Investigation of the photo-oxidation of cassava starch granules

Hornung, Polyanna Silveira; Oliveira, Cristina Soltovski de; Lazzarotto, Marcelo; Lazzarotto, Simone Rosa da Silveira; Schnitzler, Egon

doi:10.1007/s10973-015-4706-x

Cited by 36 publications

(23 citation statements)

References 34 publications

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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%

“…Structural Analysis : The diffraction patterns of the native and the mixed starch samples and their derived starch films were obtained using an X‐ray diffractometer (Rigaku, Ultima 4 model, Japan) and the degree of relative crystallinity was quantitatively estimated as described in the literature . The starch samples were coded as: a, b, c (100% of D. sp ., D. piperifolia , and D. Trífida native starches, respectively) and the mixed starch samples were coded d to j following the same composition described in Table for the starch films 4–10 components in % and grams (g).…”

Section: Methodsmentioning

confidence: 99%

“…The surface of the starch film samples were observed using a scanning electron microscope (SEM) (Tescan, VEGA 3, Kohoutovice, Czech Republic) under an acceleration voltage of 15 kV, a reading scale of 20 μm for magnification of 2000× and 10 μm for magnification of 5000× after the samples had been coated with plasma of gold and palladium …”

Section: Methodsmentioning

confidence: 99%

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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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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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

et al. 2018

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“…Figure S5, Supporting Information, displays the x‐ray diffraction patterns of all starches. The starch isolated from sweet cassava, NS, exhibits a combination of A‐ and B‐types polymorphs . A typical A‐type diffraction pattern is observed with main 2 θ peaks at 15.0°, 17.1°, 18.0°, and 22.9° and low intensity peaks at 2 θ = 10.0°, 11.2°, 19.9°, 26.5°, and 30.3°.…”

Section: Resultsmentioning

confidence: 99%

Fat‐Replacer Properties of Oxidized Cassava Starch Using Hydrogen Peroxide/Sodium Bicarbonate Redox System in Mayonnaise Formulation and Its Stability

León¹,

Soto²,

López

et al. 2019

Starch Stärke

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The stability and fat‐replacer properties of mayonnaise prepared with oxidized sweet cassava starch is studied. In a first step, the oxidation of starch using different conditions, i.e., thermal and thermochemical processes with the redox pair system (H2O2/NaHCO3), is analyzed. Oxidized starches can be used to produce food grade emulsions without the addition of surfactant, then, the mayonnaise emulsions are prepared using oxidized starch paste as partial substituent of the fat. They show greater stability with respect to the mayonnaise prepared with the native paste due to electro‐steric effects and Pickering type that the oxidized starch exerts on the emulsion. The rheological performance of mayonnaises with oxidized starches is analyzed and compared with that of full‐fat mayonnaise; demonstrating the oxidized starches applicability as stabilizers and fat‐reducers. Finally, a sensory analysis of the mayonnaise emulsions is carried out where all mayonnaise samples are judged to be sensorially acceptable.

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“…) and/or direct oxidation [3,6]. Many tools are used to evaluate thermal behaviour of starches, as well as thermal analysis [7,8].…”

Section: +mentioning

confidence: 99%

Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch

Lazzarotto¹,

Bet²,

Hornung³

et al. 2017

Ukr. food j.

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Introduction. Native starches are the most consumed polysaccharides in human diet. They are used in several industries as food, textile, pharmaceutic, etc. However due to some limitations starches should be modified chemically.Materials and methods. Corn starch modified with standard solutions of potassium permanganate (KMnO 4 ) was analysed by simultaneous thermogravimetry-differential thermal analysis, differential scanning calorimetry, rapid viscoamylographic analysis, field emission gun-scanning electron microscopy/energy dispersive spectroscopy, X-ray powder diffraction and colorimetric analysis.Results and discussion. Corn starch was oxidised with KMnO 4 at different concentrations (0.01; 0.02 and 0.05 mol L -1 ) at pH = 6.0 for 1 hour. After filtered, washed and dried at 40 °C by 24 hours, the properties of the samples were investigated. Thermogravimetric curves showed an endothermic peak attributed to evaporation of water and two exothermic peaks, which refer to the decomposition and oxidation of organic matter until the formation of ash. A period of stability was observed, which decrease after modification. The gelatinisation of oxidised starch occurred at higher peak temperatures and also required higher gelatinisation enthalpy. The viscosity of the samples was significantly reduced and the relative crystallinity increased in proportion to the oxidant concentration used. Manganese and potassium content increased with the modification. There were no morphological changes after oxidation; however a darkening of the samples was identified due to the presence of potassium and manganese observed by energy dispersive spectroscopy (EDS).Conclusions. The obtained fluid paste with low retrogradation tendency suggests the application of oxidised starch in the paper industry.

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Investigation of the photo-oxidation of cassava starch granules

Cited by 36 publications

References 34 publications

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

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

Fat‐Replacer Properties of Oxidized Cassava Starch Using Hydrogen Peroxide/Sodium Bicarbonate Redox System in Mayonnaise Formulation and Its Stability

Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch

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