Potato Starch Research Articles

Maleic anhydride esterified potato starch as the binder in silicon nanoparticles anode for lithium-ion batteries

Potato starch is a natural carbohydrate binder. Starch has hydroxyl groups that can promote interaction with silicon particles using multifaceted hydrogen bonds. Maleic anhydride esterified potato starch can produce a binder that maintains the cycle stability of lithium-ion batteries. Fourier-transform infrared spectroscopy spectra show wavelengths of 1776 cm−1 and 1855 cm−1. Thermal gravimetric analysis curves decreased in weight percent by 80 % at 286 °C. Carbon-13 nuclear magnetic resonance spectra show high peaks at 3.37 ppm, 3.65 ppm, 4.56 ppm, 5.09 ppm, and 6.22 ppm. Scanning electron microscope images show that the morphological change in esterified starch was due to the increased length of starch and the maleic anhydride grafted onto the starch granules. The cyclic voltammetry curve shows that the reduction peak is around 0.16 V, and the oxidation peak is around 0.38 V and 0.56 V. Nyquist plots show a small half circle, indicating that the electrode's solid-electrolyte interphase layer is low. The cycling performance shows a capacity of 1950 mAh/g.

Selective adsorption of cationic dye by κ-carrageenan-potato starch bio-hydrogel: Kinetics, isotherm, and thermodynamic studies

An eco-friendly κ-carrageenan/potato starch bio-hydrogel is designed for the efficient removal of methylene blue (MB) dye from water. The incorporation of potato starch was successfully confirmed through XRD, FT-IR, and SEM analysis, while TGA highlighted the hydrogel's thermal stability. Batch adsorption experiments demonstrated excellent MB removal efficiency, with a maximum adsorption capacity of 116.1 mg/g under optimal conditions (initial dye concentration: 100 mg/L, contact time: 180 min, temperature: 20 °C, adsorbent dosage: 1.6 g/L, and pH: 11). FT-IR analysis indicated that electrostatic interactions and hydrogen bonding primarily govern the adsorption process. The adsorption followed pseudo-second-order kinetics and fitted well with the Langmuir isotherm model. Thermodynamic studies revealed that the adsorption was exothermic and spontaneous. A key feature of this bio hydrogel is its selective affinity for the cationic dye MB, in a mixture with Acid Orange (AO) and other cationic dyes (Rhodamine B (Rh B) and crystal violet (CV)). The adsorbent also demonstrated impressive reusability, maintaining 93 % of its efficiency after five cycles, highlighting its potential for sustainable and cost-effective water treatment.

Innovative Hemp Shive-Based Bio-Composites: Part I: Modification of Potato Starch Binder by Sodium Meta-Silicate and Glycerol

The growing demand for sustainable building materials has boosted research on plant-based composite materials, including hemp shives bound with biodegradable binders. This study investigates the enhancement of potato-starch-based binders with sodium metasilicate and glycerol to produce eco-friendly bio-composites incorporating hemp shives. Potato starch, while renewable, often results in suboptimal mechanical properties and durability in its unmodified form. The addition of sodium metasilicate is known to improve the mechanical strength and thermal stability of starch-based materials, while glycerol acts as a plasticizer, potentially enhancing flexibility and workability. Bio-composites were produced with varying concentrations of sodium metasilicate (0–107% by mass of starch) and glycerol (0–133% by mass of starch), and their properties were evaluated through thermal analysis, density measurements, water absorption tests, compressive strength assessments, and thermal conductivity evaluations. The results demonstrate that sodium metasilicate significantly increases the bulk density, water resistance, and compressive strength of the bio-composites, with enhancements up to 19.3% in density and up to 2.3 times in compressive strength. Glycerol further improves flexibility and workability, though excessive amounts can reduce compressive strength. The combination of sodium metasilicate and glycerol provides optimal performance, achieving the best results with an 80% sodium metasilicate and 33% glycerol mixture by weight of starch. These modified bio-composites offer promising alternatives t2 o conventional building materials with improved mechanical properties and environmental benefits, making them suitable for sustainable construction applications.

Effect of starch categories and mass ratio of TA/starch on the emulsifying performance and stability of emulsions stabilized by tannic acid-starch complexes

This study compounded natural corn starch (CS), mung bean starch (MBS) and potato starch (PS) with tannic acid (TA) to stabilize O/W Pickering emulsion. The effect of TA/starch mass ratio (0–0.25) and three starch categories on particle properties, emulsifying properties, lipid oxidation, freeze-thaw stability, emulsion powder and digestive properties were comprehensibly investigated. In detail, the TA/starch complexes size increased gradually (91.14 nm–200.87 nm) and the hydrophobicity first increased and then decreased (TA/CS > TA/MBS > TA/PS) with increasing TA/starch mass ratio. In addition, the emulsifying ability of TA/starch complexes also increased first and then decreased with increasing mass ratio, especially TA/CS system was the best, which was the same as the hydrophobicity conclusion (θow = 80.46°). Moreover, four starch-based emulsion application characteristics were further evaluated to reveal interface structure. Compared to CS and PS system, TA/MBS emulsion had stronger ability to resist the oil oxidation (TBA = 2.54 μg/mL), destruction of ice crystal (whiter emulsion powder) and digestive enzymes (FFAs = 75.33 %). It mainly attributed to the crosslinking network structure and the highest surface load of TA/MBS complexes. This study would provide new ideas for the design and application of emulsifying properties and emulsion stability.

Resistant Potato Starch Supplementation Reduces Serum Free Fatty Acid Levels and Influences Bile Acid Metabolism.

Background: Resistant starches, such as high-amylose maize starch and resistant potato starch (RPS), have prebiotic effects that are linked to improved metabolism at >15 g/day, but the effects at lower doses have not been reported. Methods: We performed an exploratory post hoc analysis of free fatty acids (FFAs), bile acids (BAs), and ketone bodies in serum previously collected from a randomized, double-blind, placebo-controlled clinical trial evaluating the effects of one- and four-week consumption of 3.5 g/day RPS versus a placebo using two-way ANOVA adjusted by pFDR. Associations between week 4 changes in FFAs, BAs, and ketone bodies were assessed by Pearson's correlations. Results: RPS consumption reduced total FFAs relative to the placebo, including multiple unsaturated FFAs and octanedioic acid, with reductions in taurine- and glycine-conjugated secondary BAs also detected (q < 0.05). No changes in ketone bodies were observed (q > 0.05). Changes in 7-ketodeoxycholic acid (r = -0.595) and glycolithocholic acid (r = -0.471) were inversely correlated with treatment-induced reductions in FFAs for RPS but not the placebo, suggesting the effects were from the prebiotic. Shifts in β-hydroxybutyrate were further correlated with FFA changes in both treatments (q < 0.05). Conclusions: These findings demonstrate that low doses of RPS positively influence fatty acid metabolism in humans, reducing circulating levels of FFA and conjugated BAs.

Improving supercapacitor performance with novel potato starch-PVA solid polymer electrolyte blend modified by sodium perchlorate-glycerol additives

The synthesis and analysis of Solid Polymer Electrolytes (SPEs) derived from a blend of Potato Starch and Poly Vinyl Alcohol (PS-PVA), enhanced with Sodium perchlorate salt (NaClO4) and Glycerol (GCL) are explored in this work. Our focus is on their suitability for Electrical Double-Layer Capacitor (EDLC) devices. GCL, a non-toxic substance, served as the plasticizer, and sodium perchlorate was incorporated to enhance the ionic conductivity of the SPE film. The conductivity at room temperature for pure PS-PVA blend, in the absence of salt and GCL, was found to be 4.16 × 10−8 S cm−1. Upon adding an optimized quantity of NaClO4 salt, the conductivity increased to 1.02 × 10−5 S cm−1. Subsequent plasticization of the salt-polymer blend with GCL induced NaClO4 dissociation, further augmenting the conductivity by one order of magnitude. A conductivity value of 10.35 × 10−5 S cm−1 was achieved for the film with 30 wt% GCL. Morphological, electrical, and structural analyses revealed that synthesized polymer films exhibited favorable characteristics. The suitability of these electrolytes for Electric Double-Layer Capacitors (EDLC) was studied using electrochemical characterizations and cycling tests for 2000 cycles. The findings demonstrate their potential for use in energy storage devices, showcasing excellent performance in specific capacitance, energy, and power densities.

Characterization of exopolysaccharide / starch composite film incorporated with TiO2 nanoparticles and its application in chilled meat preservation

Multifunctional food packaging composite films were prepared using Pediococcus acidilactici J1 exopolysaccharide (EPS), potato starch (PS) and TiO2 nanoparticles by casting method. The microstructure, physicochemical properties and antibacterial activity of EPS/PS composite films with different weight ratio of TiO2 nanoparticles were characterized. Transmission electron microscope (TEM), scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed the uniform distribution of TiO2 nanoparticles in the EPS/PS matrix. Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) results indicated that the interaction between polymers and nanoparticles through non-covalent bonds. When TiO2 nanoparticles were added at 1 % (wt), the composite film had higher barrier properties against water vapor and UV–vis light, and better mechanical properties then EPS/PS film. Notably, EPS/PS/1%TiO2 composite film exhibited good antioxidant and antibacterial activity against Escherichia coli and Staphylococcus aureus. Through the analysis of the quality indexes and microbial community structure during the storage of chilled meat, the composite film slowed the oxidation rate of chilled meat and inhibited the growth of dominant spoilage bacteria, effectively extending its shelf life. All results suggested that EPS/PS/1%TiO2 composite film could serve as an effective packaging material for chilled meat, providing a novel approach to solve its limited shelf-life problem.

Characterization of exopolysaccharide/potato starch nanocomposite films loading g-C3N4 and Ag and their potential applications in food packaging

The interest in nanocomposite films incorporating edible ingredients and active nanoparticles has surged due to their potential to enhance food quality and prolong shelf-life. This research focused on developing innovative exopolysaccharides (EPS)/potato starch (PS) nanocomposite films integrated with g-C3N4 and AgNO3. Extensive analysis was conducted to assess the microstructure, physical attributes and antimicrobial properties of these films. Fourier transform infrared (FT-IR) analysis revealed electrostatic and hydrogen bonding interactions within the film components. X-ray diffraction (XRD) and X-ray photoelectron spectrometer (XPS) data indicated a high level of compatibility among EPS, PS, g-C3N4, and AgNO3, with no new absorption peaks or characteristic signals of C3N4 and Ag appearing in the nanocomposite films patterns. The thickness, water solubility and water vapor permeability (WVP) of the EPS-PS-C3N4-Ag nanocomposite film increased due to the addition of g-C3N4, reached 0.31 ± 0.03 nm, 36.61 ± 1.76 % and 1.42 ± 0.34 × 10−10 g−1 s−1 Pa−1, respectively. While transparency, swelling degree, and oxygen permeability (OP) significantly decreased, reached 26.18 ± 2.38 %, 63.01 ± 2.51 % and 41.98 ± 1.28 %, respectively. Scanning electron microscopy (SEM) and atomic force microscope (AFM) images depicted an augmented roughness and porosity on the film surface upon integration of g-C3N4 and AgNO3. Moreover, the EPS-PS-C3N4-Ag nanocomposite film displayed enhanced mechanical strength due to the presence of g-C3N4. The melting temperature (Tm) of EPS-PS-C3N4-Ag nanocomposite film was 313.3 °C, the removal rates of DPPH and ABTS was 66.11 ± 2.87 % and 45.09 ± 1.23 % respectively. Significant inhibition of microbial growth was observed in film containing g-C3N4 and AgNO3, which demonstrated no toxicity towards NIH-33 cells, suggesting their potential application as promising active packaging material for food preservation.

Optimization of synthesis of cationic starches for wastewater sludge and microalgae separation

The implementation of stricter water protection legislation requires the development of novel environmentally friendly water treatment materials. A new method for the preparation of water soluble cationic starch flocculants using potato starch, 3-chloro-2-hydroxypropyltrimethylammonium chloride and CaO additive was developed and surface response methodology was successfully utilized for the optimization of degree of substitution in the cationization of potato starch with and without CaO additive. Based on the results of destabilization studies of model kaolin, wastewater sludge, and microalgae dispersion systems, optimized conditions ware proposed for obtaining an efficient, soluble, and biodegradable cationic starch flocculant with optimal structure. The duration of starch etherification reaction was reduced to <12 h to obtain soluble cationic starch derivatives with a degree of substitution of quaternary ammonium groups of 0.25, which retained the granular structure during synthesis. An efficient flocculation technology using anionic polymer and high content of biodegradable cationic flocculant was proposed. The highly efficient flocculation of microalgae suspensions using developed cationic starch derivative with the degree of substitution of cationic groups of 0.25 has been also achieved. The developed environmentally friendly cationic starches with tailored flocculation properties proofed to have a great potential in various water cleaning and separation technologies with prospects in wastewater treatment, agriculture or energy sectors.

Effects of amylose and amylopectin fine structure on the thermal, mechanical and hydrophobic properties of starch films

The fine structures of pumpkin, potato, wheat, cassava, and pea starches were determined, followed by an evaluation of how these structures affected the properties of starch films. The structures significantly influenced film properties. Starches with larger molecular weights exhibited greater thermal stability. The tensile strength of starch film was negatively associated with the amylose chain length (r = −0.88, p < 0.05). The chain length distributions of amylose and amylopectin affected the mechanical properties of starch films by influencing structure ordering, supported by the positive correlation between the double helix content and the tensile strength (r = 0.95, p < 0.05). The amylopectin B1, B2, and B3 chains increased film mechanical strength. Conversely, amylopectin A-chains reduced the mechanical strength. The water contact angle was negatively correlated with the B3 chain proportion (r = −0.93, p < 0.05). The pumpkin starch exhibited the highest tensile strength (14.29 MPa), while the wheat starch film showed the highest water contact angle (112°). This study offers valuable insights into the structure-function relationships of starch films, thereby facilitating the acquisition of starch films with enhanced strength and stability through screening or designing starch structures. Consequently, this will expand the application of starch films as packaging materials in various food products.

Evaluation of the reactivity of co-combustion of wheat straw and waste rubber thermolysis char

The co-combustion of wheat straw (WS) and waste rubber thermolysis char (WRTC) was examined with the perspective of utilizing WRTC as a high-calorific value fuel addition to agricultural biomass. The study investigated the effect of different proportions of WS-WRTC blends (10/15/25/49 wt% WRTC) and a maximum of 4 wt% binders, including potato starch and calcium oxide, on the reactivity of co-combustion and the distribution of products during the process. Thermogravimetric analysis with Fourier Transform Infrared Spectroscopy (TGA-FTIR) analyses was employed at a temperature range of 25–1000 ° C with a heating rate of 10 ° C/min. The kinetics of co-combustion were analyzed using the Fraser-Suzuki (FS) deconvolution method and a model-based kinetic modeling. The results indicate that a 10% addition of WRTC char reduces the intensity and rate of combustion and prolongs the combustion time. It was observed that the optimal addition to the blend is 25% WRCT, and it resulting in a reduction in activation energy and combustion indexes. However, it remains with no significant impact on process stability and efficiency. Kinetics of the decomposition of the WRTC25 mixture modeled by the deconvolution method indicates a 5-step reaction course, which is a combination of the characteristic combustion stages of both fuels. The main denoted functional group observed in the FTIR absorption spectra were C=O, C-O, O-H, and C-H related to the release of CO2, CO, H2O, CH4, aromatic compounds, and hydrocarbons.

Characterization of potato starch-high amylose rice starch blend as a substitute of acetylated potato starch in long-life noodle.

The online version contains supplementary material available at 10.1007/s10068-024-01628-7.

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.

Extrusion-Cooking Aspects and Physical Characteristics of Snacks Pellets with Addition of Selected Plant Pomace

The article presents the possibilities of using by-products from the agri-food industry in the form of fruit and vegetable pomace as a supplementary ingredient to extruded food products in the form of snack pellets. In the recipe based on potato starch, pomace from apples, chokeberries, pumpkin, nigella seed and flaxseed were added in amounts of 10%, 20% and 30%. The prepared raw material blends were processed using a single-screw extruder-cooker with a plastification system L/D = 20 and variable screw speed. The aim of the research was to determine the effect of pomace addition on the extrusion-cooking process, i.e., efficiency and energy consumption, as well as on selected physical properties of the obtained food pellets, such as expansion index, bulk density and durability. The addition of selected pomace influenced the extrusion-cooking process and the physical properties of the extrudates. A percentage contribution ranging from 10 to 20% can optimize the extrusion-cooking process and improve the quality characteristics of the final product, while simultaneously utilizing by-products from the agri-food industry and reducing their negative environmental impact.

Characteristics of sweet potato starch particles modified by various methods for use in food-grade Pickering emulsion

The objective of the current work was to formulate Pickering emulsions prepared solely of sweet potato starch that were renewable and surfactant-free. Native starch has a low capacity for emulsification, for this reason, three different modification techniques including anti-solvent precipitation, esterification with octenyl succinic anhydride (OSA), and hydrothermal treatment were applied to modify native sweet potato starch particles (NSPSP). The outcomes demonstrated that the characteristics of the particles, such as size, wettability, surface morphology, crystallinity, thermal behavior, and interfacial tension, were significantly impacted by modification. The amylose content and roughness of NSPSP were reduced by applying OSA, and OSA-modified samples had the highest contact angle and crystalline region. Conversely, ethanol-induced starch granules showed increased amorphous area, higher surface roughness, and agglomeration. From an interfacial perspective, esterification of starch with OSA could decrease the interfacial tension, whereas the anti-solvent approach caused an increase in this parameter. Droplet size, surface charge, microstructure, and emulsification index were used to describe O/W Pickering emulsions stabilized by native and modified particles. This investigation suggested that, in contrast to the other two techniques, modifying NSPSP with OSA had a favorable effect on the emulsifying capacity of the resulting Pickering emulsion. The findings suggested that modified NSPSP could be a promising candidate to stabilize Pickering emulsion with demanding characteristics, which could be applied for carrying the bioactive compounds.

Physico-Chemical and Microbiological Characterization of Starch-Based Biodegradable Films

Research on the manufacturing of experimental biodegradable films (EBF) was carried out in the laboratory. Recipes containing 8, 10, and 15% of corn and potato starch were analyzed. It was found that the EBF based on potato starch with a 10% concentration is more plastic and retains its shape well compared to other samples. Microbiological, mechanical, physicochemical, and infrared spectroscopic studies of the EBF and the biodegradable plastics (BP) available on the market in the form of packaging bags that are positioned as biodegradable (BP from ATB, BP from Silpo, BP from Roshen) were performed. The isolation of enrichment soil microbial cultures and their identification by microscopy of permanent mounts were studied. The ability of the isolated microbial cultures to biodegrade starch-based EBFs was experimentally investigated and determined, as well as the peculiarities of biodegradation of starch-based EBFs and BPs, as a result of the activity of microorganisms of different taxonomic groups, were studied.

The interactivity of sources and dietary levels of resistant starches – impact on growth performance, starch, and nutrient digestibility, digesta oligosaccharides profile, cecal microbial metabolites, and indicators of gut health in broiler chickens

In a 21-d study, 480 Cobb 500 (off-sex) male broiler chicks were used to investigate the effects of feeding different sources and levels of resistant starches (RS) on growth performance, nutrient and energy utilization, and intestinal health in broiler chickens. The birds were allocated to 10 dietary treatments in a 3 × 3 + 1 factorial arrangement. The factors were 3 RS-sources (RSS): banana starch (BS), raw potato starch (RPS), and high-amylose corn starch (HCS); each at 3 levels (RSL) 25, 50, or 100 g/kg plus a corn-soybean meal control diet. Birds and feed were weighed on d 0, 8, and 21. On d 21, samples of jejunal tissue and digesta were collected for chemical analysis. Data were analyzed using the mixed model procedure of JMP with factor levels nested with the control. In the 0 to 21 phase, the birds fed the RPS diets had higher (P = 0.011) FI than those fed HCS or control diets, and FCR was greater (P = 0.030) in birds that received BS diets than in other diets. RSS × RSL was significant (P < 0.05) for total tract nutrient retention, AME, and AMEn on d 21. The starch digestibility was higher (P < 0.001) in birds that received the control diet than in RS diets, and decreased as RS levels increased, except for HCS. The apparent metabolizable energy (AME) and nitrogen-corrected AME (AMEn) were higher (P < 0.001) in birds fed 100 g/kg HCS diet, with both decreasing with increasing levels of BS and RPS, except for HCS. Relative ileal oligosaccharides profile showed significant (P < 0.05) RSS × RSL with a higher relative abundance of Hex(3) (P = 0.01) and Pent(3) (P = 0.001) in HCS diets. In conclusion, RS may influence gut health and growth performance in broiler chickens through modulation of cecal SCFA and nutrient digestion, but these depend largely on the botanical origin and concentrations of individual RS.

Physical modification of corn and potato starches using soaking, freezing, and drying

Physical modification of corn and potato starches using soaking, freezing, and drying

Features of the Technology for Producing Potato Drink Concentrate Based on it

We have developed a technology that has no analogues in the world for the production of potato concentrate and a technology for preparing a new original carbonated soft drink based on it. Technology for the production of potato concentrate (from: fresh whole potatoes includes either crushed potatoes, or good-quality dry waste, or good-quality mashed waste) the following technological stages: acceptance of potatoes, washing of tubers, inspection of potatoes, peeling potatoes, boiling potatoes, preparation of amylolytic enzyme preparations, enzymatic hydrolysis (liquefaction and saccharification) of the boiled mass, clarification of the saccharified mass, evaporation, acidification, bottling. The technology for the production of potato drinks includes the following technological steps: water preparation, preparation of sugar syrup, concentrate processing, preparation of a citric acid solution, preparation of spicy aromatic infusions, preparation of color, preparation of a preservative, preparation of blended syrup, bottling of the drink. Promising areas of research in the field of improving the technology for obtaining potato concentrate are: the development of new technological schemes, the optimization of technology for hydroxymethylfurfural and melanoidins, the enzymatic method of enriching potato concentrate with fructose, the development of technologies for obtaining potato concentrate from the waste of the potato starch industry, and the technology of potato drinks is to increase their shelf life.

Citrus peel powder alters the rheological properties and 3D printing performance of potato starch gel

Owing to the growing interest in sustainable resource utilization, the current study explores the potential replacement of pectin with citrus peel powder (CP) in starch-based 3D food printing ink formulations. The effect of different concentrations of pectin (1 %, 2 %, 3 %) and CP (1 %, 2 %, 3 %) on the printing fidelity, microstructure, rheological and textural properties of potato starch gel were investigated. The results showed that the 3D printing performance of CP-added inks was higher than that of pectin-added inks at all tested concentrations. The storage modulus of CP-added ink was higher than that of pectin-added ink proving higher printing fidelity of CP-added inks. Additionally, hardness, gumminess, springiness and chewiness of food ink increased with an increase in the concentration of CP while decreased with an increase in concentration of pectin. Interestingly, pectin and CP-added inks displayed similar in vitro digestibility, suggesting an insignificant effect of replacing pectin with CP on in vitro glucose release. Moreover, the antioxidant activity of CP-added ink was higher than pectin-added ink demonstrating the potential applications of CP-added ink in functional ink development. Therefore, this study claims for effective replacement of pectin with CP in starch-based 3D food printing ink formulations as a promising sustainable additive.