scholarly journals Cassava starch (Manihot esculenta Crantz) esterified with stearic acid

2015 ◽  
Vol 6 (2) ◽  
pp. 57
Author(s):  
Francieli C. G. Barroso Simão Alves ◽  
Franciele Leila Giopato Viell ◽  
Manuel Salvador vicente Plata-Oviedo
Keyword(s):  
Oleic Acid ◽  
Stearic Acid ◽  
Apparent Viscosity ◽  
Encapsulation Efficiency ◽  
Cassava Starch ◽  
Modified Starch ◽  
Manihot Esculenta Crantz ◽  
Swelling Power ◽  
Low Viscosity ◽  
The Stability

<p>The objective of this study was to esterification cassava starch with stearic acid, to obtain starches with emulsifying properties, stabilizing and encapsulant of oleic acid. The cassava starch was treated with stearic acid in an alkaline medium (pH 8.0, 9.0, 11.0 and 13.0) and catalyzed by microwave radiation, to obtain the saturated ester starch. The percentage of esterification and degree of substitution (DS), the swelling power and solubility, the apparent viscosity of gels, emulsifying activity and the stability of the emulsions prepared with the modified starches were determined. The use of modified starch in the encapsulation of oleic acid and salad dressings was assessed. The pH of the reaction influences the content and esterification in the GS, only sample evaluated at pH 13.0 showed no percentage esterification. The modification reduced apparent viscosity, the swelling power and the solubility of the granules. Esterification at pH 8.0, 9.0 and 11.0 increased the emulsifying stability and encapsulation efficiency of the starches. Could not find correlation between encapsulation efficiency and the hydrophobicity of the starches. The application of modified starch in sauces like mayonnaise for salads did not show favorable results since the emulsion formed was not stabilized. The emulsion stability was compromised due to low viscosity of the starches after modification</p>

scholarly journals Influence of three alkalizing agents on some functional properties of cassava starch modified using epichlorohydrin

2015 ◽  
Vol 49 (2) ◽  
pp. 63-68
Author(s):  
B Daramola ◽  
EA Bamidele
Keyword(s):  
Functional Properties ◽  
Functional Property ◽  
Apparent Viscosity ◽  
Potassium Hydroxide ◽  
Room Temperature ◽  
Ammonium Hydroxide ◽  
Cassava Starch ◽  
Pasting Properties ◽  
Modified Starch ◽  
Cross Linkage

Influence of three alkalizing agents namely, potassium hydroxide (KOH) , ammonium hydroxide (NH4OH), and dimethyl sulphoxide (DMSO) during modification as modification facilitator on some functional properties of cassava starch modified using epichlorohydrin (EPI) at room temperature was studied. Assessment of the principal functional property; pasting properties and associated pasting indices of technological importance, notably peak viscosity and set back viscosity. The low peak viscosity (RVU) of the cassava EPI-modified starch ranged from 119.67-178.17; 128.50-161.17 for samples alkalized using KOH and DMSO respectively in comparison to the high peak viscosity (RVU) of the native starch. NH4OH was less effective alkalizing agent under the conditions used in this study. Cassava- EPI modified starch showed improved paste stability expressed in breakdown viscosity (RVU) values of 22.08-48.75 and 37.92-55.58 for KOH and DMSO alkalized samples respectively. Evaluation of other functional properties such as swelling power, apparent viscosity and paste clarity of the cassava-EPI modified starch showed alkaline-type dependent cross linkage activity of EPI. Assessment of all the functional properties of starch accomplished under the conditions employed in this study revealed that irrespective of concentration of EPI added, activity of alkalizing reagents is in the order: KOH>DMSO>NH4OH. DOI: http://dx.doi.org/10.3329/bjsir.v49i2.21997 Bangladesh J. Sci. Ind. Res. 49(2), 63-68, 2014

scholarly journals Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1637
Author(s):  
Yunjiao Zhao ◽  
Rui Liu ◽  
Cuiping Qi ◽  
Wen Li ◽  
Mohamed Rifky ◽  
...  
Keyword(s):  
Essential Oil ◽  
Vegetable Oils ◽  
Encapsulation Efficiency ◽  
Ostwald Ripening ◽  
Corn Oil ◽  
Whey Protein Concentrate ◽  
Diallyl Disulfide ◽  
Active Components ◽  
The Stability ◽  
Garlic Essential Oil

The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including corn oil (CO), soybean oil (SO), and olive oil (OO) indicated that GEO-VO mixtures had a higher percentage of Diallyl disulfide and Diallyl trisulfide than pure GEO. Adding an appropriate amount of VOs promoted the GEO emulsion (whey protein concentrate and inulin as the wall materials) stability in order of CO > SO > OO. Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both E. coli and S. aureus. Collectively, these results implied that VOs, especially for 20% CO, improved the stability of GEO emulsions and the encapsulation efficiency of GEO microcapsules. The mechanism might be related to (1) the regulating effect of density difference between oil and water phases on prevention to gravitational separation, (2) the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening.

scholarly journals A Superhydrophobic, Antibacterial, and Durable Surface of Poplar Wood

Nanomaterials ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1885
Author(s):  
Xinyu Wu ◽  
Feng Yang ◽  
Jian Gan ◽  
Zhangqian Kong ◽  
Yan Wu
Keyword(s):  
Stearic Acid ◽  
Antibacterial Properties ◽  
Alkali Resistance ◽  
Poplar Wood ◽  
X Ray Diffraction ◽  
X Ray ◽  
Different Temperatures ◽  
Acid And Alkali Resistance ◽  
The Stability

The silver particles were grown in situ on the surface of wood by the silver mirror method and modified with stearic acid to acquire a surface with superhydrophobic and antibacterial properties. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and X-ray energy spectroscopy (XPS) were used to analyze the reaction mechanism of the modification process. Scanning electron microscopy (SEM) and contact angle tests were used to characterize the wettability and surface morphology. A coating with a micro rough structure was successfully constructed by the modification of stearic acid, which imparted superhydrophobicity and antibacterial activity to poplar wood. The stability tests were performed to discuss the stability of its hydrophobic performance. The results showed that it has good mechanical properties, acid and alkali resistance, and UV stability. The durability tests demonstrated that the coating has the function of water resistance and fouling resistance and can maintain the stability of its hydrophobic properties under different temperatures of heat treatment.

Altered plasma and erythrocyte phospholipid fatty acid profile in elite female water polo and football players

2012 ◽  
Vol 37 (1) ◽  
pp. 40-47 ◽  
Author(s):  
Aleksandra Arsić ◽  
Vesna Vučić ◽  
Jasna Tepšić ◽  
Sanja Mazić ◽  
Marina Djelić ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Stearic Acid ◽  
Palmitoleic Acid ◽  
Phospholipid Fatty Acid ◽  
Study Groups ◽  
Control Group ◽  
Football Players ◽  
Water Polo ◽  
And Control ◽  
The Impact

The impact of chronic, intense exercise, such as in elite athletes, on phospholipids fatty acids (FA) composition has not been studied in women so far. This study aimed to investigate FA profiles in plasma and erythrocytes phospholipids in elite female water polo (N = 15) and football (N = 19) players in comparison with sedentary women. In spite of similar dietary patterns, as assessed by a food frequency questionnaire, plasma FA profile in the football players showed significantly higher proportions of stearic acid, oleic acid, and monounsaturated FA (MUFA), and significantly lower proportions of total and n-6 polyunsaturated FA (PUFA) than in the water polo and control group. The water polo players had higher percentages of palmitoleic acid and arachidonic acid than the control subjects. Erythrocyte FA profile differed among groups. We found significantly higher proportion of oleic acid and MUFA in the football group than in the controls, and decreased stearic acid and elevated palmitic and palmitoleic acid in the water polo players than in the other 2 groups. Both groups of athletes had significantly lower percentages of n-6 dihomo-γ-linolenic acid, n-6 PUFA, and total PUFA compared with the controls. The estimated activities of elongase and desaturases in erythrocytes were also altered in the athletes. Our results indicate that long-term, intense physical training significantly affects FA status of plasma and erythrocyte phospholipids in women. The observed differences between the water polo and the football players suggest that the type of regular training may contribute to the altered metabolism of FA, although possible genetic differences among the 3 study groups cannot be ruled out.

scholarly journals Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

2018 ◽  
Vol 156 ◽  
pp. 01018 ◽  
Author(s):  
Siswo Sumardiono ◽  
Bakti Jos ◽  
Denny Firmansyah ◽  
Rahmi Hidayatunajah ◽  
Isti Pudjihastuti
Keyword(s):  
Lactic Acid ◽  
Acid Hydrolysis ◽  
Wheat Flour ◽  
Uv Light ◽  
Import Substitution ◽  
Cassava Starch ◽  
Operating Conditions ◽  
Optimum Operating ◽  
Modified Starch ◽  
Significant Difference

Food security should be supported in an effort to utilize local products into import substitution products. Cassava starch has the potential to be developed into semi-finished products in the form of flour or starch which does not contain gluten but can inflate large baking process, potentially as a substitute for wheat flour-the main ingredient for making bread. The characteristic of the starch is influenced by the type of starch composition and structure. Natural starch has physicochemical properties i.e. a long time cooking and pasta formed hard. These constraints allow us to modify cassava starch by a combination of lactic acid hydrolysis and drying with rotary UV system. Modified cassava starch is expected to be used as a substitute for wheat flour. The aim of the research which is a combination of lactic acid hydrolysis and drying using a rotary UV system is to examine the optimum operating conditions in the drying process of starch hydrolysis with parameter the physicochemical and rheological properties of modified cassava starch. The initial process study is to hydrolyze cassava starch using lactic acid. Furthermore, hydrolyzed cassava starch is then dried using UV light in the rotary dryers system. There are a variety of changing variables, i.e. time of irradiation cassava starch-lactic acid hydrolysis products in the rotary UV light and air drying temperature. The research results show that modified starch has a better characteristic than the natural starch. From the analysis, the best point of swelling power, solubility and baking expansion is consequently 15.62 g/g; 24.19 %; 2.21 ml/gr. The FTIR result shows that there is no significant difference of the chemical structure because the starch modification only change the physical characteristics. From the SEM analysis, we can know that the size of the starch’s granule changes between the natural starch and the modified starch..

scholarly journals 1. On Certain Products of Decomposition of the Fixed Oils in Contact with Sulphur.

1851 ◽  
Vol 2 ◽  
pp. 134-136
Author(s):  
T. Anderson
Keyword(s):  
Oleic Acid ◽  
Stearic Acid ◽  
Crude Oil ◽  
Organic Compounds ◽  
Free State ◽  
Organic Substances ◽  
Simple Distillation ◽  
Crystalline Product ◽  
Sulphuretted Hydrogen

The investigations contained in this paper were undertaken with the view of ascertaining the nature of the action of sulphur in the free state on organic substances. The author endeavoured, in the first instance, to examine the action of that agent upon some of the simpler organic compounds, but without obtaining any definite results; and finally confined his experiments entirely to the fixed oils.The distillation of oil of almonds with sulphur, which is attended by the violent evolution of sulphuretted hydrogen, afforded a peculiar nauseous oil, and a crystalline product deposited on cooling from the latter portions of the oil. In order to ascertain the source of these products, comparative experiments were made with pure stearic and oleic acids. It was thus found, that stearic acid, when distilled with sulphur, gave products identical with those obtained by its simple distillation, but that oleic acid gave an oily fluid and crystals similar to those produced from the crude oil.

scholarly journals Effect of Tartaric Acid on the Printable, Rheological and Mechanical Properties of 3D Printing Sulphoaluminate Cement Paste

Materials ◽  
2018 ◽  
Vol 11 (12) ◽  
pp. 2417 ◽  
Author(s):  
Mingxu Chen ◽  
Xiangyang Guo ◽  
Yan Zheng ◽  
Laibo Li ◽  
Zhen Yan ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Mechanical Property ◽  
3D Printing ◽  
Tartaric Acid ◽  
Apparent Viscosity ◽  
Setting Time ◽  
Sulphoaluminate Cement ◽  
Low Viscosity ◽  
Ultimate Deformation ◽  
Rapid Setting

Rapid setting and low viscosity of sulphoaluminate cement (SAC) make it difficult to be extruded by 3D printing (3DP) technique. In this study, the effect of tartaric acid (TA) on printability, rheology and mechanical property of 3DP SAC paste is investigated. The experimental results indicate that the setting time, hydration evolution and apparent viscosity of SAC paste can be well controlled by adding a proper amount of TA to satisfy the requirements of 3DP. An excellent structure of SAC paste with the ultimate deformation rate less than 10% can be printed without compromising mechanical strength.

scholarly journals Morphology, Stability, and Application of Lycopene Microcapsules Produced by Complex Coacervation

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Glaucia A. Rocha-Selmi ◽  
Carmen S. Favaro-Trindade ◽  
Carlos R. F. Grosso
Keyword(s):  
Encapsulation Efficiency ◽  
Gum Arabic ◽  
Average Diameter ◽  
Stability Test ◽  
Free Form ◽  
Complex Coacervation ◽  
The Stability ◽  
Processing And Storage ◽  
High Degree ◽  
And Storage

The interest in lycopene has increased in recent years due to studies that associate it with the reduction in risk of developing cardiovascular diseases and cancer. However, due to its high degree of unsaturation, this carotenoid is inclined to isomerize and oxidize during processing and storage, making it difficult to use in the food industry. Microencapsulation can improve this situation, increasing its stability and making incorporation into food formulations possible. Thus, the aim of this study was to microencapsulate lycopene by complex coacervation using gelatin and gum Arabic as the encapsulating agents. The microcapsules were evaluated based on the encapsulation efficiency and their morphology and then submitted to a stability test and applied in cake making. Most of the systems studied presented spherical microcapsules with defined walls. The encapsulation efficiency values were above 90%, and the average diameter of the capsules ranged from 61 to 144 μm. The stability test showed that microencapsulation offered greater protection to the lycopene as compared to its free form. The application of nonfreeze dried coacervated microcapsules in cake making was satisfactory, but the color transference was low when freezedried coacervated microcapsules were used.

The effect of oleic acid on the stability of magnetite ferrofluid

1995 ◽  
Vol 31 (6) ◽  
pp. 4178-4180 ◽  
Author(s):  
M.S. Dababneh ◽  
N.Y. Ayoub
Keyword(s):  
Oleic Acid ◽  
The Stability
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