starch concentration
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Polymers ◽  
2022 ◽  
Vol 14 (2) ◽  
pp. 278
Author(s):  
Shiou Xuan Tan ◽  
Hwai Chyuan Ong ◽  
Andri Andriyana ◽  
Steven Lim ◽  
Yean Ling Pang ◽  
...  

Bioplastic has been perceived as a promising candidate to replace petroleum-based plastics due to its environment-friendly and biodegradable characteristics. This study presents the chitosan-reinforced, starch-based bioplastic film prepared by the solution casting and evaporation method. The effects of processing parameters, i.e., starch concentration, glycerol loading, process temperature and chitosan loading on mechanical properties were examined. Optimum tensile strength of 5.19 MPa and elongation at break of 44.6% were obtained under the combined reaction conditions of 5 wt.% starch concentration, 40 wt.% glycerol loading, 20 wt.% chitosan loading and at a process temperature of 70 °C. From the artificial neural network (ANN) modeling, the coefficient of determination (R2) for tensile strength and elongation at break were found to be 0.9955 and 0.9859, respectively, which proved the model had good fit with the experimental data. Interaction and miscibility between starch and chitosan were proven through the peaks shifting to a lower wavenumber in FTIR and a reduction of crystallinity in XRD. TGA results suggested the chitosan-reinforced starch-based bioplastic possessed reasonable thermal stability under 290 °C. Enhancement in water resistance of chitosan-incorporated starch-based bioplastic film was evidenced with a water uptake of 251% as compared to a 302% registered by the pure starch-based bioplastic film. In addition, the fact that the chitosan-reinforced starch-based bioplastic film degraded to 52.1% of its initial weight after 28 days suggests it is a more sustainable alternative than the petroleum-based plastics.


Polymers ◽  
2021 ◽  
Vol 13 (23) ◽  
pp. 4232
Author(s):  
Luis Daniel Daza ◽  
Valeria Soledad Eim ◽  
Henry Alexander Váquiro

This work aimed to prepare ulluco starch (US)/chitosan (Ch) edible films and evaluate the effect of the concentration of US on their physicochemical properties. The use of edible films is a means of adding value to the ulluco crop and evaluating the viability of using new sources to produce packaging materials. Different samples were prepared at different US concentrations (2%, 3%, 4%, and 5% w/v) and a fixed chitosan concentration (1.5% w/v); then, samples were analyzed, considering their physical, mechanical, and thermal properties. The US/Ch edible films showed an increase in solubility from 17.5% to 21.7%, swelling power (SP) from 38.9% to 267%, tensile strength (TS) from 3.69 MPa to 10.7 MPa, Young modulus (YM) from 18.0 Pa to 652 Pa, and thermal stability as the US concentration increased. However, samples with low US concentrations showed higher elongation at break (EB) (36.6%) and better barrier properties (WVP) (5.61 × 10−11 g/m s Pa). The films evaluated in this work presented good physical, mechanical, and barrier properties, revealing their potential as packaging material ensuring food security, and demonstrating the technological potential of US.


Author(s):  
Eftychios Apostolidis ◽  
Dimitris Kioupis ◽  
Glikeria Kakali ◽  
Nikolaos G. Stoforos ◽  
Ioanna Mandala

2021 ◽  
Vol 5 (3(61)) ◽  
pp. 29-32
Author(s):  
Svitlana Andrieieva ◽  
Yevgen Pyvovarov

The object of research is the technologies for the production of puree soups using modified starches of the «Gelamil» series. One of the main requirements for the quality of the technology of puree soups is the creation of a fluid, uniform, finely ground texture, which plays a special role in the organoleptic characteristics of this type of product. The texture of the product can be adjusted by adding liquid boiling modified starches. Starches of the «Gelamil» series are represented by potato starch with a reduced viscosity and are characterized as air-flowing gelling potato starch, that is, starch, the solution of which gives a low viscosity at high temperatures, and when solidified – a dense gel. Hydrodynamic changes in the parameters of starch paste based on starches of the «Gelamil» series, depending on the temperature and type of starch, have been established. It was determined that starch paste based on starches of the «Gelamil» series, in comparison with native potato starch, have a low temperature of maximum viscosity from 47±2 °C to 57±2 °C, and thus form a paste with a viscous-flowing texture. The effective viscosity of starch paste was investigated depending on the starch content. It has been experimentally established that regulation of the starch content makes it possible to create starch paste according to different textural properties. For viscous-thinned dispersions, the starch concentration is from 1.0 to 3.0 %. For viscous-flowing dispersions having a long texture, the starch concentration is 3.5 to 5.0 %. For viscous-flowing dispersions having a short texture, the starch concentration is 5.5 to 7.0 %. For the content of native potato starch in the system of more than 5.0 %, a dense paste with a short texture is formed. It was found that for a starch paste based on starches of the «Gelamil» series, the separation of the liquid phase occurs due to 2:00 in an insignificant amount. A lot of components and model systems based on vegetable, legume purees and starch paste have been investigated. It has been determined that, depending on the type of vegetable and legume raw materials, the use of starches of the «Gelamil» series of different types and concentrations depends.


2021 ◽  
Vol 33 (4) ◽  
pp. 1-10
Author(s):  
Umer Farooq ◽  
Carla Di Mattia ◽  
Marco Faieta ◽  
Federica Flamminii ◽  
Paola Pittia

In this study, olive oil-in-water emulsions (30% oil, v/v) were prepared by using high-pressure homogenization and different concentrations of modified corn starch particles (6–10% w/v). After a preliminary physical characterization, the modified starch particles were used to produce olive oil-in water (o/w) emulsions whose droplet size and distribution, flow behavior, microstructure, and physical stability were evaluated. The stabilization by Pickering phenomena was observed, as well as the formation of a starch network able to entrap oil particles. Increasing the starch concentration enhanced the emulsion physical stability by improving the oil particles’ stabilization within the starch network.


Polymers ◽  
2021 ◽  
Vol 13 (17) ◽  
pp. 2981
Author(s):  
Bianka Nagy ◽  
Norbert Miskolczi ◽  
Zoltán Eller

The aim of this research was to increase the compatibility between PLA and starch with vegetable oil-based additives. Based on tensile results, it can be stated, that Charpy impact strength could be improved for 70/30 and 60/40 blends in both unconditioned and conditioned cases, regardless of vegetable oil, while no advantageous change in impact strength was obtained with PLA-g-MA. Considering sample with the highest starch concentration (50%), the flexural modulus was improved by using sunflower oil-based additive, Charpy impact strength and elongation at break was increased using rapeseed oil-based additive in both conditioned and unconditioned cases. SEM images confirmed the improvement of compatibility between components.


2021 ◽  
Vol 17 (25) ◽  
pp. 82
Author(s):  
Lázaro De La Torre-Gutiérrez ◽  
Sandi Patricia Morales-Córdova ◽  
José Ulises González-de la Cruz ◽  
María Concepción de la Cruz-Leyva

Los almidones no convencionales se han utilizado con éxito en la formulación de productos cárnicos, al brindar textura y escaso sabor a un menor costo. Aquí el objetivo fue, evaluar el efecto del almidón de plátano cuadrado Musa balbisiana Colla sobre el rendimiento, retención de agua y aceptación sensorial en el jamón cocido. El almidón de plátano (madurez tipo I) se extrajo con una metodología recomendada. Se elaboró jamón cocido con carne de cerdo y se adicionó almidón de plátano. A partir de un diseño experimental factorial 22: concentración de almidón (factor A) 10 % y 20 %, y tiempo de masajeo de la carne (factor B) de 16 y 30 min. Resultando un total de cuatro tratamientos: T1, T2, T3 y T4 (n=3). Para tener un referente, se elaboró un jamón cocido adicionado con almidón de maíz. La concentración de almidón de plátano y el mayor tiempo de masajeo (30 min), registró relación positiva en el rendimiento del jamón cocido (121.4 ± 0.36 %). La capacidad de retención de agua aumentó de acuerdo con la concentración de almidón y el tiempo de masajeo, independiente del origen del ligante adicionado (almidón de plátano o almidón de maíz). El jamón cocido adicionado con almidón de plátano fue el más aceptado y mejor evaluado. Por lo que, este almidón puede ser utilizado como un aditivo alimentario para la producción del jamón cocido. Non-conventional starches have been successfully used in the formulation of meat products, providing texture and low flavor at a lower cost. The objective here was to evaluate the effect of square banana Musa balbisiana Colla starch on yield, water retention and sensory acceptability in cooked ham. Banana starch (maturity type I) was extracted using a recommended methodology. Cooked ham (with pork meat) was prepared with banana starch. Based on a 22 factorial experimental design: starch concentration (factor A) 10 % and 20 %, and meat massaging time (factor B) of 16 and 30 min, resulting in a total of four treatments: T1, T2, T3 and T4 (n=3). In order to have a reference, a cooked ham was prepared with corn starch added. The concentration of banana starch and the longer massaging time (30 min) were positively related to the yield of cooked ham (121.4 ± 0.36 %). Water retention capacity increased according to starch concentration and massaging time, independent of the origin of the added binder (banana starch or cornstarch). The cooked ham added with banana starch was the most accepted and best evaluated. Therefore, this starch can be used as a food additive to produce cooked ham.


Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 116
Author(s):  
Kenji Okamoto ◽  
Takato Goda ◽  
Takeru Yamada ◽  
Masafumi Nagoshi

During our search for ethanol-producing basidiomycete fungi for a wide range of substrates, we isolated Phlebia acerina, which is a white rot basidiomycete fungus. It favorably converted starch into ethanol with approximately 70% yield. Although the yield decreased as the starch concentration increased, growth and fermentation were observed even at 200 g/L of starch. P. acerina produced ethanol from glucose, galactose, mannose, xylose, cellobiose, and maltose with 93%, 91%, 86%, 72%, 92%, and 68% yields, respectively. Additionally, P. acerina, which secreted xylanase and xylosidase, was capable of assimilating xylan and directly converting it to ethanol with a yield of 63%. Furthermore, P. acerina produced ethanol directly from acorns, which are plant fruits containing starch and tannins, with a yield of 70%. Tannin delayed mycelia growth, thus prolonging ethanol production; however, this did not particularly affect the yield. These results were similar to those of fermentation in a medium with the same amounts of starch and tannin as the target crop acorn, thus suggesting that P. acerina could successfully produce environmentally friendly ethanol from starch-containing lignocellulosic biomass, unlike previously reported ethanol-producing basidiomycete fungi.


Author(s):  
Deise Souza de Castro ◽  
Inacia dos Santos Moreira ◽  
Francinalva Cordeiro de Sousa ◽  
Wilton Pereira da Silva ◽  
Josivanda Palmeira Gomes ◽  
...  

The present study aimed to characterize the physical, chemical and rheological properties of starch extracted from pitomba seeds and verify the influence of its addition on the syneresis and viscosity characteristics of ketchup during storage, compared to maize starch. Extraction was performed by grinding the seeds in sodium metabisulfite solution (0.2%) followed by drying at 50 ºC. ketchups were formulated with the addition of 0.5 and 1% pitomba starch, 0.5 and 1% maize starch and a control formulation. Starch showed low percentages of protein, ashes and lipid, starch purity of 77.78%, amylose of 19.25%, apparent density of 0.46 g/cm3 and compact density of 0.66 g/cm3. The starch pastes showed pseudoplastic behavior and imparted significant viscosity, usable in increasing the consistency of fluid foods. Ketchups formulated with addition of pitomba starch showed reduction of syneresis during storage, and the 1% starch concentration can slow down the syneresis process in ketchup at temperatures of 7 and 25 °C, similar to the stabilizing capacity of maize starch. Ketchup viscosity increased with the addition of pitomba and maize starches, but the highest apparent viscosities were obtained in ketchup with addition of pitomba starch during storage


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