Aqueous two-phase systems formed by maltodextrin and acetonitrile: Phase diagrams and partitioning studies

Souza, Isabela Nascimento; Soares, Cleide Mara Faria; Souza, Ranyere Lucena de; Freire, Mara G.; Lima, Álvaro Silva

doi:10.1016/j.fluid.2018.08.005

Cited by 20 publications

(6 citation statements)

References 45 publications

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“…Additionally, state transitions between single and two phases can occur by altering conditions 42 . Generally, a higher pH 43 , lower temperature 39 , larger molecular weight of the ATPS components 44 , 45 , and greater density difference 46 and hydrophobicity gap between the two solutes forming the ATPS 31 cause the biphasic curve to move to the origin, that is, the biphasic region becomes larger ( Fig. 2 ).…”

Section: The Cornerstone Of the Trilogy—properties And Principles Of ...mentioning

confidence: 99%

Emerging delivery systems based on aqueous two-phase systems: A review

Zhang,

Luo,

Zhao

et al. 2024

Acta Pharmaceutica Sinica B

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Section: The Cornerstone Of the Trilogy—properties And Principles Of ...mentioning

confidence: 99%

Emerging delivery systems based on aqueous two-phase systems: A review

Zhang,

Luo,

Zhao

et al. 2024

Acta Pharmaceutica Sinica B

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“…DE yang terlalu rendah dapat menyebabkan produk mudah mengalami retrogradasi, sedangkan DE yang terlalu tinggi akan menghasilkan produk berupa glukosa dengan higroskopisitas yang tinggi (Prasetyo et al, 2018). Dektrin yang mempunyai nilai DE pada kisaran 3-20 baik digunakan dalam proses kemasan dan enkapsulasi karena sesuai dengan karakteristik mutu dekstrin (Souza et al, 2018), sehingga dekstrin pregel-AS, pregel-pH3-SE dan pregel-pH4-SE memenuhi kriteria dekstrin untuk keperluan tersebut. Keterangan: angka yang diikuti huruf yang berbeda pada kolom yang sama menunjukkan adanya perbedaan yang nyata (p>0,05); SAG = suhu awal gelatinisasi; PV = peak viscosity (viskositas puncak); TV = trough viscosity (viskositas pasta panas); BV = breakdown viscosity; FV = final viscosity (viskositas akhir); SV = setback viscosity; tt = tidak terdeteksi Rata-rata Berat molekul Proses hidrolisis merusak granula pati dan memecah rantai pati menjadi lebih pendek.…”

Section: Analisis Dextrose Equivalentunclassified

Hidrolisis Pati dari Batang Kelapa Sawit dengan Kombinasi Perlakuan Asam Sitrat dan Steam Explosion Terhadap Sifat Fisiko Kimia Dekstrin

Yusra¹,

Pranoto

Anwar

et al. 2020

J. Apl. Teknol. Pang.

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Modifikasi pati dilakukan untuk memperbaiki sifat fungsional pati dan memperluas penggunaan pati dalam produk pangan. Modifikasi pati menjadi dekstin dapat dilakukan baik secara fisik, kimiawi, atau kombinasi fisiko-kimia. Pada penelitian ini dilakukan modifikasi pati dengan kombinasi pregelatinisasi-steam explosion (Pregel-SE), dan kombinasi pregelatinisasi-asam sitrat-steam explosion pada pH 4 (pregel-pH-SE4) dan pH 3 (pregel-pH-SE3) untuk produksi dekstrin. Tujuan dari penelitian ini adalah untuk memperoleh metode hidrolisis terbaik dalam pembuatan dekstrin. Produk yang dihasilkan diamati tingkat kelarutan, berat molekul (Mw), dextrose equivalent (DE), Spectra Fourier Transform Infrared (FTIR), SEM, dan viskositas pasta. Hasil menunjukkan bahwa kondisi terbaik modifikasi pati menjadi dekstrin diperoleh pada perlakuan pregel-pH3-SE. Pada perlakuan ini diperoleh kelarutan 75,94 %, berat molekul 60100 g/mol dan DE 15,92%. Pita vibrasi baru terlihat di wilayah bilangan gelombang 1717 cm-1 pada analisis FTIR. Hasil SEM menunjukkan bahwa bentuk granula pati yang bulat sudah tidak terlihat setelah kombinasi perlakuan. Pengujian RVA menunjukkan penurunan viskositas berkorelasi positif terhadap penurunan berat molekul, peningkatan kelarutan dan DE setelah kombinasi perlakuan ditingkatkan. Starch modification is performed to improve the functional properties of starch and starch utilization in food products. Modification of starch, such as dextrin, can be performed by physical and chemical methods, or a combination method, such as physico-chemical. In this research, starch modification was carried out by a combination between pregelatinization and steam explosion (Pregel-SE), a combination between pregelatinization, citric acid and steam explosion at pH 4 (Pregel-pH-SE4) and at pH 3 (Pregel-pH-SE3) for the production of dextrin. The objective of this research was to obtain the best method for dextrin production. The results were observed, such as levels of solubility, molecular weight (Mw), dextrose equivalent (DE), Spectra Fourier Transform Infrared (FTIR), SEM, and pasting properties (RVA). The results showed that the best condition of starch modification for dextrin production was obtained by Pregel-pH3-SE. Solubility, molecular weight, and DE of dextrin were 75.94%, 60100 g/mol, and 15.92%, respectively. A new peak was observed in the region of the wavenumber 1.717 cm-1 at FTIR analysis. SEM analysis indicated that the round form of starch granules did not observed after the treatments. RVA analysis showed that the decrease in viscosity was correlated with a decrease in molecular weight, an increase in solubility, and DE after the treatments.

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“…Dextrin is a product of starch hydrolysis consisting of d-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds. Dextrin is often used as a stabilizer in foods, cosmetics, and pharmaceuticals due to its ability to form films, enhance the rheological properties of pasta and gels, inhibit crystallization, and reduce hygroscopicity (Hofman et al 2016;Souza et al 2018). The MW of the dextrin varies between 900-18000 Da, and the DE values range from 3-20 (Souza et al 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Dextrin is often used as a stabilizer in foods, cosmetics, and pharmaceuticals due to its ability to form films, enhance the rheological properties of pasta and gels, inhibit crystallization, and reduce hygroscopicity (Hofman et al 2016;Souza et al 2018). The MW of the dextrin varies between 900-18000 Da, and the DE values range from 3-20 (Souza et al 2018). The main influence of dextrin occurs through the modification of the continuous Philippine Journal of Science 151 (3): 975-984, June 2022 ISSN 0031 -7683 Date Received: 10 Nov 2021 phase viscosity or the gelation of the aqueous phase that surrounds the droplet (Kibici and Kahveci 2019).…”

Section: Introductionmentioning

confidence: 99%

Production of Dextrin by Steam Explosion from Starch Extracted from Oil Palm Stem Waste

Yusra¹,

Hidayat²,

Pranoto³

et al. 2022

Philipp J Sci

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This research aimed to modify a starch obtained from palm oil production waste to produce dextrin through steam explosion (SE). The SE process was performed at different temperatures (120, 130, 140, 150, and 160 °C), and the physicochemical characteristics of the dextrin products – including the dextrin solubility, moisture content, and ash content – were analyzed. Besides, SEM image, XRD profile, FTIR profile, DSC profile, dextrose equivalent (DE) and molecular weights (MWs) were examined. The results showed that the SE process at 120 °C gave the best characteristics of dextrin, which was comparable to the commercial dextrin (CD). This dextrin had the best solubility among other products. The SEM image showed that the starch completely hydrolyzed into dextrin after SE treatment, and the dextrin crystal was mostly in irregular form. The XRD profile of the dextrin exhibited the same diffractogram patterns with a peak at 2-theta = 19.4. The FTIR profiles of the products exhibited main peaks at 1148, 1077, 994, and 928 cm–1, which were almost similar to the CD. The transition enthalpy (ΔH) of the dextrin (8.59 J/g) was greater than that of the CD (6.18 J/g), exhibiting a better hydrolysis process on the starch. Among the temperature treatments, the highest DE value was obtained for the SE treatment at 120 °C (10.33), which was still less than that of CD (18.46). The MW of the product was 102000 g/mol, which was higher than that of CD (44000 g/mol).

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Aqueous two-phase systems formed by maltodextrin and acetonitrile: Phase diagrams and partitioning studies

Cited by 20 publications

References 45 publications

Emerging delivery systems based on aqueous two-phase systems: A review

Emerging delivery systems based on aqueous two-phase systems: A review

Hidrolisis Pati dari Batang Kelapa Sawit dengan Kombinasi Perlakuan Asam Sitrat dan Steam Explosion Terhadap Sifat Fisiko Kimia Dekstrin

Production of Dextrin by Steam Explosion from Starch Extracted from Oil Palm Stem Waste

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