Amaranth (Amaranthus spp .) starch isolation, characterization, and utilization in development of clear edible films

Abstract

The aim of this study was to analyze the isolated starches for physico‐chemical, structural, and morphological characteristics and to see amaranth starch efficacy in formation of edible films. All the amaranth cultivars have presented purity in range from 99.54 to 99.74% (db). Granules of starch were found small in size ranged from 1.182 to 1.431 µm (PSA). Granules of Amaranth starches showed tightly packed, angular, and polygonal shape (SEM). X‐ray diffraction analysis indicating A type crystalline structure of isolated starches. AHA and AHD starches were found higher in crystalinity, swelling power, and water/oil binding capacity in comparison to AC and APR starches. All the starches were observed higher solubility, greater paste clarity, intermediate peak viscosity/temperature (RVA), and unique visco‐elastic behavior. Isolated and characterized amaranth starches were tried for their application in development of edible films. During experimentation, amaranth starches were found suitable for formation of clear edible films of optimum properties viz. thickness, tensile strength, solubility, and water vapor permeation. Practical applications Evaluation of properties of Amaranth starch provided information for its possible usage in food as coating material/edible film. In this study, Amaranth starch was studied and thereby analyzed and investigated with an aim to develop starch films. Amaranth starch based transparent clear edible films were prepared and found that these films made could help in elimination of excessive primary packaging and add more quality to whole food in one and other way. This incursion of Amaranth starch could be perceived as an affirmative consumer benefit in near future by maintaining the keeping quality of raw and processed foods held within up during transportation up to final consumption.

Tensile Strength and Solubility Studies of Edible Biodegradable Films Developed from Pseudo-cereal Starches: An Inclusive Comparison with Commercial Corn Starch

“…The film formation process was standardized for obtaining polymeric edible film of desired quality attributes according to Chandla et al, (2017a) with little modification as per variation in starch source. After carrying out the primary trials, separately for amaranth starch, buckwheat starch and corn starch, the edible biodegradable film formation process was standardized.…”

“…red amaranth (Amaranthus tricolor L.) and green amaranth (Amaranthus dubius L.) are tried after quality evaluation to develop feed and food products (Hoang, 2019). Amaranth (Amaranthus hypochondriacus) varieties namely; Annapurna and Durga are grown in many parts of Uttaranchal and Himachal Pradesh by National Bureau of Plant Genetics Resources, (NBPGR), New Delhi, to propagate the amaranth grain cultivation and their utilization in developing value added food products (Chandla et al, 2017a;Rana et al, 2007;Arya and Singh, 2004). Effect of blending of amaranth and bengal gram on the organoleptic quality of wheat based weaning mixes was also investigated (Anand and Malhotra, 2010).…”

“…Edible films are fundamentally edible and also possess the newest trend in the processing of films in biodegradable industry (Sukhija et al, 2016: Thakur et al, 2016. These edible biodegradable films could be utilized in food processing for wrapping and coating food products as primary packaging material (Chandla et al, 2017a).…”

“…However, starch is the most important bio-macromolecule and basically a polysaccharide that is used to develop edible biodegradable films because of its capability of forming a continuous starch gel matrix. Film components such as water, plasticizers and additives have significant effects on granule swelling, the disintegration of amylose/ amylopectin chains, glass transition temperature that shows the integrated influence of these components on edible film properties (Saberi et al, 2017;Thakur et al, 2019) Starch based edible films are generally transparent, colorless, flavorless, tasteless and odorless, hence considered ideal for presenting real appearance of food product contained with edible film (Chandla et al, 2017a). Many researchers tried to produce edible and biodegradable starch based films by casting techniques and then evaluated the functional properties of developed films (Sukhija et al, 2016;Lopez et al, 2015;Almasi et al, 2010;Bergo et al, 2008;Mali et al, 2005).…”

Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

“…They reported that the optimized film-forming solution must contain 20% glycerol (4) and the drying conditions must be at 50 ºC with 76.2 % RH (5). Chandla et al (6) isolated starch from amaranth seeds obtaining translucent films with permeability to water vapor (WVP) of 2.03-2.94•10 -10 (g•mm)/(Pa•s•m 2 ) and tensile strength (TS) of 2.3-2.6 MPa. Amaranth proteins have also been reported to have good filmogenic properties (7).…”