Comparing methods for extracting amaranthus starch and the properties of the isolated starches

Villarreal, M.; Ribotta, Pablo Daniel; Iturriaga, Laura Beatriz

doi:10.1016/j.lwt.2012.11.009

Cited by 38 publications

(22 citation statements)

References 30 publications

(51 reference statements)

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“…The micrographs revealed that Amaranth starch granules are polygonal and angular in shape and have varying starch granules size as shown in Figure . The size and shape of granules are in close agreement with Villarreal et al (). The micrographs have also revealed that the granules have aggregated like grape bunch, tightly packed structure without any hollowness.…”

Section: Resultssupporting

confidence: 90%

“…The variation might be due to difference among Amaranth cultivars used for starch isolation. Purity of the starches was found in range from 99.54 to 99.74 g/100 g. Amaranthus starches color value (L*) varied from 95.20 to 97.13, which is in accordance with (L*) value (96.64) reported by Villarreal, Ribotta, and Iturriaga () for alkali extracted Amaranth starches. However, no significant difference was observed in case of purity of starches.…”

Section: Resultssupporting

confidence: 85%

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

Chandla

Saxena

Singh

2017

J Food Process Preserv

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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.

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Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 85%

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

Chandla

Saxena

Singh

2017

J Food Process Preserv

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“…The chemical composition and AAM content of the amaranth and corn starches are shown in Table . These results indicated that the extraction for the alkaline method proposed for Villarreal et al gives amaranth starches of purity higher than starches of A. pumilus extracted for wet‐milling and slightly lower to A. hyphocondriacus isolated for dry‐milling procedures .…”

Section: Resultsmentioning

confidence: 89%

“…Grains of ACr and ACa supplied by the Agrarian Sciences Faculty of the National University of Cordoba, Argentina and the CAUQUEVA Cooperative of Jujuy, Argentina, respectively, were used. The amaranth starches were isolated using the alkaline method described by Villarreal et al . Starches from normal corn (NC) and waxy corn (WC) were bought at Sigma–Aldrich Co. (Saint Louis, MO, USA).…”

Section: Methodsmentioning

confidence: 99%

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Viscoelastic properties of amaranth starch gels and pastes. Creep compliance modeling with Maxwell model

Villarreal

Iturriaga

2016

Starch Stärke

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In this work, the morphological, thermal, and crystalline properties of starches isolated from two amaranth cultivars, Amaranthus cruentus (ACr) and Amaranthus caudatus (ACa); the viscoelastic properties of their pastes and gels, through oscillatory and creep‐recovery tests and the adjustment to the Maxwell mechanical model, were studied. Both starches presented type A crystalline patterns with high crystallinity degree (CD), 41.84% for ACr and 40.70% for ACa, associated to their low apparent amylose content (AAM) (1.06 g/100 g for ACr and 7.39 g/100 g for ACa). The ACr starch showed the highest values for temperature of gelatinization (Tg) (74.50°C) and ΔH (16.15 W/g). Amaranth gelatinized starches exhibited rheological behavior that corresponds to concentrated macromolecular solutions for ACr while ACa starches showed a gel‐type behavior. The ACa gels behaved as a viscoelastic solid with smaller values of instantaneous compliance (0.006 Pa−1 < J0 < 0.0002 Pa−1), retarded compliances (0.0005 Pa−1 < J1 < 0.000006 Pa−1; 0.0016 Pa−1 < J2 < 0.00008 Pa−1) and higher values of newtonian viscosities (33.4 × 105 Pa · s ≤ η0 ≤ 357.1 × 105Pa · s) than ACr, which facilitated their later structural recovery (75.8% ≤ final recovery ≤ 85.1%). The gels exhibited a small contribution of viscous flow's compliance (t/η0) brought about by the dashpot of the Maxwell's simple element, while in the ACr pastes, this element acquired importance. The Maxwell model of six‐parameters adjusted satisfactorily (R2 ≥ 0.986; RSS ≤ 3 × 10−4) the results of creep curves.

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Non‐conventional starch nanoparticles for drug delivery applications

Troncoso¹,

Torres²

2020

Med Devices & Sens

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Starch is one of the most abundant biopolymers on earth, next to cellulose and chitin (Tharanathan, 2005). It is one of the most important sources of food for humans, and, at the same time, it is also a renewable resource that could potentially be used in many industrial applications. It is found in plant roots, tubers, stalks and seeds, and is produced by staple crops such as corn, wheat and potato (Buléon, Colonna, Planchot, & Ball, 1998). Most of the starch produced worldwide is derived from corn. Other types of starch such as cassava, potato and wheat starch are also produced in large amounts. Only the starches extracted from these crops are commercially important (Zhu, 2020) and have applications in different areas, such as the food, textile and paper industries (BeMiller & Whistler, 2009; Sjöö & Nilsson, 2018). Starch is synthetized in the chloroplast of plant cells as insoluble granules. These granules are formed by two different polymers: amylose and amylopectin. Amylose is a linear, or slightly branched, polysaccharide of glucose units joined by α-1-4 glycosidic bonds (Dimantov, Greenberg, Kesselman, & Shimoni, 2004). Amylopectin is a branched biopolymer featuring additional α-1-6 glycosidic bonds. The botanical source determines a variety of starch properties such as chemical composition, the amylose/amylopectin relation, molecular weight, molecular structure, the length of the α-glucan chains, the branching degree of amylopectin and the amount of non-carbohydrate impurities, as well as other thermal and rheological properties (Nwokocha, Aviara, Senan, & Williams, 2009). Starch is a cheap and versatile biopolymer that has been used for many biomedical applications, including tissue engineering scaffolds, bone cements, drug delivery systems and stent (Beilvert

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Comparing methods for extracting amaranthus starch and the properties of the isolated starches

Cited by 38 publications

References 30 publications

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

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

Viscoelastic properties of amaranth starch gels and pastes. Creep compliance modeling with Maxwell model

Non‐conventional starch nanoparticles for drug delivery applications

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