Physicochemical properties of starch obtained from Curcuma karnatakensis - A new botanical source for high amylose content

Tejavathi, D.H.; Sujatha, B.S.; Karigar, Chandrakant S.

doi:10.1016/j.heliyon.2020.e03169

Cited by 34 publications

(14 citation statements)

References 52 publications

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“…Starch granules have different shapes and sizes without any physical were isolated, suggesting the competence of the starch isolation approach, similar to the results described by Tejavathi et al. [ 35 ] Moreover, all FMS films illustrated uniform surface and cross‐section without undissolved FMS granules and bubbles, illustrating that DS in the starch matrix effectively destroyed FMS granules ( Figure ). Similar findings have been discussed in other works on the surface morphology of the corn starch films.…”

Section: Resultssupporting

confidence: 83%

Development of Flexible and Thin Films from Underutilized Indian Finger Millet (Eleusine coracana) Starch

2021

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The present work explores the possibilities of developing finger millet starch (FMS) films with sorbitol (DS) at various concentrations. Therefore, starch is isolated from three diverse underutilized Indian finger millet varieties (VL‐149, VL‐371, and VL‐376). The results reveal that amylose content, moisture content, and ash content of FMS are observed in the range of 31.12 ± 0.37–33.87 ± 0.64%, 8.47 ± 0.75–9.87 ± 0.37%, and 0.33 ± 0.18–0.78 ± 0.91%, respectively. In addition, the solubility and swelling index of the FMS is found to be in the range of 1.5 ± 0.34–1.7 ± 0.11% and 9.98 ± 0.31–11.25 ± 0.64% at 60 °C. This work investigates the effects of varying concentrations (20%, 30%, 40%, and 50%) of sorbitol (DS) as a plasticizer on the FMS film's main functional properties, thermal, and structural. The results present that elongation at break‐point is increased while film density, swelling index, water vapor permeability, tensile strength, and solubility are reduced upon the addition of DS. Scanning electron microscope images show that the FMS film surfaces with DS are more homogeneous and continuous without air bubbles than those without DS. Thermal gravimetric analysis and differential scanning calorimetry results indicate that the thermal stability of the FMS film improves with DS.

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Section: Resultssupporting

confidence: 83%

Development of Flexible and Thin Films from Underutilized Indian Finger Millet (Eleusine coracana) Starch

2021

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“…The chachafruto starch contained less than the maximum value of moisture allowed (13%) by starch producers. [31] And is within the moisture range generally accepted for dry products (≤10%) to obtain a desirable shelf life. [25] Higher moisture levels can promote the growth of microorganisms and, therefore, a loss of quality.…”

Section: Starch Yield and Chemical Compositionmentioning

confidence: 94%

“…[32] Moisture content has been found to strongly influence the density of potato starch. [31] Usually, recovered starch must contain from minor to trace amounts of protein, fatty acids, ash, and phosphorus. As shown in Table 1, the levels of crude protein (1.18%) and fatty material (1.39% as extractable ether lipids) present in chachafruto starch are quite high compared with cassava starch, [33] bean starch (0.33-0.43%), [34] and taro (0.35%) [35] but inferior to those measured for corn starch.…”

Section: Starch Yield and Chemical Compositionmentioning

confidence: 99%

Development and Characterization of Edible Films from Chachafruto (Erythrina edulis Triana) Starch

et al. 2021

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This research aims to develop biofilms based on starch isolated from chachafruto (Erythrina edulis) grown in Colombia. The physicochemical, functional, and morphometric properties of chachafruto starch are characterized. Edible biofilms are developed using chachafruto starch, glycerol, oil, and Tween 80. The films are characterized in terms of their physical, mechanical, and barrier properties. The data show a high starch yield of 28.59% with high purity (95.92%) and 0.21% phosphorous, and 14.14% amylose content. Chachafruto starch granules have a bimodal distribution of circular and oval shapes; longitudinal sizes varied from 25.86 to 119.82 µm, and transverse sizes ranged from 40.14 to 45.86 µm. The gelatinization pasting temperature (PT), peak viscosity (PV), and final viscosity (cool paste viscosity, CPV) of starch were 74.7°C, 2602, and 3171 cP, respectively. The addition of oil (0.1%, 0.2%, and 0.3%) and Tween 80 (0.4%) increase the moisture content of the starch and decrease the water vapor permeability (WVP) of the film. Additionally, the oil significantly reduces the tensile strength and elongation at break but has no effect on the percent elongation. The data show that chachafruto seeds are a potential new and unconventional source of starch that shows feasibility for applications in starch-based edible films.

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“…In addition, red sorghum starch (RSS) and Chinese yam starch (CYS) were isolated from polished red sorghum grain and Chinese yam at a laboratory scale as described previously. [42,43] The amylose content of starch was estimated by using the iodine blue value method, [44] resistant starch (RS) content was determined according to the standard method of analysis of AOAC 2002.02. [45] The morphometric analysis of different starches was performed using scanning electron microscopy (SEM, Supra 55VP microscope, Carl Zeiss, Oberkochen, Germany) and the crystal structure of starch was analyzed by X-ray diffraction (XRD) using an X-ray diffractometer (Model D5005, Bruker, Karlsruhe, Germany), following previously described methods.…”

Section: Methodsmentioning

confidence: 99%

Therapeutic and Prebiotic Effects of Five Different Native Starches on Dextran Sulfate Sodium‐Induced Mice Model of Colonic Colitis

Liu

Zhang

et al. 2021

Molecular Nutrition Food Res

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Scope: The availability of studies related to the effects of natural macronutrients on inflammatory bowel disease (IBD) remain relatively limited. This study investigates whether and to what extent the consumption of five different native starches alleviate the clinical symptoms and dysbiosis of gut microbiota associated with colitis. Methods and Results: Using dextran sodium sulfate (DSS)-induced mouse model of colitis, the potential effects of native potato starch (PS), pea starch (PEAS), corn starch (CS), Chinese yam starch (CYS), and red sorghum starch (RSS) on the clinical manifestations and dysbiosis of gut microbiota are studied. Compared to CS and RSS, the consumption of PEAS, PS, and CYS significantly diminishes clinical enteritis symptoms, including reduced disease activity index, and the alleviated degree of colonic histological damage. Furthermore, the analysis of gut microbiota reveals the significant prebiotic characteristics of PEAS, PS and CYS, as indicated by the maintenance of gut microbiota hemostasis and the inhibition of typically pathogenic bacteria, including Escherichia coli and Helicobacter hepaticus. Conclusion: Starches from potato, pea, and Chinese yam alleviate colitis symptoms in a mouse model, and also show significant prebiotic characteristics. These findings suggest a cost-effective and convenient dietary strategy for the management of IBD.

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Physicochemical properties of starch obtained from Curcuma karnatakensis - A new botanical source for high amylose content

Cited by 34 publications

References 52 publications

Development of Flexible and Thin Films from Underutilized Indian Finger Millet (Eleusine coracana) Starch

Development of Flexible and Thin Films from Underutilized Indian Finger Millet (Eleusine coracana) Starch

Development and Characterization of Edible Films from Chachafruto (Erythrina edulis Triana) Starch

Therapeutic and Prebiotic Effects of Five Different Native Starches on Dextran Sulfate Sodium‐Induced Mice Model of Colonic Colitis

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