Pregelatinized Cassava Starch Research Articles

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.

FAST-DISINTEGRATING TABLET FORMULATION OF GINGER (ZINGIBER OFFICINALE ROSC.) EXTRACT USING COPROCESSED EXCIPIENT OF PRE-GELATINIZED CASSAVA STARCH-ACACIA GUM

Objective: Fast-disintegrating tablets (FDTs) are tablets that disintegrate and/or dissolve rapidly in the mouth, thereby helping patients who havedifficulty in swallowing tablets. Ginger extract contains gingerol and is generally known for its antiemetic property. This study aimed to obtain anduse coprocessed excipients of pre-gelatinized cassava starch (PCS) with acacia gum (AG) in FDT formulations of ginger extract.Materials and Methods: In this research, five types of PCS-AG coprocessed excipients (Co-PCS-AG) were prepared by mixed PCS and AG with thefollowing ratios mass of PCS and AG were 5:5, 6:4, 7:3, 8:2, and 9:1. The prepared Co-PCS-AG excipients were characterized in terms of morphology,particle size distribution, moisture content, pH, flow-ability properties, and swelling index. Based on the results, three types of Co-PCS-AG excipients,which were 7:3, 8:2, and 9:1, were selected for use in FDT formulation of ginger extract. The FDTs were then examined for tablet hardness, tabletfriability, wetting time, and disintegration time.Results: The results indicated that Co-PCS-AG 9:1 was ideal excipient to be used in FDT formulation, as it revealed good flow properties and swellingindex compare to the other ratios. The Co-PCS-AG excipients were formulated into tablets and evaluated. Analysis of the ginger extract FDTs revealedthat the FDT prepared using Co-PCS-AG 9:1 excipient had the best performance with tablet hardness, friability, wetting time, and disintegration timeof 0.7 kp, 2.12%, 93 seconds, and 134 seconds, respectively.Conclusions: Co-PCS-AG 9:1 excipient is a potential excipient with ideal binder, disintegrant, and filler properties for use in FDT formulation.

Formulation of floating metronidazole microspheres using cassava starch (Manihot esculenta) as polymer

Floating gastroretentive microspheres have been used to prolong the gastric residence time after oral administration and improve the local effect of metronidazole in the stomach in the treatment of peptic ulcer caused by Helicobacter pylori. In the present study, cassava starch, obtained from the tubers of Manihot esculenta has been pregelatinized and used as polymer in combination with sodium alginate for the formulation of floating gastroretentive metronidazole microspheres. Metronidazole microspheres were prepared by ionic gelation method using pregelatinized cassava starch and sodium alginate at different concentrations as polymers and calcium chloride (2% w/v) as chelating agent. Sodium bicarbonate (2% w/w) was used as gas releasing agent. Microspheres were characterized using the particle size, swelling index, floating lag time (FLT), total floating time and drug release properties. Spherical discrete microspheres with size ranging from 1.52 to 2.23 mm were obtained with FLT of less than 5 min and drug entrapment efficiency of 42–60% w/w. The microsphere maintained buoyancy for over 19 h and the microspheres provided controlled release of metronidazole for up to 18 h. Drug release from the microspheres, swelling index and buoyancy depended on the concentration of cassava starch in the polymer blend. Formulations containing high concentration of cassava starch showing shorter floating lag time and faster drug release. Thus, buoyancy and rate of drug release appeared to be modulated by the concentration of cassava starch in the polymer blend. The results showed that pregelatinized cassava could be useful in the formulation of floating gastroretentive metronidazole microspheres.

Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough

This study aimed to verify the potential of extruded wheat flour (EWF) or pre-gelatinized cassava starch (PGS) to improve the process and the quality of French bread elaborated from frozen dough. Three formulations were prepared: 100% control wheat flour (CWF) and the other two formulations with 5% substitution of wheat flour by EWF or PGS. Frozen doughs were frozen stored for seven days and after this period they were thawed, fermented, baked and evaluated for physical, chemical and technological characteristics. Available glucose levels found for EWF (12g/100g), and PGS (11.7g/100g) in relation to CWF (7.1g/100g) showed higher sugar availability for yeasts at the initial stage of proofing, and may also have had a cryoprotective effect when freezing bread doughs. The frozen doughs with EWF or PGS, when thawed and fermented, presented higher volume increase, but after baking, they presented lower volume when compared to the control bread. The results of this study are promising for the use of extruded wheat flour or pre-gelatinized cassava starch as sugar providers for doughs' post-freezing proofing process, improving frozen dough process of French-type bread.

Chemical modification of pregelatinized cassava starch for application in cold cheese bread dough

<p>The objective of this study was to chemically modify the pregelatinized cassava starch to obtain resistant starches to the action of α-amylase present in the egg and evaluate their application in cold cheese bread dough. In this study native cassava starch was cross-linked with sodium trimetaphosphate in a concentration of 0.5% (d.b.). The cross-linked starch was oxidized with sodium hypochlorite (2.0%), hydrogen peroxide (2.0%) and combinations of hydrogen peroxide with potassium permanganate (0.1%), ferrous sulfate (0.05%) and ozone (1.0 g/h). All oxidations occurred during a period of 2 hours at room temperature. The modified starches were pregelatinized for 30 minutes at 95 ° C and spray dried. The solubility index and water absorption, content of carboxyl groups and the enzymatic susceptibility to α-amylase of the modified starches were evaluated. Cheese bread dough was prepared with pregelatinized modified starch and stored under refrigeration (8 °C) for sixteen days. The tackiness index of the dough, which represents its stability during refrigerated storage, and physical characteristics of the cheese breads were evaluated. The starches studied exhibited lower susceptibility to enzymatic hydrolysis. During refrigerated storage, doughs showed a lower rate of tackiness, good consistency and the cheese breads exhibited good appearance, however they had lower specific volume and rate of expansion. The results of the study show that the characteristics of the modified starch during the storage period, promoted better product stability.</p><p> </p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v4i2.124</p>

Amaranth flour, cassava starch and cassava bagasse in the production of gluten‐free pasta: technological and sensory aspects

SummaryThe objective of the present research was to analyse the combined effect of pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour on the cooking properties of pasta, verify the acceptance and buying intention of the product with the best technological characteristics, and finally compare them with commercial products made with regular and whole wheat flour. The vermicelli‐type pasta obtained in this study in the proportion of 10:60:30 (pre‐gelatinised flour:cassava starch:amaranth flour) showed the best results in the quality tests, with a cooking time of 3 min, mass increase of 101.5% and 0.6% solids loss to the cooking water, superior to the commercial pasta. Acceptance testing showed that this was a very good pasta (score of 7.2 on a 9‐point scale) and obtained 42% buying intention amongst the consumers. The elaboration of pasta containing pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour was shown to be a feasible alternative with respect to the technological and sensory aspects, and could be consumed by those suffering from gluten intolerance.

Material properties of partially pregelatinized cassava starch prepared by mechanical activation

AbstractThis study has focused on the preparation of partially pregelatinized cassava starch (PPCS) by mechanical activation (MA) using a customized stirring ball mill. The changes in degree of gelatinization, crystal structure, particle size, surface morphology, powder characteristics, and pasting properties of cassava starch mechanically activated for different time were investigated by various characterizations. The results showed that MA could significantly destroy the crystal structure of starch granules, contributing to the increase of cold‐water solubility, flowability, and floodability, the variations of particle size and surface morphology, and the decrease in pasting temperature, viscosity of cooked PPCS paste, breakdown, and setback. It was also found that the PPCS with different degree of gelatinization could be prepared by controlling the milling time. With the unique properties induced by MA, the potential use of PPCS as excipient in pharmaceutical formulations is discussed.

PREPARATION AND CHARACTERIZATION OF CO-PROCESSED EXCIPIENT CARRAGEENAN-PREGELATINIZED CASSAVA STARCH PROPIONATE AS A MATRIX IN THE GASTRORETENTIVE DOSAGE FORM

The gastroretentive dosage form is designed to prolong the gastric residence time of the drug delivery system which also results in the development of an appropriate excipient. The purpose of this study is to develop and characterize coprocessed excipient made from carrageenan (kappa-iota = 1:1) and pregelatinized cassava starch propionate (PCSP) in ratios of 1:1, 1:2, and 1:3. PCSP was prepared with propionic anhydride in an aqueous medium. The product was mixed with carrageenan (kappa-iota = 1:1), as well as characterized physicochemical and functional properties. The coprocessed excipient was then used as a mucoadhesive granule and floating tablet. The USP Basket was selected to perform the dissolution test of the granules in HCl buffer (pH 1.2) and distilled water for 8 hours each. Mucoadhesive properties were evaluated using bioadhesive through a vitro test and wash-off test. As for the floating tablet, the USP Paddle was selected to perform the dissolution test of the tablets in 0.1 N HCl for 10 hours. The floating lag time and floating time were tested in 0.1 N HCl for 24 hours. The result of these studies indicated that co-processed excipient carrageenan-PCSP can retard dosage form in gastric and drug controlled release, thus making it a suitable material for the gastroretentive dosage form.

Eksipien Koproses Pregelatinisasi Pati Singkong Metilselulosa sebagai Bahan Penyalut Tablet

Coating is one of the effective methods used in controlled release dosage form. Lots of variety in the form of a hydrophilic polymer excipient that is used to control the drug release many polymers that can be used for coating purposes, but only a few have been known to serve as a polymeric coating which functions to control the rate of drug release Pregelatinized cassava starch (PCS) is a physically modified starch. The purposes of the study were to improve functionality of PCS with making coprocess composed of PCS and methylcellulose (MC) by proportionally variation, which are 2:1, 3:1, and 4:1, as well as to applied co-processed excipient that could retard the drug release as coating material of theophylline tablet. Coprocessed excipient characterized in terms of morphology, particle size distribution, compressibility index, flow rate and angle of repose, thermal analysis, hygroscopicity, gel strength, swelling test, and moiety analysis. Keywords : co-prosses, pregelatinized cassava starch, methylcellulose.

Preparation and thermal stability of carboxymethyl starch/quaternary ammonium salts complexes

Starch complexes were obtained from activated and pregelatinized cassava starch (AS) or carboxymethyl starch (CMS) by using quaternary ammonium salts (QAS). The synthesis of the CMS was carried out by a single or double step carboxymethylation reaction with monochloroacetic acid. Different parameters were assayed to prepare the ionic complexes: CMS or AS as starting materials, anhydroglucose unit/QAS ratio, and length of the alkyl chain of the alkyltrimethylammonium bromide (C n TAB) salt. The products were characterized by FTIR, 1H and 13C NMR, and the Kjeldhal method. The results indicated a much more favorable complex formation when using CMS, obtaining the highest degree of substitution or complexation (0.72) and reaction efficiency (0.96) when C 18TAB was employed. DSC and WAXS experiments evidenced the crystallization of the octadecyl chain introduced in the starch, exhibiting a dependence on sample water content. TGA and TVA analysis showed the stability of the complexes up to ∼150 °C and that degradation takes place in at least two stages with the release of the surfactant moiety in a first stage and the degradation of the starch skeleton in a second stage.

Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch

Sorghum bread was made from native or pregelatinised cassava starch and sorghum flour in the ratio 10:90, 20:80, 30:70, 40:60 and 50:50. The other ingredients, measured on flour-weight-basis, were water (100%), sugar (6.7%), egg white (6%), fat (2%), salt (1.7%) and yeast (1.5%). The dynamic oscillatory behaviours of the batters were affected by the amount and type of starch. In the amplitude sweep measurements, increasing concentration of native starch decreased storage modulus, whereas increasing concentration of pregelatinised starch increased the linear viscoelastic range of the batters. In the frequency sweep measurements, the loss factor of batters treated with native starch declined with increasing frequency. Batters treated with 10 or 20% pregelatinised starch showed declining loss factors, whereas batters treated with 40 or 50% pregelatinised starch showed increasing loss factors with increasing frequency. Sorghum-based batters containing native starch gave bread with better crumb properties than batters containing pregelatinised starch. Crumb firmness and chewiness declined with increasing native or pregelatinised starch concentration. Crumb adhesiveness of breads containing pregelatinised starch increased with increasing starch content but was not affected by native starch. Cohesiveness, springiness and resilience increased with increasing native starch content, but were minimally affected by increasing pregelatinised starch content.

Batter rheology and bread texture of sorghum‐based gluten‐free formulations modified with native or pregelatinised cassava starch and α‐amylase

SummaryThe influence of α‐amylase (0–0.3 U g−1) on the crumb properties of gluten‐free sorghum batter and bread, respectively, was investigated. The formulations were modified using native or pregelatinised cassava starch (i.e. batter A – 17% pregelatinised starch, 83% sorghum, 100% water fwb; batter B – 17% native starch, 83% sorghum, 100% water fwb; and batter C – 30% native starch, 70% sorghum, 80% water fwb). The batters had solid viscoelastic character with the storage modulus predominant over the loss modulus. Storage moduli of batter A decreased with increasing angular frequency, whereas the moduli of batters B and C were independent from the angular frequency. Increasing enzyme concentration did not affect the loss factors of the batters. Batters’ resistance to deformation, from highest to lowest, followed the order C > A > B. Increasing enzyme concentration decreased crumb firmness, cohesiveness, springiness, resilience and chewiness but increased adhesiveness. Overall, breads containing native starch had better crumb properties (i.e. springier and less firm, chewy and adhesive) than breads containing pregelatinised starch.

Formulasi Tablet salut Teofilin Menggunakan Eksipien Koproses Pregelatinisasi pati Singkong- Metilselulosa sebagai bahan Penyalut

Pregelatinized cassava star ch (PCS) is a physically modified starch. The purposes of the study were to improve functionality of PCS with making coprocess composed of PCS and methylcellulose (MC) by proportionally variation, which are 2:1, 3:1, and 4:1, as well as to applied co-processed excipient that could retard the drug release as coating material of theophylline tablet. Coprocessed excipient were characterized in terms of morphology, particle size distribution, compressibility index, flow rate and angle of repose, thermal analysis, hygroscopicity, gel strength, swelling test, and moiety analysis. Theophylline tablet that coated by PCS, MC, and co-processed PCSMC ratio (4:1) characterized and in vitro drug release were made in chloride medium of pH 1,2 and phosphate medium of pH 7,2. The characterization result of co-processed PCS-MC showed the improvement of functionality from PCS and synergism PCS with MC. Meanwhile, the result of in vitro drug release showed theophylline tablet that coated by MC 1%, co-processed PCS-MC (4:1) 4% and 2% could retard the drug release in both medium. Keywords : co-prosses, pregelatinized cassava starch, methylcellulose, theophylline, coated tablet.

Creep‐recovery parameters of gluten‐free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteins

SummaryThe effect of egg white, skim milk powder, soy protein isolate and soy protein concentrate on creep‐recovery parameters of gluten‐free batter made from sorghum and pregelatinised cassava starch was studied. Batter treated with egg white had the highest deformation and compliance parameters and lowest zero shear viscosities and differed significantly (P < 0.05) from the other treatments. However, this batter recovered its elasticity sufficiently and its elastic portion of maximum creep compliance did not differ significantly (P < 0.05) from the other treatments. Unlike the other treatments, egg white did not decrease bread volume and exhibited the lowest crumb firmness and staling rate. Optimisation of the amount of egg white with diacetyl tartaric acid esters of mono and diglycerides (DATEM) showed that creep‐recovery parameters and crumb hardness were affected by the linear, quadratic and interaction effects of the input variables. Treatment with 6% and 0.1% w/w fwb egg white and DATEM, respectively, gave gluten‐free batter with the least elastic portion of maximum creep compliance (Je/Jmax = 11.65%) which corresponded to the lowest crumb firmness (790.8 g).

Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase

The effect of different concentrations (0, 0.5, 1 and 1.5 U/g) of microbial transglutaminase (MTG) on the creep-recovery properties of gluten-free batter prepared from pregelatinised cassava starch, sorghum and egg white was investigated. The test conducted in the rheometer had an instant loading of 80 Pa for 60 s and recovery of 0 Pa for 140 s. Increasing MTG concentration decreased the batters’ resistance to deformation and compliances but increased zero shear viscosity and elastic recovery. Changes in batter rheological properties were insignificant ( P > 0.05) at MTG concentrations beyond 0.5 U/g. Crumb properties of gluten-free bread baked from the batter revealed that increasing MTG concentration increased ( P < 0.05) crumb firmness and chewiness, whereas increasing incubation time decreased ( P < 0.05) crumb cohesiveness, chewiness and resilience. There were no significant interaction effects ( P > 0.05) between enzyme concentration and incubation time.

Study of Mucoadhesive Microspheres Based on Pregelatinized Cassava Starch Succinate as a New Carrier for Drug Delivery

Study of Mucoadhesive Microspheres Based on Pregelatinized Cassava Starch Succinate as a New Carrier for Drug Delivery

Pati Pregel Pati Singkong Fosfat Sebagai Bahan Pensuspensi Sirup Kering Ampisilin

For most reason for dry suspension is the drug changes from chemical degradation or hydrolysis like ampicillin. The dry syrups that require mixing prior to administration is solving the problem. These suspension are commersial, dry mixtures that require the addition of water at the time of dispensing. Many antibiotics are formulated as dry syrups and are intented for a pediatric patient population. There are usually fewer suspending material in suspension dry syrup than in convensional suspensions. The criteria for selecting inggredients are based both on suitable reconstitution and on physical tipe of powder mixture desired. This research was carried out the possibility of using phycical and chemical modification of cassava starch as suspending material. First, pregelatinized cassava starch was made by heated the cassava starch with added amount water. Secondly, phosphorylated by adding phosphorous oxychloride for making cross-linked reaction and adding sodium monohydrogen phosphate (Na2HPO4) for making substituted reaction respectively. Both of the cassava starch phosphate derived was used in tree formulas dry syrup, as comparative suspending material was Na Alginate. Then dry syrup was evaluated accordance to Indonesian Farmacopea ed IV included sedimentation volume, redispersion, viscosity, flowing properties, pH, and ampicillin content after seven days. The result of evaluation were particle size 355-500 µm, flow rate 2,7-4,6 g/ det. Sedimention volume at temperature 27ÂoC during seven days for all formulas were 0,8-1,0, and redispertion 3-5 times. The viskosity of the suspensions were 58,6-357,1 cps .Flowing properties of the liquids were plastis -plastis tixotropic, pH 4,97-5,21, and ampicillin content between 93,12-99,00%. Keywords: dry syrup, pregelatized cassava starch phosphate, ampicillin

An Approach on Pregelatinized Cassava Starch Phosphate Esters as Hydrophilic Polymer Excipient for Controlled Release Tablet

An Approach on Pregelatinized Cassava Starch Phosphate Esters as Hydrophilic Polymer Excipient for Controlled Release Tablet