Extraction and Characterization of Starch from Oak Acorn, Sorghum, and Potato and Adsorption Application for Removal of Maxilon Red GRL from Wastewater

Irinislimane, Hassiba; Belhaneche‐Bensemra, Naïma

doi:10.1080/00986445.2017.1325739

Cited by 24 publications

(14 citation statements)

References 43 publications

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“…The starch yield from acorn Quercus Suber L. was higher than that reported in our previous study [13] on Quercus ilex L. starch (34.5%). In the same context, Irinislimane et Belhaneche Bensemr [27] and Correia et al [28] found starch yields of 21% and 31.4% in Quercus Suber L., respectively. Previous studies have shown some variations in starch yield for starches extracted from bambara samples (values varied from 22 to 33%) [29] and cassava samples (values ranged from 67.36 to 81.13%) [30].…”

Section: Physicochemical Characterization Of Starchesmentioning

confidence: 87%

Structural and Physicochemical Properties of Tunisian Quercus suber L. Starches for Custard Formulation: A Comparative Study

et al. 2022

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The aim of the present study was to extract starch from acorn (Quercus suber L.) fruits using water and alkaline methods. Structural and functional properties of extracted starches were investigated and compared to those of corn and modified starches in order to determine their innovative potential application in food industry. The yield of extraction using the two methods was about 48.32% and 48.1%. The isolated starches showed low moisture, fat and protein contents, revealing high purity and quality. Additionally, the starch extracted using the alkaline method (AAS) showed higher lightness (60.41) when compared to starch isolated using hot water (WAS). However, the lightest white color was found for studied commercial starches. Moreover, AAS starch exhibited the highest swelling power, solubility and water absorption, followed by WAS and commercial starches. Results showed that extracted acorn starches were characterized by greater enthalpy and gelatinization temperatures. Similar observations were noted using FT-IR spectra analysis for all analyzed starches. In addition, granule starches observed using scanning electron microscopy were found to be spherical and ovoid. However, from the analysis by X-ray diffraction, a crystalline pattern of C-type was found for acorn starches, while commercial starches presented an A-type pattern. As an innovative food application, these underexploited acorn starches were valued and served to produce new custards with improved functional properties and better microstructure when compared to commercial custard.

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Section: Physicochemical Characterization Of Starchesmentioning

confidence: 87%

Structural and Physicochemical Properties of Tunisian Quercus suber L. Starches for Custard Formulation: A Comparative Study

et al. 2022

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“…e complexes (amylose-lipid complex or amylose-iodine complex) may also hinder actual estimation of amylose content [37]. e moisture content of starch from different acorn sources has been reported in the range of 7.22-15.91 [20,22,23]. e moisture content is similar to air-equilibrated cereal starches (10-12%) and some roots and tubers (14-18%) [36].…”

Section: Chemical Compositionmentioning

confidence: 99%

“…Minor components of starch such as lipids, proteins, and ash were also reported (Table 1). e protein contents ranged from 0.01 to 6.7% [20,24,28], lipid from 0.23 to 2.64% [20,23], and ash from 0.01 to 1.41% [20,[22][23][24]. e nitrogen content of acorn starch was 0.04% [25] and phosphorus-containing compounds were found in a small quantity of 0.01% [23].…”

Section: Chemical Compositionmentioning

confidence: 99%

Composition, Physicochemical Properties, and Uses of Acorn Starch

Taib

Bouyazza

2021

Journal of Chemistry

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The major component of acorn is starch, which may amount up to 55% of the dry weight. Lack of systematic knowledge on acorn starch greatly hinders the further development of acorns as sustainable crops. This review aims to summarize the current knowledge of the isolation, chemical composition, physicochemical properties, and uses of acorn starches and to provide future research directions. The amylose content of the acorn starches is reported to vary in the range of 20–39%. Moisture content, lipid, ash, and protein contents of the acorn starches have been reported varying from 2.20 to 15.50%, 0.23 to 2.64%, 0.01 to 1.41%, and 0.01 to 6.7%, respectively. Thermal and pasting properties that have usually been determined using differential scanning calorimeter (DSC) and rapid viscoanalyzer (RVA) are also discussed in this article. Acorn starch has great potential for various food and nonfood applications due to the unique structural and functional features.

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“…The gelatinization temperature of acorn starch varies, depending on the species of oak and the method of obtaining starch, from 67.5 to 72.0 °C. The share of amylose in starch chains in acorn flour varies and ranges from 19.5 to 59.4% (Cappai et al., 2013; Correia et al., 2013; Irinislimane & Belhaneche‐Bensemra, 2017). However, Soni, Sharma, Dun, and Gharia (1993) noted gelatinization of acorn starch in the temperature range from 80 to 85 °C.…”

Section: Acorn Flour Composition and Nutritional Value Compared To Comentioning

confidence: 99%

“…The basic physicochemical properties and functionality of acorn starch obtained through different extraction methods are discussed in many papers (e.g. Cappai et al., 2013; Chen, Li, Shi, & Li, 2019; Correia et al., 2009, 2013; Correia & Beirāo‐da‐Costa, 2011; Deng et al., 2020; Irinislimane & Belhaneche‐Bensemra, 2017; Molavi et al., 2018; Yang et al., 2011). To be able to fully determine the possibilities offered by acorn starch, tests assessing the impact of acorn starch on the physicochemical properties of products made of acorn flour are needed.…”

Section: Future Prospectsmentioning

confidence: 99%

Acorn flour properties depending on the production method and laboratory baking test results: A review

Szabłowska

Tańska

2020

Comp Rev Food Sci Food Safe

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Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world. Despite their long culinary tradition, they have become under‐appreciated. Due to their high starch content, acorns are mainly used for flour production, and acorn flour is considered as a replacement for cereal flour in a wide range of applications in food production. This study reviewed the published literature concerning acorn flour production and composition as well as the possibility of using acorn flour in the most popular flour‐based products such as bread, cake, and cookies. The study also presents the advantages resulting from acorn flour incorporation to the human diet and acorn flour influence on the quality of bread and pastry products. This review found that acorn flour is characterized by a lack of gluten proteins and a high content of fiber and minerals as well as the presence of polyphenols with antioxidant properties. However, negative impact of its larger amount on the dough rheological features and product physical properties has been emphasized in many studies. The researchers recommend the incorporation of acorn flour up to a level of 15% in formulating composite flour for bread production. However, the literature data indicates that acorn flour substitution for pastry production depends on the product type and ranges from 10 to even 60%. It is also highlighted that the application of acorn flour into gluten‐free products is particularly favorable from a nutritional point of view.

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Extraction and Characterization of Starch from Oak Acorn, Sorghum, and Potato and Adsorption Application for Removal of Maxilon Red GRL from Wastewater

Cited by 24 publications

References 43 publications

Structural and Physicochemical Properties of Tunisian Quercus suber L. Starches for Custard Formulation: A Comparative Study

Structural and Physicochemical Properties of Tunisian Quercus suber L. Starches for Custard Formulation: A Comparative Study

Composition, Physicochemical Properties, and Uses of Acorn Starch

Acorn flour properties depending on the production method and laboratory baking test results: A review

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