Non-conventional starch from cubio tuber (Tropaeolum tuberosum): Physicochemical, structural, morphological, thermal characterization and the evaluation of its potential as a packaging material

Daza, Luis Daniel; Umaña, Mónica; Simal, Susana; Váquiro, Henry Alexander; Eim, Valeria

doi:10.1016/j.ijbiomac.2022.09.092

Cited by 3 publications

(1 citation statement)

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“…Starch, the main carbohydrate reserve found in plant roots and tubers [ 1 ], is widely used in food [ 2 ], pharmaceutical [ 3 ], and textile [ 4 ] industries thanks to its economic viability, widespread availability, and biological safety. The conventional sources of starch are corn, potato, wheat, rice, and cassava [ 5 ]. The physicochemical properties, gelation properties, and physiological functions of starch granules differ with the source of starch [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Rod-Shaped Starch from Galanga: Physicochemical Properties, Fine Structure and In Vitro Digestibility

Li,

He,

Liu

et al. 2024

Foods

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This work investigated the physicochemical properties, structural characteristics, and digestive properties of two non-conventional starches extracted from Galanga: Alpinia officinarum Hance starch (AOS) and Alpinia galanga Willd starch (AGS). The extraction rates of the two starches were 22.10 wt% and 15.73 wt%, which is lower than widely studied ginger (Zingiber officinale, ZOS). But they contained similar amounts of basic constituents. AOS and AGS showed a smooth, elongated shape, while ZOS was an oval sheet shape. AOS and ZOS were C-type starches, and AGS was an A-type starch. AOS showed the highest crystallinity (35.26 ± 1.02%) among the three starches, possessed a higher content of amylose (24.14 ± 0.73%) and a longer amylose average chain length (1419.38 ± 31.28) than AGS. AGS starch exhibits the highest viscosity at all stages, while AOS starch shows the lowest pasting temperature, and ZOS starch, due to its high amylose content, displays lower peak and trough viscosities. Significant differences were also found in the physicochemical properties of the three starches, including the swelling power, solubility, thermal properties, and rheological properties of the three starches. The total content of resistant starch (RS) and slowly digestible starch (SDS) in AOS (81.05%), AGS (81.46%), and ZOS (82.58%) are considered desirable. These findings proved to be valuable references for further research and utilization of ginger family starch.

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