Potato starch oxidation induced by sodium hypochlorite and its effect on functional properties and digestibility

In this study, starches were extracted from two cultivars of local Irish potatos (Solanum tuberosum,) and tree cultivars of local Cassava (Manihot esculanta). These starches and a commercial Irish potato starch (IPS), where characterized with respect to their physico-chemical and functional properties. Significant differences (P<0.05) were observed among starches as far as their proximate composition were concerned. The commercial starch showed the highest phosphorus content. The amylose content was observed to be significantly lower (P<0.05) in the cassava starches than in the local Irish potato starches. The highest (P<0.05) gelatinisation parameters were those of 2425 starch cultivar. Potato starch granules exhibited the largest granule size at 10, 50 and 90% diameter compared to those of cassava starches. Potato starches had wider particle size distribution compared to cassava starches. There were apparent differences, between species (Cassava and potatoes) with respect to granule morphology and size. No significant colour difference (P>0.05) was observed between the Sipiera starch cultivars and the Irish potatoes commercial starch.

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Functional Properties of Acid‐Thinned Potato Starch: Impact of Modification, Molecular Starch Characteristics, and Solution Preparation

Starch - Stärke ◽

10.1002/star.201900176 ◽

2019 ◽

Vol 71 (11-12) ◽

pp. 1900176 ◽

Cited By ~ 2

Author(s):

Marco Ulbrich ◽

Eckhard Flöter

Keyword(s):

Functional Properties ◽

Potato Starch ◽

Solution Preparation

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Effect of pre‐swelling and freezing/thawing cycles on the structure of molecular, morphological, and functional properties of potato starch

Journal of Food Biochemistry ◽

10.1111/jfbc.14080 ◽

2022 ◽

Author(s):

Saeed A. Asiri ◽

Marco Ulbrich ◽

Eckhard Flöter

Keyword(s):

Functional Properties ◽

Potato Starch

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Changes in Functional Properties of Potato Starch by Oleylation Through Lipase-catalyzed Solid-phase Synthesis

Journal of Applied Glycoscience ◽

10.5458/jag.jag.jag-2013_014 ◽

2014 ◽

Vol 61 (3) ◽

pp. 67-73 ◽

Cited By ~ 1

Author(s):

Kana Ando ◽

Makoto Hattori ◽

Tadashi Yoshida ◽

Noriki Nio ◽

Noriko Miwa ◽

...

Keyword(s):

Functional Properties ◽

Solid Phase Synthesis ◽

Solid Phase ◽

Potato Starch ◽

Phase Synthesis

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Oxidation of potato starch with different sodium hypochlorite concentrations and its effect on biodegradable films

LWT ◽

10.1016/j.lwt.2014.10.052 ◽

2015 ◽

Vol 60 (2) ◽

pp. 714-720 ◽

Cited By ~ 35

Author(s):

Laura Martins Fonseca ◽

Júlia Rosa Gonçalves ◽

Shanise Lisie Mello El Halal ◽

Vânia Zanella Pinto ◽

Alvaro Renato Guerra Dias ◽

...

Keyword(s):

Sodium Hypochlorite ◽

Potato Starch ◽

Biodegradable Films

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Sustainable alternatives for post-harvest strawberry conservation

Australian Journal of Crop Science ◽

10.21475/ajcs.20.14.10.p2550 ◽

2020 ◽

pp. 1670-1674

Author(s):

Léo Omar Duarte Marques ◽

Jorge Atílio Benati ◽

Josiane Duarte de Carvalho ◽

Paulo Mello- Farias ◽

Tâmara Foster Acosta ◽

...

Keyword(s):

Sodium Hypochlorite ◽

Potato Starch ◽

Storage Period ◽

Cassava Starch ◽

Soluble Solids ◽

Post Harvest ◽

Randomized Design ◽

And Control ◽

Uv C ◽

Storage Temperatures

Strawberries show a short post-harvest conservation period. To improve it, the effect of different post-harvest storage temperatures, conservation methods and three different storage periods were tested on ‘San Andreas’ strawberry, right after harvest. The experiment consisted of a three factorial 2 x 5 x 3 (temperatures x methods x storage periods), arranged in a completely randomized design (CRD). Four replications were used for each treatment, each with five sampling units. The treatments tested were: storage temperatures - 1°C and 18°C (T1 and T2); conservation methods - sodium hypochlorite 0.5% (C1), potato starch film 6% + sodium hypochlorite 0.5% (C2), cassava starch film 6% + sodium hypochlorite 0.5% (C3), UV-C radiation (C4), and control (no treatment) (C5); Storage period - 3, 6, and 9 days (D1, D2, D3, respectively). The parameters assessed were flesh firmness, color (hue angle, chroma, and luminosity), soluble solids (SST) and mass loss. Fruit kept at a temperature of 1°C showed better traits than those stored at 18°C, regardless of the method and storage period. Among the conservation methods tested, only UV-C and sodium hypochlorite improved some attributes (firmness and SST) when associated with refrigeration at 1°C. The use of potato and cassava starch is not as expected since they do not improve conservation and the total soluble solids contents.

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Oxidation of cassava starch at different dissolved ozone concentration: effect on functional and structural properties

Food Research ◽

10.26656/fr.2017.34(6).209 ◽

2020 ◽

Vol 4 (6) ◽

pp. 1896-19094

Author(s):

E.M. Satmalawati ◽

Y. Pranoto ◽

D.W. Marseno ◽

Y. Marsono

Keyword(s):

Functional Properties ◽

Ozone Concentration ◽

Environmentally Friendly ◽

Cassava Starch ◽

Scanning Electron Micrographs ◽

Relative Crystallinity ◽

Starch Modification ◽

Xrd Diffraction ◽

Starch Oxidation ◽

Paste Viscosity

An environmentally friendly method for starch oxidation is recommended in order to replace harmful oxidizing chemical reagents. Ozone is an environmentally friendly oxidizing reagent that leaves no residue in the final product. Studies of starch modification using dissolved ozone are still lacking. This work aimed to increase the use value and improve native starch characteristics by evaluating carbonyl and carboxyl contents, pasting and functional properties, spectral Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) profiles, particle sizes, and scanning electron micrographs (SEM) of ozone-oxidized cassava starch. The results showed that dissolved ozone and starch slurry concentrations significantly affected oxidation degree, functional properties and caused a decrease in particle size and pasta viscosity of cassava starch. FTIR spectra significantly showed an increase in the intensity of the presence of the carbonyl group as a marker of starch oxidation. Further XRD diffraction also significantly showed changes in the relative crystallinity besides that there is a change in the surface morphology of the starch granules. Oxidized starch with a combination of 1.4 ppm dissolved ozone concentration and a starch slurry ratio of 1:10 produced higher swelling power (44.31%), solubility (0.88%), lower paste viscosity (6082.5 cP), and reconditioning relative crystallinity (10.44%). Overall, dissolved ozone successfully had powerful effects in oxidizing starch and can be applied for starch modification as an inexpensive and safe oxidizing agent.

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Evaluation of Stabilized Soymilk Prepared from Sprouted Soybean with Orange Flesh Sweet Potato Starch for Ambient Storage

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v9i4.655-664.3826 ◽

2021 ◽

Vol 9 (4) ◽

pp. 655-664

Author(s):

Innocent Nwazulu Okwunodulu ◽

Anselm Uzochukwu Onwuzurike ◽

Alexzandria Obianuju Ochiogu ◽

Comfort Ugochi Uzochukwu

Keyword(s):

Sweet Potato ◽

Functional Properties ◽

Storage Stability ◽

Foam Stability ◽

Potato Starch ◽

Human Consumption ◽

Coagulation Time ◽

Ambient Storage ◽

Potato Starches ◽

Production Areas

Ambient storage stability is one of the major constrains amidst drudges of homemade soymilk due to absence of stabilizer there by restricting the consumption to the production areas. Homemade stabilizers and stabilization becomes the only available option. Soymilk prepared from 12 h steeped and 72 h sprouted soybeans was subdivided and each batch stabilized with 0.5%, 1%, 2% and 3% levels of orange flesh sweet potato starches (OFSPS). Functional properties of the starches and proximate, vitamins, minerals, anti-nutrient, physicochemical, and sensory properties of stabilized soymilk samples were assessed with standard analytical methods. With increase in fortification levels, there were significant improvement in ash (0.84 to 0.88%), protein (4.14 to 4.24%), fibre (0.31 to 0.39%), fat (3.75 to 4.19%), carbohydrate (4.54 to 5.55%), vitamins B1 (0.29 to 0.4 mg/100g), B2 (0.10 to 0.14 mg/100g), B3 (1.03 to 1.13 mg/100g), C (0.86 to 1.09 mg/100g) and pro-vitamin A (5.75 to 6.14 µg/100g). Also improved are calcium (26.81 to 28.55 mg/100g), potassium (31.54 to 32.95 mg/100g), magnesium (44.40 to 46.82 mg/100g), sodium (32.73 to 33.43 mg/100g), iron (2.82 to 3.71 mg/100g), saponin (0.028 to 0.035 mg/100g), tannin (0.041 to 0.048 mg/100g), flavonoid (0.031 to 0.034 mg/100g), alkaloid (0.025 to 0.034 mg/100g), phenol (0.25 to 0.34 mg/100g), viscosity (4.89 to 5.60 mg/100g) and specific gravity (1.02 to 1.04 mg/100g). There were decrease in moisture (86.39 to 84.86%), pH (5.75 to 5.45), visible coagulation time (VCT) (28 to 14 d), foam stability (0.51 to 0.00) and general acceptability (6.84 to 4.84). Functional properties of the OFSPS flour were reasonably high. Despite the anti-nutrient increase, all the soymilk samples in this study were safe for human consumption and moderately accepted at maximum stabilization level of 1%.

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