Ultrasonic modification of purple taro starch (Colocasia esculenta B. Tini): structural, psychochemical and thermal properties

Dual-frequency power ultrasound effects on the complexing index, physicochemical properties, and digestion mechanism of arrowhead starch-lipid complexes

“…Sonication caused enhanced leaching because of increased cavitation which exerted significant influence on rupturing of the surfaces of the starch granules which led to mass transfer of solutes including pigment compounds through granular cracks existing in starch granules and hence coloration of starch-lipid complexes was significantly affected [17] . Moreover, the coloration changes after exposure of power ultrasound to starch granules have been reported by the previously published report [36] .…”

Kinetics and thermodynamics studies on thermal degradation of differently treated starch nanoparticles and estimation of the OH groups and H2O content on particle surface

“…10,21 As shown in Figure 2, the evaporation of water (initial stage of TGA curve) from NS was higher as compared to US-StNPs and HP-US-StNPs; the physical modification such as UST and HPH possibly caused the change in reactivity of starch due to the breakdown of functional groups. 2,5,6 In addition, these physical modifications reduced the granule size to nanoscale, which raised the density of hydroxyl groups at the surface of StNPs that increased the water holding area, 2 and as a result, lower rate of water evaporation from the StNPs occurred. In comparison, Naushad 18 reported 10% weight loss during TGA of sodium dodecyl sulfate acrylamide Zr(IV) selenite (SDS-AZS) between 100 and 350 C, which was ascribed to the loss of external water molecules as well as surfactant molecules.…”

“…1 Native starch (NS) is a pure form of starch, which is associated with disadvantages like poor thermal stability, low reactive species, solubility, high adsorbed water content, and so on. 1,2 Native starch is physically, chemically, and enzymatically modified to enable it to withstand the pH, temperature, and mechanical shear that starches may be subjected to in the industries. Starch modification helps to modify size, shape, crystallinity, and solubility of the starches.…”

“…7 In recent years, several researchers have studied the thermal behavior and decomposition kinetics of starch from rice, wheat, corn, and potato, 10 sugarcane straw, 11 sweet potato starch, 1 corn starch, 12 natural extract of chitosan-starch 13 and ultrasonicated purple taro starch. 2 Lecorre et al 14 observed two endothermic transition peaks in differential scanning calorimetry (DSC) study of starch, and Kim et al 15 reported that the DSC peaks shift after the ultrasonic treatment and show different peak temperature and gelatinization temperature. When starch is heated, it decomposes following a complex process 13,15 (Figure S1).…”

“…So, knowledge of thermal degradation and the monitoring of the kinetics of StNP are essential to understand its behavior during thermal processing. 2 The multiphase transition of starch during thermal treatment with its unique microstructure provides an excellent model to illustrate conceptual approach to understand the structure-processing-property relationships in natural polysaccharides. 22 The above study shows that thermal parameters could be obtained by morphological, spectroscopic, gravimetric analysis, chromatographic, microbiological, physical and morphological techniques.…”