Isolation of taro peel cellulose nanofibers and its application in improving functional properties of taro starch nanocomposites films

The current work focuses on developing nanocomposite films using taro starch and cellulose nanofibers extracted from the root's peel. Films were prepared using mixtures of starch, cellulose nanofibers (0 %, 5 %, 10 %, and 15 % w/w), glycerol, and water. Results showed that the addition of cellulose nanofibers increased film thickness, opacity, UV-light barrier capacity, and water swelling percentage. All films showed a typical B-type X-ray diffraction pattern characteristic of semicrystalline materials. FTIR analysis confirmed chemical interactions between the starch chains and the nanofibers, which probably interact through hydrogen bonds. Nanocomposite films exhibited increased tensile strength and reduced strain at break compared to control materials. Films with cellulose nanofibers showed an increase in Young's modulus compared to control ones, with no differences observed between films with cellulose nanofibers at 10 % and 15 %. Furthermore, films with cellulose nanofibers at 5 % and 10 % exhibited lower water vapor permeability than control samples, while those with cellulose nanofibers at 15 % showed an increase in this parameter compared to other materials. These results suggest that incorporating taro cellulose nanofibers is a promising alternative for obtaining taro starch nanocomposites films with improved properties.

Carboxymethyl Starch Films as Enteric Coatings: Processing and Mechanistic Insights

This study proposes the application of carboxymethyl starch derivatives as tablet coatings affording gastro-protection. Carboxymethyl starch (CMS) films were obtained by casting of aqueous filmogenic starch solutions with or without plasticizers and their structural organization was followed using Fourier transform infrared (FTIR), Thermogravimetric analysis (TGA), X-ray diffraction (XRD). Together with data from mechanical tests (tensile strength, elongation, Young's modulus) the results were used to select filmogenic formulations adapted for coatings of tablets. The behaviour of these films was evaluated in simulated gastric and intestinal fluids. The effect of plasticizers (glycerol and sorbitol) on the starch organization, on the rate of drying of the films and on the water vapor absorption was also analyzed. Various types of starch have been compared and the best results were found with high amylose starch (HAS) that was carboxymethylated in an aqueous phase to obtain carboxymethyl high amylose starch (CMHAS). The CMHAS coating solutions containing sorbitol or glycerol as plasticizers have been applied with an industrial pan coater and the final tablets exhibited a good gastro-resistance (up to 2h) in simulated gastric fluid followed by disintegration in simulated intestinal fluid (SIF). The CMHAS derivatives present a high potential as coatings for nutraceutical and pharmaceutical solid dosage forms.

Mairá-Potato (Casimirella sp.): Botanical, Food, Pharmacological, and Phytochemical Aspects

Millions of people in the world live in food insecurity, so identifying a tuber with characteristics capable of meeting the demand for food and also identifying active compounds that can be used to minimize harm to human health is of great value. The aim was to carry out a review based on systematic review tools and the main objective was to seek information on botanical, food, pharmacological, and phytochemical aspects of Casimirella sp. and propose possible applications. This review showed papers that addressed botanical, food, pharmacological, and phytochemical aspects of the Mairá-potato and presented suggestions for using this tuber allied to the information described in the works found in the Google Academic, Scielo, Science Direct, Scopus, PubMed, and Web of Science databases. This review synthesized knowledge about the Mairá-potato that can contribute to the direction of further research on the suggested technological applications, both on the use of this tuber as a polymeric material and its use as biomaterial, encapsulation, bioactive use, and 3D printing, because this work collected information about this non-conventional food plant (PANC) that shows great potential for use in various areas of study.

A simple preparation of low water-soluble crosslinking starch-based foam containing palm oil: Thermo-physicochemical properties

A simple preparation method was established for a low water-soluble citric acid crosslinking starch-based foam containing palm oil. The method was performed by pouring the boiling citric acid solution into the starch compound unlike the citric acid starch crosslinking by conventional solution casting. Thermo-physicochemical properties of the starch-based foams were examined. The I3300/I1149 intensity ratio of non-citric acid-containing foam was higher, suggesting greater amounts of the available -OH groups. The addition of citric acid into the starch matrix exhibited weaker thermal stability that was attributed to the lower thermal stability of the substituted ester bonds. The increment of citric acid concentration increased thermoplastic starch foams densities as well as their cell wall thickness. No differences in moisture absorption behavior were observed after soaking in water, the non-citric acid-filled foam exhibited dissolution and changed from its original shape upon drying. Experimental results showed a promising alternative methodology to prepare low water-soluble citric acid crosslinked starch-based foam to replace conventional solution casting.

Isolation, characterization, modification and uses of taro starch: A review

Taro is a major root crop utilized widely for diverse food and non-food applications. Taro corms are processed into various forms before consumption, which makes them digestible and palatable, extends the shelf life and reduces post-harvest losses. Taro corm contains starch as the major carbohydrate, accounting up to 70-80% of the whole dry matter. The starches obtained from different cultivars and sources significantly differ in physical, chemical, thermal, morphological, and functional properties, which can be explored for varied applications. Starch quality also controls the end-quality of food and industrial products. Several starch modification methods have been studied to improve its positive attributes and to eliminate deficiencies in its native characteristics. These modification methods, which can be categorised into physical, chemical and enzymatic, have proved to improve the characteristics and applications of starch. This review aims to compile the information about the chemical composition, characterization, isolation and modification methods, with an objective of its increased use in food or non-food industries. In addition, challenges and issues in the small-scale processing of taro are discussed. The information available in this review may help in a better understanding and utilization of taro starch.

Plantain flours as potential raw materials for the development of gluten-free functional foods

Plantain flour (Musa ssp., group AAB, sub-group clone Harton) was modified by acetylation, carboxymethylation, methylation, oxidation and phosphation, in order to determine which of these modifications produce a material with potential for the development of gluten-free products with improved nutritional properties. The structural, rheological and nutritional properties of the modified flours were investigated. The phosphated plantain flour, cross-linked with sodium trimetaphosphate (STMP), had a lower in vitro digestibility rate associated with resistant starch (RS) types RS2, RS4 and RS5. This latter was confirmed by the formation of the amylose-lipid complex as determined by XRD. All the flours tested had a C-type structure with the exception of the methylated plantain flour which produced a large quantity of reaction by-product (BaSO₄). The phosphated plantain flour represents a raw material with great potential for the development of gluten-free food (bread and cookie) with functional properties, i.e. health benefits.