49.9%–54.2%) and a higher tendency than most commercial starches to retrograde. Although their physicochemical properties were not drastically different, a green pea variety, Limerick, stood out for its significantly high apparent amylose content (54.2%) and also the highest resistant starch (RS) content after cooking (29.5%), the latter even comparable with a commercial high amylose corn starch (29.8%). Principal component analysis indicated that amylose content, amylose leaching, and Rapid Visco Analyzer (RVA) parameters at the cooling stage are significantly positively correlated to the starch nutritional fractions of cooked samples. Cluster analysis showed a clear pattern that the RS content in cooked starches increased with the increasing amylose content in these starch samples. In general, these pea starches were rich in slowly digestible starch and high in RS after cooking (>16%). This study highlighted the unique properties of these pea starches, including their high amylose content, and ease of gelatinization yet strong tendency toward retrogradation, which resulted in superior final pasting viscosity and high RS content; thus, these pea starches could be the best alternative to commercial high amylose starches, to address the latter's deficiencies in pasting properties when applying in gel‐based low glycemic index (GI) foods.

Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (Xanthosoma sagittifolium) Flour and Corn Starch.

The feasibility of obtaining resistant starch type III (RS3) from malanga flour (Xanthosoma sagittifolium), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of RS3 made from malanga flour was carried out through the evaluation of the chemical composition, color attributes, and thermal properties. In addition, the contents of the total starch, available starch, resistant starch, and retrograded resistant starch were determined by in vitro enzymatic tests. A commercial corn starch sample was used to produce RS3 and utilized to compare all of the analyses. The results showed that native malanga flour behaved differently in most of the evaluations performed, compared to the commercial corn starch. These results could be explained by the presence of minor components that could interfere with the physicochemical and functional properties of the flour; however, the RS3 samples obtained from malanga flour and corn starch were similar in their thermal and morphological features, which may be related to their similarities in the content and molecular weight of amylose, in both of the samples. Furthermore, the yields for obtaining the autoclaved powders from corn starch and malanga flour were similar (≈89%), which showed that the malanga flour is an attractive raw material for obtaining RS3 with adequate yields, to be considered in the subsequent research.

Preparation and characterization of polymeric films based on PLA, PBAT and corn starch and babassu mesocarp starch by flat extrusion

This research aims to evaluate the application of babassu mesocarp starch in the development of polymeric films compared to corn starch widely exploited due to its abundance and worldwide availability. Thus, films based on blends of poly(lactic acid)/poly(butylene adipate-co-terephthalate) (PLA/PBAT) containing commercial corn starch or starch extracted from the babassu mesocarp were developed by means of flat extrusion. The films were characterized and the results indicate that the color, wettability and surfaces depend on the type of starch added. Films containing babassu mesocarp starch present rougher, opaque surfaces with greater water resistance than those with corn starch. The data from this research suggest that both babassu mesocarp and corn starch are alternatives for the production of polymeric films.

White sorghum landrace and corn starches in glucose syrups production using enzymatic and acid amylolysis

The aim of this study was to optimize and compare the production of glucose syrups from starches isolated from Algerian white sorghum and imported corn in order to study the possibility to use sorghum starch as alternative for glucose syrups production. Two combinations (acid–enzyme and enzyme–enzyme) amylolysis of starch isolated and purified from white sorghum using alkaline method and commercial corn starch were tested. The optimal conditions of the two hydrolysis steps (liquefaction and saccharification) were determined. Concentrations of 30% and 35% (w/v) for white sorghum and corn starches, respectively, were used as substrate. Optimal saccharification process occurs at 60°C, pH of 4.5 during 72 hr, and 1% (w/v) of Rhizopus mold amyloglucosidase. Final values of DE 88.32% and 97.03% using enzymatic liquefaction and 83.81%, 94.68% using acid liquefaction were obtained for sorghum and corn starches, respectively. The results indicate that the enzyme–enzyme amylolysis is more advantageous due to a high glucose conversion yield. Practical applications The study has shown that starch of white sorghum cultivated in disadvantaged regions of Algerian Sahara can be used for glucose syrups production. Starch represents 74.82% of kernel (db) and has very interesting physicochemical properties which make it a potential source of glucose syrups industry. The enzymatic amylolysis led to get glucose syrups with DE of 88.32% and good sensory properties. This product is widely used in pharmaceutical industries and commercial food production as a sweetener, thickener, and moisture-retaining agent. Further research will be planned to carry out for its applicability.

Morphological, structural, thermal properties of a native starch obtained from babassu mesocarp for food packaging application

Growing demands for the use of biodegradable polymer films in food packaging have led to studies on several sources of non-conventional starches. Corn starch (CS), is the most investigated starch source for food packaging due to its abundance and stability under processing and manufacturing conditions. Other sources of starch such as rice, potatoes and cassava have also been investigated and, more recently, babassu mesocarp starch (BMS), native to Northeastern Brazil, has been explored for its innovative potential in the manufacture of biodegradable films. In this work is we have extracted and characterized the starch contained in babassu mesocarp and to compared its morphology, structure, thermal stability and viability for polymer film manufacturing with that of commercial corn starch. Our data showed babassu mesocarp native starch granules to have an oval shape and to display flaking and fractured surfaces while corn starch granules exhibited polygonal shapes with smooth surfaces and without aggregates. XRD analysis revealed two different types of crystalline forms for both starches. Although babassu starch is less thermally stable than commercial corn starch, both starches have similar characteristics and it is believed that babassu mesocarp starch can be used as new renewable and biodegradable resource for food packaging applications.

Comparison of physicochemical and mechanical properties of edible films made from navy bean and corn starches

Recently, there has been a great interest in developing new applications of edible dry beans (Phaseolus vulgaris L.). The utilization of starch, comprising the major component of dry bean seeds, for the preparation of edible films has just emerged. In the present study, we chose navy bean as a model dry bean source, isolated its starch component, prepared edible films with different formulations (35 and 40 g L-1 ), and compared these with the films made using isolated and commercial corn starches. Sunflower oil at 10 g L-1 was dispersed into film-forming solution to design composite films. The water vapor barrier property, mechanical properties and microstructure of starch films from navy bean and corn were studied to evaluate their potential for use in food packaging. All of the films had smooth and uniform surface and were transparent. Navy bean starch film showed physicochemical and mechanical properties comparable to corn starch films, and the addition of sunflower oil could further improve the water vapor barrier and mechanical properties of films. The findings obtained in the present study demonstrate the potential of using navy bean starch to prepare edible films. © 2020 Society of Chemical Industry.

Avaliação sensorial de ketchup adicionado de amido de semente de pitomba

O ketchup é um molho popular em diversos países, caracterizado pela cor forte, sabor adocicado e consistência espessa. Variações nessas características podem interferir na aceitação do produto, assim, objetivou-se com este estudo analisar a aceitação dos parâmetros sensoriais (aroma, cor, sabor, aparência) e intenção de compra de ketchup adicionado de amido de pitomba e com isso comparar com os atributos sensoriais de ketchup adicionado de amido de milho comercial. A extração do amido foi realizada por trituração da semente da pitomba em solução de metabissulfito de sódio (0,2%) seguida de secagem à 50 °C. Os ketchups foram formulados com adição de 0,5 e 1% de amido de pitomba, 0,5 e 1% de amido de milho, e uma formulação controle. As formulações foram avaliadas microbiologicamente quanto coliformes termotolerantes e Salmonella e submetidos a avaliação de aceitação sensorial quanto aos parâmetros de cor, aparência, aroma, sabor e intenção de compra. Os resultados revelaram que as formulações apresentaram bom padrão microbiológico e os ketchups não apresentaram diferença significativa (p ≤ 0,05) entre os parâmetros de cor, aparência, aroma e sabor, indicando que as porcentagens e os tipos de amido utilizado não causaram interferência nas características sensoriais avaliadas. As maiores intenções de compra foram registradas para as formulações adicionadas de amidos, sugerindo a preferência dos consumidores por formulações consistentes.

Tensile Strength and Solubility Studies of Edible Biodegradable Films Developed from Pseudo-cereal Starches: An Inclusive Comparison with Commercial Corn Starch

Edible biodegradable films were prepared from amaranth, buckwheat and commercial important corn starches by casting method. Starch, glycerol and carboxymethyl cellulose (CMC) were used to prepare filmogenic starch solutions in potable luke warm water, followed by ultra-sonication for homogenous mixing of the mixed ingredients. After this, heating was applied to starch based slurried solutions until it turned into gel solutions. These filmogenic gel solutions were then dried and films were peeled off and stored in desiccator. Stored films were analyzed for functional properties viz., tensile strength, solubility and water vapor permeation. Amaranth starch based edible biodegradable films presented considerable clarity values however buckwheat starch and corn starch based films exhibited good tensile strength and better solubility values. Developed edible biodegradable films from amaranth starch were analysed for surface structure examination by SEM. Evaluation of surface revealed uniformity, homogeneity with no surface crack on the surface of developed edible biodegradable films.