Native Starch Research Articles

Evaluation of the performance of low-fat (oil-fat) dressings based on chemically modified Guayabo plantain starch (Musa paradisiaca L.).

Guayabo plantain (GP) starch was chemically modified by acetylation to evaluate its role as a stabilizer and emulsifier in low-fat dressings. Native starch (NS) from GP was chemically modified starch (MS), and its functional properties, such as water absorption index, water solubility index, swelling power, gelatinization temperature (Tg), were evaluated. Additionally, functional groups and morphology were identified using Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy. Low-fat dressings were prepared using NS and MS at two concentrations, 2% and 3% (NS2, NS3, MS2, MS3), and the stability of the dressings was evaluated over a storage period of 28 days at 4 °C ± 2.0 °C. The percentage of acetylation and the degree of substitution obtained were 2.48% and 0.01, respectively, complying with current regulations. MS showed a higher amylose content (23.62 ± 1.89%) than NS (16.01 ± 0.43%). The Tg of MS decreased, and the appearance of bands at 1012 and 1723 cm-1 in the FT-IR spectra suggested a modification in the functional characteristics of starch due to acetylation. Emulsions of MS at 2% and 3% (MS2 and MS3) showed a smaller droplet size and higher interfacial dispersion. However, MS3 had higher viscosity, which contributed to an increase in hydrophobicity and delays in flocculation and subsequent coalescence. This research study provides useful information on the use of 3% MS dressings in new food formulations, reducing fat content while preserving functional characteristics, thus ensuring greater stability.

Optimize Formulation of Starch Propionate Nanoparticle Synthesis via Ultrasonication: A Box–Behnken Design Approach

AbstractChemically modified starch nanoparticles (NPs) have attracted significant scientific attention due to their versatility and broad applications. Despite substantial research on starch NPs formulation, approaches to starch modification for both conventional and novel uses remain underexplored. Native starch suffers from low shear stress, hydrophilicity, poor thermal properties, and limited resistance to digestion and retrogradation, necessitating modifications via physical, chemical, enzymatic, or genetic methods. Ultrasound‐assisted physical and chemical modification presents an efficient solution. This study synthesizes starch propionate NPs (SPNPs) through a single emulsification solvent evaporation method employing ultrasonication. The synthesis parameters are adjusted for particle size using a three‐factor, three‐level Box–Behnken design. The research examines the effects of polymer concentration, sonication energy, and sonication time, revealing that sonication time significantly impacts SPNPs size more than the other variables. Under optimized conditions, the predicted SPNPs size is 97.5 nm, with an actual observed size of 105 nm, indicating a strong correlation and validating the model’s reliability. The findings underscore the model’s effectiveness in producing size‐consistent nanoformulations, bolstering their potential as effective drug delivery vehicles.

Impact of resistant starch type 3 on fecal microbiota and stool frequency in Thai adults with chronic constipation randomized clinical trial.

Constipation poses a significant health concern affecting individuals of varying ages and geographic locations worldwide. While the impacts of numerous probiotics on constipation are well-characterized, there has been limited assessment of the potential prebiotic effects of resistant starches. We therefore conducted a randomized, double-blind and placebo-controlled, clinical trial of resistant starch type 3 (RS-3) in Thai adults with self-reported chronic constipation. The effects of these mixed natural starch fibers on beneficial gut bacteria, bowel movements and stool consistency were evaluated after 6- and 12-week periods. Regardless of subject age, consumption of RS-3 compared to placebo resulted in significant improvements in gut health by dramatically increasing levels of beneficial bacteria (Bifidobacterium, Prevotella, Akkermansia and Megamonas) in the gut and relieving constipation. RS-3 consumption was associated with a significantly increased frequency of bowel movements, with subjects reporting these as healthy stools. Our findings provide important insights into the therapeutic advantages of RS-3 for constipation, and propose RS-3 as a feasible alternative strategy for management of constipation.

Cross-linked Arenga pinnata (Wurmb.) Merr. starch and chitosan with sodium trimetaphosphate: Structure, physicochemical properties and in vitro digestibility.

The inherent limitations of native starch considerably restrict its applications in the food industry. To enhance its processing properties, Arenga pinnata (Wurmb.) Merr. starch (APS) was subjected to dual modification with low levels of sodium trimetaphosphate (0%, 1%, and 3%) and chitosan (1%) to investigate its physicochemical, thermal, pasting, and in vitro digestibility. The dual modification of APS significantly increased the degree of cross-linked (CLD) to 84.69%, resulting in a rougher surface texture. This process led to the formation of phosphate bonds, the weakening of hydrogen bonds, and a decrease in relative crystallinity, all while preserving the starch's crystalline structure. Additionally, the modification impeded paste formation, reduced swelling power, and lowered pasting enthalpy, while increasing the content of slowly digestible starch and resistant starch. These findings provided a basis to enhance the functional properties of starch-based materials, which could be applied to improve the texture and stability of food products such as sauces, dressings, and desserts in the food industry.

Fabrication and Enhanced Flexibility of Starch-Based Cross-Linked Films.

The development of sustainable materials has driven significant interest in starch as a renewable and biodegradable polymer. However, the inherent brittleness, hydrophilicity, and lack of thermoplasticity of native starch limit its application in material science. This study addresses the limitations of native starch by converting it to dialdehyde starch (DAS) and cross-linking with polyether diamines via imine bonds. The effects of Jeffamine molecular weights (D-2000, D-400, and D-230) and mole ratios on the mechanical, thermal, and structural properties of starch-based films were examined. The cross-linked DAS/Js films exhibited significant enhancements in flexibility and toughness. Specifically, DAS/J2000 at a 0.03 mol ratio achieved a tensile strength of 62.9 MPa. In comparison, DAS/J400 at a 0.5 mol ratio demonstrated 126.2% elongation at break, indicating the balance between cross-linking density and chain mobility. X-ray diffraction (XRD) analysis revealed reduced crystallinity and tighter molecular packing with increased cross-linking. Dynamic mechanical analysis (DMA) indicated a decrease in Tg with an increasing mole ratio, reflecting enhanced molecular mobility. The results underscore the potential of optimized cross-linking conditions to produce starch-based films with properties that contribute to developing sustainable biopolymer materials.

Double-walled encapsulation of curcumin in starch and cellulose, its characterization and application as a sensing material to monitor food quality

The curcumin was encapsulated within a double-layered complex shell of nano-sized cellulose as the primary layer and the native starch (MDC) or the nano-sized starch (NDC) as the secondary layer to improve its stability, decreasing its release rate, while masking bitterness. The double-walled curcumin capsules were studied for encapsulation efficiency, colour behaviour at different pH and characterization using FTIR, DSC & FESEM. The encapsulation efficiency for NDC and MDC was 97.11 % & 90.46 %. The FTIR showed a shift of peaks to higher wavelength particularly at 1043 cm −1 and most of the curcumin peaks disappeared or had low intensity as enclosed within the layers of the capsules. Further, fish fillets were coated in starch paste containing 20 % double-walled curcumin capsules and the visible colour change was observed during a 7-day storage period at refrigerated conditions that could confirm the spoilage of fish to consumers without opening the package.

Effect of electron beam irradiation pretreatment on the structural, physicochemical properties of potato starch-fatty acid complexes and the proliferation of Bifidobacterium adolescentis

The effects of different electron beam irradiation doses (5 KGy, 10 KGy, 20 KGy) on the complexation of potato starch with four saturated fatty acids with different chain lengths, i.e., lauric acid (LA), myristic acid (MA), palmitic acid (PA), and stearic acid (SA), were investigated, including structural properties, physicochemical properties, digestive properties, and the effect of Bifidobacteria proliferation. The complexing index increased significantly with increasing irradiation dose and showed the following order: 20 KGy > 10 KGy > 5 KGy > native starch. At irradiation dose of 20 KGy, PA (88.75 %) showed the highest complexing index, followed by MA (87.40 %), SA (82.95 %) and LA (72.33 %). The results of microstructure, relative crystallinity, gelatinization enthalpy, contact angle, and resistant starch content in starch-fatty acid complexes were consistent with the complexing index. In vitro digestion indicated that at irradiation dose of 20 KGy, the addition of PA yielded the highest content of resistant starch (50.35 %), followed by MA (49.25 %), SA (47.05 %) and LA (44.72 %). The four complexes were eventually assessed for their effects on Bifidobacteria's proliferation, with PA exerting the strongest proliferative effects, followed by MA, SA and LA. Overall, electron beam irradiation exhibited good application prospects in the field of starchy food processing and functional foods development.

Structural and physicochemical properties of corn starch modified by phosphorylase b, hexokinase and alkaline phosphatase

To improve the functional properties of corn starch, phosphorylase b (PB), hexokinase (HK), and alkaline phosphatase (AP) were used to produce enzyme-modified starches (PBMS, HKMS, and APMS). The results showed that enzyme-modified starches had different phosphorus contents and degrees of substitution. The presence of PO bonds and P-O-C bonds further demonstrated that phosphate groups were grafted into starch. The proportions of monostarch phosphate in PBMS, HKMS, and APMS were 77.05 %, 79.33 % and 85.88 %, respectively. The introduction of phosphate groups affected the functional properties of starch. The swelling powers of PBMS, HKMS and APMS increased from 0.99 % to 12.86 %, 10.83 % and 5.95 %, respectively. Compared to native starch (1820 mPa·s), the peak viscosities of PBMS, HKMS and APMS increased to 2655, 2838, and 2021 mPa·s, respectively. Meanwhile, the introduction of phosphate groups endowed phosphorylated starch with better freeze-thaw stability, larger paste transparency, higher solubility, and slower retrogradation rate.

Single-helix inclusion formation of V-type starch-lutein: Investigation of structural, physicochemical, and in vitro release

Lutein is a natural plant pigment with a variety of biological functions. However, its low stability and bioavailability limits its use in the food industry. The ethanol-alkaline (EA) method was utilized to manufacture V-type starch to examine its impact on the stability and release properties of the V-type starch-lutein composite system. The EA treatment increased the amylose content of natural starch and transformed its structure from a typical B-type structure to a more open V-type structure. The results showed that lutein could be efficiently loaded into V-type starch, and fourier transform infrared (FT-IR) spectroscopy, and scanning electron microscopy (SEM) revealed that hydrogen bonding interaction, in conjunction with helical cavities rather than surface adsorption, was responsible for the lutein loading by V-type starch. The designed loading system enhanced lutein's photothermal stability, showing a two-fold increase compared to free lutein. V-type starch-lutein systems exhibited protection in gastric fluid and demonstrated sustained release post intestinal digestion. The findings had useful ramifications for the development of efficient delivery strategies for the encapsulation of lipophilic actives.

Using natural starch granules to disperse solid beeswax into micron-sized droplets in emulsion

Use of beeswax together with starch to manufacture emulsion for fruit preservation has attracted wide attention in food packaging. In this paper, esterified starch (M-PS) granules prepared from natural potato starch were used to replace nanocrystals to prepare beeswax emulsion. The swelling property of M-PS granules was used to solve the problem of uneven dispersion of beeswax. Atomic force microscope (AFM) images showed that the network gel structure formed by M-PS granules limited the movement of beeswax droplets, and the droplet size was <1.0 μm. When the beeswax emulsion was added to the starch paste, the resulting starch-beeswax composite emulsion had a stable gel structure. Bananas were coated with the composite emulsion. After 7 days of storage, compared with the test data of bare bananas, the weight loss rate decreased by 42 %, the titratable acidity increased by 21 %, and the vitamin C was higher by 20 % of coated bananas. The formed coating effectively inhibited the decline of banana quality.

Multidimensional study of starch co‐plasticized with glycerol and isosorbide in TPS/PLA blends: Morphological, mechanical, thermal, and structural properties

AbstractBiodegradable blends of polylactic acid (PLA) and thermoplastic starch (TPS) co‐plasticized with glycerol (G) and isosorbide (i) in different ratios were prepared by extrusion in a single screw extruder. The G/isosorbide ratio varied within the range 27.5/2.5 to 15/15. The resulting materials were obtained through blown film extrusion and characterized using a variety of techniques. The plasticizing effect was identified through SEM and FTIR observations. In the SEM images, it was evident that most of the native crystalline structures were destructured. Furthermore, SEM observations showed phase separation of TPS and PLA in all samples, with phase dispersion differences depending on the co‐plasticizer ratio. The FTIR spectra of all TPS/PLA films showed that isosorbide caused changes in the absorption bands that suggested a reduction in the crystallinity of the native starch, agreeing with the XRD results that indicated the formation of different crystalline structures (EH type). The XRD results revealed a change in the crystal structure of the TPS phase influenced by the amount of isosorbide. Isosorbide increased tensile strength and reduced elongation due to strong interactions between the plasticizer and the starch chains through hydrogen bonds, con‐firmed by FTIR analysis. In general, it was established that isosorbide and G co‐plasticization, with small amounts of isosorbide (up to a ratio of 25:5 G/isosorbide), can be employed as an effective plasticizer without significantly affecting the tensile mechanical properties.

Novel Porous Starch Granules Fabricated Using Controlled Lipase-Amylase Treatments: Application as Delivery Systems and Resistant Starches.

Porous starch granules (PSGs) are promising biomaterials for the encapsulation, protection, and delivery of bioactive ingredients. In this study, a lipase treatment was first used to generate pores in native starch granules, and then α-amylase was used to enlarge these pores. Electron and fluorescence microscopy analysis showed that the lipase treatment exposed the starch molecules located below the lipid-rich regions on the starch granule surfaces, which increased the swelling of the granules in aqueous solutions. Moreover, lipase treatment caused the surrounding areas to become more loosely packed, which facilitated subsequent starch hydrolysis and the formation of large internal cavities. Fourier transform infrared spectroscopy, X-ray diffraction, and thermogravimetric analyses provided further insights, these methods showed that the short-range order, long-range order, and thermal stability of the PSGs was enhanced by the sequential lipase-amylase modification. PSGs were highly resistant to amylase digestion and had strong adsorption capacity to hydrophobic and hydrophilic substances. This study shows that a combined lipase-amylase treatment can be used to fabricate PSGs, which may have health benefits due to their low digestibility and ability to encapsulate bioactive agents. These PSGs may therefore be suitable for application in the functional food, supplement, personal care, and pharmaceutical industries.

Enzymatic synthesis of long-branched or short-branched starches with uniform molecular size

Branched starches are gaining increasing attention due to their applications in food nutrition, drug delivery systems, and material science. In this study, two types of highly branched starches with uniform molecular size (hydrodynamic radius (Rh) = 10–20 nm), characterized by long and short branches, respectively, were successfully prepared using branching enzyme (BE) and 4-α-glucanotransferase (4αGT). The findings indicate that BE preferred longer chains as substrate by showing higher activity on amylose-containing native starches and modified starches with longer chains generated by 4αGT since the longer linear chains offer more potential sites for the catalysis of α-1,6-linkage transfer by BE from Rhodothermus obamensis (RoBE). These two highly branched starches show potential as materials for developing novel small-sized starch nanoparticles for encapsulation of functional bioactive compounds and ingredients.

Assessment of grain starch content and responses to CMS-S and CMS-C in high-starch maize hybrids

Background. Increasing the production of native and modified starch from maize requires raw materials with high starch content in grain. Materials and methods. An experimental panel of 780 simple high-starch maize hybrids produced with CMS-S and CMS-C lines underwent two-year testing. Starch content in the grain of the lines and their hybrids was assessed with IR spectrometry. Native starch content in the grain of hybrids with highest yields was measured at the All-Russian Research Institute of Starch and Starch-Containing Raw Materials Processing using the method proposed by L. P. Nosovskaya with coauthors. Responses to CMS were scored according to G. S. Galeev’s scale. Results. Grain starch content was found to vary from 58% to 72% DMB throughout the tested panel. IR spectrometry helped to identify 22 hybrids with high (72.03–72.67%) starch content, and 5 hybrids promising for deep grain processing, combining high protein (10.3–13.53%) and oil (3.77–5.03%) levels with high starch content (69.02–70.4%) in their grain. Native starch extraction using L. P. Nosovskaya’s method showed that grain starch content in the best 68 hybrids ranged from 70.03 to 71.95% DMB. The collection was ranked according to the main heterotic groups: 57 lines of Iowa Dent, 26 lines of Stiff Stalk Synthetic, and 28 lines of Lancaster. For CMS-S and CMS-C types, 33 and 6 maintainers, and 9 and 8 restorers were selected, respectively. The hybrids were distributed across the following FAO maturity groups for maize: FAO 200–299 (14 hybrids), FAO 300–399 (7), FAO 400–449 (21), and FAO 450–500 (29). Conclusion. Assessing agronomic and breeding prospects of the best 68 hybrids between high-starch maize lines and sterile testers proved their potential for producing native starch to at least 70–72% DMB. Five hybrids were identified as promising for yielding native starch (69.02–70.4% DMB), as well as protein (10.3–13.5% DMB) and oil (3.77–5.03% DMB) by-products during deep grain processing.

Waste Bread as Raw Material for Ethanol Production: Effect of Mash Preparation Methods on Fermentation Efficiency

The issue of managing waste bread is a global concern, with significant environmental and the economic implications. The utilisation of waste bread for bioethanol production, employing energy-saving technology, could prevent these consequences and reduce the consumption of traditionally used fossil fuels. The objective of this study was to evaluate the influence of the type of waste bread (wheat and wheat–rye sourdough) and the mash preparation method on the results of alcoholic fermentation and the concentration of selected congeners in the distillates. The highest fermentation efficiency (96% of theoretical) was achieved for both types of bread through the utilisation of the pressureless starch liberation method combined with simultaneous saccharification and fermentation. The separate saccharification of starch resulted in lower process efficiencies (from 85.75 to 88.60% of theoretical). The application of the native starch hydrolysis method (without starch activation) for the fermentation of wheat bread-based mashes exhibited a higher efficiency (87.85% of the theoretical) than that observed for the wheat–rye bread-based mash sample (83.74% of theoretical). All of the obtained spirit distillates exhibited a low concentration of methanol (≤300 mg/L alcohol 100% v/v) and comply with the requirements of the EU regulation for ethyl alcohol of agricultural origin (rectified spirit).

Free-radical-induced grafting of rice starch with gallic acid and evaluation of the reaction products' ability to stabilize Pickering emulsions

Pickering emulsions can be stabilized with native rice starch (NRS), but their hydrophobicity is low. Gallic acid (GA) has a simple molecular structure and a rich variety of functional groups. Pickering emulsions can be made more stable by hydrophobically modifying the esterification reaction of NRS with GA to improve its dual wetting properties. In this study, the free radical-induced grafting method was used to prepare rice starch–GA graft copolymer (NRS-g-GA). The addition of GA could improve the crystallinity and orderliness of NRS. The results of Fourier transform infrared spectroscopy and 1H NMR indicated that GA was successfully grafted onto NRS. After modification, the contact angle of NRS increased from 18.2° to 60.2° (NRS-g-GA; 1:1). The emulsion prepared from NRS-g-GA showed better stability than NRS, improving the emulsification of NRS. Its stable emulsion exhibited an emulsion system dominated by elasticity. Thus, GA could be grafted onto NRS to enhance its emulsifying properties, opening up new applications for GA and NRS and promoting the development of starch-based Pickering emulsions in the future.

Adsorption behavior of cationic dyes on starch nanocrystals: Kinetic, isotherm, and thermodynamic insights from single to multi-component systems

The adsorptive potential of starch nanocrystals (SNCs) was evaluated for the elimination of methylene blue (MB), crystal violet (CV), and malachite green (MG) from aqueous media in single, binary, and ternary dye systems using batch mode experiments. SNCs were extracted using mild acid hydrolysis to remove the amorphous parts of native granular starch, and they were characterized using different physicochemical methods, such as FESEM, XRD, FTIR, BET, TGA, and pHZPC. The results revealed that the optimal pH for dye removal in both single and mixed dye systems was found to be 9.0. The equilibrium time increased from 5 to 20 min when the system was changed from single to binary, and then further increased to 30 min when the system was changed to ternary. The equilibrium data for single-dye systems exhibited a good fit with the Langmuir isotherm model (R2 > 0.98, SEE <3.52 mg g−1), whereas for binary and ternary dye mixtures, the extended Langmuir model provided an accurate representation of the experimental data (R2 > 0.99, SEE <1.33 mg g−1). Among the single, binary, and ternary systems, the highest adsorption capacities were observed for MB, MB in the (MB + MG) binary system, and MB in the (MB + CV + MG) ternary system. The respective adsorption capacities were recorded as 79.55 mg g−1, 61.91 mg g−1, and 43.59 mg g−1. The adsorption of dyes onto the SNCs was inherently spontaneous and endothermic, and adhered to the pseudo-second-order kinetic model in single dye systems as well as mixed dye systems. It can be concluded that the SNCs are capable of being utilized for five consecutive cycles in the adsorption-desorption process for single dye systems and three consecutive cycles for mixed dye systems. This suggests that the SNCs have potential as a sustainable and efficient option for dye removal in mixture systems.

Novel Preparation of Two Oxidized Starch Formulations for Removal of Cr (VI) Ions From an Aqueous Solution

AbstractHexavalent chromium (Cr(VI)) has attracted much attention because it is a harmful pollutant. In this study, acid hydrolyzed hydrothermal double modified starch (AHS) and hydroperoxide oxidized starch (HOS) are prepared from natural starch and used for the reduction of chromium (VI) in aqueous systems. The effects of hydrothermal acidolysis and oxidative modification of starch on the reduction rate of Cr(VI) are discussed, including the changes of solubility, swelling power, particle size, content of straight‐chain starch, and carbonyl/carboxylic group content. The results of response surface methodology (RSM) optimization show that the influence of reaction conditions on the reduction rate of Cr(VI) by NS is as follows: reaction time &gt; initial pH of solution &gt; reaction temperature &gt; starch to Cr(VI) mass ratio; and on the reduction rate of Cr(VI) by AHS and HOS is as follows: initial pH of solution &gt; reaction time &gt; starch to Cr(VI) mass ratio &gt; reaction temperature.

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.

Studies on the pyrolysis and potential flame retardancy of low-substituted starch phosphates

Investigations on the pyrolysis and potential flame retardancy imparted by solvent-free and semi-dry phosphorylation of different starches using sodium orthophosphates were conducted. The samples – low-substituted starch phosphates (SP) with degrees of substitution DSP < 0.5 - were subjected to differential scanning calorimetry, thermogravimetry coupled with evolved gas analysis and pyrolysis – gas chromatography – mass spectrometry. The data obtained as well as features of charring residues examined using microscopic and spectroscopic methods were related to structural aspects of SP – analysed by means of various spectroscopic techniques - and compared with those of native starches. It was found that charring and polyphosphate formation and the thermal resistance of the solid SP residues increased significantly if the DSP was at least 0.1. Accordingly, the exothermal decomposition, the temperature-induced loss of mass and the decomposition rates of SP decreased distinctly compared to native starch. The activation temperatures of SP and the formation of low-molecular pyrolysis products including aliphatic, cyclic, and aromatic aldehydes and ketones as well as anhydrosugars decreased markedly, even at DSP < 0.1. The results confirm the potential flame-retardancy of SP achieved by flame-inhibiting effects, despite low phosphorylation degrees, in both the gas and condensed phases.