Effect of HCl-Alcoholic Treatment on the Modification of Jackfruit (<i>Artocarpus heterophyllus</i> Lam) Seed Starch

Abstract

Starches from different sources present unknown potential for new technological applications mainly when modifications are considered. In this study, jackfruit seed starch was treated in 6% hydrochloric acid in the presence of methanol and ethanol at 40°C for 2 hour and at ancohol/starch ratio of 4/1. Granule size, granular structure and solubility of the modified starch were investigated. Results showed that the average granule size of the starch ranged from 9.22μm to 14.03 μm (in methanol) and 11.86 μm (in ethanol), some changes in the solubility and the granular morphology by scanning electron microscope (SEM) were observed. Acid-modified jackfruit seed starch can have applications in pharmaceutical, food and confectionary industries.

Effects of Plasticizers on Mechanical Properties, Oxygen Permeability, and Microstructural Characteristics of HPMC/Beeswax Composite Film

“…Glycerol films decreased the TS values from 9.63 MPa to 3.81 MPa, meanwhile, the EB values increased from 10.61% to 24.63%. The results are similar to other publications on different biofilms [10][11][12][13][14][15][16][17][18][19][20][21]. Besides, when the content of PG was increased, the EB values also rose from 9.82% to 19.21% and the values of TS reduced from 10.12 MPa to 4.25 MPa.…”

“…These results demonstrate that Glycerol was the most efficient in weakening the forces of interactions among the polymer chains and enhance film mechanical properties Plasticization mostly depends on physicochemical properties, chemical structure, shape, polarity, chain length, physical state, and number of active functional groups of plasticizers. Glycerol, PG, and PEG 400 are all straight -chain polyols, therefore, the different plasticizer behaviors are determined by the molecular weight (Mw) and hygroscopic character [13][14][15][16][17][18][19][20][21].…”

Finding out various potentials and possibilities of jackfruit seed and its usage in the industry: a review

“…There are mainly three modification techniques used to modify native starch; physical modification, chemical modification, and enzymatic modification. Some of these are annealing (Bhattacharjya et al 2015), acid modification (Banyal et al 2022;Dutta et al 2011;Le et al 2020), acid thinning (Zuo et al 2014), pre-gelatinization , microwave modification (Karadbhajne et al 2014), heat moisture treatment (Kittipongpatana & Kittipongpatana, 2015), hydroxypropylation (Naknaen, 2014), cross-linking , carboxymethylation Van et al 2021), oxidation (Naknaen 2014;Naknaen et al 2017;Tung et al 2021), partial gelatinization (Li et al 2022;Tran et al 2015), improved extrusion cooking technology (Li et al 2021;Zhang et al 2022Zhang et al , 2021aZhang et al , 2021bZhang et al , 2021cZhang et al , 2019aZhang et al , 2019bZhang et al , 2019c, β-amylase (Tran et al 2015;Zhang et al 2021aZhang et al , 2021bZhang et al , 2021c, Etherification with Propylene Oxide (Naknaen 2014), ultrasonic methods (Banyal et al 2022). These modification techniques tend to develop resistant starch; improve gelatinization temperature, and increase thermal stability, viscosity, crystallinity, and water-holding capacity moreover it helps to raise solubility and swelling power.…”

Effects of Emulsifiers on Engineering and Microstructural Properties of HPMC/Shellac Composite Films

“…In which, the fatty acids such as stearic, lauric, or oleic are often used as emulsifiers in edible coatings such as HPMC/Sh. They are used in fruit preservation to overcome brittleness and enhance high gloss as well as to form the oil or emulsion particles [5,7].…”