Guava seeds are produced as a waste product by the guava processing industry. Their high carbohydrate contents may suit the carbohydrate needs of the feed sector but their high dietary fiber content limits their feed value. The feed values of fruit seeds can be improved through germination, which involves the mobilization of nutrients through seed enzymes and alters the seed carbohydrate composition. The changes of selected carbohydrates in guava (Psidium guajava L.) seeds brought by germination to those in red bean (Vigna angularis) and winter wheat (Triticum aestivum L.) were compared. The contents of soluble carbohydrates, digestible starch, resistant starch and cellulose in the seeds were determined. The radial diffusion method was used to detect carbohydrate-degrading enzymes in the seed extracts. Guava seeds were rich in cellulose (402.2 mg/g), which decreased progressively during germination, probably through the action of cellulase. Winter wheat contained the highest starch content (412.2 mg/g) and also distinct quantities of α-amylase and cellulase. The starch contents of all the seeds decreased, but the soluble carbohydrate contents in red beans and guava seeds increased significantly by the end of germination, suggesting the transient oversupply of reserve metabolites. The content of hydrolyzed polysaccharides increased in the germinated seeds with detectable amounts of cellulose-degrading enzymes present, indicating improved value as feed. Further research is warranted to explore the potential of guava seeds as a source of low-cost animal feed supplements.
Banana pulp (BP) noodles prepared by partial substitution of wheat flour with green Cavendish banana pulp flour were assessed pH, color, tensile strength and elasticity, and in-vitro hydrolysis index (HI) and estimated glycemic index (GI). BP noodles had lower L* (darker) and b* values (less yellow) but higher tensile strength and elasticity modulus than control noodles. Following an in-vitro starch hydrolysis studies, it was found that GI of BP noodles was lower than control noodles. Partial substitution of green banana pulp into noodles may be useful for controlling starch hydrolysis of yellow noodles.
Ascorbic acid was used for the first time to synthesize crystalline starch nanoparticles (CSNP). The physical properties of the CSNP were investigated. Rheological properties of the crystalline starch nanofluid (CSNF) were compared with native cassava starch (CS) and commercial polymer xanthan. Interfacial properties of the CSNF at the interface of oil and water (O/W) were investigated at different concentrations and temperatures. Wettability alteration efficiency of CSNF on oil-wet sandstone surface was investigated using the sessile drop method. Core flooding experiment was conducted at reservoir conditions. The methods were effective in producing spherical and polygonal nanoparticles with a mean diameter of 100 nm and increased in crystallinity of 7%. Viscosity increased with increase in surface area and temperature of the CSNF compared to a decrease in viscosity as the temperature increases for xanthan. Interfacial tension (IFT) decreased with increase in concentration of CSNF, electrolyte and temperature. The results show that CSNF can change the wettability of sandstone at low concentration, high salinity and elevated temperature. Pressure drops data shows stability of CSNF at 120 °C. The formation of oil bank was enough to increase oil recovery by 23%.
Being abundant in many tropical part of the world, Dioscorea sp. as food is limited due to its toxicity. However polysaccharides derive from these tubers could be important for other applications. Here we developed a Highly Luminescent Carbon Nanodots (C-dots) via acid hydrolysis of Gadong starch (GS). The hydrolysis rate of GS increased from 49% to 86% within 7 days while the X-ray diffraction showed the native GS particle is a C-crystalline type. The GS particles were either round or oval with diameters ranging from 50-90 nm. Further acid dehydration and surface oxidation reduced the size of GS nanoparticles to 6-25 nm. The C-dots produced a fluorescent emission at wavelength 441 nm. Toxicity tests demonstrate that zebrafish embryo were able to tolerate the C-dots for 48 h after exposure. This study has successfully demonstrated a novel approach of converting GS into excellent fluorescent C-dot.
Cassava starch has acquired many attentions owing to its ability to be developed as thermoplastic cassava starch (TPCS) where it can be obtained in low cost, making it to be one of alternatives to substitute petroleum-based plastic. An attempt was made to investigate the thermal, mechanical and moisture absorption properties of thermoplastic cassava starch blending with beeswax (TPCS-BW) fabricated using hot moulding compression method in the range of beeswax loading from 0, 2.5, 5 to 10 wt%. Addition of beeswax has significantly reduced tensile strength, elongation and flexural strength while improving tensile modulus and flexural modulus until 5 wt% beeswax. Incorporation of 10 wt% beeswax has successfully produced the lowest value of moisture absorption and water solubility among the bio-composite which might be attributed to the beeswax's hydrophobic properties in improving water barrier of the TPCS-BW bio-composite. Furthermore, the addition of beeswax resulted in the appearance of irregular and rough fractured surface. Meanwhile, fourier transform infrared (FT-IR) spectroscopy presented that incorporation of beeswax in the mixture has considerably improve hydrogen bonding of blends indicating good interaction between starch and beeswax. Hence, beeswax with an appropriate loading value able to improve the functional properties of TPCS-BW bio-composite.
Plastic throughout the years is now one of the biggest world commodities and also the largest pollution to have an environmental impact, accumulating in landfills and also leaching into water systems and oceans. Especially with the shift to single-use disposable plastic, evermore positions plastics as the number one novel entity that pollutes the earth. This shift is also consistent in the food packaging industry. Managing plastic waste is still an issue at large, while the process of pyrolysis incineration still requires an obscene amount of energy that also does not resolve the problems with its environmental impact, the cost of mechanical-chemical degradation even outweighs the cost of producing the materials, and biodegradation process is a very slow and long process. Converting to bioplastics is one of the potential solutions to the global plastic issue. This review covers the potentials, limitations, challenges, progress and advancements of bioplastics, especially thermoplastic starch (starch-based bioplastic) in their efforts to replace petroleum plastics in food packaging and smart food packaging, especially for single-use (disposable) food packaging.
In recent years, increasing environmental concerns focused greater attention on the development of biodegradable materials. A thermoplastic starch derived from bioresources, sugar palm tree was successfully developed in the presence of biodegradable glycerol as a plasticizer. Sugar palm starch (SPS) was added with 15-40 w/w% of glycerol to prepare workable bioplastics and coded as SPS/G15, SPS/G20, SPS/G30 and SPS/G40. The samples were characterized for thermal properties, mechanical properties and moisture absorption on exposure to humidity were evaluated. Morphological studies through scanning electron microscopy (SEM) were used to explain the observed mechanical properties. Generally, the addition of glycerol decrease the transition temperature of plasticized SPS. The mechanical properties of plasticized SPS increase with the increasing of glycerol but up to 30 w/w%. Meanwhile, the water absorption of plasticized SPS decrease with increasing of glycerol.
The aim of this research is to investigate the effect of sugar palm fibre (SPF) on the mechanical, thermal and physical properties of seaweed/thermoplastic sugar palm starch agar (TPSA) composites. Hybridized seaweed/SPF filler at weight ratio of 25:75, 50:50 and 75:25 were prepared using TPSA as a matrix. Mechanical, thermal and physical properties of hybrid composites were carried out. Obtained results indicated that hybrid composites display improved tensile and flexural properties accompanied with lower impact resistance. The highest tensile (17.74MPa) and flexural strength (31.24MPa) was obtained from hybrid composite with 50:50 ratio of seaweed/SPF. Good fibre-matrix bonding was evident in the scanning electron microscopy (SEM) micrograph of the hybrid composites' tensile fracture. Fourier transform infrared spectroscopy (FT-IR) analysis showed increase in intermolecular hydrogen bonding following the addition of SPF. Thermal stability of hybrid composites was enhanced, indicated by a higher onset degradation temperature (259°C) for 25:75 seaweed/SPF composites than the individual seaweed composites (253°C). Water absorption, thickness swelling, water solubility, and soil burial tests showed higher water and biodegradation resistance of the hybrid composites. Overall, the hybridization of SPF with seaweed/TPSA composites enhances the properties of the biocomposites for short-life application; that is, disposable tray, plate, etc.
This review article highlights the thermal behaviors of selected starches that were studied using differential scanning calorimetery (DSC) with data shown in various research publications. The starches of sago, potato, sweet potato, cassava, yam, and corn are included in this overview. Our examinations indicate that thermal properties are highly affected by the type of starch, its amylose/amylopectin content, and the presence of other food ingredients such as sugar, sodium chloride, water, milk, hydrocolloids, and meat. When the heating temperatures of the starches were increased, the DSC measurements also showed an increase in the temperatures of the gelatinization (onset [To ], peak [Tp ], and conclusion [Tc ]). This may be attributed to the differences in the degree of crystallinity of the starch, which provides structural stability and makes the granule more resistant to gelatinization.
Zero-salted yellow alkaline noodles (YAN) were immersed in solutions of resistant starch HYLON™ VII (HC) or fruit coating Semperfresh™ (SC) containing a range of salt (NaCl) between 10 and 30% (w/v). The objective was to evaluate the effect of salt-coatings on the textural, handling, cooking, and sensory properties of YAN. Increasing salt in the coatings caused a reduction in optimum cooking time, cooking loss and increase in cooking yield. The mechanical and textural parameters, sensory hardness, springiness and overall sensory acceptability of the salt-coated noodles however decreased with increasing salt application. HC-Na10 and SC-Na10 showed the highest textural and mechanical parameters, sensory hardness and springiness. The differences in the parameters were attributed mainly to the water absorption properties of starch that was affected by salt application. Thus, the quality of salt-coated noodles was dependent mainly on the amounts of salt applied in the coatings rather than on the types of coatings used.
Banana peel flour (BPF) prepared from green or ripe Cavendish and Dream banana fruits were assessed for their total starch (TS), digestible starch (DS), resistant starch (RS), total dietary fibre (TDF), soluble dietary fibre (SDF) and insoluble dietary fibre (IDF). Principal component analysis (PCA) identified that only 1 component was responsible for 93.74% of the total variance in the starch and dietary fibre components that differentiated ripe and green banana flours. Cluster analysis (CA) applied to similar data obtained two statistically significant clusters (green and ripe bananas) to indicate difference in behaviours according to the stages of ripeness based on starch and dietary fibre components. We concluded that the starch and dietary fibre components could be used to discriminate between flours prepared from peels obtained from fruits of different ripeness. The results were also suggestive of the potential of green and ripe BPF as functional ingredients in food.
This study describes a sago starch-based film by incorporation of cinnamon essential oil (CEO) and nano titanium dioxide (TiO2-N). Different concentrations (i.e., 0%, 1%, 3%, and 5%, w/w) of TiO2-N and CEO (i.e., 0%, 1%, 2%, and 3%, v/w) were incorporated into sago starch film, and the physicochemical, barrier, mechanical, and antimicrobial properties of the bionanocomposite films were estimated. Incorporation of CEO into the sago starch matrix increased oxygen and water vapor permeability of starch films while increasing TiO2-N concentration decreased barrier properties. Moisture content also decreased from 12.96% to 8.04%, solubility in water decreased from 25% to 13.7%, and the mechanical properties of sago starch films improved. Sago starch bionanocomposite films showed excellent antimicrobial activity against Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus. Results also showed that incorporation of TiO2-N and CEO had synergistic effects on functional properties of sago starch films. In summary, sago starch films incorporated with both TiO2-N and CEO shows potential application for active packaging in food industries such as fresh pistachio packaging.
In this study, acid-thinned starch was blended with konjac glucomannan or psyllium husk powder at a concentration of 3% w/w (starch basis). The blends were characterized by pasting analysis and rheological
properties evaluation. Jelly candy was made from the blends and textural characteristics were studied. Pasting analysis showed that both gums were found to significantly increase some of the pasting parameters, such as peak viscosity, trough, breakdown, final viscosity and setback values. From the frequency sweep, it was found that addition of konjac glucomanan or psyllium husk powder increased the storage modulus (G’) and loss modulus (G’’) values, with psyllium added sample showing more prominent effect than konjac added ones, when compared to the control samples. All samples were found to demonstrate thixotropic flow behaviour. Jelly candy texture profile analysis revealed that konjac glucomannan or psyllium husk powder addition, although decreasing chewability, but rendered the jelly candy less sticky.
Resistant starch is defined as the total amount of starch and the products of starch degradation that resists digestion in the small intestine. Starches that were able to resist the digestion will arrive at the colon where they will be fermented by the gut microbiota, producing a variety of products which include short chain fatty acids that can provide a range of physiological benefits. There are several factors that could affect the resistant starch content of a carbohydrate which includes the starch granule morphology, the amylose-amylopectin ratio and its association with other food component. One of the current interests on resistant starch is their potential to be used as a prebiotic, which is a non-digestible food ingredient that benefits the host by stimulating the growth or activity of one or a limited number of beneficial bacteria in the colon. A resistant starch must fulfill three criterions to be classified as a prebiotic; resistance to the upper gastrointestinal environment, fermentation by the intestinal microbiota and selective stimulation of the growth and/or activity of the beneficial bacteria. The market of prebiotic is expected to reach USD 198 million in 2014 led by the export of oligosaccharides. Realizing this, novel carbohydrates such as resistant starch from various starch sources can contribute to the advancement of the prebiotic industry.
This work presents the characterization of a novel naturally phosphorylated starch extracted from an unconventional and non-utilized source, the seeds of the stone fruit Syzygium malaccense. The morphology and chemical characteristics of the extracted starch were examined by scanning electron microscopy, FTIR, 1H/13C/31P NMR and 13C-CP/MAS-NMR, HPAEC-PAD chromatography, XRD, DSC, and RVA. The extraction yielded a highly pure starch (95.6 %) with an average granule size of 13 μm. The analysis of the starch components revealed an amylose content of 28.1 % and a predominance (65 %) of B-chains (B1-B3 65 %) in the amylopectin, as shown through HPAEC-PAD chromatography. The X-ray diffractogram was compatible with B-type starch, which was confirmed by the deconvolution of the C1 peak in the 13C-CP/MAS-NMR. X-Ray diffractogram also showed that S. malaccense has 28.5 % of crystallinity. DSC analysis showed values of 82.6 °C and -12.41 J g-1 for Tc and ΔH, respectively, which is compatible with a highly ordered starch granule structure. The values observed for peak (4678 mPa•s), trough (3055 mPa•s), and final viscosity (6526 mPa•s) indicated that S. malaccense may be used as a thickener in hot food.
Starch blend films made from sago and mung bean were prepared by casting with glycerol as the plasticizer and subsequently exposed to ultraviolet (UV) irradiation for 2 h. The films were characterized by thickness, moisture sorption isotherms, X-ray diffraction and Fourier transform infrared (FTIR) spectroscopy. All films produced were colorless while incorporation of glycerol resulted in more flexible and manageable films. Moisture sorption isotherms for all films showed sigmoidal shape and the control films showed slightly higher curve than treated films. While for X-ray analysis, the control and treated films for all formulations showed similar pattern, however for treated films showed more crystalline character. UV radiation showed affect on X-ray diffraction and sorption isotherms; however the UV radiation did not affect the spectra pattern of FTIR.
Starch is a biodegradable polymer produced in abundance from many renewable resources. This study examined the influence of citric acid (0-40% w/wt%) ) and water (0-40% w/wt%) as secondary additive and glycerol as plasticizer on the mechanical properties of bio-plastic starch (BPS) from Malaysian sago. The CA content varies from 0 to 40 w/wt% while water was also varied from 0 to 40 w/wt%. FT-IR spectroscopy showed that acid citric improve the properties of BPS and water give negative effects to the carbon hydrogenbond. It is obvious that the addition of the CA at 30 wt/wt% improve the mechanical property of BPS to more than 40% compare to the addition of water.
Laser ablation-based nanoparticle synthesis in solution is rapidly becoming popular, particularly for potential biomedical and life science applications. This method promises one pot synthesis and concomitant bio-functionalization, is devoid of toxic chemicals, does not require complicated apparatus, can be combined with natural stabilizers, is directly biocompatible, and has high particle size uniformity. Size control and reduction is generally determined by the laser settings; that the size and size distribution scales with laser fluence is well described. Conversely, the effect of the laser repetition rate on the final nanoparticle product in laser ablation is less well-documented, especially in the presence of stabilizers. Here, the influence of the laser repetition rate during laser ablation synthesis of silver nanoparticles in the presence of starch as a stabilizer was investigated. The increment of the repetition rate does not negatively influence the ablation efficiency, but rather shows increased productivity, causes a red-shift in the plasmon resonance peak of the silver-starch nanoparticles, an increase in mean particle size and size distribution, and a distinct lack of agglomerate formation. Optimal results were achieved at 10 Hz repetition rate, with a mean particle size of ~10 nm and a bandwidth of ~6 nm 'full width at half maximum' (FWHM). Stability measurements showed no significant changes in mean particle size or agglomeration or even flocculation. However, zeta potential measurements showed that optimal double layer charge is achieved at 30 Hz. Consequently, Ag-NP synthesis via the laser ablation synthesis in solution (LASiS) method in starch solution seems to be a trade-off between small size and narrow size distributions and inherent and long-term stability.