The molecular structural transformation of jackfruit seed starch in hydrogen peroxide oxidation condition

Tùng, Nguyễn Thanh; Thuy, Le Thi Hong; Lưỡng, Nguyễn Thị; Khôi, Nguyễn Văn; Ha, Pham Thi Thu; Nguyen, Hoc Thang

doi:10.1016/j.jics.2021.100192

Cited by 13 publications

(11 citation statements)

References 29 publications

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“…These spectral changes were consistent with the structural features of this starch suitable for baking properties. The FTIR spectrum of oxidized jackfruit seed starch demonstrated a new band at 1760 cm −1 assigned to the C=O stretching vibration of the carbonyl group [54]. The oxidation of lotus root starch led to the appearance of new IR bands at 1610, 1726, and 2820 cm −1 due to vibrations of new carbonyl and carboxylate groups [9].…”

Section: Ftir Spectral Analysismentioning

confidence: 99%

“…Tung et al [54] used a hydrogen peroxide agent to oxidize jackfruit seed starch. Xu et al [9] studied the optimized process conditions of lotus root starches modified via treatment with sodium hypochlorite.…”

Section: Starch Modificationmentioning

confidence: 99%

“…According to Du et al [146] and Yuan et al [66], native beans, winter squash, and pumpkin starches are the RS sources in formulations with desired fiber-like benefits like a lower digestibility. Some papers have solved the utilization of starch from wastes, e.g., coming from seeds of annatto [25], avocado, Chenopodium, and jackfruit [42,54,83,98]. Besides being used in the form of native starch from roots, tubers, seeds, and wastes, modifying non-conventional starches could provide options for extending the required engineering properties [54].…”

Section: Potential Application Of Non-traditional Starchesmentioning

confidence: 99%

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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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Section: Ftir Spectral Analysismentioning

confidence: 99%

Section: Starch Modificationmentioning

confidence: 99%

Section: Potential Application Of Non-traditional Starchesmentioning

confidence: 99%

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Non-Traditional Starches, Their Properties, and Applications

Šárka,

Sinica,

Smrčková

et al. 2023

Foods

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“…Research conducted by (Huang, Qiu, Zhu, Lu, & Xiao, 2015) also stated that discounts can improve service or product quality. (Tung et al, 2021) also stated that price can be used as a tool to assess product or service quality in such situations. Thus, the hypothesis proposed by the researcher is: H2.…”

Section: The Effect Of Discount On Service Qualitymentioning

confidence: 99%

“…Discount can increase consumer purchasing power for anything (Tung et al, 2021). Previous research has found that consumers feel less guilty when buying products with discount framing.…”

Section: The Effect Of Discounts On Repurchase Intentionmentioning

confidence: 99%

The Effect of Promotions, Discounts and Service Quality In Repurchasing Interest In Grabfood Application

Irawan

Albari

2023

devotion

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This research aims to explain and analyze the effect of promotions, discounts on repurchase intention through service quality to Grabfood customers in Indonesia. This research used simple random sampling. The research objects were women and men aged at least 18 years who accessed Grabfood and had made purchases at Grabfood. There were 250 samples. Data collection was carried out by distributing questionnaires electronically. The research variables were promotions and discounts as the independent variables, service quality as the mediation variable and repurchase intention as the dependent variable. This research used AMOS 24.0 to analyze the data. The results of the research showed that Promotion had significant and positive effect on Service Quality, Discount did not have significant effect on Service Quality, Service Quality had positive and significant effect on Repurchase Intention, Promotion had significant and positive effect on Repurchase Intention, and Discount did not have significant effect on Repurchase Intention

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Synthesis of a superabsorbent hydrogel from Artocarpus heterophyllus Lam seed polysaccharides and its application in relieving drought stress in plants

Krishnasamy,

Obbineni

2024

J of Applied Polymer Sci

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Sustainability in agriculture can only be achieved by protecting important resources, one of them being water. Availability of water in the soil greatly influences agricultural productivity. Hydrogels play a key role in ensuring water availability and achieving agricultural sustainability. A novel superabsorbent hydrogel was synthesized from Artocarpus heterophyllus Lam seed polysaccharides. The synthesized hydrogel was characterized using Fourier transform infrared spectroscopy, X‐ray diffraction, thermogravimetric analysis, and scanning electron microscopy. Swelling capacity of the hydrogel in different solutions, water retention duration, its influence on the soil water holding capacity (SWHC), and degradation in soil were assessed. The hydrogel absorbs up to 326 g/g and degrades naturally at around 1.4 wt% daily. The hydrogel improved the SWHC by 34% at a concentration of 0.3% w/w. Further pot experiments with black gram (Vigna mungo (L.) Hepper) plants showed that the superabsorbent hydrogel ensured water availability for 35 days and relieved the plants from drought‐induced stress. The data presented here indicates that the synthesized hydrogel can potentially be used as a soil conditioner for the sustained release of water and fertilizer.

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The molecular structural transformation of jackfruit seed starch in hydrogen peroxide oxidation condition

Cited by 13 publications

References 29 publications

Non-Traditional Starches, Their Properties, and Applications

Non-Traditional Starches, Their Properties, and Applications

The Effect of Promotions, Discounts and Service Quality In Repurchasing Interest In Grabfood Application

Synthesis of a superabsorbent hydrogel from Artocarpus heterophyllus Lam seed polysaccharides and its application in relieving drought stress in plants

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