Physicochemical Properties of Maranta (<i>Maranta arundinacea</i>L.) Starch

Valencia, Germán Ayala; Moraes, Izabel Cristina Freitas; Lourenço, Rodrigo Vinícius; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral

doi:10.1080/10942912.2014.958162

Cited by 37 publications

(55 citation statements)

References 32 publications

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“…The peak at 1630 cm -1 was obtained in the uncrosslinked film spectra which indicates the presence of a strongly bonded water molecule in the film matrix. These results are consistent with the characteristics of the FTIR spectra of arrowroot starch of the study [36].…”

Section: Ftirsupporting

confidence: 81%

“…(Figure 7) shows that non-modified cross-linking film (P1C1) shows an endothermic peak at <100°C which is the temperature of gelatinizing arrowroot starch. These results were consistent with the thermogram of DSC starch arrowroot resulted by the study of Pratiwi [32] where the gelatinized temperature was at 69.17-80.03 °C, likewise Valencia et al [36] obtained the temperature of gelatinization of arrowroot starch is 65.5 ± 0.1°C. Inter and intra molecules interaction between the starch and PVA were developed by cross-linking due to the changes of structure of arrowroot starch so that there is no endothermic peak at that temperature.…”

Section: Mechanical Propertiessupporting

confidence: 81%

“…The widespread form of the OH's peakis evident of the intermolecular interaction between starch and PVA hydrogen bonds [13]. The absorption bands at 935 and 890 cm -1 confirm the symmetric stretching of the C-O-C group [36].…”

Section: Ftirmentioning

confidence: 76%

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Improving Properties of Arrowroot Starch (Maranta arundinacea)/PVA Blend Films by Using Citric Acid as Cross-linking Agent

Sholichah

Purwono

Nugroho

2017

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract. This research studied the effect of PVA as organic polymer and citric acid as crosslinker agent in the arrowroot starch/PVA blend films. The properties of films were investigated by water uptake, water vapor permeability, mechanical properties, thermal stability, spectra of FTIR and XRD patterns. PVA used in this research influenced the film properties at the highest concentration. The cross-linkingsinter or intra molecules of arrowroot and PVA were developed as ester bonds which are formed from the reaction of hydroxyl groups consisting of starch and PVA with citric acid. The ester bond was confirmed by FTIR spectra. The increase of the amount of citric acid affected significantly on physical, chemical and mechanical properties, water uptake, WVP and crystallinity. Water barrier level was reduced by decreasing of water uptake and WVP succeeded significantly with increased crosslinking. Cross-linking impact the thermal stability of the films. The elasticity of the films also increases the production of citric acid as a plasticizer in the making of the films as a food packaging material.

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Section: Ftirsupporting

confidence: 81%

Section: Mechanical Propertiessupporting

confidence: 81%

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Improving Properties of Arrowroot Starch (Maranta arundinacea)/PVA Blend Films by Using Citric Acid as Cross-linking Agent

Sholichah

Purwono

Nugroho

2017

IOP Conf. Ser.: Earth Environ. Sci.

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“…This finding could be ascribed to phosphate groups in JSS adjacent chains that could increase hydration by weakening bonds within the crystalline domain [45]. Nevertheless, the current values were comparable to those for starch from non-conventional sources, such as maranta [46] and banana [47].…”

Section: Swelling Power and Solubility Indexmentioning

confidence: 74%

Evaluation of extraction method on the structure and physicochemical properties of starch from seeds of two jackfruit varieties

et al. 2017

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Two main varieties of jackfruit (soft and hard) are commonly known in Brazil and contain a large amount of starch. This work aimed to evaluate the effect of extraction methods (aqueous and alkaline treatments) on the structural and physicochemical properties of starches from soft and hard jackfruit (Artocarpus heterophyllus) seeds. The jackfruit seed starch (JSS) granules were small (6.4–11.1 μm diameter), round, and bell‐shaped with a smooth surface. Apparent amylose content ranged from 24 to 32% and was higher for the soft variety, which influenced several properties. The starches exhibited A‐type XRD patterns, which contributed to the high peak gelatinization temperatures (72–81°C), and a crystallinity index ranging between 9.3 and 36.9%. Peak viscosities (2362–3373 cP) were similar to cassava starch. However, irrespective of the extraction method, the hard JSS had relatively higher pasting properties (peak viscosity and breakdown), swelling power, and solubility index (90°C) when compared to the soft JSS, which could be associated with the lower amylose content. Significant differences in lipid, protein, and amylose contents were observed in all starches extracted with the NaOH solution. The alkaline solvent decreased the average particle size of JSS by about 36%, probably causing a chemical gelatinization. Additionally, NaOH significantly reduced the crystallinity index and caused minor changes in granule morphology and swelling power.

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“…According to literature reports, arrowroot starch has commercial value in food applications and chemical industries because of the gel rheology technical‐functional properties, paste‐like structure, and adsorbent composites (Ayala‐Valencia, Freitas‐Moraes, Lourenço, Bittante, & Sobral, ; Charles et al, ; Gordillo, Valencia, Zapata, & Henao, ). In this market niche, other tropical amylaceous species are similarly attractive alternatives for the industry (Vilpoux, Brito, & Cereda, ).…”

Section: Introductionmentioning

confidence: 99%

Phenological stages of arrowroot (Maranta arundinacea L.) according to the Biologische Bundesanstalt Bundessortenamt und Chemische Industrie scale

Brito

Godoy-Casagrande

Narcisa-Oliveira

et al. 2019

Annals of Applied Biology

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The present study aimed to characterise and establish the phenological stages of arrowroot (Maranta arundinacea L.) by employing the extended BBCH (Biologische Bundesanstalt Bundessortenamt und Chemische Industrie) scale system and reporting a detailed biometric evaluation. An experiment with individual plants grown in separate pots was set up in a greenhouse for the identification and characterisation of phenological stages (the phenotypic characterisation and tuberisation process was accompanied by histological analyses every 2 months) and for biometric evaluation (plant height, root volume, dry biomass, leaf area and accumulated starch). We identified 36 secondary stages within eight principal stages of arrowroot growth which comprise: (0) sprouting; (1) leaf development-main stem; (2) formation of lateral stems; (3) elongation-main stem; (4) rhizome formation and tuberisation; (5) inflorescence emergence; (6) flowering, and (9) senescence. Results were categorised and recorded by way of photographs and technical drawings. The total growth cycle in this experiment was 230 days, concluding at the point of harvest. It was possible to observe the phenological events that characterised the changes at each stage (colouration, flag leaf emission, inflorescence and the rhizome tuberisation process).The BBCH system was efficient in identifying arrowroot phenological data. It constitutes a tool for agricultural calendar delineation and contributes to the standardisation of research on the species. K E Y W O R D S growth stages, Marantaceae, plant development, rhizomes harvest time, starch

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Physicochemical Properties of Maranta (Maranta arundinaceaL.) Starch

Cited by 37 publications

References 32 publications

Improving Properties of Arrowroot Starch (Maranta arundinacea)/PVA Blend Films by Using Citric Acid as Cross-linking Agent

Improving Properties of Arrowroot Starch (Maranta arundinacea)/PVA Blend Films by Using Citric Acid as Cross-linking Agent

Evaluation of extraction method on the structure and physicochemical properties of starch from seeds of two jackfruit varieties

Phenological stages of arrowroot (Maranta arundinacea L.) according to the Biologische Bundesanstalt Bundessortenamt und Chemische Industrie scale

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