Native Tapioca Research Articles

Argon Plasma Treatment of Tapioca Starch Using a Semi-continuous Downer Reactor

To develop a novel modification process of tapioca starch using low-pressure argon plasma treatment in a large-scale production, a semi-continuous downer reactor was designed to provide a production rate of 0.1–0.5 kg per cycle. Physicochemical and rheological properties of plasma-treated starch were investigated in order to predict the phenomena occurred during the plasma treatment. Native tapioca starch (NTS) was plasma-treated for 1, 3, or 6 cycles, which were referred to as PTS-1, PTS-3, or PTS-6 samples, respectively. Plasma treatment of the NTS resulted in a significant decrease (P < 0.05) in paste clarity and Rapid Visco Analyzer (RVA) breakdown viscosity, and an increase in gel strength of starch. The PTS-1 had the lowest paste clarity of 39.85 %T at 650 nm and breakdown viscosity of 29.71 Rapid Visco Unit (RVU), and the highest gel strength, e.g., G′ = 5.47ω 0.32. With increasing the number of treatment cycles, i.e., the PTS-3 and PTS-6, the paste clarity and breakdown viscosity significantly increased (P < 0.05), while the gel strength decreased. The Fourier transform infrared (FTIR) spectroscopy via relative areas of C–O–C peaks indicated that the PTS-1 had a significant increase (P < 0.05) in the C–O–C cross-linked bonds compared to the NTS, but the effect of depolymerization could further suppress the cross-linking reaction when the number of treatment cycle was increased. Taking an advantage of a very short residence time (less than 0.3 s) in the plasma downer reactor, the semi-continuous process of starch modification could be developed for a commercial production of non-chemically modified starch with a relatively low degree of cross-linking.

Pre-gelatinized tapioca starch and its mixtures with xanthan gum and ι-carrageenan

Heating of tapioca starch dispersions at low concentration (<10% w/w) forms highly viscous and translucent pastes. In this work, a completely cold soluble tapioca starch powder is produced by spray drying of a previously gelatinized starch paste. Rehydrating the powder yields a viscous paste with a loss in elasticity. Its combination with nongelling food hydrocolloids, such as xanthan gum or ι-carrageenan, restores the mechanical properties and creates alternative starch based thickening agents with a stable structure. Rotation and oscillatory rheological measurements show significant differences in viscosity–temperature, strain, and frequency dependence between the native tapioca starch paste and the spray dried one. The addition of xanthan gum or ι-carrageenan to the spray dried tapioca starch has a much stronger influence on its properties than their addition to the native starch. The different chain flexibilities of the polyelectrolytes cause disparate effects on the mechanical behavior of the mixed systems. By confocal laser scanning microscopy (CLSM) it is shown, that the mixture of starch and ι-carrageenan leads to a well-mixed phase with intermolecular interactions between the hydrocolloid and the starch molecules. In contrast, the addition of xanthan gum induces a separation into local micro domains resulting in a mutual exclusion, which is also confirmed by CLSM.

Simulated intestinal hydrolysis of native tapioca starch: Understanding the effect of soluble fibre

Abstract Soluble fibre has been shown to have a reducing effect on plasma glucose levels, which is of particular importance due to the rapidly increasing rates in type 2 diabetes. Researchers speculate that an increase in digesta viscosity is responsible for lowering glucose in the blood; however, the exact mechanism remains to be elucidated. In the present study we examined the effect that adding viscous soluble fibres would have on starch digestibility during simulated intestinal digestion. Tapioca starch was formulated with skim milk powder to act as a control. The treatments consisted of xanthan gum, guar gum, soluble flaxseed gum and soy soluble polysaccharide (SSPS) at constant viscosity. Subsequently, all solutions were exposed to a 3-stage in vitro digestion, mimicking the salivary, gastric, and small intestinal steps. Light scattering results showed that the particle size of starch granules decreased as digestion proceeded. Microscopy showed evidence of substantial degradation along the surface of the granules extracted from the control, flax and SSPS solutions upon completion of simulated small intestinal digestion. The progression of these changes was attenuated for granules that were extracted from the guar gum and xanthan gum solutions, which we believe is linked to their rheological behaviour as both solutions had greater viscosities inside the digesta in comparison to the other treatments. The results of this study suggest that the glucose-lowering ability of viscous fibres may be related to their ability to reduce the rate at which starch granules are hydrolysed inside the lumen.

English

Tapioca peel, waste from native tapioca starch industry in Thailand, was used for the biosorption of nickel from aqueous solution. The experimental parameter focuses on the influence of contact time, solution pH, initial concentration and temperature using batch experiments. The results indicated that the biosorption process was relatively fast, and equilibrium was reached after about 30 min of contact. At pH 5, the nickel removal reached a maximum value. The kinetics and equilibrium data was best-fitted pseudo second-order and Langmuir isotherm indication monolayer chemisorption with maximum capacity 20.37 mg/g. The biosorption process was endothermic and spontaneous in nature. Fourier transform infrared spectroscopy (FTIR) analysis revealed that hydroxyl and carboxyl groups of tapioca peel were mainly responsible for the biosorption of nickel. The regeneration experiments showed that the biosorption capacity of tapioca peel was a total slight decreased 8.8% for five cycles. Tapioca peel in this work has high biosorption capacity that can be used as alternative biosorbent for treatment to remove nickel from wastewater in an efficient and economical way. &nbsp; Key words: Biosorption, desorption, tapioca peel, regeneration, nickel removal.

PENAMBAHAN BAKTERI ASAM LAKTAT TERENKAPSULASI UNTUK MENEKAN PERTUMBUHAN BAKTERI PATOGEN PADA PROSES PRODUKSI TAPIOKA

Lactic acid bacteria (LAB) produce organic acids and active compounds which can inhibit the growth of pathogenic bacteria. Lactic acid bacteria potentially can be introduced to inhibit pathogenic bacteria in the tapioca production at the extraction stage, especially during the settling process since there is possibility of starch slurry to be contaminated by pathogenic bacteria from water. The objectives of this research were to design a solid starter of LAB through encapsulation by using modified starch includes sour cassava starch, lintnerized cassava starch and nanocrystalline starch, utilize the starter for suppressing the growth of pathogenic bacteria in the production process of tapioca and characterize the functional properties of tapioca. The encapsulation of lactic acid bacteria was conducted by freeze drying at a temperature of -50°C for 48 hours. The viability of LAB after freeze drying with sour cassava starch matrix was 92% of the liquid starter, with lintnerized cassava starch matrix was 93%, while that with nanocrystalline matrix was 96%. After application of the LAB culture during settling process for tapioca extraction and the tapioca was stored at room temperature for 6 months, it was shown that E. coli, Salmonella and Shigella were detected in the native tapioca starch (without treatment) while the starch added with lactic acid bacteria starter was not absent for the pathogenic bacteria. The addition of lactic acid bacteria in extraction process can suppress the growth of pathogenic bacteria in tapioca. The results showed that lintnerized cassava starch matrix is the best matrix because after 6 months it still contained lactic acid bacteria as compared to liquid starter and that encapsulated with other matrixes.

Physicochemical properties and responses in microcirculation of native tapioca starch-based plasma expander

Plasma expanders (PEs) such as hydroxyethyl strach are widely used for volume replacement. The plantation and production of tapioca in Thailand is abundant which may provide a new source for PEs starch with novel properties. This work investigated the properties and circulatory effects of native tapioca starch-based PE (TPE). Various formulations of mixture between native tapioca starch and 0.9% sodium chloride solution were prepared and characterized in order to obtain the proper physicochemical and rheological properties. About 1% concentration by weight per volume of TPE was compared with 6% hydroxyethyl starch 130/0.4 in 0.9% sodium chloride (HES130/0.4) using an acute hemodilution by 40% of blood volume in an animal protocol. TPE had higher turbidity and viscosity but lower colloid osmotic pressure compared with HES 130/0.4. The in vivo study demonstrated that Golden Syrian hamsters hemodiluted with TPE maintained a mean arterial blood pressure and no significant difference compared to HES 130/0.4. The arterial vasodilation and functional capillary density in the animals hemodiluted with TPE had higher values than in the animals hemodiluted with HES 130/0.4. Although the in vivo study reported positive results using this native tapioca starch-based PE, the product needs work to improve some of its physiochemical properties.

Fruit fillings development: A multiparametric approach

Fruit fillings were formulated with native tapioca starch (TS), modified waxy corn starch and a mixed system of TS plus low-methoxyl pectin, two quantity of fruit and replacement of sucrose with polydextrose and intense sweeteners.The twelve formulations were characterized with quantitative descriptive analysis and rheological and extrusion tests. Overall liking (OL) and liking of some sensory attributes were evaluated with a consumer panel (n = 100). The right level of the consistency, sweetness, acidity, and fruit flavour of each sample was evaluated with “just-about right” scales and analysed by Penalty Analysis. Hierarchical cluster analysis was applied to detect consumer groups with different preference profiles. Three clusters were found: one cluster did not like intense sweeteners; another, preferred the characteristics of the TS samples, and the third cluster did not show marked tendencies, suggesting that formulations should be adapted to each scenario.

Correlated changes in structure and viscosity during gelatinization and gelation of tapioca starch granules.

Melting of native tapioca starch granules in aqueous pastes upon heating is observed in situ using simultaneous small- and wide-angle X-ray scattering (SAXS/WAXS) and solution viscometry. Correlated structure and viscosity changes suggest closely associated amylose and amylopectin chains in the semicrystalline layers, and the release of amylose chains for enhanced solution viscosity occurs largely after melting of the semicrystalline structure. Before melting, WAXS results reveal mixed crystals of A- and B-types (∼4:1 by weight), whereas SAXS results indicate that the semicrystalline layers are composed of lamellar blocklets of ca 43 nm domain size, with polydisperse crystalline (≃7.5 nm) and amorphous (≃1.1 nm) layers alternatively assembled into a lamellar spacing of ≃8.6 nm with 20% polydispersity. Upon melting, the semicrystalline lamellae disintegrate into disperse and molten amylopectin nanoclusters with dissolved and partially untangled amylose chains in the aqueous matrix which leads to increased solution viscosity. During subsequent cooling, gelation starts at around 347 K; successively increased solution viscosity coincides with the development of nanocluster aggregation to a fractal dimension ≃2.3 at 303 K, signifying increasing intercluster association through collapsed amylose chains owing to decreased solvency of the aqueous medium with decreasing temperature.

Formulating fruit fillings. Freezing and baking stability of a tapioca starch–pectin mixture model

Fruit fillings are a little-studied product. Their design and formulation must take a number of factors which are inherent to their applications into account, including stability during heat treatments such as baking and freezing, during which their quality must remain intact. The present study investigated systems containing native tapioca starch (TS), low methoxyl pectin (P, at two concentrations: 0.3% and 0.6%) and calcium, compared with TS alone and with a modified waxy corn starch (C), normally used in the industry, as control. All the systems were prepared with and without the addition of fruit. A method to measure the instrumental texture of filled pastries was developed and applied to study the effect of the baking process on two types of bakery products. The rheological results indicated that in the mixed TS-P systems pectin had the dominant role. The presence of fruit caused a significant rise in the G′ and G″ module values for all the thickener system formulations, but the effect was greater with the mixtures that contained pectin. This would indicate that the addition of solids and/or the extra pectin contributed by the fruit led to greater structuring. During freezing, the pectin gave rise to a different gel structure to that of TS alone and acted as a retrogradation and syneresis inhibitor. The extent of this effect depended on the added pectin concentration. Pectin also imparts the stability at high temperatures and conferred similar viscoelastic behaviour to that of the modified starch control (C). The TS-pectin system also proved bake stable.

Dimensionless Quantities in the Evaluation of Novel Composite Disintegrants

Composites of native tapioca starch and mannitol were prepared by co-fusion and co-grinding to produce novel excipients. The disintegrant activity of the novel excipients was evaluated using the disintegration efficiency ratio (DER) in a paracetamol tablet formulation with native tapioca starch as control. Two dimensionless quantities DER N and DER C were then used to assess the efficiency of the novel excipients in enhan-cing the quality of the paracetamol tablets. The results indicated that the novel excipients would enhance the balance between the mechanical and disintegration properties of tablets as reflected in the DER values. The results suggested that a particular combination of process and formulation variables is required for the optimum activity of the novel disintegrants. The study concluded that the activity of the novel excipients was dependent on the mode of incorporation, compression load and method of compositing.

Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product

Physicochemical properties of cross-linked tapioca starch (CLTS) with different cross-linking levels and their application as a thickening agent in soups were studied. The CLTS was prepared by cross-linking native tapioca starch suspended in alkaline solution (41.67% (w/w), pH 11) using a mixture (99:1 (w/w) ratio) of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at different concentrations ranged from 0.25% to 6.0% (w/w of starch) at 45°C for 3h. Starch paste clarity decreased with increasing concentration of STMP/STPP mixture. Variations of swelling power, solubility, pasting, gelatinization, and rheological properties of the CLTS were found. Thermogravimetric analysis exhibited higher thermal stability for the CLTS granules compared to the native one. Among the samples, the CLTS prepared using 1.0% STMP/STPP (1.0%-CLTS) and soup containing the 1.0%-CLTS exhibited the strongest gel characteristic and the greatest shear resistant properties. The 1.0%-CLTS improved the textural properties and sensory quality of soups.

Ultrasound Effect on Swelling Properties and Drug Release Behaviors of Spray-Dried Tapioca Starch Tablets

Modified starches have been widely used as an excipient in matrix tablets to control drug release. A new processing method for the production of modified starch, high power ultrasonic treatment (400 W), was applied to native tapioca starch. The spray drying technique was used after modification (i.e., by ultrasonic or heat treatment). Matrix tablets were then prepared by direct compression using theophylline as a model drug. The effect of starch modification on swelling, erosion and in vitro drug release behaviors of compressed matrices was investigated in 0.1 N HCl or phosphate buffer (pH 6.8). The matrix tablets of modified tapioca starch formed a continuous gel layer while in contact with the aqueous medium undergoing a combination of swelling and erosion. The ultrasound-treated starch swelled and eroded less than the native starch and heat-treated starch, thus the drug release from matrix tablets using ultrasound-treated starch was slower. For these results, it can be concluded that the ultrasound-treated starch was a promising excipient for controlled drug release.

Thermal, mechanical, and morphological characterization of biobased thermoplastic starch from agricultural waste/polypropylene blends

The thermal, mechanical, and morphological properties of biobased thermoplastic starch (TPS) obtained from agricultural waste seed (AWS) and agricultural waste tuber (AWT) blended with polypropylene (PP) were investigated in this article. The grounded (pulverized) AWS and AWT were different in amylose/amylopectin ratios and contained relatively low starch content (≤50%). The commercial grade of TPS (CS) and native tapioca starch blended PP (NTS/PP) were also prepared for comparison. The performances of the TPS/PP blends were dependent on the starch composition (e.g., amylose-to-amylopectin ratio), particle size, dispersion, and interfacial adhesion with matrix. The high-amylopectin starch blend (i.e., AWS/PP) was more susceptible to thermal degradation than the amylose-rich material (i.e., NTS/PP). The addition of starch to PP not only led to a stiffening effect (i.e., increase in storage modulus), but it also affected the relaxation of polymer matrix by shifting the thermal transition (i.e., glass transition temperature) to a higher temperature. POLYM. ENG. SCI., 54:1357–1365, 2014. © 2013 Society of Plastics Engineers

Native tapioca starch as a potential thickener for fruit fillings. Evaluation of mixed models containing low-methoxyl pectin

Fruit fillings for pastries are low-pH systems that have to withstand baking temperatures without loss of quality. The present study evaluated a mixed system based on native tapioca starch (NTS) with the addition of low-methoxyl pectin (LMP) as a model for use in an acid environment (pH 3.0–3.2). This system was compared with a modified (highly cross-linked, hydroxypropylated and phosphated) waxy corn starch (MWCS) commonly used in industrial fruit fillings. The starch pasting and viscoelastic properties, instrumental texture and syneresis were measured. The addition of LMP to replace 10% of the NTS significantly increased the peak viscosity (PV), hot paste viscosity (HPV), cold paste viscosity (CPV) and total relative setback of the NTS and reduced relative breakdown. The mixed system also made the gel stronger and more elastic, achieving similar levels of viscoelastic properties to those of the control starch. At a frequency of 1 Hz, in acid conditions and with 35% sugar, no significant differences in G′, G″ and tan G′/G″ were found between the mixed system and the control (MWCS). The addition of pectin caused a significant increase in the firmness and consistency of the gels analyzed by extrusion tests.

Effect of Physical Aging on Physical Properties of Pregelatinized Tapioca Starch

The effect of physical aging on the properties of starch is important to understand structural relaxation and to control the physicochemical changes after pregelatinization which induced by aging. In this study, the effect of physical aging on the physicochemical properties of pregelatinized tapioca starch was investigated. The tapioca starch was pregelatinized by either heating at 80°C or using high power (400 W) ultrasonic treatment. After pregelatinization, dextrose equivalent (DE), viscosity, turbidity, swelling power and solubility were determined and compared with native tapioca starch. Compared to fresh tapioca starch, the aged starch exhibited an increase in DE, turbidity and solubility. The viscosity and swelling power were decreased after storage. Similar results were found for both tapioca starches pregelatinized by heat and ultrasonic treatments. The results of the physicochemical properties of pregelatinized starches obtained from ultrasonic treatment related to the formation of low molecular weight components that aging starch are easily changed by disruption of molecular structure within the starch granule.

Effect of Ultrasonic Treatment on Physical Properties of Tapioca Starch

A new processing method for the production of modified starch, high power ultrasonic treatment (400 W), was applied to native tapioca starch. The effect of processing parameters such as ultrasound amplitude (50 and 100%) and sonication time (10, 20 and 30 minutes) on the properties of the modified starches was investigated. Starch granule morphology observed by scanning electron microscopy (SEM), swelling power, solubility and powder x-ray diffractometry (PXRD) of the obtained ultrasonically treated tapioca starch were determined and compared with native as well as heat-treated tapioca starches. The results from SEM and PXRD showed that the ultrasonic treatment of tapioca starch distorted the crystalline region in starch granules, especially at higher amplitude or sonication time. The swelling power of the tapioca starch increased after treatment with both heat and ultrasound, in which the swelling power of ultrasonically treated starch was higher than that of heat-treated starch. It was found that tapioca starch treated by ultrasound for a certain period of time has an increase in solubility. The increase in the swelling power is associated with water absorption capacity and starch granules solubility.

Effect of enzymatic pretreatment on the synthesis and properties of phosphorylated amphoteric starch

► Phosphorylated amphoteric starch was prepared from enzyme-modified starch. ► The optimum reaction parameters were studied using response surface methodology. ► Enzymatic pretreatment improved the reaction processes significantly. ► The pasting stability of amphoteric starch from enzyme-pretreated tapioca starch was improved. Phosphorylated amphoteric starch was prepared from enzyme-modified tapioca starch in the aqueous alcoholic–alkaline medium. Optimization of the reaction parameters for maximum degree of substitution (DS) of phosphorylated amphoteric starch were carried out using response surface methodology (RSM). Optimum modification conditions were shown as following: NaOH concentration 3.71 g/100 g starch (dry basis), CHPTAC concentration 6.34 mL/100 g starch (dry basis), STP concentration 6.13 g/100 g starch (dry basis), water/ethanol ratio 1.16, reaction temperature 50 °C, reaction time 3 h, and the starch concentration 30%. Under the optimal condition, the maximum anion degree of substitution (DS A ) and cation degree of substitution (DS C ) were 0.0274 and 0.0408, respectively. Compared with the DS of the amphoteric starch prepared from native tapioca starch (NPTAS), the DS of the amphoteric starch from enzyme-pretreated tapioca starch (EPTAS) was higher at the same reaction conditions, suggesting enzymatic pretreatment improved the reaction processes significantly. Scanning electron microscopy and X-ray diffraction data showed that the granular shape and crystalline structure of EPTAS did not change. Compared with NPTAS, the pasting stability of EPTAS with the same DS was also significantly improved.

Determination of molar mass distribution of tapioca starch using asymmetrical flow field flow fractionation

AbstractThe apparent average molar masses (Mw,app) and apparent average radii of gyration (Rg,app) of native tapioca starch and fractions were determined using asymmetrical flow field flow fractionation (AF4) coupled with multi‐angle light scattering and RI detectors (AF4/MALS/RI). AM‐type (Fraction A) and AP‐type (Fraction B) were chemically separated from native tapioca starch. Native tapioca starch and Fractions (A and B) were dissolved in 1 M KSCN using a high pressure microwave vessel. The effect of varying cross flow rates at a fixed channel flow rate upon the Mw,app and Rg,app distributions of native tapioca starch and Fractions (A and B) were investigated. The average Mw,app values for native tapioca starch, Fraction (A) and Fraction (B) were 59 × 106, 2.1 × 106 and 19 × 106 g/mol, respectively, with average Rg,app values of 165, 73 and 87 nm, respectively. Hydrodynamic radii (Rh) values for native tapioca starch and fractions were determined directly from AF4 experimental parameters.

Thermal properties of new varieties of yam starches

AbstractStarches isolated from yam varieties of Dioscorea alata and Dioscorea cayenensis‐rotundata species were prepared at different time–temperature conditions and characterised by DSC, amperometric iodine titration, light microscopy and rheology and compared to native and chemical modified tapioca starches. The observation by light microscopy showed different morphologies of the granules when heated above 100°C and the tendency for disintegration decreased in the order native tapioca starch &gt; yam starch &gt; modified tapioca starch. Differences between yam and tapioca starches were also revealed by DSC. Yam starch enthalpy is higher than tapioca starch, but the peak temperature is low. However, the significant differences between yam and the other tested starches were found in terms of their rheological behaviour. The viscosity of yam starch was very stable at high temperatures on the viscograph. With this property, yam starch can be used as thickening and gelling agent in food.

Gelatinization and Retrogradation Properties of Native and Hydroxypropylated Crosslinked Tapioca Starches with Added Sucrose and Sodium Chloride

The effects of sucrose and sodium chloride on the gelatinization and retrogradation of native and hydroxypropylated crosslinked tapioca starches were investigated by using Differential Scanning Calorimetry (DSC). Hydroxypropylated crosslinked tapioca starches showed low gelatinization temperature and enthalpy compared to the native tapioca starch. Sucrose and sodium chloride increased the gelatinization temperatures of all starch samples. The enthalpy to melt retrograded amylopectin of hydroxypropylated crosslinked tapioca starches were low, compared to that of the native starch. Sucrose did not have much effect on retrogradation of the starch, while sodium chloride decreased retrogradation of all starch samples.