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Malki M, Wijesinghe J, Ratnayake R, Thilakarathna G. Characterization of arrowroot ( Maranta arundinacea) starch as a potential starch source for the food industry. Heliyon 2023; 9:e20033. [PMID: 37810033 PMCID: PMC10559777 DOI: 10.1016/j.heliyon.2023.e20033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/08/2023] [Accepted: 09/08/2023] [Indexed: 10/10/2023] Open
Abstract
Arrowroot is an underutilized tuber crop in Sri Lanka and the characterization of starch was done to identify its nutritional, physicochemical, and functional properties to evaluate its potential for use in the food industry. This study distinctly advances the field of arrowroot starch characterization by providing more characterization techniques for starch samples from Sri Lanka. Arrowroot starch colour was closely similar to colour of wheat flour indicating that the effect of colour is minimum when replacing wheat flour. Oval, spherical, and irregular globular shapes were the predominant starch granule shapes for arrowroot. The average length of starch granules was 44.99 ± 1.27 μm while the width of granules was 31.44 ± 0.58 μm. The least gelation concentration was 8.0% indicating its better gel-forming ability. The nutritional composition of arrowroot starch consisted of low crude protein (0.72 ± 0.02%), crude fat (0.26 ± 0.19%), and crude fiber (1.00 ± 0.09%) contents indicating the purity of starch. Sodium, Potassium, Calcium, Iron, and Zinc contents were 52.6 mg/kg, 4312.95 mg/kg, 382.67 mg/kg, 9.07 mg/kg, and 2.59 mg/kg, respectively. Results of flour densities demonstrated the potential of arrowroot starch to be used in the pharmaceutical industry. Arrowroot starch had high viscosity defining its potential as a thickener. The starch also had high swelling power and solubility indices while solubility was positively correlated with viscosity (0.679; P > 0.05). The low moisture absorbance indicates a longer shelf life of stored arrowroot starch. Onset temperature (To) of 75.02 °C, peak temperature (Tp) of 77.95 °C, and conclusion temperature (Tc) of 82.43 °C were resulted from DSC thermogram. Arrowroot was identified as an A-type starch from x-ray diffractometry and the FT-IR spectrum of arrowroot was identical to starch and presented the carbohydrate nature of starch. Thus, arrowroot starch has a high potential to be used in the food industry based on its functional properties.
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Affiliation(s)
- M.K.S. Malki
- Department of Bio-systems Engineering, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila, 60170, Sri Lanka
| | - J.A.A.C. Wijesinghe
- Department of Bio-systems Engineering, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila, 60170, Sri Lanka
| | - R.H.M.K. Ratnayake
- Department of Horticulture and Landscape Gardening, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila, 60170, Sri Lanka
| | - G.C. Thilakarathna
- Department of Animal and Food Sciences, Faculty of Agriculture, Rajarata University of Sri Lanka, Puliyankulama Jaffna Road, Anuradhapura, 50000, Sri Lanka
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Waraczewski R, Muszyński S, Sołowiej BG. An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry. Molecules 2022; 27:8686. [PMID: 36557824 PMCID: PMC9782133 DOI: 10.3390/molecules27248686] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 12/01/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022] Open
Abstract
Hydrocolloids are naturally occurring polysaccharides or proteins, which are used to gelatinize, modify texture, and thicken food products, and are also utilized in edible films and drug capsule production. Moreover, several hydrocolloids are known to have a positive impact on human health, including prebiotics rich in bioactive compounds. In this paper, plant-derived hydrocolloids from arrowroot (Maranta arundinacea), kuzu (Pueraria montana var lobata), Sassafras tree (Sassafras albidum) leaves, sugarcane, acorn, and animal-derived gelatin have been reviewed. Hydrocolloid processing, utilization, physicochemical activities, composition, and health benefits have been described. The food industry generates waste such as plant parts, fibers, residue, scales, bones, fins, feathers, or skin, which are often discarded back into the environment, polluting it or into landfills, where they provide no use and generate transport and storage costs. Food industry waste frequently contains useful compounds, which can yield additional income if acquired, thus decreasing the environmental pollution. Despite conventional manufacturing, the aforementioned hydrocolloids can be recycled as byproducts, which not only minimizes waste, lowers transportation and storage expenses, and boosts revenue, but also enables the production of novel, functional, and healthy food additives for the food industry worldwide.
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Affiliation(s)
- Robert Waraczewski
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Siemowit Muszyński
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Bartosz G. Sołowiej
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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Physical and 3D Printing Properties of Arrowroot Starch Gels. Foods 2022; 11:foods11142140. [PMID: 35885383 PMCID: PMC9317205 DOI: 10.3390/foods11142140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 07/11/2022] [Accepted: 07/15/2022] [Indexed: 12/02/2022] Open
Abstract
This paper aims to investigate the physical and 3D printing properties of arrowroot starch (AS), a natural biopolymer with many potential health benefits. Scanning electron microscopy images showed that AS granules had mixed spherical and elongated geometries, with average sizes of 10.5 ± 2.5 μm. The molecular weight of AS measured by gel permeation chromatography (GPC) was 3.24 × 107 g/mol, and the amylose/amylopectin ratio of AS was approximately 4:11. AS has an A-type crystal structure, with a gelatinization temperature of 71.8 ± 0.2 °C. The overlap concentration (C*) of AS in aqueous solutions was 0.42% (w/v). Temperature-dependent dynamic rheological analyses of 10% to 30% (w/v) AS fluids showed that the storage modulus (G’) reached the maximum values around the gelatinization temperatures, while the yield stress (τy) and flow stress (τf) values all increased with the increase in AS concentration. The printing accuracy of AS gels was found to be associated with the interplay between the G’ values and the restorability after extrusion, determined by the three-interval thixotropy tests (3ITT). The optimum 3D printing condition occurred at 20% (w/v) AS, the nozzle diameter of 0.60 mm, the printing speed of 100 mm/s and the extrusion speed of 100 mm/s. Our research provides a promising biopolymer to be used in the design of novel personalized functional foods.
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dos Santos Alves MJ, Calvo Torres de Freitas PM, Monteiro AR, Ayala Valencia G. Impact of the Acidified Hydroethanolic Solution on the Physicochemical Properties of Starch Nanoparticles Produced by Anti‐Solvent Precipitation. STARCH-STARKE 2021. [DOI: 10.1002/star.202100034] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | | | | | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
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Alves MJDS, Chacon WDC, Gagliardi TR, Agudelo Henao AC, Monteiro AR, Ayala Valencia G. Food Applications of Starch Nanomaterials: A Review. STARCH-STARKE 2021. [DOI: 10.1002/star.202100046] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Maria Jaízia dos Santos Alves
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Wilson Daniel Caicedo Chacon
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Talita Ribeiro Gagliardi
- Department of Cell Biology, Embryology and Genetics Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Ana C. Agudelo Henao
- Facultad de Ingeniería y Administración Universidad Nacional de Colombia sede Palmira Palmira AA 237 Colombia
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
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dos Santos Lima KT, Garcez J, dos Santos Alves MJ, Monteiro AR, Valencia GA. Physicochemical Properties of Modified Starches Obtained by Anti‐Solvent Precipitation Containing Anthocyanins from Jambolan (
Syzygium cumini
) Fruit. STARCH-STARKE 2021. [DOI: 10.1002/star.202000221] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Kennya Thayres dos Santos Lima
- Department of Chemical and Food Engineering Federal University of Santa Catarina Rua Roberto Sampaio Gonzaga s/n, UFSC, AC Cidade Universitária Florianópolis SC 88040‐970 Brazil
| | - Jussara Garcez
- Department of Chemical and Food Engineering Federal University of Santa Catarina Rua Roberto Sampaio Gonzaga s/n, UFSC, AC Cidade Universitária Florianópolis SC 88040‐970 Brazil
| | - Maria Jaízia dos Santos Alves
- Department of Chemical and Food Engineering Federal University of Santa Catarina Rua Roberto Sampaio Gonzaga s/n, UFSC, AC Cidade Universitária Florianópolis SC 88040‐970 Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering Federal University of Santa Catarina Rua Roberto Sampaio Gonzaga s/n, UFSC, AC Cidade Universitária Florianópolis SC 88040‐970 Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Rua Roberto Sampaio Gonzaga s/n, UFSC, AC Cidade Universitária Florianópolis SC 88040‐970 Brazil
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Barros DR, Carvalho APMG, da Silva EO, Sampaio UM, de Souza SM, Sanches EA, de Souza Sant'Ana A, Clerici MTPS, Campelo PH. Ariá (Goeppertia allouia) Brazilian Amazon tuber as a non-conventional starch source for foods. Int J Biol Macromol 2020; 168:187-194. [PMID: 33248054 DOI: 10.1016/j.ijbiomac.2020.11.050] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 10/20/2020] [Accepted: 11/08/2020] [Indexed: 11/16/2022]
Abstract
Ariá (Goeppertia allouia) is a tuber from the arrowroot's family widely found in the Brazilian Amazon. The tuber has a flavor similar to corn, besides high retrogradation when cooked, differing from other commercial starches. To enhance its added value, the Ariá starch was extracted to evaluate its potential as a food ingredient. The Ariá starch was compared to the commercially available corn and potato starches regarding their physicochemical, thermal, structural, and rheological properties based on the Duncan's test (p-value <0.05). The Ariá starch presented high amylose content (~38% w/w). Furthermore, the X-ray diffraction pattern confirmed its Type-C crystalline structure. The rheological properties showed that the starch gels presented high hardness and retrogradation as other studied starches. Ariá has great potential as a source of starch with low digestibility, increasing the satiety of food products.
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Affiliation(s)
- Domingos Rodrigues Barros
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Ana Paula Miléo Guerra Carvalho
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Erica Oliveira da Silva
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil
| | - Ulliana Marques Sampaio
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | | | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL/@nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Anderson de Souza Sant'Ana
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
| | - Pedro Henrique Campelo
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil; School of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil.
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Chacon WDC, dos Santos Lima KT, Valencia GA, Henao ACA. Physicochemical Properties of Potato Starch Nanoparticles Produced by Anti‐Solvent Precipitation. STARCH-STARKE 2020. [DOI: 10.1002/star.202000086] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Wilson Daniel Caicedo Chacon
- Facultad de Ingeniería y Administración Universidad Nacional de Colombia sede Palmira, Colombia Palmira AA 237 Colombia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐900 Brazil
| | | | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐900 Brazil
| | - Ana Cecilia Agudelo Henao
- Facultad de Ingeniería y Administración Universidad Nacional de Colombia sede Palmira, Colombia Palmira AA 237 Colombia
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9
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Influence of Extraction Method on the Rheological Properties of Jackfruit (Artocarpus heterophyllus) Seed Starch Dispersions. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9521-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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10
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Luciano CG, Landi Franco CM, Ayala Valencia G, do Amaral Sobral PJ, Freitas Moraes IC. Evaluation of extraction method on the structure and physicochemical properties of starch from seeds of two jackfruit varieties. STARCH-STARKE 2017. [DOI: 10.1002/star.201700078] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Carla Giovana Luciano
- Department of Food Engineering, Faculty of Animal Science and Food Engineering; University of São Paulo; Pirassununga, SP Brazil
| | - Célia Maria Landi Franco
- Department of Food Engineering and Technology; UNESP - São Paulo State University; São José do Rio Preto, São Paulo Brazil
| | - Germán Ayala Valencia
- Department of Food Engineering, Faculty of Animal Science and Food Engineering; University of São Paulo; Pirassununga, SP Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering; University of São Paulo; Pirassununga, SP Brazil
| | - Izabel Cristina Freitas Moraes
- Department of Food Engineering, Faculty of Animal Science and Food Engineering; University of São Paulo; Pirassununga, SP Brazil
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11
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Morphological, physicochemical and functional characteristics of starch from Marantha ruiziana Koern. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.019] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Chang Y, Lv Y. Structure, functionality, and digestibility of acetylated hulless barley starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1220013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Yaning Chang
- State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai, China
| | - Yuandi Lv
- State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai, China
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Zhang S, Fan X, Lin L, Zhao L, Liu A, Wei C. Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1217879] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Shuncang Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Xiaoxu Fan
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Lingshang Lin
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Lingxiao Zhao
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Aizhong Liu
- Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
| | - Cunxu Wei
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
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