Aqueous extraction of organic amaranth starch and their by-products

Bet, Camila Delinski; Oliveira, Cristina Soltovski de; Colman, Tiago André Denck; Bisinella, Radla Zabian Bassetto; Beninca, Cleoci; Lacerda, Luíz Gustavo; Ramos, Augusto Pumacahua; Schnitzler, Egon

doi:10.1007/s10973-019-08374-7

Cited by 15 publications

(10 citation statements)

References 85 publications

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“…Slight changes were observed in region V (3000–3600 cm −1 ), referring to the vibration of the hydroxyl group (O─H) . Sechi and Marques found a band at 3630 cm −1 , possibly related to the unbound water adsorbed on the sample surface.…”

Section: Resultsmentioning

confidence: 99%

“…The thermal analysis system TGA‐50 (Shimadzu, Japan) was used to obtain the thermogravimetric curves as follows: sample mass of approximately 7.0 mg in α‐alumin crucibles; heating rate of 10 °C min −1 , from 30 to 650 °C; with air flow rate of 150 mL min −1 . All mass losses were identified using derivative thermogravimetric curves (DTG) and the data analysis software TA‐60 (Shimadzu, Japan) …”

Section: Methodsmentioning

confidence: 99%

“…The pellets were made from a homogeneous mixture of 2 mg of sample and 100 mg of dry KBr. The spectra were obtained with a resolution of 4 cm −1 and a mean of 64 scans in the region of 400–4000 cm −1 …”

Section: Methodsmentioning

confidence: 99%

“…To obtain the images under a MIRA 3 microscope (Tescan, Czech Republic), the samples were pulverized onto a carbon tape and metallized with gold and palladium. The shape and size of the starch granules were evaluated using an electronic voltage of 15 kV in the field emission gun generated by a tungsten lamp filament …”

Section: Methodsmentioning

confidence: 99%

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Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

et al. 2020

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In the previous study, the effect of chemical modification with sodium tripolyphosphate on the properties of corn and pinhão starches was evaluated. However, physical modifications also confer specific characteristics on the starch, diversifying its application. Thus, in this study, thermal (thermogravimetry [TG], differential exploratory calorimetry [DSC]), structural (X‐ray powder diffractometry [XRD], Fourier‐transform infrared [FTIR]) and morphological (field emission gun‐scanning electron microscopy) properties of native and phosphated corn and pinhão starches are evaluated before and after ball milling treatment. In addition, wavelength dispersive X‐ray spectroscopy is applied as a new technique to measure the level of phosphorus and sodium. The incorporation of phosphate groups in starches is confirmed and phosphorus and sodium are reduced after milling. The doubly modified starches show lower moisture retention capacity and lower thermal stability. All treatments reduce the gelatinization enthalpy mainly for double modified starches. Relative crystallinity is drastically reduced after the double modification. Changes in FTIR results are more pronounced after the physical treatment, corroborating with DSC and XRD results. Morphological changes are observed only in the milled samples. Thus, the double modification confer greater changes compared to the isolated modifications.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

et al. 2020

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“…This may be because 0.02% xanthan gum has a stronger hydration capacity, and xanthan gum as a hydrocolloid can dissolve in water or swell sufficiently in water to form a smooth, and viscous solution with some transparency. [ 38–40 ]…”

Section: Resultsmentioning

confidence: 99%

Adsorption and Sustained‐Release Capacity of Glyphosate on Microporous Corn Starch

Bai

Xue

et al. 2021

Starch Stärke

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Glyphosate is a non‐selective, residue‐free herbicide that can pollute soil and water sources due to its extensive use and long‐term accumulation. The adsorption and release processes of glyphosate on corn microporous starch microspheres are studied. The results reveal that the adsorption capacities of glyphosate on native corn starch, corn microporous starch, and corn microporous starch with xanthan gum increase in turns. Further, the maximum adsorption capacity of the corn microporous starch with xanthan gum reaches 138.89 mg g−1 at 283 K. Moreover, the adsorption of glyphosate follows the Langmuir isothermal adsorption equation and quasi‐secondary adsorption kinetic model on the three corn starches, which are all spontaneous exothermic processes controlled by enthalpy change. In the desorption process, glyphosate is slowly released on corn microporous starch with the addition of 0.02% xanthan gum with a cumulative release of ≈61% ± 3.17% after 48 h. The release kinetics follows the Ritger–Peppas release model, which is consistent with the Fick diffusion mechanism. These results indicate that the corn microporous starch with 0.02% xanthan gum is a well controlled‐ and sustained‐release carrier of glyphosate. This study provides some useful insight into the development of glyphosate sustained‐release preparations with high loading and long sustained‐release performance.

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Morphological, Thermal, and Physicochemical Characteristics of Nano Starch from Cañihua (Chenopodium pallidicaule Aellen)

Pumacahua‐Ramos,

Demiate,

Travalini

et al. 2023

Starch Stärke

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The objective of the study is to determine some physical and thermal properties of Cañihua (Chenopodium pallidicaule Aellen) starch of variety Ramis grown at high altitude. Starch is extracted after hydration of the grains in a solution containing 0.2% SO2 and 0.55% lactic acid for 12 h at 30 °C. Particle Analyzer, Scanning Electron Microscopy (SEM), Atomic Force Microscopy (AFM), X‐Ray Diffractometry (XRD), Fourier Transform Infrared Spectroscopy (FTIR), Differential Thermogravimetry (DTG), Differential Scanning Calorimetry (DSC), and Rapid Viscosity Analyzer (RVA) are used for characterization. The results show that the starches have a polyhedral shape and 85% have diameters in the range 712–955 nm. Surface agglomerated starches have low roughness values. The XRD shows the characteristic peaks of the starches type A, relative crystallinity of 28.52%, and the transmittance ratio (1045/1022 cm−1) of 1.33 from the FT‐IR. DTG shows three peaks of decomposition (203, 354, and 512 °C) and thermal stability of 251 °C. The temperature and enthalpy change of gelatinization are 62.7 °C and 3.64 J g−1, respectively. The RVA analysis shows viscosity with pasting temperature of 60.2 °C, limited peak viscosity at 95 °C, low breakdown (537 mPa s), and high setback (774.7 mPa s) during cooling. This small granule starch shows potential for applications in the pharmaceutical, cosmetic, chemical, and food industries.

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Aqueous extraction of organic amaranth starch and their by-products

Cited by 15 publications

References 85 publications

Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

Adsorption and Sustained‐Release Capacity of Glyphosate on Microporous Corn Starch

Morphological, Thermal, and Physicochemical Characteristics of Nano Starch from Cañihua (Chenopodium pallidicaule Aellen)

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