Process Optimization for Ultrasound-Assisted Starch Production from Cassava (Manihot esculenta Crantz) Using Response Surface Methodology

Abstract

Ultrasound-assisted extraction (UAE) has been optimized to improve the current cassava starch production by conventional maceration for the extraction method. Evaluation of several extraction parameters disclosed significant effects (p < 0.05) by three studied factors (ultrasound power, x1; pulse duty-cycle, x2; and solvent to sample ratio, x3). Subsequently, a Box-Behnken design (BBD) in conjunction with response surface methodology (RSM) was employed to optimise the three factors at three levels: x1 (30, 60, 90%), x2 (0.3, 0.6, 0.9 s−1), and x3 (10:1, 20:1, 30:1). The model built for the RSM was validated through the coefficient of determination (R2 > 0.95), prediction error (2.12%), and lack-of-fit (0.71) values. The model validation suggested that the RSM was adequate for the observed data at the 95.0% confidence level. The optimum yield of cassava starch extraction was achieved by applying 90% for ultrasound power, pulse duty-cycle of 1.0 s−1, and solvent to sample ratio of 30:1 with 10 min extraction time. Finally, the UAE produced starch with a purity of 88.36% and a lower viscosity than the commercial sample due to the granules’ size alteration. Hence, apart from speeding up the extraction process, UAE was worthwhile for the starch modification that could maintain the viscosity at a lower value (1920 cP) than the commercial starch (1996 cP) at the highest studied temperature treatment of 70 °C.

The Effect of Starch Isolation Method on Morphological and Physicochemical Properties of Zagros Oak (Quercus brantii var. Persica) Starch

“…[ 17,46,51,55 ] However, lower than rice, chickpea, cassava, corn, and potato starch (≈2000–4000 cP). [ 12,19,55–57 ]…”

“…[17,46,51,55] However, lower than rice, chickpea, cassava, corn, and potato starch (≈2000-4000 cP). [12,19,[55][56][57] The lower viscosity of UAE and LAE samples can be attributed to the lower swelling power of these starches. There was a positive and significant correlation between viscosity and SP (R = 0.784 and p < 0.001).…”

Study on Structural and Physicochemical Properties of Modified Corn Starch: Comparison of Ultrasound, Stirring, and Lactic Acid Treatments

“…The viscosity is a significant index for the retrogradation tendency of the starch granules and reflects the changes in the starch structure after modification. [ 14,22,28 ]…”

Ultrasound-Assisted Aqueous Extraction of Chlorogenic Acid and Cynarin with the Impact of Inulin from Burdock (Arctium lappa L.) Roots

“…Ultrasound with frequency waves above 20 kHz can promote chemical reactions by generating cavities and local hotspots in the liquid medium, and has been employed in food processing efficiently [ 21 , 22 , 23 ]. Ultrasound can be used to extract the bioactive compounds from plant materials by destroying the plant cell walls to facilitate the transport of ingredients and increase the extraction efficiency [ 24 , 25 , 26 ].…”