Response Surface Optimization of Ultrasound‐Assisted Extraction of Sago Starch from Sago Pith Waste

Noor, Mohamed Hizam Mohamed; Ngadi, Norzita; Suhaidi, Amira Nadzirah; Inuwa, Ibrahim Mohammed; Lawal, A. O.

doi:10.1002/star.202100012

Cited by 6 publications

(6 citation statements)

References 51 publications

(60 reference statements)

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“…The starch had the lowest extraction yield of 23% when the temperature reached 65°C. Similar result was obtained by Mohamed Noor et.al [27], where the extraction yield did not increase at sonication temperature above 55°C. These findings are in agreement with Jing Ming and Sen Mi [28].…”

Section: Response Surface Analysis Of Starch Yieldsupporting

confidence: 90%

Ultrasound-Assisted Extraction of Starch From Oil Palm Trunk: An Optimization by Response Surface Methodology

Aftar Ali,

Muda,

Mohamed Najib

et al. 2023

AEJ

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Higher production of palm oil in Malaysia has resulted in a significant amount of oil palm biomass including oil palm trunk (OPT). OPT has been studied as an alternative starch source. To date, reports on the extraction of starch from OPT using ultrasound-assisted extraction (UAE) are limited. The application of UAE is considered to be a simpler and effective way in starch extraction compared to conventional extraction methods. This study aims to investigate the potential of ultrasound-assisted extraction to extract starch from OPT, and optimization using response surface methodology. A three-factor central composite design (CCD) was designed to determine the effects of variables on response. The three variables involved in the study, namely: sonication temperature (45-65°C), sonication time (30-60 min) and sodium metabisulfite concentration (0.5-1.5% w/v). All of the data were analysed using Analysis of Variance (ANOVA). The R2 value (95.6%) and model (p <0.0001), indicating the acceptability of the model and significance in the interaction between independent variables. At the optimum conditions of 52.84°C temperature, 30.66 min exposure time and 0.58% w/v sodium metabisulfite concentration, the starch yield achieved its optimum value by 34.21%. Therefore, this study proved the potential of UAE in extracting higher OPT starch.

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Section: Response Surface Analysis Of Starch Yieldsupporting

confidence: 90%

Ultrasound-Assisted Extraction of Starch From Oil Palm Trunk: An Optimization by Response Surface Methodology

Aftar Ali,

Muda,

Mohamed Najib

et al. 2023

AEJ

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“…The correlation coefficient ranges from −1 to +1, where values closer to +1 denote a strong positive correlation and a value closer to −1 represents a strong negative correlation, and a value near 0 indicates no correlation. Thus, the higher correlation coefficient suggests a more robust predictive relationship between the models' predictive values and the actual response values 20 . The experimental variables studied accounted for 97.72% of the total variability observed in the dependent variables.…”

Section: Resultsmentioning

confidence: 92%

“…Thus, the higher correlation coefficient suggests a more robust predictive relationship between the models' predictive values and the actual response values. 20 The experimental variables studied accounted for 97.72% of the total variability observed in the dependent variables.…”

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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“…This low To was found in acorn starch [19]. On the other hand, the highest To (142.9 • C) was found in sago starch isolated from pith waste fiber with a high crystallinity structure [69]. The starch melting temperature range (Tc-To) indicates the homogeneity and quality of the amylopectin crystals [96].…”

Section: Data Of Differential Scanning Calorimetry Pasting Propertiesmentioning

confidence: 97%

Non-Traditional Starches, Their Properties, and Applications

Šárka,

Sinica,

Smrčková

et al. 2023

Foods

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This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should consider the different physicochemical changes that may occur. These changes include the course of gelatinization, the formation of starch–lipids and starch–protein complexes, and the origin of resistant starch (RS). This paper informs about the properties of individual starches, including their chemical structure, the size and crystallinity of starch granules, their thermal and pasting properties, their swelling power, and their digestibility; in particular, small starch granules showed unique properties. They can be utilized as fat substitutes in frozen desserts or mayonnaises, in custard due to their smooth texture, in non-food applications in biodegradable plastics, or as adsorbents. The low onset temperature of gelatinization (detected by DSC in acorn starch) is associated with the costs of the industrial processes in terms of energy and time. Starch plays a crucial role in the food industry as a thickening agent. Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies. Native, “clean-label” starches from new sources could replace chemically modified starches due to their properties being similar to common commercially modified ones. Human populations, especially in developed countries, suffer from obesity and civilization diseases, a reduction in which would be possible with the help of low-digestible starches. Starch with a high RS content was discovered in gelatinized lily (>50%) and unripe plantains (>25%), while cooked lily starch retained low levels of rapidly digestible starch (20%). Starch from gorgon nut processed at high temperatures has a high proportion of slowly digestible starch. Therefore, one can include these types of starches in a nutritious diet. Interesting industrial materials based on non-traditional starches include biodegradable composites, edible films, and nanomaterials.

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Response Surface Optimization of Ultrasound‐Assisted Extraction of Sago Starch from Sago Pith Waste

Cited by 6 publications

References 51 publications

Ultrasound-Assisted Extraction of Starch From Oil Palm Trunk: An Optimization by Response Surface Methodology

Ultrasound-Assisted Extraction of Starch From Oil Palm Trunk: An Optimization by Response Surface Methodology

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

Non-Traditional Starches, Their Properties, and Applications

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