Partial characterization of starch obtained from Ramon (<i>Brosimum alicastrum</i>Swartz), oxidized under different conditions

Pérez‐Pacheco, Emilio; Estrada‐León, Raciel Javier; Duch, Enrique Sauri; Bello‐Pérez, Luis A.; Betancur‐Ancona, David; Moo-Huchin, Víctor M.

doi:10.1002/star.201600233

Cited by 4 publications

(4 citation statements)

References 28 publications

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“…Many recent studies report starch isolations for material production from non-conventional sources, such as huaya (Melicoccus bijugatus) [2] and parotta (Enterolobium cyclocarpum) [3], which do not compete with human consumption and can be used as raw material for industrial processes [1,3]. Besides, this polysaccharide can be obtained from Ramon seeds, a tree available in southeastern Mexico [4]. In Mexico, B. alicastrum is known by more than 50 common names, of which Ramon, ojite, ojoche, and capomo are the most common [5].…”

Section: Introductionmentioning

confidence: 99%

Starch from Ramon seed (Brosimum alicastrum) obtained by two extraction methods

Pech-Cohuo¹,

Hernandez-Colula²,

Gonzalez-Canche

et al. 2021

MRS Advances

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Brosimum alicastrum is a native tree widely distributed in the Yucatan peninsula where is called Ramon. Some studies have reported that Ramon seeds contain high starch content, recently used in developing novel and sustainable biomaterials. This work aimed to evaluate the effect of the extractive solution on the starch isolation Ramon seed flour; for that, distilled water (S1) and NaOH solution (S2) were used. The Ramon starch yield was 28.0 ± 1.4% and 31.9 ± 1.7% for S1 and S2. The morphology of starches was observed with scanning electronic microscopy, the functional groups were determined through Fourier-transform Infrared Spectroscopy and crystallinity was calculated by X-ray diffraction analysis. The results indicate that both types of starch presented spherical morphology, similar functional groups and crystallinity values, suggesting that both extraction methods are suitable. The starches isolated exhibited similar thermal behavior assessed by differential scanning calorimetry and thermogravimetric analysis.

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Section: Introductionmentioning

confidence: 99%

Starch from Ramon seed (Brosimum alicastrum) obtained by two extraction methods

Pech-Cohuo¹,

Hernandez-Colula²,

Gonzalez-Canche

et al. 2021

MRS Advances

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“…3. It has been explained by Perez‐Pacheco et al 32 that the swelling power and solubility of starches represent their ability to hydrate and the level of interaction that starch chains have with the crystalline and amorphous region. The swelling power and solubility of native litchi seed starch were found in the range of 0.0025–0.0135 (g kg −1 ) and 0.352–2.17 (g kg −1 ) respectively.…”

Section: Resultsmentioning

confidence: 99%

Extraction, modification, and characterization of native litchi seed (Litchi chinesis Sonn.) starch

Kaur

Borah

Chutia³

et al. 2023

J Sci Food Agric

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BackgroundLitchi seeds, owing to their high starch content, have the potential to serve as a valuable non‐conventional source of starch with versatile applications. This study aimed to optimize the extraction of native litchi seed and its modification using citric acid. Response surface methodology was used to determine the optimal combination of independent variables; extraction temperature (30 – 60 ° C) and extraction time (4‐20hours) for the attainment of maximum starch yield (%). Starch was then chemically modified with citric acid concentrations of 20 and 40% to investigate its effect on physicochemical, morphological, and functional properties.ResultsThe second‐order polynomial model effectively described the experimental data, demonstrating a satisfactory fit for the observed results. The optimized condition with the highest starch recovery (212.4 g Kg‐1) was found to have an extraction temperature of 30° C and an extraction time of 11 hours. It was observed that with an increase in concentration of citric acid has resulted in a decrease in amylose content, swelling power, and solubility, while the water absorption capacity of modified starch increased. The SEM micrographs showed that citric acid modification resulted in surface irregularities, while the shape and size of granules remain unaffected. Not much difference has been observed in the XRD pattern of modified starch except for the decrease in intensities of peaks. An effect on the thermal properties of modified starch was also reported.ConclusionResults obtained from the study reveal that extraction temperature and extraction time are critical factors, exerting a significant effect on the extraction yield of starch. Furthermore, modified starches with improved functional properties can serve as novel and versatile source of starch in various food and non‐food sectors.This article is protected by copyright. All rights reserved.

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“…Several studies report starch isolation processes for unconventional sources, such as huaya seeds ( Melicoccus bijugatus ) [ 12 ] and parotta ( Enterolobium cyclocarpum ) [ 13 ], which do not participate with human feeding and can be also used as raw materials for material obtentions [ 13 , 14 ]. In addition, starch can also be obtained from Ramon seeds ( Brosimum alicastrum ), a tree found in Southeastern Mexico [ 15 ]. Its average production of seeds is 95.5 kg per year [ 16 , 17 ], and each seed possesses 92.57% of starch with an amylose content of 25.36% [ 14 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Mechanical, and Structural Properties of Bio-Active Films Based on Biological-Chemical Chitosan, a Novel Ramon (Brosimum alicastrum) Starch, and Quercetin

et al. 2022

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The properties of biological-chemical chitosan (BCh) films from marine-industrial waste and a non-conventional Ramon starch (RS) (Brosimum alicastrum) were investigated. Blended films of BCh/RS were prepared to a volume ratio of 4:1 and 1:4, named (BChRS-80+q, biological-chemical chitosan 80% v/v and Ramon starch, BChRS-20+q, biological-chemical chitosan 20% v/v and Ramon starch, both with quercetin), Films from commercial chitosan (CCh) and corn starch (CS), alone or blended (CChCS-80+q, commercial chitosan 80% v/v and corn starch, CChCS-20+q commercial chitosan 20% v/v and corn starch, both with quercetin) were also prepared for comparison purposes. Films were investigated for their physicochemical characteristics such as thickness, moisture, swelling, water-vapor permeability, and water solubility. In addition, their mechanical and structural properties were studied using Fourier Transform Infrared Spectroscopy (FTIR), Thermogravimetric analysis (TGA) and Scanning Electron Microscopy (SEM) techniques. Antioxidant activity was evaluated as radical scavenging, and antimicrobial effect was also determined. The BCh and RS films presented similar tensile strength values compared with commercial biopolymers. Only films with chitosan presented antioxidant and antimicrobial activity. The FTIR spectra confirmed the interactions between functional groups of the biopolymers. Although, BChRS-80+q and BChRS-20+q films exhibited poor mechanical performance compared to their commercial counterparts, they showed good thermal stability, and improved antioxidant and antimicrobial activity in the presence of quercetin. BChRS-80+q and BChRS-20+q films have promising applications due to their biological activity and mechanical properties, based on a novel material that has been underutilized (Ramon starch) that does not compete with materials for human feeding and may be used as a coating for food products.

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Partial characterization of starch obtained from Ramon (Brosimum alicastrumSwartz), oxidized under different conditions

Cited by 4 publications

References 28 publications

Starch from Ramon seed (Brosimum alicastrum) obtained by two extraction methods

Starch from Ramon seed (Brosimum alicastrum) obtained by two extraction methods

Extraction, modification, and characterization of native litchi seed (Litchi chinesis Sonn.) starch

Physicochemical, Mechanical, and Structural Properties of Bio-Active Films Based on Biological-Chemical Chitosan, a Novel Ramon (Brosimum alicastrum) Starch, and Quercetin

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