Enhancement of the functional properties of Dioscoreaceas native starches: Mixture as a green modification process

Hornung, Polyanna Silveira; Ávila, Suélen; Lazzarotto, Marcelo; Lazzarotto, Simone Rosa da Silveira; Siqueira, Geisa de Andrade de Liandra; Schnitzler, Egon; Ribani, Rosemary Hoffmann

doi:10.1016/j.tca.2017.01.006

Cited by 35 publications

(30 citation statements)

References 74 publications

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“…Similar values have been reported for D. sp (26.7 and 23.6%) . The D. piperifolia starch had apparent amylose content comparable to values previously reported by our laboratory and others . However, different values (ranging from 1.4 to 12%) were found for D. trifida in another study of three genotypes of D. trífida from the Venezuelan Amazon …”

Section: Resultssupporting

confidence: 90%

“…Previous studies about rice starch‐based coating, antimicrobial starch‐based films, and films from cellulose acetate and polystyrene describes that the light transmission of films are directly correlated to the particle size, where large particles in the film matrix can act as a barrier to light. One of the characteristics of the D. piperifolia native starch is its wide range of granular size ranging from 17 to 57 μm, when compared to the D. sp (17–43 μm) and D. trífida (18–44 μm) native starches . These findings could indicate a potential application of the films obtained from the D. piperifolia native starch (sample 2) and the mixtures with the D. sp and D. trífida samples (4, 6, and 9), as food packages that prevent oxidation degradation triggered by light transmission.…”

Section: Resultsmentioning

confidence: 95%

“…These observations could be due to the variable sizes of starch granules and to the transition of amylopectin microcrystallites that composes the matrix of the film. In our previous work, the granules size range were determined. Corresponding size range of the granules are 17–43 D. sp ; 17–57 D. piperifolia , and 18–44 μm D. trífida .…”

Section: Resultsmentioning

confidence: 99%

“…Wild., and Dioscorea Trífida , that were harvested in a crop area of Aripuanã city, Mato Grosso, Brazil (10°10′00″ S/59°27′34″ W). The starch of each tuber was extracted and mixed as described in the previous group study …”

Section: Methodsmentioning

confidence: 99%

“…Yam tubers from the Discoreaceae genus are rich in starch comprising up to 70% of the dry weight. Despite their economical value including being grown throughout tropical countries for food, pharmaceutical, and ornamental purposes with 85% of the world yam production taking place in the West Africa, only limited literature is available . In Brazil, the Dioscorea tubers are mostly cultivated in the Amazon and Northeast regions and consumed as food staples .…”

Section: Introductionmentioning

confidence: 99%

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Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

et al. 2018

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Mixtures of starch comprising starches from different botanical origins and species can improve the mechanical properties of films and coatings. Here, the aim is to develop a sustainable process of starch modification to obtain enhanced starch films through mixing three Dioscoreaceae starches and to study the films resultant mechanical (tensile strength and elongation at break), thermal (glass transition and melting temperature), and physicochemical (moisture, solubility, thickness, color, transparency, light transmission, water vapor permeability, crystallinity, and surface uniformity) properties. The films obtained after the mixing process show low moisture content and high transparency, high solubility desirable for biodegradability, and significantly different thickness. An improved light barrier is achieved and water vapor permeability barrier properties are obtained. Using differential scanning calorimetry, it is observed that the glass transition temperature of the films decreased. The starch mixture improves the mechanical characteristics of the films by 200% for tensile strength and 232% for elongation at break. After mixing, the films show increased crystallinity and no crack or pinholes in their surface. These findings demonstrate that the yam‐starch mixtures form strong and flexible films suitable for various industrial products through a simple green process.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

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Physicochemical, Thermal, Crystallographic, and Morphological Properties of Biodynamic Black Rice Starch, and of Residual Fractions From Aqueous Extraction

et al. 2018

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The physicochemical, thermal, crystallographic, and morphological properties of biodynamic black rice starch, and of the residual fractions from aqueous extraction, are evaluated. The contents of ash, dietary fibre, proteins, and lipids in the starch are lower than those from the residual fractions. The gelatinization temperatures and ΔH gel of the residual fractions differs significantly (p < 0.05) from those of the starch. All the samples had clear Atype diffraction patterns, with main reflections at 2θ % 15 , 17 , 18 , and 23 ; they also presented a similar crystallinity index (%22%). Bands in the infrared spectra assigned to proteins and to carbohydrates (starch) are clearly identified, and the structural indicator (I 1046 /I 1018 ) of the degree of double helical order is calculated. Micro-images shows polyhedral starch granules having irregular shapes, with sharp angles and edges, and without pores on the smooth surface.

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Novel Oxidized and UV‐Irradiated Araucaria angustifolia Pine Seed Starch for Enhanced Functional Properties

et al. 2018

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Starch is an important raw material for industrial processes. Therefore, an investigation of new sources of starch and starch modification methods is necessary. The dual oxidation effect on the properties of the native pine seed starch is investigated. Native starch is extracted from pine seeds and its proximate composition determined. The starch is then subjected to a dual oxidation process in standard NaClO or H2O2 solutions (0.2; 0.5; 0.8 mol L−1) and simultaneous exposure to ultraviolet light irradiation (UVC λ = 254 nm). Thermogravimetric (TG‐DTA) curves reveal enhanced stability to thermal degradation of the dual NaClO/UV process modified starch up to 20%. Differential scanning calorimetry (DSC) shows a strong decrease in gelatinization enthalpy due to the action of the UV‐rays coupled with the sodium hypochlorite (NaClO) solution. The H2O2/UV modified starch has a high final viscosity while the NaClO/UV starch pastes have a low tendency to recrystallize. Furthermore, structural analysis using an X‐ray diffractometer and scanning electron microscopy (SEM) show crystallinity patterns of type A starch and that the shape of the starch granules are unaltered following the modification processes. Color parameters show a strong increase in the L* value (for whiteness) for the NaClO/UV treated samples. The modified starches demonstrate improved physicochemical properties which are suitable for several industrial applications including as stabilizers for frozen bakery products, whitening agents for paper products, and tableting agents for cosmetic and pharmaceuticals products.

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Enhancement of the functional properties of Dioscoreaceas native starches: Mixture as a green modification process

Cited by 35 publications

References 74 publications

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

Physicochemical, Thermal, Crystallographic, and Morphological Properties of Biodynamic Black Rice Starch, and of Residual Fractions From Aqueous Extraction

Novel Oxidized and UV‐Irradiated Araucaria angustifolia Pine Seed Starch for Enhanced Functional Properties

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