Yam Starch Research Articles

Compositional and Functional Analyses of Dioscorea Odoratissima (Bush Yam) Flour and Starch as Influenced by Pre-Treatment

Dioscorea odoratissima (DO), an under-utilized famine crop is usually cooked, either peeled or unpeeled before consumption. Information on the effect of peeling on the nutritional attributes of D. odoratissima is scanty. In this study, nutritional and functional properties of flour and starch from peeled and unpeeled DO tuber were evaluated. Flour (UF) and starch (SU) from unpeeled yam tuber was significantly higher in starch compared to peeled yam flour (PF) and starch (PS), respectively. Crude protein content was significantly higher in UF and SU, compared to PF and PS. Alkaloids, phenolics, flavonoid, tannins, and trypsin inhibitor levels were significantly higher in UF and SU compared to PF and PS. PS exhibited significantly higher solubility, pasting clarity and swelling capacity compared to SU. In vitro starch digestibility, α-amylase and α-glucosidase activities positively correlate with amylose/amylopectin ratio in both flour and starch samples. UF and SU exhibited significantly higher antioxidant activity compared to PF and PS. These data emphasize the importance of pre-treatment with regard to applicability of DO flour and starch.

Development and characterization of dual-modified yam (Dioscorea rotundata) starch-based films

The current consumer demand for fresh food and the interest in caring for the environment have driven the development of biodegradable film packaging to replace synthetic films to preserve the integrity of food. The objective of this work was to evaluate the effects of starch modifications (oxidized, cross-linked, and dual: oxidized/cross-linked), starch concentration (1 and 2%), and glycerol concentration (5 and 15%) on water vapor permeability (WVP), mechanical properties (tensile strength and elongation), optical, and structural properties of films based on “hawthorn” yam starch. The WVP of the films was 4.4 × 10−10 to 1.5 × 10−9 g/m∗s∗Pa, where the films with oxidized yam starch showed a 58.04% reduction concerning the native starch. The tensile strength of oxidized yam starch films showed a decrease of 17.51% with an increase in glycerol concentration. For the 1% starch concentration, elongation increased by 17.03% when the glycerol concentration was increased from 5 to 15%. Modification of starch, starch concentration, and glycerol have a significant effect on the barrier, mechanical, physical, and structural properties of films made with yam starch, where films made with oxidized yam starches at a concentration of 1% starch and 5% glycerol showed the best responses of the properties evaluated.

Functional properties of hydrothermally modified lesser yam (Dioscorea esculenta) starch

Lesser yam (Dioscorea esculenta L.) is a potential starch source that can be found easily in Indonesia but has limitations in its application due to its characteristics. For this reason, native lesser yam starch was modified to improve its functional properties. The hydrothermal modification was chosen because it is safe and environmentally friendly. The hydrothermal modifications used in this research were Heat Moisture Treatment (HMT) and Annealing (ANN). This work aims to increase the use of local tubers as an alternative starch source and to study the effect of hydrothermal modification on the functional properties of lesser yam starch such as swelling power, solubility, and freeze-thaw stability. HMT was carried out using 3 moisture levels (20%, 25%, 30%) and 3 heating time levels (4h, 8h, 16h). ANN using 3 starch and water ratio levels (1:2; 1:3; 1:5) and 3 heating time levels (6h, 8h, 10h). The results indicated that swelling power and solubility decreased with the increasing moisture level in HMT and ANN in general, but have various effects in syneresis depend on moisture level and heating time. HMT modified starch prepared at 25% moisture level and 4h heating time and ANN modified starch prepared at starch: water ratio 1:3 and heating time 10h is concluded to be the best choice for food product application especially thermally stable need food product.

Physicochemical Properties of Composite Materials Based on Thermoplastic Yam Starch and Polylactic Acid Improved with the Addition of Epoxidized Sesame Oil

Biodegradable materials provide a primary function in preserving and protecting food products, helping to extend shelf life. The present work aims to elucidate the physicochemical properties of improved composite materials based on thermoplastic yam starch (TPS) and polylactic acid (PLA) using epoxidized sesame oil. Sesame oil was epoxidized through homogeneous catalysis with peroxyacetic acid. The content of oxirane oxygen, FTIR, humidity, density, iodine number, acidity index, acid number and reaction yield were determined. The treatment with the highest reaction yield was selected as a coupling agent in TPS and PLA blends. Films were obtained through extrusion and compression moulding. To characterize the films, moisture content, solubility, contact angle, and mechanical, barrier, structural, and thermal properties were determined. According to results, the epoxidation reaction yield for sesame oil was the best treatment reaching values of 58.38% in formulation ESO2. Regarding the films, the addition of the epoxidized oil was effective to improve the blend interface by increasing of the PLA–TPS molecular interactions. Thus, the epoxidized sesame oil has a coupling effect in the TPS–PLA blends being effective to improve the interface between such polymers.

Isolation and characterization of starch from purple yam (Dioscorea trifida).

The online version contains supplementary material available at 10.1007/s13197-021-05066-9.

Exploration of Elephant Foot Yam (Amorphophallus paeoniifolius) Starch: An Alternative Natural Disintegrant for Pharmaceutical Application

Abstract: Aim and Objectives: The aim of the current study is to isolate the starch from elephant foot yam (Amorphophallus paeonifolius) and investigate its potential as a disintegrant in tablet formulation as compare to standard corn starch. The objective of the study is to explore the applications of natural resources and develop an alternative to commercially available starches. Materials and Methods: Starch was isolated by a simple method, evaluated for phytochemical and physico-chemical properties. Tablets were prepared by wet granulation by varying concentrations of elephant foot yam or corn starch in the range of 2.5%, 5%, 7.5% and 10%. Further granules were evaluated for flow properties and tablets were evaluated for post-compression parameters. Results: It was found that the pH of the isolated starch sample was found to be neutral; it exhibited good swelling capacity and fair flow properties. P-XRD pattern showed a C-type diffraction pattern, SEM studies indicated that starch granules had a smooth surface. Granules possessed good flow properties and tablets complied with standard limits of weight variation. Hardness and friability were found in the range of 4.11-4.69 kg/cm2 and 0.11-0.50% respectively. The wetting time was found in the range of 7 to 35 sec for elephant foot yam starch and 16-49 sec for corn starch. Disintegration time for elephant foot yam starch was found to be 28 to 84 sec and for corn starch, it was 40 to 90 sec. Conclusion: Formulations containing elephant foot yam starch showed a similar dissolution profile as that of corn starch. Stability studies were performed on F4 batch and it was found stable for three months. Key words: Elephant foot yam, Corn starch, Disintegrant, Fast Disintegrating tablet, Disintegration time, Wetting time.

Optimization and digestogram modeling of hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch using hot air oven, autoclave, and microwave treatments

Native elephant foot yam starch (EFYS) is easily susceptible to enzymatic hydrolysis and becomes harmful for diabetes and obese patients. To address this issue, heat moisture treatment (HMT) using various heating sources viz. hot air oven (HAO), autoclave (AL), and microwave (MW) were employed to modify EFYS. Response surface methodology was used to determine optimum treatment conditions viz. time (min), temperature (°C), microwave power (W), and moisture content (g/100g) of the mentioned modification processes. Rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were the responses for the optimization process. The highest increment in RS was observed from 29.88 mg/g to 54.98 mg/g in HAO EFYS among all the modified EFYS. Regression analysis showed that predicted quadratic models fitted well with the experimental data and was significant (p < 0.05) with R2 ≥ 0.9 for all responses. Besides, swelling volume showed an insignificant change, but a substantial reduction in whiteness index, swelling power, and solubility was observed. Decrease in digestion rate was observed in modified EFYS in comparison with native EFYS. The study revealed that the Paolucci Jeanjean model (R2 = 0.991) was the best fit for the experimental data of the starch digestogram.

Therapeutic and Prebiotic Effects of Five Different Native Starches on Dextran Sulfate Sodium-Induced Mice Model of Colonic Colitis.

The availability of studies related to the effects of natural macronutrients on inflammatory bowel disease (IBD) remain relatively limited. This study investigates whether and to what extent the consumption of five different native starches alleviate the clinical symptoms and dysbiosis of gut microbiota associated with colitis. Using dextran sodium sulfate (DSS)-induced mouse model of colitis, the potential effects of native potato starch (PS), pea starch (PEAS), corn starch (CS), Chinese yam starch (CYS), and red sorghum starch (RSS) on the clinical manifestations and dysbiosis of gut microbiota are studied. Compared to CS and RSS, the consumption of PEAS, PS, and CYS significantly diminishes clinical enteritis symptoms, including reduced disease activity index, and the alleviated degree of colonic histological damage. Furthermore, the analysis of gut microbiota reveals the significant prebiotic characteristics of PEAS, PS and CYS, as indicated by the maintenance of gut microbiota hemostasis and the inhibition of typically pathogenic bacteria, including Escherichia coli and Helicobacter hepaticus. Starches from potato, pea, and Chinese yam alleviate colitis symptoms in a mouse model, and also show significant prebiotic characteristics. These findings suggest a cost-effective and convenient dietary strategy for the management of IBD.

Physicochemical properties and in vitro digestibility of hydrothermal treated Chinese yam (Dioscorea opposita Thunb.) starch and flour

The objective of this study was to investigate the effects of hydrothermal treatments (heat-moisture treatment (HMT) and annealing (ANN)) on the physicochemical properties and in vitro digestibility of yam starch and yam flour. Hydrothermal treatments decreased the pasting properties of yam starch and yam flour. Compared with yam starch, HMT significantly (p < 0.05) reduced the pasting viscosities of yam flour. Both HMT and ANN caused an increase of the gelatinization temperatures (To, Tp, and Tc) and a decrease of enthalpy (△H). The increasement in ratio of 1047/1022 cm−1 and 995/1022 cm−1 suggested that HMT and ANN resulted in an increase in short-range order. The crystalline pattern of all samples was still A-type, and HMT yam starch exhibited higher crystallinity (26.20%). The most significant inhibition of in vitro digestibility was found in HMT yam flour, with slowly digestible starch and resistant starch contents increasing by 3.73% and 4.40%, respectively. Hydrothermal treatments made the no-starch ingredients in yam flour agglomerate and adhere to starch granules. Confocal laser scanning microscopy showed that the starch being coated or embedded by protein was a possible reason for the differences in physicochemical properties and in vitro digestibility between yam starch and yam flour.

Karakteristik Fisik, Kimia, dan Fungsional Pati Ubi Banggai Asetat pada Berbagai Variasi Waktu Reaksi

Banggai yam plant (endemic in Banggai Kepulauan Regency) is a potential raw material in production of modified starch. The one of techniques to increase the value of starch is modification of starch by acetylation method. This study objectives to determine the physical, chemical and functional characteristics of Banggai acetate yam starch at various reaction times. The study used a Completely Randomized Design with treatment time reaction (T), namely T1: 30 min, T2: 35 min, T3: 40 min, T4: 45 min, T5: 50 min, T6: 55 min. This study was conducted to determine the characteristics of yam acetate starch, which includes percent acetyl, degree of substitution, water and oil holding capacity (WHC/OHC), flammability, solubility, moisture content, ash, fat, protein, starch and amylose starch. The results showed that the longer reaction time under certain conditions will increase the acetyl percent, degree of substitution, WHC, OHC, flareability, solubility but reduce levels of fat, water, ash, fat, protein, starch and amylose starch, yam acetate. In this study at the best reaction time is (50 min), gives the acetyl percent 8.658% and substitution degree of 0.356, the value of WHC, OHC, Swelling ratio and solubility of 32.21%, 30.21%, 1.98 g/g, and 19.17% respectively.

Epoxidised sesame oil as a biobased coupling agent and plasticiser in polylactic acid/thermoplastic yam starch blends

This work aims to improve the physicochemical properties of polylactic acid (PLA) and thermoplastic yam starch (TPS) blends using epoxidised sesame oil (ESO). We used epoxidised sesame oil from two Colombian Caribbean crops: Dioscorea rotundata and Sesamum indicum, with an oil substitution of 58.4 %. Films were obtained through extrusion and compression moulding processes. Moisture content, solubility, contact angle, and mechanical, barrier, and structural properties were determined using optical and scanning electron microscopy, infrared Fourier transform spectroscopy. Thermal analyses were also performed using thermogravimetry and differential scanning calorimetry techniques. The results suggest that the PLA and TPS interactions can be improved with the addition of ESO as coupling agent, enhancing the interfacial adhesion between the polymers, and favouring the smoothness of the film surface. Furthermore, the ESO addition led to increased thermal stability while restricting molecular mobility, indicating a coupling agent effect. In conclusion, the use of epoxidised oil for preparing films based on high PLA content and TPS allows obtaining enhanced interfacial adhesion. Considering the above, the developed materials have potential application in semi-rigid food packaging.

Structural disorganization of cereal, tuber and bean starches in aqueous ionic liquid at room temperature: Role of starch granule surface structure

The structural disorganization of different starches in a 1-ethyl-3-methylimidazolium acetate ([Emim][OAc])/water mixture (1:6 mol./mol.) at room temperature (25 °C) was studied. For normal cereal starches, which have pinholes randomly dispersed on the granule surface or only in the outermost annular region (wheat starch), the aqueous ionic liquid (IL) completely destroyed the granule structure within 1–1.5 h. Pea starch (PeS) granules with cracks were destroyed by the aqueous IL within 6 h. High-amylose maize starch (HAMS), as well as potato and purple yam starches (PoS and PYS), which have a dense and thick outer granule layer, were even more resistant to the action of the solvent. Structural disorganization was accompanied by increased viscosity and controlled the binding of water molecules with starch chains. From this study, we concluded that the surface characteristics of starch granule are an important factor affecting starch structural disorganization in an aqueous IL.

Production and Optimization of Ultrafine Fiber from Yam Starch by Electrospinning Method Using Multivariate Analysis

AbstractThe aim of this study is to produce ultrafine fibers based on native yam starch as a polymeric material using the electrospinning technique. For this purpose, a 2³ multivariate design is used, with central and axial points in order to optimize the electrospinning operating conditions (source voltage, distance between the needle and the collector, and flow of the polymeric solution). The morphology and diameter of the ultrafine fibers are evaluated by scanning electron microscopy. The investigated responses are the average diameter of the fibers, the standard deviation of the average diameter, and the number of beads. The optimum condition for the production of ultrafine fibers is: voltage of 20 kV, distance between the needle and the collector of 20.5 cm, and flow of 1 mL h−1. With these conditions, it is possible to form fibers with an average diameter of 134.1 ± 16.71 nm, with homogeneous morphology, and without beads.

Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt

This study investigated the effect of the addition of starch from “hawthorn” yam (Dioscorea rotundata) and “creole” yam (Dioscorea alata) at different concentrations (0.1%, 0.3%, and 0.5% w/w) on the physicochemical and sensory properties of stirred-type yogurt. Pectin (0.3% w/w) was used as a reference stabilizer. Yogurt with yam starch presented 13.38% less syneresis than yogurts with pectin. At the sensory level, the most accepted treatment was yogurt with “creole” yam starch at 0.1% w/w. During 21 days of storage, yogurt with yam starch (“creole” and “hawthorn”) at 0.1% w/w showed a decrease in syneresis between 7% and 8%, while in those with pectin, syneresis remained practically constant in this period. Yogurt with yam starch was characterized as a pseudoplastic fluid, with a lactic acid bacterial count according to NTC 805. Yam starch can be used as stabilizer because it improves the physicochemical, sensory, and rheological characteristics of stirred-type yogurt. Especially the “creole” yam starch (0.1% w/w), which presents the best preference by consumers.

Physical and Mechanical Characteristics of Edible Film Based on Lesser Yam Starch with Addition of Glycerol and Sodium Tripolyphosphate

Physical and Mechanical Characteristics of Edible Film Based on Lesser Yam Starch with Addition of Glycerol and Sodium Tripolyphosphate

Karakteristik Komposit Bioplastik pada Variasi Perbandingan Campuran Pati Gadung (Dioscorea hispida Deenst.) dan Karagenan (Carrageenan)

This study aims to determine the effect of the comparison of the mixture of yam starch (Dioscorea hypida D.) and carrageenan on the characteristics of bioplastic composites and on determining the comparison of the mixture of yam starch (Dioscorea hipida D.) and carrageenan (Carrageenan) which gives the best bioplastic composite characteristics. This study used a randomized block design (RBD) with a comparative treatment of the mixture of yam starch and carrageenan as follows (70: 30), (60: 40), (50: 50), (30: 70), (40: 60), Each treatment was grouped into 3 based on the time of making process so that 15 experimental units were obtained. The variables observed in this study were tensile strength, elongation at break, elasticity, swelling thickness and biodegradation time. The results showed that the comparison of the mixture of starch and carrageenan significantly affected the tensile strength, elongation at break, elasticity and did not significantly affect the development of thickness (swelling) and biodegradation time. A ratio of yam tubers starch with carrageenan on 50:50, produces the best yam tuber bioplastics, but does not meet the Indonesian national standard (SNI) with the characteristic tensile strength of 3.60 Mpa, elongation at break of 25.373 ± 0.830%, elasticity of 14.219 ± 0.866 Mpa, swelling of 28.3 ± 1.681%, biodegradation time of 6.667 ± 0.577 days.&#x0D; Keywords: yam starch, carrageenan, composites, bioplastics

Comparative Study of Active Edible Coatings Based on Yam Starch and Cassava Starch

Aim. To compare the properties of active edible materials to active edible based on yam and cassava starch with the incorporation of essential oil of oregano (Origanum vulgare) (OEO) for application in grape coating. Materials and methods. The film-forming dispersions were obtained and the contact angle on different kinds of fruits and vegetables and the stability of the dispersions were determined. Subsequently, the films were obtained by casting, their physicochemical properties were evaluated, such as antioxidant capacity, antimicrobial capacity, among others. The grapes were covered with the best treatments and weight loss was traced and a visual inspection of their condition was carried out. Results. Remarkable differences were evident between the materials obtained from these two starch sources. The yam dispersions showed to be more stable, additionally, their films had higher moisture content, lower water absorption capacity, higher internal transmittance and slightly higher antimicrobial and antioxidant capacity. Conclusions. In the application as a coating, it was observed that the grapes coated with yam-based dispersions lost weight at a slower rate, maintaining them in good condition for a longer time, evidencing a greater potential in this type of applications compared to cassava starch.

Aplicación de aceite vegetal modificado para mejoramiento de materiales biodegradables a base de almidón termoplástico y ácido poliláctico

Currently, it is a challenge for academia and industry to develop materials capable of replacing conventional petroleum-derived polymers. The objective of the present study was to evaluate the physicochemical and morphological properties of biodegradable materials obtained from thermoplastic yam starch (TPS), and polylactic acid (PLA) improved with the addition of epoxidized sesame oil (ESO). The blends were made by extrusion, and the films were made by compression moulding. The interaction with water, mechanical properties and structural properties were studied. As a result, the addition the ESO on the TPS / PLA polymeric matrix caused a decrease in moisture content, surface wettability and lower permeability to water vapour. Furthermore, when adding ESO at 3%, elastic modulus and the tensile strength increased approximately double and the deformation capacity for the mixtures without ESO by more than 70%. Regarding structural properties, the addition of ESO promoted the formation of a TPS / PLA interface without marked separation and smoother surfaces. The materials obtained show promising properties for the development of food packaging with low moisture content.

Functional properties of three native starches and their modified derivatives

Starches were isolated from cocoyam (Xanthosoma sagittifollium), white yam (Dioscorea rotundata) and bitter yam (Dioscorea dumentorum). Starch modification was carried out using acetic anhydride and phthalic anhydride. The native and modified starches were characterized using Fourier Transformed Infra-red Spectroscopy (FTIR) for identification of the functional groups. Functional properties such as water absorption capacities, oil absorption capacity, swelling power, solubility, gelation temperature, least gelation capacity, amylose content and pH were determined using standard procedures. Acetylation increased the water absorption capacity, oil absorption capacity, swelling power, amylose content, and solubility of the starches while phthalation decreased water absorption capacity, oil absorption capacity, swelling power, and solubility of the starches. Native cocoyam starch has the highest gelation temperature (85 °C) while Acetylated bitter yam has the lowest gelation temperature (74 °C). The pH of the native and modified starches was within the range of 4.14 − 6.55. Phthalation and acetylation increased the bulk density of the starches. Native cocoyam, white yam, and bitter yam starches had the lowest gelation concentration (6%). Modification of native starches will improve the usage of starch in food and non-food applications.

Elaboration of By-Products of Cará (Dioscorea spp.) From Agroecological Experience

Yam (Dioscorea spp.) is a tuberous plant of high energy and nutritional value, with great importance for the industry and as a food because of its composition. With the purpose of developing bakery products and determining its acceptability, cake, biscuit, pasta, pancake, bread, and pizza were prepared with 0 to 20% of starch in substitution for wheat flour. Yam starch was obtained when arriving at the industry in Caapiranga-AM, the flagship yam processing town in the region. Sensory evaluation was carried out by a target audience of 50 individuals, using a hedonic scale. For the statistical analysis, the Tukey&amp;rsquo;s test was used, and it was found that in the overall analysis, the best treatments were the control (no yam starch) and the one with 5% of yam starch. The production of these byproducts is viable, adding value to yam and delivering a product with better quality to consumers.