Native Potato Starch Research Articles

Using Eco-Friendly Nano-Polymers in Industrial Wastewater Treatment

Abstract The major target of this research is to synthesize an eco-friendly coagulant, based on a biomaterial (potato starch) that contribute in industrial wastewater treatment. From this work an eco-friendly nano-polymer was produced from potato starch. Successfully not only the potatoes were used, but also the potato peel, which has an economic impact on reducing the amount of water wasted in planting such an important crop as the potatoes all over the world. Because of increasing the need for food production and changing the dietary pattern, the development of potato industry has become the first among all food crops in most of the countries. As a result potato starch became the most popular type among the polysaccharides. To achieve this, the experimental work started by extracting the starch from the potato and potato waste (peels). In order to enhance the potato starch characteristics, the synthesis of starch nano-particles (StNPs) was conducted by gelatinization using a mixture of sodium hydroxide along with glycerol in aqueous medium throughout the reaction process, while settling down the StNPs which was done by homogenization at ambient temperature. Characterization was done on both native potato starch and starch nano-particles using Scanning Electron Microscope (SEM), Fourier Transform Infrared Spectroscopy (FTIR), X-Ray Diffraction (XRD) and Energy Dispersive X-ray Spectroscopy (EDX). The second part of the experimental work is to test the eco-friendly starch nano-particles (starch-based coagulants) in industrial wastewater treatment, and to evaluate its effectiveness as a coagulant against the most commonly used synthetic polymer (PolyDADMAC) playing the same roll in industry and whether it can really replace it or not.

Development of Edible Films Based on Nostoc and Modified Native Potato Starch and Their Physical, Mechanical, Thermal, and Microscopic Characterization.

Considering the potential of biopolymers from underutilized Andean sources in Peru to improve the characteristics of edible films, this work aimed to evaluate the formation of a polymeric matrix composed of Nostoc and modified potato starch for the formulation of edible films for food coating. The effects of polymer matrix ratio and drying temperature on films obtained by thermoforming were studied, determining the water vapor permeability and mechanical properties using a multifactorial design. Additionally, thermal properties were characterized by TGA and DSC, and structural properties by FT-IR and scanning electron microscopy. The results showed that the films exhibited lower solubility, lighter hues, better water vapor resistance, higher tensile strength, and improved thermal stability with increasing modified starch content. The formulation with higher Nostoc content exhibited a more homogeneous surface according to microscopy images, and no new chemical bonds were formed by adding modified starch and Nostoc to the polymer matrix, according to FT-IR spectra. These findings are promising and suggest using Nostoc for elaborating edible films composed of native and modified starch from native Andean potatoes as bio-based materials with potential application in the food industry.

Effect of ultrasonically stimulated potato germination during soaking on the physicochemical properties of starch and its use in edible films

The aim of this work was to investigate the effects of ultrasonic treatment during soaking of potatoes on the physicochemical properties of starches obtained after 16 weeks of germination. The ultrasonic treatment showed a direct correlation between sprout length and ultrasonic time. The protein content decreased from 0.63 to 0.38 % and the fat content decreased significantly from 0.31 to 0.01 % after germination. The amylose content changed depending on the ultrasonic treatment, and increased from 36.27 to 40.92 % after 16 weeks of germination, which was related to the amylopectin debranching and the duration of the ultrasonic treatment. X-ray diffraction showed that the nanocrystals with hexagonal structure were not affected by the germination and the duration of ultrasonic treatment. Scanning electron microscopy showed that the surface of the starch granules was not affected by the enzymatic treatment.The sprouted potato starch resulted in films with better tensile strength and lower water vapor permeability (WVP) compared to the native potato starch films. In addition, the films produced with ultrasound stimulated potato starch exhibited better properties (high strength and low permeability), which is desirable when it comes to controlling moisture exchange between a food product and the surrounding atmosphere.

The impact of Cas9-mediated mutagenesis of genes encoding potato starch-branching enzymes on starch structural properties and in vitro digestibility

The digestibility of starch is affected by amylose content, and increasing amylopectin chain length which can be manipulated by alterations to genes encoding starch-branching enzymes (SBEs). We investigated the impact of Cas9-mediated mutagenesis of SBEs in potato on starch structural properties and digestibility.Four potato starches with edited SBE genes were tested. One lacked SBE1 and SBE2, two lacked SBE2 and had reduced SBE1, and one had reduced SBE2 only. Starch structure and thermal properties were characterised by DSC and XRD. The impact of different thermal treatments on digestibility was studied using an in vitro digestion protocol.All native potato starches were resistant to digestion, and all gelatinised starches were highly digestible. SBE modified starches had higher gelatinisation temperatures than wild type potatoes and retrograded more rapidly. Gelatinisation and 18 h of retrogradation, increased gelatinisation enthalpy, but this did not translate to differences in digestion. Following 7 days of retrogradation, starch from three modified SBE starch lines was less digestible than starch from wild-type potatoes, likely due to the recrystallisation of the long amylopectin chains. Our results indicate that reductions in SBE in potato may be beneficial to health by increasing the amount of fibre reaching the colon after retrogradation.

Differentiation between Hydrolytic and Thermo-Oxidative Degradation of Poly(lactic acid) and Poly(lactic acid)/Starch Composites in Warm and Humid Environments.

For the application of poly(lactic acid) (PLA) and PLA/starch composites in technical components such as toys, it is essential to know their degradation behavior under relevant application conditions in a hydrothermal environment. For this purpose, composites made from PLA and native potato starch were produced using twin-screw extruders and then processed into test specimens, which were then subjected to various one-week ageing processes with varying temperatures (23, 50, 70, 90 °C) and humidity levels (10, 50, 75, 90%). This was followed by mechanical characterization (tensile test) and identification of degradation using Gel Permeation Chromatography (GPC), Thermogravimetric Analysis (TGA), Fourier Transform Infrared Spectroscopy (FTIR), and Nuclear Magnetic Resonance spectroscopy (NMR). With increasing temperature and humidity, there was a clear degradation of the PLA, which could be reduced or slowed down by adding 50 wt.% starch, due to increased crystallinity. Hydrolysis was identified as the main degradation mechanism for PLA and PLA/starch composites, especially above the glass transition temperature, with thermo-oxidative degradation also playing a subordinate role. Both hydrolytic degradation and thermo-oxidative degradation led to a reduction in mechanical properties such as tensile strength.

Characterization of Nano- and Microstructures of Native Potato Starch as Affected by Physical, Chemical, and Biological Treatments.

Modifying starch allows for improvements in its properties to enable improved uses in food matrices, bioplastics, and encapsulating agents. In this research, four varieties of native potato starch were modified by acid treatment, enzymatic treatment, and ethanol precipitation, and their physicochemical, structural, thermal, and techno-functional characteristics were analyzed. According to FT-IR analysis, no influence of the modified starches on the chemical groups was observed, and by scanning electron microscopy (SEM), spherical and oval shapes were observed in the acid and enzymatic treatments, with particle sizes between 27 and 36 μm. In particular, the ethanolic precipitation treatment yielded a different morphology with a particle size between 10.9 and 476.3 nm, resulting in a significant decrease in gelatinization temperature (DSC) and more pronounced crystallites (XRD). On the other hand, the enzymatic treatment showed higher values for z-potential (ζ), and the acid treatment showed lower mass loss (TGA). Acid and ethanolic treatments affected the dough properties compared to native starches. The techno-functional properties showed a decrease in the water absorption index, an increase in the water solubility index, and varied swelling power behaviors. In conclusion, the modification of potato starches through acid, enzymatic, and ethanolic precipitation treatments alters their physicochemical properties, such as swelling capacity, viscosity, and thermal stability. This in turn affects their molecular structure, modifying morphology and the ability to form gels, which expands their applications in the food industry to improve textures, stabilize emulsions, and thicken products. Furthermore, these modifications also open new opportunities for the development of bioplastics by improving the biodegradability and mechanical properties of starch-based plastic materials.

Effects of Mineral Elements and Annealing on the Physicochemical Properties of Native Potato Starch

Native potato starch is an excellent carrier of minerals due to its inherent ion exchange capacity. Mineral enrichment not only changes the nutritional value but also influences starch pasting and swelling properties. Hydrothermal treatments like annealing constitute a straightforward and green way to tune functional properties. Here, novel combinations of mineral enrichment and annealing were studied. Ion exchange was readily achieved by suspending starch in a salt solution at room temperature over 3 h and confirmed by ICP-OES. Annealing at 50 °C for 24 h using demineralized water or salt solutions strongly affected pasting, thermal, and swelling properties. The obtained XRD and DSC results support a more ordered structure with relative crystallinity increasing from initially 41.7% to 44.4% and gelatinization onset temperature increasing from 60.39 to 65.94 J/g. Solid-state NMR spectroscopy revealed no detectable changes after annealing. Total digestible starch content decreased after annealing from 8.89 to 7.86 g/100 g. During both ion exchange at room temperature and annealing, monovalent cations promoted swelling and peak viscosity, and divalent cations suppressed peak viscosity through ionic crosslinking. The presented combination allows fine-tuning of pasting behavior, potentially enabling requirements of respective food applications to be met while offering an alternative to chemically modified starches.

Effect of fluidized-bed agglomeration with sugar binders on physical, crystallinity, thermal, and pasting properties of native potato starch.

Fluidized-bed agglomeration of native potato starch (NPS) with sugar binders [maltodextrin (MD) and lactose] produced larger particles with a more porous and diverse shape. Moreover, the agglomerated potato starch (APS) exhibited improved flowability and solubility. All powders displayed a B-type X-ray diffraction pattern. Although lactose did not impact the crystallinity of APS, that of APS prepared with MD decreased as the MD concentration increased. NPS showed higher gelatinization temperatures than APS prepared with distilled water (the control). Moreover, as binder concentration increased, the gelatinization temperatures and enthalpy of APS increased and decreased, respectively, indicating a delay in gelatinization. Similar results were observed with the pasting properties, wherein APS with sugar binders exhibited lower pasting, breakdown, setback, and final viscosities compared to the control. These were likely a result of decreased amylose leaching from the granules during heating due to the presence of sugar.

Effects of incubation time of plasma activated water (PAW) combined with annealing for the modification of functional properties of potato starch

The present study investigates the application of annealing and plasma-activated water (PAW) for starch modification, as alternative methods compared to the chemical one. Native potato starch was subjected to PAW, annealing with distilled water (DW-ANN), and the combination of the two (PAW-ANN) at different incubation times (1, 4, 8, and 12 h). The changes in rheological, pasting, and thermal properties were evaluated. The results showed that all treatments promoted significant modifications of the investigated parameters. In particular, while the pasting properties of the potato starch remained unchanged after the PAW treatment, G’ (elastic) and G’’ (viscous) of the PAW-treated starch were significantly (p < 0.05) higher than those of the native. DW-ANN significantly increased all rheological parameters and reduced peak viscosity, breakdown, and setback and significantly (p < 0.05) incremented pasting temperature, holding strength, and final viscosities of the potato starch may be due to cross-linking reaction. The combination of treatment (PAW-ANN) showed a synergistic effect leading to strong gel formation up to 4 h, while further treatment reduced the possibility of depolymerization. In conclusion, the combined treatment is a promising new green method to modify the properties of starch and improve its stability within a short treatment time.

Influence of Infrared Dry Heat Treatment on the Structure and Properties of Potato Starch

AbstractThe current study presents a novel approach to starch modification using infrared dry heat treatment (IR‐DHT). IR‐heating at 200 °C allows one to reduce the processing time to 15 min and does not lead to irreversible amorphization of starch structure. Upon IR‐DHT, an increase in density of starch granules from 1.4888 ± 0.0005 to 1.5038 ± 0.0005 g cm−3 is observed. The crystallinity degree of the starch exposed in water at 20 °C after IR‐DHT does not change compared to the crystallinity of native starch hydrated at the same temperature. However, the exposure in excess of water of native potato starch at 45 °C induces an increase of crystallinity up to 81% (along with a significant increase in the intensity of the d100 reflection), while heat‐treated starch exposed in water at the same temperature has reduced crystallinity (RC = 39%). In addition, the concentration of soluble carbohydrates released during the exposure process (45 °C, excess of water) increases by an order of magnitude for heat‐treated starch compared to the native sample. Hence, IR‐DHT may become a promising way to influence the processes of acid and enzymatic hydrolysis and control starch properties, such as pasting, solubility, and digestibility.

Rheological and tribological properties of native potato starch agglomerated by fluidized bed granulator

We explored the rheological and tribological properties of potato starch agglomerated with a sugar binder (maltodextrin or lactose) at various concentrations by using a fluidized bed granulator. The magnitudes of consistency index and apparent viscosity of agglomerated potato starch (APS) decreased as the binder concentration was increased. Moreover, APS with a sugar binder showed lower viscoelastic moduli and higher tan δ values compared to APS with water as the binder (the control). The gel strength of all agglomerates decreased as the sugar concentration was increased. All samples showed anti-thixotropic behavior, and especially, APS with 20 % lactose showed a small anti-thixotropic area. Utilizing the Arrhenius equation clearly elucidated the effect of temperature on the apparent viscosity of all the samples. Although the maltodextrin concentration had little influence on the activation energy of APS, it increased as the lactose concentration was increased. APS samples with a sugar binder showed greater friction coefficient values compared to the control, with maltodextrin having a significant impact. The findings indicate that the rheological and tribological properties of APS rely on the type and concentration of sugar binder.

Correlation between the activation energy of PLA respectively PLA/starch composites and mechanical properties with regard to differ accelerated aging conditions.

Within this research semi-crystalline polylactide and composites with 50 wt.% native potato starch were compounded and injection molded. The material was mechanically characterized by tensile, three-point bending, and Charpy impact tests. These tests were carried out in the freshly molded state and after 332 and 792 h of storage at accelerated temperature or humidity. The respective activation energy was calculated by applying the Flynn-Wall-Ozawa method. The focus of the study was to investigate the correlation between the activation energy and the related mechanical and thermal properties. The results showed that the addition of native potato starch as a filler prevents the decrease in activation energy over the course of the experiments. Thus, the PLA/starch composite is more resistant to the two aging conditions than the pure PLA. When considering the mechanical properties, the pure PLA showed a large deviation of results compared to the initial value in a range of +63.88% to -33.96% with regard to the respective aging conditions, whereas the PLA/starch composite properties nearly always remained at the initial values. Through the investigation of the mechanical and thermal properties, it was shown that the steady activation energies are consistent with the mechanical properties, as these have shown only a small deviation of the mechanical properties during the duration of experiments for the PLA/starch composite.

Improving the Three-Dimensional Printability of Potato Starch Loaded onto Food Ink.

This study focuses on improving the 3D printability of pea protein with the help of food inks designed for jet-type 3D printers. Initially, the food ink base was formulated using nanocellulose-alginate with a gradient of native potato starch and its 3D printability was evaluated. The 3D-printed structures using only candidates for the food ink base formulated with or without potato starch exhibited dimensional accuracy exceeding 95% on both the X and Y axes. However, the accuracy of stacking on the Z-axis was significantly affected by the ink composition. Food ink with 1% potato starch closely matched the CAD design, with an accuracy of approximately 99% on the Z-axis. Potato starch enhanced the stacking of 3D-printed structures by improving the electrostatic repulsion, viscoelasticity, and thixotropic behavior of the food ink base. The 3D printability of pea protein was evaluated using the selected food ink base, showing a 46% improvement in dimensional accuracy on the Z-axis compared to the control group printed with a food ink base lacking potato starch. These findings suggest that starch can serve as an additive support for high-resolution 3D jet-type printing of food ink material.

Physicochemical and technofunctional properties of high Andean native potato starch

In the high Andean areas of Peru, a diversity of native potatoes improved at the germplasm level is grown, with higher nutritional and amylose quality, for use mainly in fries. The research aimed to evaluate the rheological behavior, thermal and technofunctional starch extracted from native potato varieties (Solanum tuberosum spp Andigena), cultivated in Andahuaylas, Peru. Native potatoes of the Azul Helada (AH) and Amarilla Reyna (AR) varieties were collected from the district of Champaccocha, Andahuaylas, Peru, and the starch was extracted by hydro extraction. The AH and AR starch in aqueous solution was observed to present dilatant behavior, with a behavior index of n > 1.0; represented by the Power Law and Herschel-Bulkley model, with low retrogradation speed. The starches reported gelatinization temperatures of 61.8 and 66.4 °C and melting of 132.2 and 133.5 °C, thermal degradation with mass losses of up to 89.90 and 86.16 %, 43.56 and 42.09 % of apparent amylose for HA and AR respectively. The solubility, swelling power, water adsorption capacity, oil absorption capacity, emulsifying capacity, and apparent density were higher for HA, with aw around 0.50. The color presented L* values > 95.17, and a whiteness index greater than 94.80. The ζ potential of the starches indicates medium stability, with a granule size of 42.17 and 57.67 nm. They also respond to type B with a degree of crystallinity of 58.95 and 43.12 % and a crystal size of 6.55 and 6.01 nm for AH and AR respectively. The native high Andean potato AH and AR are potential sources for starch extraction, with good techno-functional properties.

A type 4 resistant potato starch alters the cecal microbiome and gene expression in mice fed a western diet based on NHANES data.

Four major types of resistant starch (RS1-4) are present in foods, all of which can alter the microbiome and are fermented in the cecum and colon to produce short-chain fatty acids (SCFAs). Type 4 RSs are chemically modified starches, not normally found in foods, but have become a popular food additive as their addition increases fiber content. Multiple studies, in humans and rodents, have explored how different RS4 affect post-prandial glucose metabolism, but fewer studies have examined the effects of RS4 consumption on the microbiome. In addition, many RS studies conducted in rodents use high-fat diets that do not approximate what is typically consumed by humans. To address this, mice were fed a Total Western Diet (TWD), based on National Health and Nutrition Examination Survey (NHANES) data that mimics the macro and micronutrient composition of a typical American diet, for six weeks, and then supplemented with 0, 2, 5, or 10% of the RS4, Versafibe 1490™ (VF), a phosphorylated and cross-linked potato starch, for an additional three weeks. The cecal contents were analyzed for SCFA content and microbiota composition. Butyrate production was increased while branched chain SCFA production decreased. The alpha-diversity of the microbiome decreased in mice fed the TWD with 10% VF 1490 added while the beta-diversity plot showed that the 5% and 10% VF groups were distinct from mice fed the TWD. Similarly, the largest changes in relative abundance of various genera were greatest in mice fed the 10% VF diet. To examine the effect of VF consumption on tissue gene expression, cecal and distal colon tissue mRNA abundance were analyzed by RNASeq. Gene expression changes were more prevalent in the cecum than the colon and in mice fed the 10% VF diet, but the number of changes was substantially lower than we previously observed in mice fed the TWD supplemented with native potato starch (RPS). These results provide additional evidence that the structure of the RS is a major factor determining its effects on the microbiome and gene expression in the cecum and colon.

Mechanistic insights into the enhanced texture of potato noodles by incorporation of small granule starches

Potato noodles are a popular food due to their unique texture and taste, but native potato starch often fails to meet consumer demands for precise textural outcomes. The effect of blending small granule (waxy amaranth, non-waxy oat and quinoa) starch with potato starch on the properties of noodles was investigated to enhance quality of noodles. Morphological results demonstrated that small granule starch filled gaps between potato starch granules, some of which gelatinized incompletely. Meanwhile, XRD and FTIR analysis indicated that more ordered structures and hydrogen bonding among starch granules increased with addition of small granule starch. The addition of oat or quinoa starch increased gel elasticity, decreased viscosity of the pastes, and increased the tensile strength of noodles, while addition of 30 % and 45 % waxy amaranth starch did not increase G′ value of gel or tensile strength of noodles. These results indicated that amylose molecules played an important role during retrogradation, and may intertwine and interact with each other to enhance the network structure of starch gel in potato starch blended with oat or quinoa starch. This study provides a natural way to modify potato starch for desirable textural properties of noodle product.

Potato Soluble Dietary Fiber as a Functional Ingredient Affects the Physicochemical Properties of Native Potato Starch During Freeze-Thawing

Potato Soluble Dietary Fiber as a Functional Ingredient Affects the Physicochemical Properties of Native Potato Starch During Freeze-Thawing

Scientific substantiation of use of food plant raw materials for production of specialized flour food products in cases of pathologies of metabolism protein component

There is a number of diseases caused by metabolism protein disorders. The treatment requires dietary therapy with specialized food products. Information on diseases associated with metabolism protein disorders protein in this paper, as well as restrictions in the formulation of diets, analyzing vegetable crops and their products, which can be used in the production of flour food products intended for people with metabolism protein disorders. Use of raw materials in development and production of such products is often not confirmed by the results of chemical composition and, as a consequence, isgroundless and inexpedient. Vegetable raw materials characterized by low protein content or absence of gluten have significant differences in technological properties compared to wheat flour, which forms the basis of most flour food products, which requires adjustments in the formulation or technological process of production of various groups of flour food products. Samples of buckwheat flour, including whole-milled flour from green buckwheat, rice and corn flours, sorghum flour, native potato and corn starches from different producers were used in the study. During the research we used common and special methods of determining the chemical composition, organoleptic and physical-and-chemical quality indicators, technological properties of the products and their chemical properties.

Native and pregelatinized potato and rice starches and maltodextrin as encapsulating agents for linseed oil ethyl esters – Comparison of emulsion and powder properties

This study compared selected physical and chemical properties of emulsions and encapsulated powders containing linseed oil ethyl esters prepared with native and pregelatinized rice and potato starches, and potato maltodextrin. Emulsions with native starches and maltodextrin met the criteria of a Newtonian fluid, while with pregelatinized starches showed characteristics of a non-Newtonian fluid. The pregelatinized starches improved the emulsions’ stability, yet emulsion degradation by creaming was comparable to that of emulsion containing maltodextrin. Only pregelatinized potato starch was characterized by increased encapsulation efficiency. Capsules made with both rice starches and native potato starch were more oxidatively stable than that made with maltodextrin. Additionally, both powders with potato starch and pregelatinized rice starch showed a lower release of volatiles related to oxidation. Summarizing, pregelatinized potato starch displayed potential to replace maltodextrin based on relatively high encapsulation efficiency and high potential to diminish volatiles connected with oxidation processes, like hexanal.

Ultrasound-Assisted Esterification of Andean Native Potato Starches Increases the Degree of Substitution and Reaction Efficiency

Ultrasound-Assisted Esterification of Andean Native Potato Starches Increases the Degree of Substitution and Reaction Efficiency