Extraction, modification, and characterization of native litchi seed (Litchi chinesis Sonn.) starch

Abstract

BackgroundLitchi seeds, owing to their high starch content, have the potential to serve as a valuable non‐conventional source of starch with versatile applications. This study aimed to optimize the extraction of native litchi seed and its modification using citric acid. Response surface methodology was used to determine the optimal combination of independent variables; extraction temperature (30 – 60 ° C) and extraction time (4‐20hours) for the attainment of maximum starch yield (%). Starch was then chemically modified with citric acid concentrations of 20 and 40% to investigate its effect on physicochemical, morphological, and functional properties.ResultsThe second‐order polynomial model effectively described the experimental data, demonstrating a satisfactory fit for the observed results. The optimized condition with the highest starch recovery (212.4 g Kg‐1) was found to have an extraction temperature of 30° C and an extraction time of 11 hours. It was observed that with an increase in concentration of citric acid has resulted in a decrease in amylose content, swelling power, and solubility, while the water absorption capacity of modified starch increased. The SEM micrographs showed that citric acid modification resulted in surface irregularities, while the shape and size of granules remain unaffected. Not much difference has been observed in the XRD pattern of modified starch except for the decrease in intensities of peaks. An effect on the thermal properties of modified starch was also reported.ConclusionResults obtained from the study reveal that extraction temperature and extraction time are critical factors, exerting a significant effect on the extraction yield of starch. Furthermore, modified starches with improved functional properties can serve as novel and versatile source of starch in various food and non‐food sectors.This article is protected by copyright. All rights reserved.

Characterization of Starch from Jinicuil (Inga jinicuil) Seeds and Its Evaluation as Wall Material in Spray Drying

“…JSS presented with a higher increase in final viscosity than CCS (Figure 2b); this behavior is related to the amount of amylose released, which tends to form a network with water [10,38]. Even though JSS has less amylose than CCS, the structural characteristics could be different.…”

“…The sediment weights (W 1 , gel) were recorded. Both SP and WS were estimated with Equations ( 1) and (2), respectively [1,10].…”

“…The T p value for JSS is also higher than those reported for Brosimum alicastrum Swarts seeds (83.05 • C) [1], common bean starches (63.1-74.0 • C) [12], lintenerized and native banana starches (77-80 • C) [11], and Litchi chinesis Sonn. seed starch [10].…”

“…Starch is a biological macromolecule used in foods as a stabilizer, thickener, and gelling agent [1,2]. The isolation and characterization of native starch granules from unconventional botanical sources in terms of thermal [3,4], rheological [4,5], morphological [6,7], structural [7][8][9][10], functional [10,11], and/or physicochemical [10,12,13] properties allow for the detection of native starches with possible industrial applications and the identification of new research directions in the area of food.…”

Harnessing Agri-Food Waste as a Source of Biopolymers for Agriculture

“…Hernández-Carmona et al [63], for example, observed that increasing the concentration of ascorbic acid from 1% to 5% w/v increased the extraction of starch from 23.8% to 32.5%. Kaur et al (Table 3, Entry 2) [64] found that the highest starch recovery from biomass was obtained using a temperature of 30 • C and an extraction time of 11 h; moreover, the modification of extracted starch with citric acid caused a depletion of swelling power, solubility, and amylose content, coupled with an increase in water absorption capacity. Cassava peel yielded more starch compared to bagasse (Table 3, Entry 3) [65], and this starch was also more thermostable.…”