Sago Starch Research Articles

Encapsulation of Temulawak Extract by Using Nanocrystalline Cassava and Sago Starches and Maltodextrin

Encapsulation of Temulawak Extract by Using Nanocrystalline Cassava and Sago Starches and Maltodextrin

Physicochemical and emulsifying properties of pre-treated octenyl succinic anhydride (OSA) sago starch in simple emulsion system

A study was carried out to determine the physicochemical and emulsifying properties of pre-treated octenyl succinic anhydride (OSA) sago starch in simple emulsion. Sago starch was pre-treated with STARGEN enzyme (EN OSA: single pre-treatment), heat moisture treatment followed by STARGEN enzyme (HMT EN OSA: dual pre-treatment) before being esterified with OSA. The ability of the pre-treated OSA sago starch to stabilize emulsion was then investigated. Dual pre-treated starch, HMT EN OSA, had significantly highest degree of substitution (DS), (DS = 0.0179) compared to single pre-treated starch, EN OSA, (DS = 0.0159) and native OSA, N-OSA (DS = 0.0057). As compared to emulsions prepared by N-OSA and HMT EN OSA, EN OSA had significantly highest emulsifying activity throughout all starch concentrations and it produced a thick viscous emulsion layer directly after emulsification. This might be due to enzymatic pretreatments may retained granule’s original shape and smooth appearance which allow having a better fit during the emulsification process. The highest emulsion stability was observed with the emulsion index values of EN OSA stabilized emulsions was the most stable for all starch concentrations throughout storage study. After the 8th week of storage study, the EN OSA remains the highest emulsion index from 0.37 to 0.56 for 200 mg/mL oil to 500 mg/mL oil starch concentration. Light micrograph of EN OSA showed that starch particles accumulated at the oil-water interface and cover the oil droplets with higher degree of coverage than the HMT EN OSA and control. No spaces were observed in the EN OSA stabilized emulsion which indicated that EN OSA modified sago starch can effectively stabilize oil in water emulsion.

The Assessment of Mucoadhesivity of Natural Polymer Derived Form Plant Sources

The main aim and objective of my present research work was to determine the various important mucoadhesive parameters such as mucoadhesive force, force of adhesion and bonding strength etc. Mucoadhesive properties of natural polymers were evaluated by formulating gels using Carbopol 940 P as a gelling agent. Mucoadhesive parameters of the prepared Carbopol 940 P gels containing natural polymers were determined by ex vivo followed by modified physical balance using excised cock intestinal mucosa. From the recent experimental data it was displayed that the mucoadhesive strength, force of adhesion and bonding strength of gel containing low methoxy pectin (1 % w/v) was found higher than other tested gels. The gel containing Moringa oleifera gum (1 % w/v) exhibited less mucoadhesion than other tested gels. The order of mucoadhesion of these plant-derived polymers was found as: low methoxy pectin > jackfruit seed starch > cashew gum/okra gum gum > pumpkin pectin > linseed mucilage > sago starch > gum Arabic > xanthan gum > fenugreek seed mucilage/black palm seed polysaccharide > Moringa oleifera gum.
 Keywords: Mucoadhesion, Mucoadhesive strength, gelling agent, intestinal mucosa, and plant derived polymers etc.

Mathematical optimisation model for management of sago palm plantation expansions

Sago palm is an important indigenous crop grown in Southeast Asia. Its main product, sago starch, has the potential to be an alternative source of starch when compared to traditional starch derived from maize, sweet potato, cassava etc. Despite its potential, sago has remained as wild forest trees in swampy areas and unutilised for decades. Recently, Malaysia and Indonesia have shown interest in establishing estate plantations of sago palms. Although such a development may be welcomed, it is advisable to exercise caution during expansion of sago plantations. It is highly likely that unplanned expansions may result in large scale clearing of the tropical and peatland forests that are densely concentrated. In this respect, the vulnerability of these sensitive ecosystems during sago plantation expansions must be carefully accounted for. Therefore, in order to ensure planned and minimal sago plantation expansion, decision support tools that help to strategies land use changes (LUC) is crucial. Thus, this work presents a mathematical optimisation model of the type mixed integer linear programming (MILP) to plan for sago plantation expansions. The proposed model determines whether land expansion would be required when demands increase, accounting for the cost involved in expansion. A simple sago value chain has been solved to illustrate the proposed model. The results show that the optimised results avoided 4.3 % - 9.3 % of possible land area under expansion; 2.96 - 4.05 times of CO2 emission and 120.16 % - 189.14 % of cost savings.

Application of Shannon’s entropy-analytic hierarchy process (AHP) for the selection of the most suitable starch as matrix in green biocomposites for takeout food packaging design

Starch is a natural polymer and eligible for short-term, single-use food packaging applications. Nevertheless, different starches have different features and properties determined by their botanical plant origins. This paper presents an approach that combines Shannon’s entropy and the Analytic Hierarchy Process method to aid the selection process of starch as matrix in green biocomposites for takeout food packaging design. The proposed selection system ranks alternative starches in terms of the key design elements, i.e. strength, barrier property, weight, and cost. Shannon’s entropy established corresponding weight values for the indicators selected. Six starches: wheat, maize, potato, cassava, sago, and rice were appraised using gathered data from the literature to determine their suitability as a more sustainable option. This study found that sago starch obtained the highest priority score of 26.8%, followed by rice starch (20.2%). Sensitivity analysis was then carried out to further verify the results; sago starch was at the top rank for five of six different scenarios tested. The results showed that sago starch is the starch that can best satisfy the design requirements. Despite the results attained, the selection framework used could be enhanced with a more comprehensive attributes assessment and extensive dataset.

Effect of boron addition on the phase-transition temperature of CoPt-B nanoparticles synthesized by sol–gel autocombustion using sago starch as a chelating agent

In this research, we reported the effect of boron addition on the phase-transition temperature of CoPt-B nanoparticles using a sol–gel autocombustion method. Sago starch was used as a chelating agent. From the results, the suitable values of the sago starch concentration, boron concentration, and annealing temperature were determined to be 10% (w/v), 0.20 mol/L, and 500 °C, respectively. All the synthesized samples were characterized by the SEM, TEM, EDS, XRD, and VSM techniques. The XRD patterns of the synthesized CoPt-B nanoparticles demonstrated that the phase-transition temperature of CoPt-B changes from the disordered A1 phase to the ordered L10 phase at 500 °C. It can be concluded that the addition of boron could reduce about 100 °C of the ordering temperature of CoPt-B. Moreover, the VSM data confirmed that the obtained samples exhibited their ferromagnetism properties, indicating that the synthesized CoPt-B nanoparticles can be applied as ultrahigh-density magnetic recording media.

The improvement on physical and mechanical properties of particle board from jatropha press cake

Jatropha press cake (Jatropha curcas L) has high crude fiber which is potential to be utilized as raw material for particle board production. The objective of this study is to assess the physical and mechanical properties of Jatropha press cake particle board and effect of addition of paraffin and sago starch to improve the quality of particle board. The paraffin was added at 0, 1, and 3%, and the sago starch was added at 6, 8, and 10%. The physical and mechanical properties of particle board product were evaluated. The density of particle board ranged at 0.84-0.95 g/cm3, moisture content 4.56-6.19%, the thickness-swelling for 2h and 24h by soaking in water were 11.67-20.12% and 16.22-25.70%, respectively. The water absorption of particle board for 2h and 24h by soaking in water were 48.74-62.20% and 63.10-72.75%. The Modulus of Rupture (MoR) and Modulus of Elasticity (MoE) of particleboard were 19.70-97.44 kgf/cm2 and 1552-7235 kgf/cm2, respectively. The addition of paraffin and sago starch can improve the physical and mechanical properties of particle board. The particle board with paraffin addition of 3% and sago starch of 10% passes the MoR in accordance with Japan Industrial Standard (JIS) of A 5908:2003.

Acetylated sago starch-based antimicrobial edible film

Sago starch has potential to be used as the material of edible film packaging. However, the use of native starch has a limitation due to the hydrophilic character. Modified sago starch with acetylation can improve the characteristics of native starch. Most of the food contamination can be found in the surface area of the product. Antimicrobial compounds such as chitosan or garlic extract can be added to the edible film so it can protect the product from contamination. The experiments investigated the effect of acetate sago starch (3, 4, 5%) on the physical and mechanical properties of edible film. From the best formulation of edible film-making, the antimicrobial compounds were added. There were two antimicrobial compounds, garlic extract and chitosan; and three levels of chitosan concentration (0; 15; and 30%) and garlic extract (0; 0.2; and 0.4%). Each antimicrobial activity was carried out by in vitro assay using the disk diffusion method (diameter 5 mm). The best edible film resulted from 4% starch acetate with high tensile strength (1.635 MPa) and elongation (49.101%) values. The edible film with the addition of 0.4% garlic extract has the highest inhibitory activity against Escherichia coli (21.40 mm) and against Salmonella typhi (28.20 mm).

Properties of slow release magnesium and calcium nitrate tablets composed of rice-husk-ash with chitosan coating, within water and in several types of soil

Preparation and characteristic of slow release tablet from environmental friendly material has been intensively studied. This current study focused on preparation of slow release tablet of magnesium and calcium nitrate. A mixture of sago starch, rice husk ash, hot water, magnesium and calcium nitrates gave compatible composite to prepare stable tablet. The higher sago starch in the composite gave the more stable tablet but with 20% sago content, tablets will survive at least 11 days in water. Magnesium and calcium release faster within distillate water than in soil. In media either water and soil, magnesium release rate was than rate of calcium release. Magnesium was found less available in RYP soil environment than in entisols and alluvial soil system.

The making of smart and active packaging on tuna fillet

Indicator label were made by immobilizing indicator solution on Whatman paper with treatments A1: Methyl Red/MR (pH 4.40), A2: Methyl Red/MR (pH 2.20), A3: Bromothymol Blue/BTB (pH 5.80), A4 : Bromothymol Blue/BTB (pH 2.90), A5 : Methyl Red + Bromothymol Blue / MR+BTB (1:1) (pH5.10), A6 : Methyl Red + Bromothymol Blue / MR+BTB (1:1) (pH 2.55). Whatman papers were immersed in the indicator solutions for 24 hours, dried then glued on the plastic cover of tuna fillet packaging. The color of each paper was observed every day. The effectiveness of the label indicator was evaluated by observing the color change of the indicator label of tuna fillet packaging. Edible coatings were made from sago starch with the addition of 0%, 0.5%, and 1% lemongrass oil. Tuna fillet was immersed in the coating solution for one minute then dried. The edible coating was analyzed every 3 days for 18 days using biological analysis (TPC), physical analysis (color, weight, and organoleptic) and chemical analysis (the value of TVBN, pH, and TBA) to assess the effectiveness of edible coating on maintaining tuna fish fillet quality. The results indicate that the best indicator solution for indicator label was a solution of Methyl Red + Bromothymol Blue (1:1) (pH 2.55). This indicator solution was the most sensible solution in showing the color change as the result of the tuna fillet quality degradation. The best edible coating treatment, when applied on fillet tuna, was edible coating treatment with the addition of 0.5% lemongrass oil.

Penambahan Sari Lengkuas Merah (Alpinia purpurata) Dalam Edible Coating Pati Sagu Meranti Terhadap Sifat Kimia, Mikrobiologi dan Kesukaan Buah Tomat (Lycopersicum esculentum Mill)

This research aim was to study the application of red galanga juice addition in meranti sago starch edible coating on chemical, microbiology, and hedonic properties of tomatoes during storage. The study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications so that 15 (fifteen) experimental units were obtained. The treatments used were P0 (without addition of red galangal juice), P1 (1% addition of red galangal juice), P2 (3% addition of red galangal juice), P3 (5% addition of red galangal juice), and P4 (7 % addition of red galangal juice) in formulation of sago starch edible coating which applicated on tomatoes during 21 days storage. The data obtained were statistically analyzed using Anova and DNMRT at a 5% level. The results showed that the addition of red galangal juice significantly affected weight loss, total dissolved solids, hardness, total microbes, and hedonic organoleptic assessment of the tomato texture. The addition of red galangal juice in edible coating didn’t significantly affect the organoleptic assessment of the tomato color. The best treatment of this research was P4 which showed on tomatoes after 21 days storage that had 16.38% weight loss, 1.39 °Brix total dissolved solids, 5.83 kg/f hardness, 5.52 log CFU/g total microbes, and overall hedonic assessment of color was 2,70 (somewhat like), and 3.26 texture (somewhat like).

Hydroxypropyl Starch Nanoparticles as Controlled Release

Hydroxypropyl starch was synthesized by modified sago starch with hydroxypropylation reaction. Hydroxypropyl starch nanoparticles with mean particle sizes of 110 nm are obtained by controlled precipitation through the drop-wise addition of dissolved hydroxypropyl starch solution into excess absolute ethanol. Piperine was loaded onto hydroxypropyl starch nanoparticles and native starch nanoparticles via the in-situ nanoprecipitation process. Hydroxypropyl starch nanoparticles exhibited higher piperine loading capacity as compared to native starch nanoparticles with the maximum loading capacity of 0.46 and 0.33 mg.mg-1, respectively. Piperine was release from hydroxypropyl starch nanoparticles in a slow and sustained manner at pH 1.2 over the period of 24 hours. Whereas piperine was completely released from native starch nanoparticles within 16 hours.

Microwave-assisted Acid Pretreatment of Sago Wastewater for Fermentable Sugar Production

Sago wastewater (SWW) is one of by-products from sago starch industry. In most practice, SWW is discharged to the nearby rivers. As it contains high amount of organic compounds, usual practice of disposing the wastewater will cause a detrimental impact to the environment. The organic compounds found in SWW such as starch can be utilized as substrate for biofuel and biohydrogen fermentations. However, this starch needs to first undergo pretreatment process to breakdown its complex sugars to the simpler ones. This study aimed to investigate the effect of microwave-assisted acid pretreatment of SWW for fermentable sugar (glucose) production using sulphuric acid (H2SO4). Three parameters that influenced microwave-assisted acid pretreatment were chosen for optimization which are residence time (3-9 min), acid concentration (0.2-0.6 M) and solid loading (5-15% w/v). Faced Centered Central Composite Design (FCCCD) tool under Response Surface Methodology (RSM) in Design Expert v9.0.6.2 software was used for designing the experiments and optimization purposes. The response was the amount of glucose converted (g/L). The maximum fermentable sugar produced was 3.920 g/L, obtained at 9 minutes with 15% solid loading using 0.6 M of H2SO4. Then, the kinetic study of acid hydrolysis was performed by following the first order reaction kinetics. The rate constant of reaction obtained was 0.1684 min−1. It can be concluded that microwave-assisted acid pretreatment of SWW is able to produce high amount of fermentable sugar within a short residence time.

Effects of various grated sago sizes, steeping periods and trunk sections on sago starch recovery (Metroxylon spp.)

The sago palm stored a native starch between the trunk fiber gap. The trunk needed to be crushed into a fine size using a mechanical system. In general, the grated sago size affects the extraction efficiency, which depends on sago starch that dissolved in water during an extraction process. Therefore, the aim of this study was to determine the effect of grated sago sizes on starch recovery at different steeping periods and trunk sections. The sago trunks used were selected at three palm section (Top, Middle and Bottom). After the grating process using Sago Grater, the grated sago was dried and sieved at different sizes (2.80 mm, 2.00 mm, 1.00 mm, 0.85 mm, 0.45 mm and 0.30 mm). Furthermore, the grated sago with different sizes was steeped in sodium metabisulphite (Na2S2O5) at different periods (5 mins, 24 hrs, 48 hrs and 72 hrs) for starch extraction. The results showed that the independent variables of grated size most significantly affected starch recovery (P<0.05). A substantial amount of starch could be recovered from grated sago by reducing the grated size at X<0.30 mm which was up to 58% of the extraction efficiency. The increment of the steeping period from 5 mins up to 24 hrs increased the starch recovery; however, a longer steeping period showed an insignificant difference (P>0.05). Additionally, the trunk selection also affects the starch recovery, however, it does not influence the extraction efficiency.

Alternative Snack for Diabetic Patients from Sago (Metroxylon sp.) Starch and Tempe

This study aimed to develop food products made from sago starch (Metroxylon sp.) and tempe as alternative snacks for diabetics. This study used a completely randomized design (CRD) with two treatment ratios of sago starch to tempe, F1 (2:1) and F2 (1:1), and two replications for three products, namely puddings, muffins, and cookies. The organoleptic attributes of the products were evaluated by fourty semi-trained panelists. The results of the hedonic test showed that F2 was the formula selected for the puddings and muffins and that F1 was the formula selected for the cookies. The puddings had hardness of 83.47 gf, 92.28% water, 0.28% ash, 1.04% protein, 0.64% fat, 5.76% carbohydrate, 3.95% dietary fiber, and 0.81% resistant starch. The muffins had hardness of 3,861,87 gf, 56.18% water, 0.79% ash, 6.49% protein, 10.26% fat, 26.28% carbohydrate, 7.13% dietary fiber, and 3.59% resistant starch. The cookies had hardness of 1,655,02 gf, 5.05% water, 0.90% ash, 4.90% protein, 19.66% fat, 69.49% carbohydrate, 9.57% dietary fiber, and 6.00% resistant starch. These products contained different levels of dietary fiber and resistant starch. Puddings are categorized as a high-fiber food with a negligible level of resistant starch, the muffin as a high-fiber food with an intermediate level of resistant starch, and the cookie as a high-fiber food with a high level of resistant starch. In conclusion, these products had relatively high fiber content and need a further study to confirm the health benefits for glucose control in diabetics.

Preparation and characterization of sago (metroxylon sp.) Starch nanoparticles using hydrolysis-precipitation method

at present, the potential for sago starch has not optimally been utilized. The characteristic of this starch is the main problem in using it as industrial raw material. One of efforts to increase the added value of starch is to modify it in the form of starch nanoparticles. Therefore, finding the best and cheapest practice to produce it will a big advantage. One way to do it is by modifying the technique that has already existed. This research is aiming, first to find the best and optimal technique to produce sago starch nanoparticles by combining hydrolysis with precipitation technique and second, calculating the yield and characteristics of sago starch nanoparticles produced from this method. The result showed that hydrolysis−precipitation combination method has succeeded to produce sago starch nanoparticles. The optimum variable was 12 hours hydrolysis, precipitation by ethanol, with produced 25% yield and 21,98 nm particles size. Type of nano particle that is produced is amorf with 41% crystalline. Starch nanoparticle is utilized for reinforcing bioplastic. Eventhough, the results show a potential technique on producing sago starch nanoparticles, but there are still a lot to be done to find the best way to produce it in mass production.

INOVASI MODEL BIOINDUSTRI BERBASIS SAGU SPESIFIK LOKASI DI PAPUA

<p align="justify"><strong><em>Abstrack :</em></strong> <em>The Sago Bioindustry Agriculture Model produces food raw materials in the form of flour, and sago sugar food ingredients and the use of sago waste into organic fertilizer. The results of the business analysis show that sago starch, sago sugar and fertilizer products provide benefits for increasing farmers' income and are feasible to be developed each with a business feasibility level of R / C sago flour R / C (2.44) efficiency level for venture capital 40 , 8%; sago sugar R / C value of 2.81 with an efficiency level of 22.6% and sago waste organic fertilizer value of R / C 1.3 with a level of business capital efficiency of 76%. The purpose of this research is to disseminate location-specific sago bioindustry technology innovation models in accordance with the SOP of quality sago flour production, sago-based food processing, and utilization of waste for fertilizer</em>.</p><p align="justify"><strong> </strong></p><p align="justify"><strong>Abstrak</strong><strong><em>:</em></strong> Model Pertanian Bioindustri sagu menghasilkan produk bahan baku pangan berupa tepung, dan bahan pangan gula sagu serta pemanfaatan limbah sagu menjadi pupuk organik. Adapun tujuan dari penelitian ini adalah untuk mendiseminasikan model inovasi teknologi bioindustri sagu spesifik lokasi sesuai dengan SOP produksi tepung sagu bermutu, pengolahan pangan berbasis sagu, dan pemanfaatan limbah untuk pupuk.<strong> </strong>Hasil analisis usaha menunjukan bahwa produk tepung sagu, gula sagu dan pupuk memberikan nilai manfaat bagi peningkatan pendapatan petani dan layak untuk dikembangkan masing-masing dengan tingkat kelayakan usaha R/C tepung sagu R/C (2,44) tingkat efisensi terhadap modal usaha 40,8%; gula sagu nilai R/C 2,81 dengan tingkat efisiensi 22,6% dan pupuk organik limbah sagu nilai R/C 1,3 dengan tingkat efisiensi modal usaha sebesar 76%. </p>

Effects of heat‐moisture and alkali treatment on the enzymatic hydrolysis of porous sago ( Metroxylon sagu ) starch

Pretreatment(s) of heat-moisture treatment (HMT) and alkali treatment was tested for the enzymatic hydrolysis of sago (Metroxylon sagu) starch. HMT was undergone by autoclaving the sago starch at 120°C for 60 min. While sodium hydroxide pellets (0.60% [w/w starch dry basis (d.b.)] to 50 g of sago starch) were applied as the alkali treatment. Dual pretreatments were also evaluated. The dextrose equivalent values of porous starch with alkali pretreatment (31%), HMT (37%), and dual pretreatments (42%) were significantly higher than those of non-pretreated porous sago starch (21%). Greater porosity of pretreated starch granules (0.91–5.19 µm) was also obtained. The thermal properties (gelatinization temperature) of porous starch with pretreatments were improved compared to the non-pretreated porous sago starch. In addition, the pretreatment(s) also improved the oil adsorption capacity of the porous starch. Dual pretreatments were an efficient way to facilitate enzymatic hydrolysis in preparing porous sago starch. Practical applications Porous starch is in high demand as a natural carrier for food applications such as flavor retention, food structure improvement, and extension of food shelf life. The porosity of the starch provides higher surface area and better immobilization to food ingredients, especially as a functional food. The abundance and lower cost of sago starch added the preference. Hence, the main purpose of the study is to produce highly porous sago starch granules with enhanced surface area to fulfill the processing requirement of food industries. Thus, the effect of pretreatment(s) on sago starch using heat-moisture and alkali treatments prior to enzymatic hydrolysis was evaluated. Both heat-moisture and alkali pretreatment(s) enhanced the enzymatic hydrolysis of sago starch and formed the intended porous structure. Porous sago starch has better absorption capacity and efficient oil adsorption. Besides, the thermal properties of pretreated sago starch were improved compared to the non-pretreated porous sago starch. Hence, the pretreated sago starch is the potential to be an excellent adsorbent. Overall, the outcome shows that the objective is positively achieved via the dual of the pretreatment(s).

Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal

Starch nanocrystals (SNC) have become the focus of exponential growth to develop new materials that combined innovative properties and sustainability. In this study, the physicochemical properties of SNCs extracted from Sago starch and its role as a proficient Pickering emulsifier were highlighted. Round and oval-shaped Sago starch nanocrystals (Sago-SNC) were obtained by using a conventional acid hydrolysis method. Sago-SNCs produced about 25 ± 0.2% (w/w) of the total mass yield with the mean droplet diameter ranging from 25 to 100 nm. The peak-to-peak correlation of IR analysis confirmed that there was no new chemical bond formed in Sago-SNC in comparison to native sago starch. The result from the X-ray diffraction analysis showed that the SNC has a crystallinity of 45.67 ± 0.43%. Further investigation made has discovered that the physicochemical properties of Sago-SNCs including water holding capacity, swelling power, solubility, pasting profile and thermal properties were significantly changed as all amylose was removed during the hydrolysis process. For the application and stability evaluation, Pickering emulsion prepared by using 3.5% (w/v) Sago-SNC performed good stability, appearing with no sign of creaming during two months of storage at room temperature. The results demonstrated that this natural-based nanocrystal may potentially be used as a stabilizer, filler, and emulsifier for colloidal systems.

The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia.

Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (p < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties.