Determination of some physicochemical and rheological characteristics of starch obtained from Brosimum alicastrum swartz seeds

Moo-Huchin, Víctor M.; Cabrera-Sierra, María José; Estrada‐León, Raciel Javier; Ríos-Soberanis, Carlos Rolando; Betancur‐Ancona, David; Chel‐Guerrero, Luis; Ortiz-Fernández, A.; Estrada‐Mota, Iván Alfredo; Pérez‐Pacheco, Emilio

doi:10.1016/j.foodhyd.2014.11.009

Cited by 40 publications

(31 citation statements)

References 23 publications

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“…Figure shows the infrared absorption spectra of TPS‐RS and TPS‐CS. FTIR spectra of native starch of ramon and corn were reported previously by our research group . After the plasticization process with glycerol the band corresponding to the stretching of OH groups of the native starches is slightly shifted from 3291 to 3275 cm −1 for TPS‐RS.…”

Section: Resultsmentioning

confidence: 95%

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Utilization of ramon seeds (Brosimum alicastrum swarts) as a new source material for thermoplastic starch production

Ríos-Soberanis

Estrada‐León²,

Moo-Huchin³

et al. 2016

J of Applied Polymer Sci

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The development and characterization of biodegradable polymers deriving from renewable natural sources has attracted much attention. The aim of this work was to partially characterize a thermoplastic starch obtained from the starch of seeds from the ramon tree (TPS‐RS) as an option to substitute thermoplastic starch from corn (TPS‐CS), in some of its applications. At 55% of relative humidity (RH), TPS‐RS had higher tensile strength and deformation than TPS‐CS. X‐ray diffraction analysis showed similar values in residual crystallinity (percentage of crystallinity that remains after plasticization process) in both TPS. The SEM micrographs showed a few remnant granular structures in the TPS‐RS. The FTIR showed a greater intensity in band at 1016 cm−1 in the TPS‐CS and TPS‐RS in comparison with their corresponding native starch, indicating an increase in the amorphous region after plasticization. The TGA analysis showed greater thermal stability in TPS‐CS (340 °C) compared with TPS‐RS (327 °C). In addition, the glass transition temperature in both TPS was 24 °C. The results obtained represent a starting point to potentialize the use of TPS‐RS instead of TPS‐CS for the development of new biodegradable materials for practical applications in different areas. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 44235.

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Section: Resultsmentioning

confidence: 95%

“…Compared with native corn starch, the native starch of ramon presents a darker color, greater water absorption, higher swelling power and high syneresis . Ramon starch was proposed as a thickening and gelling agent in food, an excipient in pharmaceutical solid forms, and as biodegradable polymers for food packaging …”

Section: Introductionmentioning

confidence: 99%

Utilization of ramon seeds (Brosimum alicastrum swarts) as a new source material for thermoplastic starch production

Ríos-Soberanis

Estrada‐León²,

Moo-Huchin³

et al. 2016

J of Applied Polymer Sci

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“…Food materials for 3D extrusion printing should be in a form of pseudoplasticfluids with suitable shear‐thinning behavior and easily to be extruded from the printer nozzle under an appropriate shear force and be capable of rapid structural recovery solidification following extrusion. The results from Cisneros et al () and Moo‐Huchin et al () indicated the pseudoplastic character of potato, wheat, and corn starch gels.…”

Section: Resultsmentioning

confidence: 97%

“…The results indicated the pseudoplastic character of starch was similar to the dough, which can be a potential material for 3D printing. Moo‐Huchin et al () found both Ramon and corn starch exhibited the viscoelastic gel‐like behavior, which exposed the possibility of starch using as the materials for 3D printing.…”

Section: Introductionmentioning

confidence: 99%

The characteristics of starch gels molded by 3D printing

Zheng

Tong

et al. 2019

J Food Process Preserv

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As an emerging processing method, 3D printing attracts more attention on food manufacturing. The characteristics of 3D printed samples made from potato, wheat, and corn starch were investigated in this study. Morphology, color, iodine absorption spectra, rapid visco analyzer, texture analysis, Fourier transform infrared spectroscopy and scanning electron microscopy were used to evaluate the quality of products. The results indicated that all starch gels could obtain a complete 3D printing model. The dimension of 3D printed sample created by wheat starch was closest to the CAD designed model. Wheat starch gel displayed the lowest viscosity and better extrudability as well as better storage properties. Besides, the microstructure of 3D printed samples processed by wheat starch presented more regular network structure than potato and corn starch. The study provides a new theory for the application of 3D printing in food production and technical support for actual production. Practical applications 3D printing also referred to as additive manufacturing, offers a wide range of new processing possibilities to the food industry. It potentially allows rapid manufacturing of complex objects, which are unhindered by design complexity, thus providing substantial liberty to create new and untested geometric shapes. In terms of food manufacturing, the potential that 3D food printing technologies can bring may revolutionize certain aspects of food manufacturing, providing the convenience of low‐cost customized fabrication and even tailored nutrition control. Be an emerging food processing method, it is important to develop more compatible materials. Starch is a polymeric carbohydrate composed of a large number of glucose units connected by glyosidic bonds. It is also the most abundant source of carbohydrate in human diet. Using starch as the 3D food printing material can be a good choice with good mechanical behaviors and lower cost.

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“…Total soluble phenols was extracted using 2 g of OS and NS, which were homogenized in 10 mL of 80% methanol . The homogenized extract was sonicated for 30 min at 40°C and centrifuged in an Eppendorf centrifuge, model 5702 R, at 2500 rpm for 10 min at room temperature.…”

Section: Methodsmentioning

confidence: 99%

Partial characterization of starch obtained from Ramon (Brosimum alicastrumSwartz), oxidized under different conditions

et al. 2016

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Starch is widely used in industry. However, it must be modified to improve its properties and broaden its applications. The objective of this study was to investigate the effects of reaction time and pH on the main properties of oxidized Ramon starch (OS). Samples of native Ramon starch (NS) were oxidized with sodium hypochlorite (3.0 g active chlorine/100 g starch) at reaction times and pHs varying from 30 to 120 min and 8 to 11, respectively, according to a central composite rotatable design. The results were analyzed using a response surface methodology (RSM). Reaction time and pH had a significant effect on the carboxyl group content and color of the Ramon starch gel. The appearance of NS granule was similar to OS. Oxidation was more intense in starch treated at a pH of 11.6 and a reaction time of 75 min. The optimal conditions to obtain a whiter starch gel (L* = 41.5) were a reaction time of 86.4 min and a pH of 10.6. The OS showed lower values of total phenolic compounds compared to NS. The oxidation of NS with sodium hypochlorite can be used to obtain a whiter starch with different properties and broaden its potential applications in industry

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Determination of some physicochemical and rheological characteristics of starch obtained from Brosimum alicastrum swartz seeds

Cited by 40 publications

References 23 publications

Utilization of ramon seeds (Brosimum alicastrum swarts) as a new source material for thermoplastic starch production

Utilization of ramon seeds (Brosimum alicastrum swarts) as a new source material for thermoplastic starch production

The characteristics of starch gels molded by 3D printing

Partial characterization of starch obtained from Ramon (Brosimum alicastrumSwartz), oxidized under different conditions

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