New Source Of Starch Research Articles

Formulation and Evaluation of Quercetin-loaded Banana Starch Nanoparticles

Aims: Formulation and evaluation of quercetin-loaded nanoparticles Background: Nowadays, polymeric nanoparticles are one of the most chosen drug delivery systems for the treatment of life-threatening diseases such as cancer. Drug loading, drug entrapment, and drug release have been the challenges in nanoformulations till now. Various researchers are working to improve these limitations. Objective: Formulation of quercetin-loaded starch nanoparticles .Evaluation of drug loading, entrapment, size release, and activity of prepared starch nanoparticles Methods: In the present study, starch was isolated from a novel source, i.e., unripe banana fruit. Banana starch contains amylose and amylopectin in a certain ratio. Quercetin-loaded banana starch nanoparticles were prepared using the nano-precipitation method. Drug loading and drug entrapment were determined by different methods. Results: The enhanced water absorption capacity of prepared nanoparticles proved the breaking of intra-molecular bonding of amylopectin. In-vitro drug release of quercetin was found to be sustained for up to 12 hours from prepared nanoparticles. SEM was used to determine the particle size and morphology of prepared particles, which were found to be 67.67-133.27 and spherical, respectively. The antioxidant activity of prepared nanoparticles was evaluated by the DPPH scavenging model. The MTT assay for cytotoxicity studies was done using H661 lung cancer cell lines. Conclusion: In this research work, banana as a new source of starch was used to prepare quercetin nanoparticles by nano-precipitation method. The various factors of starch that affect the properties of nanoparticles such as water/oil absorption capacity, drug entrapment/loading, and drug release profile were studied. This study also revealed the effect of starch on particle morphology and size. The yield of prepared nanoparticles was lower than expected but particle size and shape were satisfactory. Prepared nanoparticles were evaluated for their antioxidant and cytotoxic potential. Finally, researchers felt the ratio of amylase and amylopectin were considerable factors in the selection of any starch for the formulation of any drug delivery system. This ratio affects the precipitation of nanoparticles, their properties such as oil/water absorption, drug entrapment, and loading as well as the drug release profile of the formulation.

Karakterisasi Pati Bonggol Pisang Kepok Kuning (Musa paradisiaca L.) sebagai Bahan Tambahan Sediaan Farmasi

Banana sucker is the part of banana plant which is rarely used and is considered trash after harvesting. The banana sucker composition is 76% starch and 20% water. Starch content in banana sucker has the potential to developed in the pharmaceutical industry. The aim of this study was to find a new source of starch and determine the characterization of starch sucker of yellow kepok banana as an alternative excipient in pharmaceutical. The sucker starch of yellow kepok banna isolation uses bleaching method whith sulfite solution. Results showed that sucker starch of yellow kepok banan from Plamongansari and Ambarawa powder form, brownish white, odorless, and tasteless. Kepok banana sucker strach has a pH of 6.51 and 6.60; moisture content 11.74% and 13.29%; ash content 0.74% - 0.83%; moisture content 12.28% and 13.50%; flow rate of 0.86 grams / second and 1.04 grams / second; resting angle 39.89 ° and 39.91 ° so that banana sucker starch includes a fairly good flow properties; development power 80.36% and 93.65%; solubility 18.28% and 22.96%; particle size 32.984?m – 91.466?m; starch content 45.07% and 51.48%.. Starch producted further characterized using FT-IR to know functional groups is OH, C-H, C-O-C and C-O which is the same as the chemical structure of starch.

Evaluation of carboxylic acids as sustainable compatibilizing agents on blend sheets properties based on thermoplastic babassu starch and polypropylene

Polypropylene/babassu thermoplastic starch (PP/TPS, 70:30 w/w) blend sheets were prepared as an alternative material to use in disposable packaging, reducing the negative environmental impact of synthetic polymer. Three different carboxyl acids: palmitic (PP/TPS/P), citric (PP/TPS/C), and stearic (PP/TPS/S), were used as natural compatibilizing agents (NCA) and compared to the conventional synthetic maleic anhydride (PP/TPS/M), concerning mechanical, physical, crystallinity, and morphological properties of the blend sheets. The blend sheets without or with compatibilizing agents resulted in dark coloration, higher opacity, higher thickness, lower resistance to break, flexibility and rigidity, higher moisture, solubility in water, hydrophilicity, lower crystallinity, and more heterogeneous morphology in comparison to PP sheets. The presence of compatibilizing agents was observed to improve the mechanical and physical properties of the blend sheets, resulting in materials stronger and less hydrophilic. The citric acid was able to act similarly to the synthetic maleic anhydride, resulting in blend sheets with similar mechanical and physical properties. Finally, this work shows that the natural compatibilizing agent citric acid was analogous to the commercial one, synthetic maleic anhydride, bringing a more sustainable alternative. In addition, this work allowed assessing a new source of starch and offering one more alternative for applying this source to the plastic packaging sector.

A Novel starch from bitter vetch (Vicia ervilia) seeds: a comparison of its physicochemical, structural, thermal, rheological and pasting properties with conventional starches

SummaryIn this study, a novel starch was isolated from bitter vetch and its chemical composition, morphology, particle size of the granules, swelling power and solubility, Fourier transformed infrared (FTIR) spectroscopy, X‐ray diffraction (XRD) and rheological, pasting and thermal properties were compared with conventional starches (corn, potato and chickpea). Micrographs exhibited that bitter vetch starch has oval, kidney or irregularly shaped granules with an average size of 28.5 μm. The XRD showed a C‐type pattern with 28.14% crystallinity. Bitter vetch starch had the highest amylose content (33.54%), pasting temperature (77.28 °C) and final viscosity (4983 cP) compared with other starch samples. Also, the storage and loss moduli in bitter vetch starch were higher than corn starch, which suggested bitter vetch starch as a promising new source of starch.

Resistant Starch Contents of Starch Isolated from Black Longan Seeds.

A large quantity of longan fruits (Dimocarpus longan Lour.) produced annually are processed into many products, one of which is black longan, from which the dried, dark-brown meat has been used medicinally in traditional medicine, while the starch-containing seeds are discarded. In this study, starch samples (BLGSs) were isolated from seeds of black longan fruits prepared using varied conditions. The in vitro digestibility was determined in comparison with those extracted from fresh (FLGS) and dried (DLGS) seeds. Scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and Fourier transform infrared (FTIR) spectroscopy were employed to evaluate the starch properties. The results showed that the yields of FLGS, DLGS, and BLGSs were 20%, 23%, and 16–22% w/w, respectively. SEM images showed starch granules of mixed shapes, with sizes up to 15 µm in all samples. XRD patterns confirmed an A-type crystallinity for FLGS and DLGS, with strong refraction peaks at 2θ = 15°, 17°, 18°, and 23°, while BLGSs also showed detectable peaks at 2θ = 10° and 21°, which suggested V-type structures. Thermal properties corroborated the changes by showing increases in peak gelatinization temperature (Tp) and enthalpy energy (ΔH) in BLGSs. The paste viscosity of BLGSs (5% w/w) decreased by 20–58% from that of FLGS. The FTIR peak ratio at 1045/1022 and 1022/995 cm−1 also indicated an increase in ordered structure in BLGSs compared to FLGS. The significant increase in the amounts of slowly digestible starch (SDS) and resistant starch (RS) in BLGSs compared to FLGS, especially at a prolonged incubation time of 20 (4.2×) and 30 days (4.1×), was proposed to be due to the heat-induced formation of starch inclusion with other components inside the seed during the black longan production process. Thus, black longan seed could be a new source of starch, with increased RS content, for potential use in the food and related industries.

Huaya (Melicoccus bijugatus) seed flour as a new source of starch: physicochemical, morphological, thermal and functional characterization

The huaya seed, considered as fruit waste, represents 40% of the total weight of this tropical fruit that is highly consumed in the Yucatan Peninsula, Mexico. Starch isolated from the fruit seed flour has becoming an alternative to the use of non-conventional sources starches. The present study aims to isolate starch from huaya seed flour and characterize it by its physicochemical, structural, thermal and functional properties. The starch yield was 39.38% containing low levels of protein, lipids, ash and fiber. Starch was characterized by exhibiting an average size of 14.54 µm presenting an oval shape without cracks, high amylose content and high content of resistant starch (RS). Additional analysis shown that starch possesses a more ordered microstructure (C-type starch and ratio 1047/1022 cm−1 and 1022/995 cm−1), high decomposition and gelatinization temperatures, and perhaps these results explain the low swelling capacity of the granule and its low rate of enzymatic hydrolysis. According to the results, this starch owns the potential to be used in non-transparent foods that require high temperatures (such as baking), for the design of products with a lower glycemic index and lower caloric value, and additionally, for the manufacture of bioplastic films for applications as wrappings in food industry.

Structure and in vitro digestibility of grass pea (Lathyrus sativus L.) flour following transglutaminase treatment

The impact of transglutaminase (TG) modification on microstructure and in vitro protein and starch digestibility of grass pea flour was investigated. Results demonstrated that grass pea flour proteins act as effective substrate of TG. Microstructural results showed that the addition of TG produced a more compact structure likely due to TG-catalyzed heteropolymers. Nutritional properties such as slowly digestible starch and expected glycemic index values followed the order: grass pea flour incubated in the absence of TG>grass pea flour incubated in the presence of TG>raw flour. The TG-catalyzed heteropolymers were easily digested as demonstrated by in vitro oral and gastric digestion carried out under physiological conditions. Therefore, TG-modified grass pea flour can be considered as a new source of starch and proteins suitable for feeding a large spectrum of population.

Fabrication of Native and Enzymatically Modified Durian Seed (Durio zibethinus Murr.) Starch

Durian seed (Durio zibethinus Murr.) has a high starch content (46.2%) and thus can be used as a new source of starch for the raw materials of pharmaceutical and food industries. In this study, we fabricated native and enzymatically modified durian seed starch using a rough enzyme extract from Saccharomycopsis fibuligera. Wet grinding method was used for starch production. Physicochemical characterization of the starches was investigated by organoleptic, acidity-basicity, loss on drying, flow capability, compressibility, ash content and microbial limit. In addition, viscoamylograph had been done to clarify the viscosity properties of the starches. The result of starch production showed that the durian seed had a starch yield of 17.68%. Physicochemical characterization of the starch showed that the results of quality testing had fulfilled the Indonesian Pharmacopoeia 4th edition standards requirements, such as description, identification, acidity-basicity, loss on drying, ash content and microbial limit. In addition, viscoamylograph study showed that the enzymatically modified durian seed starch had a higher viscosity than the native durian seed starch. Interestingly, modification of the durian seed starch using a rough enzyme extract improved its flow capability and compressibility. These results suggest that the modified durian seed starch experienced an increase in viscosity, compressibility and flow capability compared to native durian starch. Keywords: durian, seed, starch, enzymatic modification

Kithul palm (Caryota urens) as a new source of starch: Effect of single, dual chemical modifications and annealing on the physicochemical properties and in vitro digestibility

The objective of this study was to determine the effect of physical and chemical modifications on the physicochemical and in vitro digestibility of kithul starch. Starch isolated from kithul flour (Caryota urens) was subjected to physical and chemical modifications. The starch modification was verified by the presence of functional groups using Fourier transform Infrared spectral analysis (FT-IR). X-ray Diffraction (XRD) pattern revealed that the kithul starch is A- type and the modifications did not change the crystalline pattern. However, the relative crystallinity showed significant changes. Chemical modifications increased the swelling and solubility. Pasting and thermal parameters of all modified starches showed significant changes as compared to native starch (NS). Acetylated oxidised starch (AOS) showed highest paste viscosities. Higher enthalpy of gelatinization (∆Hgel) and paste viscosity attributed to perfection and ordering of amorphous regions in annealed starch (ANS). All modifications significantly increased the resistant starch (RS) content than native starch (NS), which indicates its lower digestibility. The current study showed the single, dual chemical modifications and annealing, effectively modified the physicochemical and in vitro digestibility of kithul starch.

Eriobotrya japonica seed as a new source of starch: Assessment of phenolic compounds, antioxidant activity, thermal, rheological and morphological properties

Investigating non-conventional starch sources is essential because different chemical compositions, granular sizes and shapes, and amylose and amylopectin ratios, reveal new technological features. The loquat (Eriobotrya japônica), which is from the Rosaceae plant family, has a high amount of starch in its seeds (≅ 20%). Thus, this study aimed to characterise the physicochemical, thermal, rheological and structural properties, as well as the bioactive compounds, of loquat seed starch (LSS) derived from urban afforestation and commercial fruits at two stages of maturity: ripe (RI) and unripe (UN). Scanning electron micrographs showed oval- and cylindrical-shaped LSS granules. Using X-ray diffraction patterns it was possible to classify the LSS as having a C-type crystalline structure. The LSS (RI and UN) exhibited a higher thermal stability range in relation to degradation than conventional starches in the thermogravimetric assays (TG/DTG). Using differential scanning calorimetry it was possible to suggest a correlation between the peak temperatures with the gelatinisation temperatures obtained by the oscillatory shear test of the LSS. The rheological assays revealed that the LSS gels present pseudoplastic behaviour, with a high degree of thixotropy. Furthermore, higher content of polyphenols and higher antioxidant capacity were observed for the UN unpurified starch samples. Seven bioactive compounds were quantified in the raw starches by Ultra-High Performance Liquid Chromatography, with major concentrations of kaempferol (up to 330.46 μg/kg) and 5-caffeoylquinic acid (up to 135.00 μg/kg). The LSS showed compatible characteristics for industrial usage as an alternative to chemically modified starches.

Functional properties and utilization of Artocarpus heterophyllus Lam seed starch from new species in China

Jackfruit is now receiving extensive attention as a new source of starch. However, jackfruit seeds are discarded as waste, although they are rich in starch. The functional properties of the starches were investigated from new Chinese jackfruit species. All the starches have a high amylose (26.56-38.34%) with a potential to become functional foods rich in resistant starch. The jackfruit starches varied from trigonal and tetragonal, round to semi-oval/bell shapes and showed significant variations in particle sizes (5.53-14.46μm). These variations led to significant differences in their functional properties, and significant correlations were found in their pasting, thermal, crystal and texture parameters. Hierarchical cluster analysis sorted the samples into three groups of 1) Malaysia 8 (M8) and ZhenZhu (ZZ); 2) Malaysia 2, Malaysia 3 and Malaysia 4, (M2, M3, M4); and 3) Xiangyinsuo 11, Xiangyinsuo 4, Xiangyinsuo 3 and Xiangyinsuo 2 (X11, X4, X3, X2). The first group could be used as food thickening or gelling agents. The second group could be applied in glutinous foods. The third group make them suitable for fillings in confectionery or weaning foods.

Desenvolvimento vegetativo e produção do pinhão-manso em resposta à adubação fosfatada

A deficiência de fósforo (P) é um dos principais responsáveis pela baixa produção agrícola, na maioria dos solos brasileiros. O objetivo deste trabalho foi avaliar os efeitos da adubação fosfatada sobre o desenvolvimento vegetativo e a produção do pinhão-manso. O experimento foi realizado na Fazenda experimental da EPAMIG, em Latossolo Vermelho- Amarelo de textura argilosa, no município de Montes Claros, MG, Brasil. As mudas de pinhão-manso foram plantadas no espaçamento de 4 m x 2 m, sob irrigação. Utilizou-se o delineamento experimental de blocos casualizados, com cinco doses de P2O5 (0 - 100 - 200 - 400 e 800 kg ha-1 ano-1), e quatro repetições. O superfosfato triplo foi utilizado como fonte de P2O5. Foram avaliados o número, o comprimento e o diâmetro de ramos, a altura de planta e o diâmetro do caule a 30 cm do solo e a produção em cada tratamento. A aplicação de fósforo não influenciou a altura das plantas, entretanto, aumentou o desenvolvimento dos ramos e do caule e elevou a produção do pinhão-manso. A máxima eficiência física da produção do pinhão-manso (798 kg ha-1 ano-1) foi obtida com aplicação de 414 kg ha-1 ano-1 de P2O5.

Physicochemical characterization of starch isolated from red Monascus rice

ABSTRACTRed Monascus rice (Ang‐kak) is used as a traditional medicine and a natural colorant for food and beverages. Starch isolated from waste Ang‐kak may compete economically with other common starch and give new value to this waste. Isolation by using alkaline method gave a product with a starch content of 81%. Impurities in the product are protein, fiber, ash, and secondary metabolites of the Monascus rice. Several physicochemical properties of the isolated starch were also investigated. It was found that 88.03% of the isolated starch is amylopectin. Thermogravitation study showed that the isolated starch degraded only slightly at temperature below 230 °C and can be considered as a new source of starch for various applications. © 2013 Curtin University of Technology and John Wiley & Sons, Ltd.

Effect of Volume Plasticizers on the Thermal Performance of <i>Tacca leontopetaloides</i> Starch Biopolymer

The effect of 10, 30 and 50 % volume of Olein oil, Glycerol and Crude Palm Oil (CPO) as plasticizer on the thermal performance of biopolymer has been investigated in this paper. The biopolymer was developed from a new source of starch,Tacca leontopetaloides, and natural rubber by using two roll-mill. Changes in functional groups and thermal performance of formulated bio-Thermoplastic elastomer (TPE) were analyzed by Fourier Transform Infrared (FTIR) and Thermogravimetric Analyzer (TGA). Increased volume of Olein oil and glycerol resulted to increasing strength of hydrogen bonding in the intermolecular TPEs, therefore it has high thermal resistant towards high temperature. Conversely, increased volume of CPO decreased the strength of hydrogen bonding in structural starch and CPO therefore TPE with CPO shows high degradability which possess up to 100 % weight reduction at 500 0C.

Physico‐chemical characterization of starches extracted from potatoes of the group Phureja

AbstractStarch was extracted from twenty‐four accessions of Group Phureja cultivated diploid potatoes, and from two commercial potato (Solanum tuberosum) varieties. Extracted starch samples were characterized and compared to industrial potato starch. Starch from Phureja generally exhibited smaller granule sizes and lower phosphorus content than starch from commercial potatoes. Amylose content and thermal properties (gelatinization temperature and enthalpy) were however in the same range for both groups. Starches from Phureja displayed very distinct pasting behavior from that of commercial potato. The former exhibited lower initial pasting viscosity but higher shear resistance. This may be related to lower starch granule size, causing lower swelling power and solubility. Iodine complexation results seem to indicate that phureja potatoes have higher proportion of amylopectin long chains. Phureja thus appears to be a promising new source of starch with specific physico‐chemical and functional properties intermediate between industrial potato and cereal starches.

Functional properties of yam bean ( Pachyrhizus erosus) starch

The study was carried out in order to determine and establish the functional characters of starch extracted from yam bean ( Pachyrhizus erosus (L) Urban) compared with cassava starch. Yam bean is a tropical tuber legume easily grown and holds a great potential as a new source of starch. Yam bean starch shows functional properties which are peculiar to those of most starch root crops. Gelatinization temperature (53–63 °C) and the pasting temperature (64.5 °C) are less than those of cereal starch, however, the swelling power is high (54.4 g gel/g dried starch). Yam bean starch paste presents a high viscosity profile, high retrogradation tendency and low stability on cooking. The functional properties of yam bean starch, similar to those of cassava starch, allows yam bean to be used as a potential new source of starch.

Studies on Starch Extracted from Mango Seeds (Mangifira indica) as a New Source of Starch

AbstractThe aim of this research was to find a new source of starch that can be used mainly in the industrial field easily and economically. The yield of mango seeds was about 21% of starch. Amylase treatments proved that the extracted product form mango seed was starch. Chemical and physical starch characteristics were determined, and microscopic studies were carried out to study starch molecules and granules. Results indicated that the pure starch was similar in its characteristics to tapioca starch. Viscosity data of the pure mango seed starch were little lower than with the other starches as well as its solubility being higher.