scholarly journals Impact of Microwave Irradiation Energy Levels on Molecular Rotation, Structural, Physicochemical, Proximate and Functional Properties of Potato (Ipomoea batatas) Starch

2021 ◽  
Vol 61 (2) ◽  
pp. 57-72
Author(s):  
K. N. Awokoya ◽  
I. E. Odeleye ◽  
Y. A. Muhammed ◽  
N. A. Ndukwe ◽  
A. A. Ibikunle
Keyword(s):  
Microwave Irradiation ◽  
Ipomoea Batatas ◽  
Potato Starch ◽  
Energy Levels ◽  
Microwave Treatment ◽  
Molecular Rotation ◽  
Hydroxyl Group ◽  
Native Starch ◽  
Strong Shift ◽  
Irradiation Energy

Starch isolated from potato was subjected to microwave treatment at different energy levels (200 - 800 W) to modify the functional, structural and physicochemical properties, as well as induce molecular rotation of the hydroxyl group on the starch polysaccharide. Proximate analyses revealed that moisture content reduced, while ash, protein, fat and fibre increased after modification. Fourier-transform infrared spectroscopy spectra indicated a strong shift in absorption band of OH from 3441 to 3454 cm-1. Optical light microscopy revealed that starch granules were oval and spherical in shape with hyla on some of the granules. Least gelation concentration reduced following microwave treatment. Compared with the native starch, the pasting parameters of the microwave treated starches decreased, with the exception of set­back viscosity for starch modified at 800 W. Onset temperature (TO), peak temperature (TP) and conclusion temperature (TC) of gelatinization increased in microwave treated starches compared with native potato starch. Also, gelatinization enthalpy increased from 8.21 J/g in native starch to 15.39, 16.36, 17.76 and 38.06 J/g in microwave treated starches at 200, 400, 600, and 800 W, respectively. It was concluded that the energy of microwave irradiation can induce and accelerate molecular rotation of the hydroxyl group on the starch polysaccharide.

scholarly journals Development of sweet potato (Ipomoea batatas Lamk.) as excipient in tablet formulation

2020 ◽  
Author(s):  
Lamia Diang Mahalia ◽  
Stefanus Supriyanto ◽  
Yandi Syukri
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Potato Starch ◽  
Control Sample ◽  
Extraction Process ◽  
Raw Material ◽  
Chemical Process Design ◽  
Native Starch ◽  
Sweet Potato Starch ◽  
Pharmaceutical Properties

Background: Sweet potato has a potential to be used as a raw material for tablets. However, it needs chemical modifications to produce derivatives with excellent pharmaceutical characteristics. The primary purpose of this research was to use sweet potato starch (Ipomoea batatas Lamk.) as a tablet excipient modified through a chemical process. Design and Methods: This study is experimental and is divided into three stages. The first stage is the extraction process to obtain sweet potato starch. The second stage is the chemical modification of sweet potato starch using pentanol-1 and glacial acetic acid. The third step is the analysis of the pharmaceutical properties of the mutated lab model compared to the control sample and Amprotab. Results: The descriptive-comparative analysis showed sweet potato starch modified with panthenol-1 had a higher hardness value (=2.55±0.34) compared to native starch (1.00±0.08). The particle size distribution of the modified sample with acetate acid (=15.20±1.79) was higher than the others. Conclusions: In conclusion, modified sweet potato starch has better pharmaceutical properties than native starch. Further research needs to be conducted on the magnitude of the potential of sweet potato starch as an excipient, both as filler, a binder, and a crushing agent on tablet preparations.

scholarly journals Facile synthesis of SnO2 shell followed by microwave treatment for high environmental stability of Ag nanoparticles

RSC Advances ◽  
2020 ◽  
Vol 10 (63) ◽  
pp. 38424-38436
Author(s):  
Anna Baranowska-Korczyc ◽  
Ewelina Mackiewicz ◽  
Katarzyna Ranoszek-Soliwoda ◽  
Jarosław Grobelny ◽  
Grzegorz Celichowski
Keyword(s):  
Microwave Irradiation ◽  
Ag Nanoparticles ◽  
Microwave Treatment ◽  
New Method ◽  
Environmental Stability ◽  
Facile Synthesis

This study describes a new method for passivating Ag nanoparticles (AgNPs) with SnO2 layer and their further treatment by microwave irradiation.

Irradiation Effect on the Structural Properties of Ipomoea batatas L as a Function of Temperature and Time

2019 ◽  
Vol 966 ◽  
pp. 169-174
Author(s):  
Siti Fatimah ◽  
Muhammad Nur ◽  
Sri Dewi Astuty Ilyas ◽  
Dahlang Tahir
Keyword(s):  
Structural Properties ◽  
Ipomoea Batatas ◽  
Functional Group ◽  
Natural Antioxidants ◽  
Hydroxyl Group ◽  
Irradiation Effect ◽  
X Ray Diffraction ◽  
X Ray ◽  
Purple Sweet Potato ◽  
Bonding Characteristic

Purple sweet potato (Ipomoea batatas L) contains high anthocyanin and peonidin glycosides which are useful as powerful natural antioxidants. Microwaves is an electric oven that use for heats and cooks food by exposing electromagnetic radiation produce thermal energy which was influenced to the composition and structural properties of food. In this study, the effect of microwave irradiation on the structural and bonding characteristic of Ipomoea batatas L have been analysis by X-ray diffraction (XRD and Fourier transform infra-red (FTIR), respectively. The composition and the crystallite size was decreases with increasing the temperature and the time of irradiation. The intensity of functional group FTIR spectra shows for 20 minutes irradiation indicated the time for breaking bond of hydroxyl group due to evaporation and re-arrangement of atomic bonding for >20 minutes irradiation. The result in this study as a guided for general public the time maximum irradiation by microwave in the processing Ipomoea batatas L without change the properties

Investigating the carbon materials’ microwave absorption and its effects on the mechanical and physical properties of carbon fiber and carbon black/ polypropylene composites

2016 ◽  
Vol 51 (16) ◽  
pp. 2263-2276 ◽  
Author(s):  
Jafar Rezania ◽  
Hamid Rahimi
Keyword(s):  
Microwave Irradiation ◽  
Physical Properties ◽  
Carbon Materials ◽  
Loss Modulus ◽  
Polymeric Materials ◽  
Microwave Treatment ◽  
Structural Defects ◽  
Polypropylene Composites ◽  
Dynamic Mechanical ◽  
Mechanical And Physical Properties

Carbon compounds have high dielectric losses, which means that these materials are heated efficiently by microwave irradiation. Carbon materials can be used as microwave absorbers in polymeric materials that are transparent to microwave irradiation. In this paper, carbon-reinforced polypropylene composites were exposed to microwave irradiation and then their dynamic mechanical thermal properties, electromagnetic shielding, and surface morphology were investigated. The test results showed that mechanical and physical properties of carbon–polypropylene composites improved following microwave exposure. The dynamic mechanical thermal analysis results showed that their storage and loss modulus were improved following microwave treatment. It is postulated that microwave irradiation heats carbon materials, which is likely to melt neighboring matrix thus improving interfacial adhesion and structural defects.

Vacuum Microwave Treatment of Potato Starch and the Resultant Modification of Properties

2011 ◽  
Vol 83 (3) ◽  
pp. 262-272 ◽  
Author(s):  
Norbert Mollekopf ◽  
Konrad Treppe ◽  
Petra Fiala ◽  
Onkar Dixit
Keyword(s):  
Potato Starch ◽  
Microwave Treatment ◽  
Vacuum Microwave

scholarly journals HIDROLISIS ASAM PADA TEPUNG PATI UBI JALAR PUTIH (Ipomoea batatas L.) DALAM PEMBUATAN GULA CAIR

2018 ◽  
Vol 6 (2) ◽  
pp. 77
Author(s):  
RTM Sutamihardja ◽  
Nia Yuliani ◽  
Hana Laelasari ◽  
Devy Susanty
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Potato Starch ◽  
Raw Material ◽  
Hydrolysis Time ◽  
Hydrolysis Process ◽  
Sweet Potato Starch ◽  
Hcl Concentration ◽  
Two Stages ◽  
Industrial Needs

Acid Hydrolysis on The Starch Flour of white sweet potato (Ipomoea batatas L.) in Making of Liquid SugarNational sugar needs for both direct consumption and for industrial needs will continue to increase as the population increases. According to Dirjenbun, in 2014 the national sugar demand reaches 5.7 million tons. Consisting of 2.8 million tons of white crystalline sugar for direct community consumption and 2.9 million tons of refined crystal sugar to meet industrial needs. White sweet potato can be used as raw material for making liquid glucose through hydrolysis process with acid (HCl). The preparation of liquid glucose consists of two stages: gelatinization stage and hydrolysis stage. Optimum hydrolysis was determined by variations in HCl concentration of 0.25; 0.5; and 0.75 N and time variations of 30, 60, and 90 minutes. The yield of sweet potato starch was 28.82% and the highest yield of hydrolysis result of white sweet potato starch was 94.07% at acid concentration 0.75 N with hydrolysis time 90 minutes.Keywords: white sweet potato, Flour of white sweet potato, liquid sugar, acid hydrolysisABSTRAKKebutuhan gula nasional baik untuk konsumsi langsung maupun untuk kebutuhan industri akan terus meningkat sejalan dengan meningkatnya jumlah penduduk. Menurut Dirjenbun, pada tahun 2014 kebutuhan gula nasional mencapai 5,7 juta ton yang terdiri dari 2,8 juta ton gula kristal putih untuk konsumsi masyarakat langsung dan 2,9 juta ton gula kristal rafinasi untuk memenuhi kebutuhan industri. Ubi jalar putih dapat dijadikan bahan baku pembuatan glukosa cair melalui proses hidrolisis dengan asam (HCl). Pembuatan glukosa cair terdiri dari dua tahap yaitu tahap gelatinisasi dan tahap hidrolisis. Hidrolisis optimum ditentukan dengan variasi konsentrasi HCl yaitu 0,25; 0,5; dan 0,75 N dan variasi waktu 30, 60, dan 90 menit. Rendemen pati ubi jalar didapatkan sebesar 28,82% dan rendemen glukosa tertinggi hasil hidrolisis pati ubi jalar putih sebesar 94,07% pada konsentrasi asam 0,75 N dengan waktu hidrolisis 90 menit.Kata kunci: Ubi jalar putih, Tepung Pati Ubi Jalar Putih, Gula cair, hidrolisis asam

scholarly journals Synthesis, Characterization and Pharmacological Screening of Some Novel 2- substituted and 1(H)-substituted Benzimidazole Derivatives as potent Anti-cancer agents

2022 ◽  
Vol 24 (1) ◽  
pp. 34-47
Author(s):  
Pankaj S. Kore ◽  
◽  
Santosh K. Singh ◽  
Shrinivas K. Mohite ◽  
◽  
...  
Keyword(s):  
Microwave Irradiation ◽  
Organic Synthesis ◽  
Structural Motif ◽  
Benzimidazole Derivatives ◽  
Chemical Transformations ◽  
Benzimidazole Ring ◽  
Biological Application ◽  
Irradiation Energy ◽  
Anti Cancer ◽  
Pharmacological Screening

The most of drugs containing Benzimidazole ring is a prominent structural motif found in numerous therapeutically active compounds. Benzimidazole and its synthetic analogues have been found to exhibit industrial, agricultural and biological application such as antitubercular, anti-inflammatory, analgesic, anticancer, anticoagulant, as well as good antifungal and anti microbial activity. Recent advances in technology considers microwave irradiation energy as the most efficient means of heating reactions for chemical transformations that can be accomplished in a minutes. Microwave irradiation assists organic synthesis (MAOS) not only helps in implementing green chemistry but also led to progress in organic synthesis. We report pharmacological screening of some novel 2 substituted and 1(h)-substituted Benzimidazole derivatives.

Preparation and Electrospinning of Acidified-Oxidized Potato Starch

2012 ◽  
Vol 535-537 ◽  
pp. 2340-2344 ◽  
Author(s):  
Hong Jie Wang ◽  
Xin Jin ◽  
Wen Yu Wang ◽  
Chang Fa Xiao ◽  
Lin Tong
Keyword(s):  
Reaction Time ◽  
Hydrochloric Acid ◽  
Optimum Condition ◽  
Potato Starch ◽  
Ammonium Persulfate ◽  
Modified Starch ◽  
Oxidizing Agent ◽  
Reaction Conditions ◽  
Native Starch ◽  
Optimum Reaction

This paper investigates the preparation and electrospinning of acidified-oxidized potato starch. In this article, acidified-oxidized potato starch was prepared by adding ammonium persulfate as an oxidizing agent and hydrochloric acid as a catalyst. The effect of reaction time, temperature, the concentration of hydrochloric acid and the content of ammonium persulfate on the viscosity and content of carboxyl were discussed. The optimum reaction conditions were as follows: 1.5 hours ,50°C, 0.5mol/l HCl, 2.5% (NH4)2S2O8. And then, the acidified-oxidized potato starch prepared at the optimum condition was dissolved in dimethyl sulfoxide (DMSO) to be electrospinned by contrast to native starch. Electrospinning of 5wt%-21wt% of modified starch in DMSO produced beads, beaded fibers, and smooth fibers, depending on the concentration range. Smooth fibers were observed until the concentration reached 19wt%, while native starch was 5wt%.

scholarly journals Influence of the Duration of Microwave Irradiation of Scots Pine (Pinus sylvestris L.) Cones on the Quality of Harvested Seeds

Forests ◽  
2019 ◽  
Vol 10 (12) ◽  
pp. 1108
Author(s):  
Monika Aniszewska ◽  
Arkadiusz Gendek ◽  
Ewa Tulska ◽  
Paulina Pęska ◽  
Tadeusz Moskalik
Keyword(s):  
Microwave Irradiation ◽  
Irradiation Time ◽  
Initial Moisture Content ◽  
Outer Part ◽  
Microwave Treatment ◽  
Quality Class ◽  
Short Period ◽  
Seed Extraction ◽  
Pine Cones

To improve the process of seed extraction, new solutions have been investigated in an attempt to develop guidelines for the construction of small seed extraction equipment. One of the solutions proposed in this field is the use of electromagnetic radiation in the first stage of hulling cones, reducing their initial moisture content, which will result in quicker scale opening. It is proposed that cones should be irradiated for a relatively short period in the first stage. This operation will allow a quicker loss of moisture from the cones that are still closed, which will result in a more intensive opening of cone scales and will also positively affect the exposure of seeds for the next phase of hulling. The aim of the study was to evaluate the effect of microwave irradiation of pine cones on the quality of the seeds obtained. Cones were exposed to microwaves produced by an 800 W generator. The research was performed in several modes, in which the variable parameters were the duration of microwave irradiation, arrangement of cones with the apex pointed towards either the inner or outer part of the turntable, and the number of cones. The temperature distribution on the surface of and inside the cones was determined using the THERM v2 (Vigo System SA, Ożarów Mazowiecki, Poland) thermal image processing software. We also assessed the energy (vitality) and germinability (quality class) of seeds that were not exposed and those after microwave treatment. The results of the research allowed us to state that, with the assumed parameters of the process, it is possible to obtain second quality class seeds after exposure to microwaves for 5 s. This result was comparable to the quality of seeds obtained without the use of microwaves. When the irradiation time was increased above 5 s, the vitality of seeds decreased and their quality was not satisfactory.

Sign in / Sign up

Export Citation Format

Share Document