Exploration of Breadfruit, Jicama, and Rice Starches as Stabilizer in Food Emulsion

Abstract

The aim of this research was to investigate the ability of three native starches from Indonesia to stabilize oil in water emulsion with and without the addition of lecithin as surfactant. Breadfruit, bengkuang (jicama), and rice starches were extracted from local sources in Banda Aceh-Indonesia. Two variables studied were type of starches and the amount of oil added into emulsion (15 and 25%). Proximate analysis showed that the starch content of breadfruit, jicama and rice were 77.57, 67.41, and 80.51% respectively and the amylose content were 20.50, 16.5, and 13.6%. Results showed that the emulsification index (EI) of emulsion prepared with jicama and rice starches were lower than the EI of emulsion stabilized by breadfruit starch. However, the viscosity of breadfruit emulsion was higher than the other two emulsions. Storage stability test in room temperature also demonstrated that oil in water emulsion made from breadfruit starch had the lowest separation rate over storage period compared to jicama and rice emulsions. Overall, stabilization of 25% oil in breadfruit emulsion was slightly better than addition of 15% oil where the visible boundaries or serum layer of the emulsion was in the range of 5-6 ml at the end of storage test. Breadfruit starch was further modified by reacting it with octenyl succinic anhydride (OSA) to produce OSA-modified breadfruit starch. The degree of substitution (DS) of OSA modified breadfruit starch was 0.0231. OSA-modified breadfruit starch is highly potential to be used as food emulsifier and therefore studied further to examine its ability to stabilize oil in water emulsion.

The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication

“…(2007) , amylopectin fraction in OSA starch is responsible for interfacial functionality and during emulsification process these big molecules are quickly moved to the newly created oil-water interfaces. The proportion of amylopectin in BOSA starch was dominant (72.38%) compared to only 27.62% of amylose ( Anwar et al., 2016 ). The amylopectin structural attributes that contribute to the steric stabilization effectiveness are its large molecule size, its high backbone rigidity and its extensive chain branching ( Sweedman et al., 2013 ; Dokić et al., 2008 ).…”

“…Among the starch sources, the breadfruit starch can be potentially used as a stabilizer in food emulsions. Anwar et al. (2016) explored the possibility of the usage of native starches, including jicama, rice, and breadfruit, as stabilizers in the O/W emulsions.…”

Research progress of starch from characteristic tropical crops

“….02 [180] 4.90±0.12 [186] -香蕉淀粉 轻微的黄色, 颜色有些发暗 [43] 76.30%-89.88% [178,179] 4.60 [127] -菠萝蜜淀粉 90%以上 [111,[181][182][183][184] 6.56-6.70 [187] 0.42-0.75 g/cm 3 [111,113,147,157,187] 面包果淀粉 白色, 除杂不彻底时为亮黄色 [177] 97.5%以上 [100,185] 4.73 [101] 0.28-0.33 g/cm 3[8, 101, 188] 芒果淀粉 淡白色偏黄色 79.63 [34] 6.26 [57] -蛋黄果淀粉 ---果肉淀粉: 0.47 g/cm 3 和种子淀粉: 0.62 g/cm 3 [60] A c c e p t e d [96,171,189] -0.54% [195] -60% [196] 2-60 g/g [93,148,197,198] 50%-70% [99] 香蕉淀粉 2 g/g 以下 [2, 42,43,109,126,161,163] 2-16 g/g [168,194] 5 g/g 以下 [163] 不超过 2 g/g [2,161,164] 0-26.5 mg/g [161,199]...…”

Breadfruit (Artocarpus altilis) Studies: Rheological Stability, Incorporation of Gluten Free, and Bioactive Compound as an Intermediate Ingredient in Health-Related Products

“…The stability of native and modified breadfruit starch has also been investigated for their application in emulsion and baking based on rheological properties. Anwar et al (26) reported native breadfruit starch has good emulsion stability where high emulsification index (EI) than native jicama and rice starches. Storage stability test in room temperature also demonstrated that oil in water emulsion made from breadfruit starch had the lowest separation rate over storage period compared to jicama and rice emulsions.…”