Pregelatinized Cassava Starch Research Articles

Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness.

Edible films based on fruit and vegetable purees combined with different food-grade biopolymeric binding agents (e.g., pectin, gelatin, starch, sodium alginate) are recognized as interesting packaging materials that benefit from the physical, mechanical, and barrier properties of biopolymers as well as the sensory and nutritional properties of purees. In the current contribution, edible antioxidant films based on pear juice and pregelatinized cassava starch were developed. In particular, the suitability of using pregelatinized cassava starch for the non-thermal production of these novel edible films was evaluated. In addition, the effects on the films' properties derived from the use of pear juice instead of the complete puree, from the content of juice used, and from the carbohydrate composition associated with the ripening of pears were all studied. The produced films were characterized in terms of their total polyphenol content, water sensitivity, and water barrier, optical, mechanical and antioxidant properties. Results showed that the use of pear juice leads to films with enhanced transparency compared with puree-based films, and that juice concentration and carbohydrate composition associated with the degree of fruit ripeness strongly govern the films' properties. Furthermore, the addition of pregelatinized cassava starch at room temperature discloses a significant and favorable impact on the cohesiveness, lightness, water resistance, and adhesiveness of the pear-juice-based films, which is mainly attributed to the effective interactions established between the starch macromolecules and the juice components.

Effect of the incorporation of pregelatinized cassava starch on the physicochemical, textural, and acoustic characteristics of baked snacks.

Almost all the dehydrated cassava puree is pregelatinized cassava starch (PCS). Its potential application in food would add variety. But food characteristics vary depending on the raw materials used. We examined how the structure of snacks changed when PCS was used instead of flour in terms of porosity, instrumental textural parameters, and acoustic parameters and compare them to commercial crackers. The volume of air was unaffected by the substitution. However, substitution did reduce thickness and alter the number, size, and wall firmness of pores, as well as their distribution and shape, which raise the values of firmness, fracturability, hardness, and fragility, though not linearly. The partial substitutions and the control did not exhibit any appreciable differences in the acoustic parameters. The total replacement sample was noisier and maintained a wide variety of sounds. The PCS vitreous state is primarily responsible for structure changes, but other elements, such as processing conditions, contribute to differences in comparison to the commercial samples. The porosity of commercial samples was lower than that of the elaborated samples. Texturally, it led to lower fracturability and greater fragility (less mm until fracture and fewer force peaks). The elaborated samples were all louder than the commercials. Although sensory analysis is required to classify a food as crunchy, the physicochemical changes caused by the substitution and their impact on the structure's behavior were established. Each textural parameter cannot determine whether the food is crunchy, crispy, or friable on its own; an analysis that incorporates all the characteristics is required. Supplement Material. PRACTICAL APPLICATION: This study demonstrates that pregelatinized cassava flour can be used to partially or completely replace wheat flour in baked snacks. Although textural differences were noted, these alterations were acceptable for products with a similar market niche. These findings might be used in the food business, notably by companies aiming to offer baked snack choices that are not made with standard wheat flour.

Ultrasonic incorporation of cinnamon essential oil into pre-gelatinized cassava starch oral films

The present work aims to produce oral films (OFs) based on pre-gelatinized starch with incorporation of cinnamon essential oil (CEO). For this purpose, the effectiveness of ultrasound in incorporating the CEO into the filmogenic solution was evaluated, in comparison with the use of magnetic stirring. The OFs were characterized in relation to physical properties, disintegration time, surface pH and total phenolic compounds content. In general, all formulations showed film-forming capacity, however, the distribution of the CEO in the polymer matrix was not efficient, regardless of the incorporation method used. The OFs had a disintegration time <32.17 seconds and the surface pH remained close to the oral pH, regardless of the formulation. All formulations produced with the CEO addition can be considered sources of total phenolic compounds, with the highest concentration observed (86.17±2.53 mg 100 g-1 OF) being produced by ultrasound. OFs based on pre-gelatinized starch can be considered an innovative way for the delivery of cinnamon essential oil, as a source of total phenolic compounds.

Optimization and Characterization of Extruded Partially Pregelatinized Cassava Starch as Filler-Binder

In order to use starch as a filler-binder, the pregelatinization method by extrusion can enhance the flow characteristics and compressibility of starch. This study aimed to find the optimum process parameter for producing partially pregelatinized cassava starch (PPCS) using twin screw extrusion and characterizing it as a filler-binder excipient. For arranging experimental trials, a three-level Box-Behnken design with three independent variables—starch moisture content (ranged from 20% to 40%), extrusion temperature (ranged from 50°C to 70°C), and screw speed (ranged from 10 rpm to 30 rpm)—was used to make PPCS. The response surface methodology approach was used for optimization. The desired filler-binder characteristic of PPCS was defined as having good flowability and compactibility properties. The most desirable process parameter was achieved by combining 39.9 percent starch moisture content, 70°C extrusion temperature, and 25.8 rpm screw speed. The results showed that optimized PPCS has good flow properties and also good water absorption capacity. The optimized PPCS had a polygonal shape and a size range of 149-400μm. PPCS showed birefringence characteristics under polarized light, indicating a large number of undamaged starch granules. The PPCS XRD pattern showed peaks at 15°, 17°, 18°, and 23°, and also a relative crystallinity of 27.3 percent. When analyzed with DSC, PPCS revealed glass transition curves and a gelatinization degree of 36.01 percent.

The effect of partially pregelatinized cassava starch as disintegrant for paracetamol tablet

The use of partially pregelatinized starch in tablet formulations is entirely various; one of them is disintegrant. Present pregelatinized starch is imported from another country, which is relatively expensive. In contrast, many plants can be used as starch sources, including cassava which is relatively abundant in Indonesia. This study aimed to determine the effect of using partially pregelatinized starch from cassava as a disintegrant in paracetamol tablets. In this study, seven formulas were used with different disintegrants, three formulas using partially pregelatinized starch from cassava with concentrations of F1 5%, F2 10%, and F3 15%, three formulas using Starch 1500 with the same concentration as partially pregelatinized starch from cassava and one control formula without disintegrant. The tablet was made using the wet granulation method. The tablets produced were tested for physical properties (hardness, disintegration, and dissolution). In addition, compact ability of partially pregelatinized starch from cassava was compared with Avicel, Starch 1500, and cassava starch. Based on the results of the study showed that partially pregelatinized starch from cassava produced tablets that tended to be capping with less hardness than tablets with Starch 1500 and control tablets. The compact ability test results showed that the compact ability of partially pregelatinized starch from cassava was better than Starch 1500 and cassava starch. The disintegration test results showed that tablets with partially pregelatinized starch from cassava had faster disintegration than tablets with Starch 1500 and control tablets. The dissolution profile of tablets with partially pregelatinized starch from cassava is also better than other formulas.

Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starch.

Moisture loss kinetics is a complex process defined as the liquid removal from a solid by thermal application. The purposes of the study were to obtain kinetic curves of moisture loss during the baking of cassava snacks and establish which processes govern the moisture loss, recognize which mathematical models describe the moisture loss curves more precisely, and determine activation energy (Ea) and effective diffusivity (Deff ). Experimental data were obtained through baking at four temperatures formulations for snacks with different dehydrated cassava puree (DCP) proportions. Page's and Chávez Méndez's models showed the best fits. We calculated Deff and Ea employing the analytical solution of Fick's Second Law for the geometry of plane plates. Deff values increase with DCP but did not show a trend. The range found was from 5.22E-06 to 2.93E-05 m2 /s. The results of Ea showed that the mixture of flours produced an increase in the energy necessary to initiate the effective diffusion (24.84kJ/mol)comparedtothe samples without mixing (15.54kJ/mol). Moisture loss curves show that the diffusion process governs a large part of the process. PRACTICAL APPLICATION: Given the need to increase research for the development of the cassava industry, which currently has low competitiveness compared to less expensive products such as corn, various efforts are being made to generate new products that can replace wheat flour, at least in part. However, it is necessary to research how this substitution affects the various steps of the production system, including baking. During baking, one of the most significant processes is moisture loss. In this sense, the kinetic modeling of the moisture loss process parameters is mainly helpful in the food industry. The mathematical models of moisture loss processes are used to design new or improved baking systems or even control the process.

Poly(vinyl alcohol)/modified cassava starch blends plasticized with glycerol and sorbitol

AbstractA series of blend films comprised 88% hydrolyzed poly(vinyl alcohol) (PVA) with native cassava starch (NCS), high‐oxidized cassava starch (HCS), and pre‐gelatinized cassava starch (PCS) was prepared via solution casting. The blends were plasticized with glycerol or glycerol‐sorbitol mixture. The structure of each blend film was characterized by Fourier‐transform infrared spectroscopy and X‐ray diffraction analysis. Cross‐sections of the PVA/HCS and PVA/PCS blend films, imaged by scanning electron microscopy, indicated a PVA‐rich/starch‐rich bilayer structure, irrespective of the type of plasticizer in the blend. High degree of swelling of the blend films resulted to the fast degradation. All blend films were completely degraded in soil after 4 days. Significantly, we identified a number of blend films showed greater strength and elongation at break than low density polyethylene, suggesting that these environmentally benign blends could be ideal candidates for widespread applications currently dominated by petroleum‐derived products.

Design and Development of Modified Starch from Indonesian Cassava (Manihot esculenta Crantz) for Enteric Film Coating Polymer Applications

The design and development of modified cassava starch from Indonesia for film enteric coating polymer applications were conducted in this study. The cassava starch was physically modified by heating at 70° to produce pregelatinized cassava starch, followed by chemically modified by esterification to produce pregelatinized cassava starch phthalate. Pregelatinized cassava starch phthalate was formulated to produce film coating polymer with variations of concentration. The results of film coating pregelatinized cassava starch phthalate showed a lower solubility at pH 1.2 and higher at alkaline pH where the optimum results are shown in formula 3 containing pregelatinized cassava starch phthalate with a concentration of 6 % and plasticizer 50 % of the total pregelatinized cassava starch phthalate. The solubility of formula 3 in acidic (pH 1.2) and alkaline medium (pH 7.2) were 11.42 %±2.06 % and 38.91 %±2.23 %, respectively. The highest film polymer tensile strength and Young’s modulus was also shown in formula 3 with value of 1.14±0.379 MPa and 3.7×10-2±4.4×10-3. These results suggest that pregelatinized cassava starch phthalate has the potential to be utilized as a controlled release film coating polymer that has good mechanical properties.

Pre-gelatinized cassava starch orally disintegrating films: Influence of β-Cyclodextrin

The study investigated the interactions between pre-gelatinized cassava starch (PCS) and β-Cyclodextrin (β-CD) in the preparation process of orally disintegrating films (ODFs). The thermal properties, mechanical properties, surfaces micromorphology and FTIR spectra of the ODFs were measured. The moisture content, mechanical properties and surface hydrophilicity of the ODFs were improved after β-CD were incorporated in film matrix. Disintegration time was prolonged slightly due to the increase of thickness in ODFs containing β-CD. However, the disintegration time of all ODFs samples was shorter than 60 s. The results of thermal properties, atomic force microscope, and FTIR spectra indicated: β-CD promoted the uniform dispersion of PCS during stirring and the formation of more complete network structure. However, excessive β-CD blocked the aggregation of PCS chains. It promoted the mono-dispersion of PCS molecules and the formation of weakened network structure. The study will help to develop the new type vehicle platform of active ingredients via oral delivery.

Variation of color with baking time in snacks made with pregelatinized cassava.

Color is an importantaspect when formulating products, as the consumer will evaluate this aspect in the first instance. There is a growing interest in non-wheat producing regions to replace it with local sources of starches. However, the substitution of wheat flour affects characteristics such as texture, flavor, and color of the intermediate and final products. The objective of this work was to determine if the variation of the baking time allows reducing the color difference that the replacement of flour generates by dehydrated cassava puree (DCP). For that, four replacement levels were evaluated using the CIE-L * a * b * and CIE-L * C * H * methodology. The browning index and total color difference (ΔE) between samples with different replacement levels and between different stages of production were also evaluated. It was proved that the decrease in the baking time allowed the development of a similar coloring between snacks made with DCP and those made without substitution. Also, moisture values of less than 5% (dry basis) were obtained in the snacks. The browning index increased with the proportion of DCP in flour and doughs, but not in baked snacks. The pregelatinization of starches could be a mechanism to improve the quality of products with substitutions of wheat flour. PRACTICAL APPLICATION: Color is a critical attribute of foods in consumer acceptance. The accelerated color development that pregelatinized cassava starch produces in the appearance of baked goods can be useful for food development. A quick color development can mean shorter exposure time to heat, which is important for some products with heat-sensitive components. Also, it is interesting to note that the cassava dehydrated puree is a gluten-free product.

Dietary carbohydrate sources influence the growth performance, plasma biochemical parameters and expression of genes involved in glucose metabolism in juvenile Pelodiscus sinensis

An 8-week growth trial was conducted to investigate the influences of different dietary carbohydrate sources on growth performance, feed utilization, plasma biochemical parameters and expression of glucose metabolism-related genes in juvenile Chinese soft-shelled turtle, Pelodiscus sinensis. Five isonitrogenous (45 %) and isolipidic (8 %) experimental diets contained 17 % glucose, maltose, sucrose, pregelatinized cassava starch (α-starch) or cellulose, respectively. The results showed that α-starch significantly improved the weight gain rate and specific growth rate of P. sinensis compared to glucose, sucrose and cellulose. No significant difference existed in daily feed intake among all diets. However, turtles fed with cellulose showed a significantly higher feed conversion ratio than that in other treatments except for glucose group. Turtles fed with glucose showed significantly higher plasma glucose content than counterparts in sucrose, α-starch and cellulose treatments. While sucrose induced higher plasma cholesterol and triacylglycerol contents of turtles compared to glucose, maltose, sucrose and α-starch. The plasma insulin in α-starch group showed a higher level than that in glucose group. The glycolysis enzymes including glucokinase and pyruvate kinase in α-starch group exhibited higher mRNA levels than that in other diets, while the mRNA levels of gluconeogenesis enzymes in α-starch group were significantly lower than that in glucose group. The expressions of glycogen synthase and phosphorylase glycogen in glucose group were significantly up-regulated compared with sucrose, α-starch or cellulose groups. In summary, the poor insulin secretion and the up-regulated gluconeogenesis may account for the decreased growth in glucose diets. The most appropriate tested carbohydrate source was α-starch for juvenile P. sinensis based on its positive impacts on growth and metabolism of turtles.

Effect of filler and sonication time on the performance of brown alga (Sargassum plagiophyllum) filled cassava starch biocomposites

A biocomposite was prepared from a mixture of pre-gelatinized cassava starch and a brown alga (Sargassum plagiophyllum) as a potential alternative material to synthetic plastic. The brown alga was ground using a planetary ball mill and its morphology was characterized and particle size determined. Mixtures of starch and milled brown algae were sonicated to improve dispersion of the algae in the starch matrix. Biocomposites of starch and milled brown algae were prepared using compression molding. The effects of milled brown algae content and sonication time on the properties of the obtained starch-based biocomposites were investigated. The biocomposite with the highest tensile strength (2.22 MPa) and the lowest weight loss after accelerated weathering for 24 h (20.65%) was from a mixture of starch and 10 wt% milled brown algae sonicated for 120 s. These results were consistent with the good dispersion and adhesion of the milled brown algae in the starch matrix as revealed by scanning electron microscopy (SEM) images. Stress transfer in this biocomposite was more effective and photo-degradation and hydrolytic degradation were inhibited. Thermogravimetric analysis (TGA) results showed that the addition of 10 wt% of milled brown algae and sonication for 120 s also improved the thermal stability of the obtained biocomposite.

Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread

There is a global trend towards assuring more sustainable application of ingredients in food development, with emphasis in the nutrients recovering from agro-industrial by-products. Soybean extruded–expelled meal (SF) was explored to take an advantage from its nutrients; and its behaviour with pregelatinised cassava starch (PGS) and hydration levels (WC) as a contribution to technological improvement in gluten-free (GF) bread-making. The aim of this work was to study the effects of different levels of SF, PGS and WC on alveolar structure and final quality characteristics of GF bread formulation. A Box–Behnken experimental design and surface response methodology were applied. The final quality of GF breads was significantly affected by the addition of SF, PGS and WC, being the SF and WC the components with major impact. Lower levels of PGS and SF showed higher specific loaf volume with a softer crumb, faster recuperation of resilience and springiness, and less susceptibility to being disintegrated. The colour intensity and the uniformity of the alveolar crumb structure were enhanced by SF addition. Optimisation carried out to improve the physical and textural characteristics of bread, rendered a formulation with PGS 15.0 g × 100 g−1, SF 6.0 g × 100 g−1 and WC 160 g × 100 g−1. A size portion of GF bread (50 g) would increase 1.4- and 3.7-fold the protein and fibre intake, respectively. The addition SF and PGS with the adequate hydration level is promising for producing GF bread with an improved technological and nutritional profile, and could be useful to add value to an industrial by-product and reduce manufacturing cost.

The Effect of Extrusion Temperature on Changes of Characteristics of Partially Pregelatinized Cassava Starch

The Effect of Extrusion Temperature on Changes of Characteristics of Partially Pregelatinized Cassava Starch

Improvement in spray-drying technology for preparation of pregelatinized cassava starch

Abstract Native cassava starch was gelatinized under different pretreatment conditions (preheating temperature, starch concentration and heating time) and spray-dried. A rotational compound central design was used to test the three independent variables: the preheating temperature, starch concentration, and heating time, and the behavior of the system was assessed by response surface methodology. The results showed a significant effect of both the preheating temperature and heating time on the cold viscosity. The combination of the preheating temperature and starch concentration affected the crystallinity, enthalpy change, solubility, and final viscosity. Modification by spray-drying resulted in a decrease in the crystalline regions, and enthalpy change, as well as an increase in the cold viscosity. The optimal conditions for obtaining partially gelatinized cassava starch with high cold viscosity and lower breakdown, desirable characteristics for commercial pregelatinized starch, are as follows: starch concentration of 25%, preheating temperature of 52 °C, and processing heating time of 10 min.

Probiotic creamy soy sauce with Lactobacillus plantarum BG 112

Purpose The purpose of this paper is to apply okara flour in the elaboration of a product, verifying the effect of the fermentation by Lactobacillus plantarum BG 112 on the antihypertensive activity and to develop probiotic sauce with gums and low lipid content. Design/methodology/approach During the fermentation process, the inhibitory activity of angiotensin-converting enzyme (ACE) and production of organic acids were determined. The simplex-centroid mixture of guar gum, xanthan gum and pregelatinized cassava starch was used for studying the variables water holding capacity, viscosity and firmness. Counts of probiotics and in vitro survival of probiotics in simulated gastrointestinal conditions were made. Findings The fermented soymilk showed ACE inhibition capacity above 50 percent with 32 h of fermentation, increasing the levels of lactic acid and acetic acid progressively. Based on the regression analysis and response surfaces, the binary mixture with guar gum and xanthan was chosen as the most suitable for the formulation of the sauce, having over 30 days of storage counts above 8.5 log CFU.g−1 and above 6 log CFU.g−1 after simulation of gastrointestinal conditions. The global acceptance was 7.0 corresponding to the moderately liked. Practical implications The findings suggest that the sauce developed has been well accepted by potential consumers and can be incorporated into the diet and can result in health benefits for the consumer when regularly ingested. The fermentation process of soymilk promoted an increase in antihypertensive capacity. Despite the reduction in viable cell counts throughout storage, counts remained high in the product, having a high survival rate after exposure under simulated gastrointestinal conditions. Originality/value The use of okara flour in the diet is viable and helps to improve the nutritional composition of foods. The use of okara flour in sauce showed potential applicability and could be incorporated into different products. The fermentation process of soymilk with okara flour produces benefits beyond the sensorial characteristics. The elaborated probiotic sauce presented physical–chemical and microbiological stability throughout the storage, being an alternative for people with food restrictions.

FORMULATION OF MUCOADHESIVE BUCCAL FILMS USING PREGELATINIZED CASSAVA STARCH PHTHALATE AS A FILM-FORMING POLYMER

Objective: This study aimed to compare the characteristics of four buccal films formulated with phthalylated cassava starch and their drug deliverypotentials.Methods: An alternative to conventional (oral) drug administration is to administer drugs in a buccal film; however, the required dosage mustbe dissolved in a film-forming polymer with suitable mechanical and mucoadhesive characteristics. Previous studies have produced excipientsby physically and chemically modifying starch, such as by completely pregelatinization and phthalylation it in an aqueous medium under alkalineconditions (pH 8–10). This produced a pregelatinized cassava starch phthalate (PCSPh) powder with a high degree of substitution (0.0541±0.0019),thus giving it different physical, chemical, and functional characteristics than unphthalated PCS.Results: PCSPh in 4.5% and 6% (w/w) concentrations was used as excipients for producing four formulations of buccal film. One film had themost suitable characteristics, with an ex vivo mucoadhesion time of 57.1±20.3 min, tensile strength of 0.84±0.02 N/mm2, and a more rapid drugrelease profile than two of the other film types produced. Our tests also revealed that the best film tended to not change physically when moistened(percentage moisture absorption was 139% and moisture loss was 65%).Conclusion: Thus, we predict that PCSPh could be adequately formulated to provide mucoadhesive buccal films with an appropriate drug release profile.

Physical and Chemical Properties of Native and Fully Pregelatinized Cassava Starch (Manihot esculenta Crantz)

Starch is widely used as an excipient in pharmaceutical formulations because it is inert and it can be mixed with drugs without any chemical reactions. This study was aimed to develop and to characterize the physical and chemical properties of cassava starch fully pregelatinized (CSFP) and native cassava starch ( Manihot esculenta Crantz) (NCS). Organoleptic properties, pH, ash content, shrink drying, macroscopic and microscopic analyses, amylose and amylopectin content, bulk and tapped density, the angle of repose and flow rate were physically evaluated for both type of cassava starch. Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), energy-dispersive x-ray spectroscopy (EDS), and differential scanning calorimetry (DSC) were used to characterize and evaluate the chemical properties of the CSFP and NCS. The results of this study indicate that CSFP exhibited different values of those determined parameters compared to that of NCS organoleptic properties i.e, pH, viscosity, ash content, shrink drying, macroscopic and microscopic analyses, amylose and amylopectin content, bulk and tapped density, angle of repose and flow rate. The measurement results with DSC obtained Tg at NCS of 68.18 o C while in CSFP there is no Tg because cassava starch (CS) is fully gelatinized. In conclusion, CSFP as a good profile starch contained a higher amount of amylose with larger particle size and good particle density and viscosity than the natural starch and improve its flow properties and compactibility. CSFP had a noticeable effect on fragility, hardness, disintegration time and percentage of drug release from the tablets produced, that can be developed as a pharmaceutical excipient in development of solid dosage forms (sustain release).

Understanding the structural characteristics, pasting and rheological behaviours of pregelatinised cassava starch

SummaryThe structural characteristics, pasting and rheological behaviours of cassava starch before and after pregelatinisation were determined by various modern analysis techniques. Pregelatinisation, especially in an ultrasonic environment, can disrupt the granule structure, crystalline structure and short‐range ordered molecular structure of cassava starch. Compared with native starch, pregelatinisation had significantly decreased viscosities and weakened gel structures of starch pastes. Not only did native and pregelatinised starch pastes exhibit shear‐thinning behaviours but also the pregelatinised treatment resulted in the formation of weak gel structures. This study enabled us to acquire the desired pasting and rheological properties of pregelatinised starch by modulating its hierarchical structural changes.

Soymilk with okara flour fermented by Lactobacillus acidophilus: Simplex-centroid mixture design applied in the elaboration of probiotic creamy sauce and storage stability

Soy provide compounds of biological interest. The use of gums and starches promote products with more stability and suitable processing characteristics. The soymilk containing 3% okara flour fermented by Lactobacillus acidophilus LA3 was characterized by ACE inhibitory activity and production of acids during fermentation. Through the simplex-centroid mixture design the use of three gelling components was assessed: (X1: guar gum, X2: xanthan gum, X3: pregelatinized cassava starch). The response variables were: water holding capacity (y1), viscosity (y2) and firmness (y3). Evaluation during 30 days at 5 °C for LA3 counts and survival under simulation of gastrointestinal conditions. The fermentation by LA3 increased the inhibition of ACE activity, with accumulation of organic acids. The sauce did not differ in chemical composition. The binary mixture of guar gum and xanthan gum was chosen for the preparation of probiotic creamy sauce, with counts above 8 log CFU.g−1 after 30 days of storage.