Study of the Effects of Ultraviolet Light and Sodium Hypochlorite Solutions on Properties of Cassava Starch Granules

Hornung, Polyanna Silveira; Granza, Andressa Gabardo; Oliveira, Cristina Soltovski de; Lazzarotto, Marcelo; Schnitzler, Egon

doi:10.1007/s11483-015-9402-7

Cited by 27 publications

(12 citation statements)

References 28 publications

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“…The sample treated with the higher concentration of acid (0.3 mol L −1 ) and a temperature of 50°C showed the highest stability. Similar results were reported for cassava starch treated with both 0.2 mol L −1 of NaClO solutions for 1 h and exposure in ultraviolet radiation (λ = 256 nm) [16] and for cassava starch treated with HCl 0.15 mol L −1 at 50°C [24].…”

Section: Resultssupporting

confidence: 85%

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Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis

et al. 2016

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The common vetch plant is used mainly for animal nutrition. The seeds from this leguminous plant contain a relatively high quantity of starch. There are few studies regarding common vetch and this research was designed to evaluate the thermal, rheological and structural properties of the starch extracted from common vetch seeds, both native and after treatment with HCl at different concentrations (0.1 mol L −1 and 0.3 mol L −1 ) and temperatures (25°C and 50°C). The curves obtained from differential scanning calorimetry showed an increase in the peak and conclusion temperatures after the acid modification. The thermogravimetric curves of the native and acid-modified samples presented three characteristic mass losses, with higher thermal stability after acid modification. The viscoamilographic analysis showed an increase in the final and peak viscosities for the common vetch starch after the treatment, which was probably due to the hydrolysis of the protein that was present in the sample. The micro-images obtained by field emission gun-scanning electron microscopy showed that the granular structure of the starch was not affected after acid treatment. The diffractometry analysis showed the same Ctype pattern for all the samples. The common vetch starch presented interesting properties that could lead to different uses in industry and aggregate more value for this product.

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Section: Resultssupporting

confidence: 85%

“…The calibration of the equipment was performed before the analysis using standard calcium oxalate monohydrate. The derivative thermogravimetric curves (DTG) and all the percentages of mass loss were established using TA-60 WS data analysis software [15,16].…”

Section: Thermogravimetric Analysis and Derivative Thermogravimetry (mentioning

confidence: 99%

Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis

et al. 2016

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“…For the color determination, a CIE‐lab scale was used to obtain the degree values of lightness ( L* ) with values ranging from 0 (black) to 100 (white), redness ( +a* ) or greenness ( −a* ), and yellowness ( +b* ) or blueness ( −b* ) of the film samples and the results are shown in Table .…”

Section: Resultsmentioning

confidence: 99%

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

et al. 2018

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Mixtures of starch comprising starches from different botanical origins and species can improve the mechanical properties of films and coatings. Here, the aim is to develop a sustainable process of starch modification to obtain enhanced starch films through mixing three Dioscoreaceae starches and to study the films resultant mechanical (tensile strength and elongation at break), thermal (glass transition and melting temperature), and physicochemical (moisture, solubility, thickness, color, transparency, light transmission, water vapor permeability, crystallinity, and surface uniformity) properties. The films obtained after the mixing process show low moisture content and high transparency, high solubility desirable for biodegradability, and significantly different thickness. An improved light barrier is achieved and water vapor permeability barrier properties are obtained. Using differential scanning calorimetry, it is observed that the glass transition temperature of the films decreased. The starch mixture improves the mechanical characteristics of the films by 200% for tensile strength and 232% for elongation at break. After mixing, the films show increased crystallinity and no crack or pinholes in their surface. These findings demonstrate that the yam‐starch mixtures form strong and flexible films suitable for various industrial products through a simple green process.

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“…Differences can be noted among the samples, and for better visualization the results are presented in Table 2. pinhão starch showed lower pasting temperature values, different from other unmodified starches such as corn (Malucelli et al, 2015), cassava (Hornung et al, 2016;Hornung, Granza, de Oliveira, Lazzarotto, & Schnitzler, 2015), common vetch (Bet et al, 2016), avocado , European chestnut (Lopes et al, 2016), carioca bean and potato . In this investigation, samples 7 and 5 showed the highest values of pasting temperature (67.0 and 66.3 o C, respectively, without significant difference by Duncan's Test, p<0.05) and samples 2, 4 and 9 showed the lowest (60.8; 60.2 and 60.0 o C, respectively, without significant difference by Duncan's Test, p<0.05).…”

Section: Resultsmentioning

confidence: 77%

Effects of “starch:water” ratio on gelatinization of pinhão starch from nine germplasm collections, measured by Differential Scanning Calorimetry

Bet

Godoy²,

Cordoba³

et al. 2019

IJFS

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Native starch was extracted from nine germplasm collections of Araucaria angustifolia seeds in aqueous medium and they were characterized by Pasting Properties (RVA), X-ray Powder Diffractometry (XRD) and Scanning Electron Microscopy (SEM). The gelatinization process of each sample was evaluated at different ratios of starch:water by Differential Scanning Calorimetry (DSC). A slight displacement in the gelatinization curves was observed for the pinhão starches prepared with different amounts of water. With an increase in water content, most of the samples presented a decrease in the peak, the conclusion temperatures, and the range of gelatinization temperatures, while the enthalpy did not follow a standard behavior. A displacement or a narrowing of the gelatinization temperature range occurred with increasing water content. Pinhão starch showed pasting temperature in the range of 60-67 o C and there were differences in the pasting properties and degree of relative crystallinity between the analyzed samples. The C-type diffraction pattern was found for all the samples and the morphology of starch granules was similar, with oval and round shapes. Therefore, different characteristics were found among starches from nine germplasm collections, encouraging the protection of the biological diversity of selected species, aiming at future applications.

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Study of the Effects of Ultraviolet Light and Sodium Hypochlorite Solutions on Properties of Cassava Starch Granules

Cited by 27 publications

References 28 publications

Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis

Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

Effects of “starch:water” ratio on gelatinization of pinhão starch from nine germplasm collections, measured by Differential Scanning Calorimetry

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