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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A series of propionylated and tertiary aminated starch (PTAS) samples were prepared via the propionylation of acid-thinned starch (ATS) and further tertiary amination in aqueous medium to impart the starch with strong film properties and easy desizing in the warp sizing field. The PTAS samples were characterized by the analyses of Fourier transform infrared (FTIR), energy dispersive X-ray spectrometer (EDS), and scanning electron microscope (SEM). Their film properties were investigated in terms of tensile strength, breaking elongation, bending endurance, and degree of crystallinity in comparison with the control ATS film. The desizability of PTAS was evaluated by measuring its desizing efficiency. The FTIR analysis confirmed the successful preparation of PTAS, SEM analysis revealed that the modifications caused some damage to the granule surfaces, and EDS analysis ascertained that the 2–dimethylaminoethyl groups had been converted into cationic DACE groups. The PTAS (with a total degree of substitution (DS) range of 0.040–0.065) films exhibited higher breaking elongation and bending endurance as well as lower tensile strength than the ATS film, which revealed that the propionylation/tertiary amination could diminish the film brittleness of starch, imparting the starch film with stronger extensibility and flexibility. With the rise in the total DS, gradually increased film elongation and endurance and consistently decreased film strength were displayed. The desizing efficiencies of the PTAS samples exceeded 90% using an oxidant method, which confirmed that the PTAS possessed good desizability and easy desizing from sized cotton warps. [ABSTRACT FROM AUTHOR]

In this study, corn starch was used as the raw material, and modified starch was prepared using a method combining plasma-activated water and ultrasound treatment (PUL). This method was compared with treatments using plasma-activated water (PAW) and ultrasound (UL) alone. The structure, thermal, physicochemical, pasting, and functional properties of the native and treated starches were evaluated. The results indicated that PAW and UL treatments did not alter the shape of the starch granules but caused some surface damage. The PUL treatment increased the starch gelatinization temperature and enthalpy (from 11.22 J/g to 13.13 J/g), as well as its relative crystallinity (increased by 0.51 %), gel hardness (increased by 16.19 %) compared to untreated starch, without inducing a crystalline transition. The PUL treatment resulted in a whitening of the samples. The dual treatment enhanced the thermal stability of the starch paste, which can be attributed to the synergistic effect between PAW and ultrasound (PAW can modify the starch structure at a molecular level, while ultrasound can further disrupt the granule weak crystalline structures, leading to improved thermal properties). Furthermore, FTIR results suggested significant changes in the functional groups related to the water-binding capacity of starch, and the order of the double-helical structure was disrupted. The findings of this study suggest that PUL treatment is a promising new green modification technique for improving the starch structure and enhancing starch properties. However, further research is needed to tailor the approach based on the specific properties of the raw material.

Adulterating foods, such as milk powder (MP), is a common practice in countries with no rigid policy on food quality control. This study employs Fourier transform near-infrared and mid-infrared (FT-NIR, FT-MIR) spectroscopy and chemometric analysis to detect milk powder adulteration with corn starch (CS) and wheat flour (WF) from 0.00 to 30.00% w/w concentrations. Partial least square regression (PLSR) models were developed, optimized, and compared to quantify corn starch and wheat flour adulterations. According to the results, the root mean square error prediction (RMSEP) for FT-NIR and FT-MIR in corn starch was 0.74 and 1.69% w/w and 0.82 and 2.63% w/w for wheat flour, respectively. FT-NIR spectroscopy, rather than FT-MIR coupled with the appropriate chemometrics models represents a more valuable tool for simple, rapid, and nondestructive detection of adulterants in milk powder. The recent availability of portable instruments, combined with suitable chemometric tools, makes it possible to discriminate adulterated food samples in situ.

Research background. Peanut oil (Arachis hypogaea L.) is a rich source of unsaturated fatty acids. Its consumption has been reported to have biological effects on human health. Unsaturated, especially polyunsaturated fatty acids (PUFA) found in peanut oil are highly susceptible to oxidation, leading to the formation of harmful compounds during processing and storage. The aim of this study is to prevent the oxidation of peanut oil PUFA by encapsulation in a protein-polysaccharide complex using microwave drying. Experimental approach. The combined effect of corn starch (CS) and whey protein isolate (WPI) was evaluated for ultrasound-assisted microwave encapsulation of peanut oil to prevent oxidative degradation. The effect of independent parameters, viz. CS:WPI mass ratio (1:1 to 5:1), lecithin mass fraction (0–5 %), ultrasonication time (0–10 min) and microwave power (150–750 W) on the encapsulation of peanut oil was evaluated using response surface methodology (RSM). The process responses, viz. viscosity and stability of the emulsion, encapsulation efficiency, peroxide value, antioxidant activity, free fatty acids (FFA), moisture, angle of repose and flowability (Hausner ratio (HR) and Carr’s Index (CI)) were recorded and analysed to optimize the independent variables. Results and conclusions. The viscosity of all emulsions prepared for encapsulation by ultrasonication ranged from 0.0069 to 0.0144 Pa·s and more than 90 % of prepared combinations were stable over 7 days. The observed encapsulation efficiency of peanut oil was 21.82–74.25 %. The encapsulation efficiency was significantly affected by the CS:WPI mass ratio and ultrasonication. The peroxide value, antioxidant activity and FFA ranged from 1.789 to 3.723 mg/kg oil, 19.81–72.62 % and 0.042–0.127 %, respectively. Physical properties such as moisture content, angle of repose, HR and CI were 1.94–8.70 %, 46.5–58.3°, 1.117–1.246 and 10.48–22.14 %, respectively. The physical properties were significantly affected by surface properties of the capsules. The higher efficiency (74.25 %) of peanut oil encapsulation was achieved under optimised conditions of CS:WPI mass ratio 1.25, 0.25 % lecithin, 9.99 min ultrasonication and 355.41 W microwave power. Novelty and scientific contribution. The results of this work contribute to the fields of food science and technology by providing a practical approach to preserving the nutritional quality of peanut oil and improving its stability through encapsulation, thereby promoting its potential health benefits to consumers and applications in various industries such as dairy and bakery.

Tomato (Solanum lycopersicum L.) is one of the most important crops that is extensively used in the food processing industry. During tomato processing, abundant by-products such as skins, pulps, seeds, and waste are generated and cause environmental burdens. To solve this problem, tomato pomace was subsequently used as a material for making tomato sauce. However, it is essential that the production of tomato ketchup meets the required standards. Therefore, it is important to analyze the physicochemical and sensory characteristics of the product. We aimed to study the effect of corn starch addition on the physicochemical and sensory properties of tomato ketchup made from tomato waste and to assess the acceptability of tomato sauce formulated with different concentrations of corn starch. Tomato ketchup was cooked at 90°C for 15 min and then hot-filled into a sterile glass bottle. It was then analyzed for physical properties (color, viscosity, and total dissolved solids), chemical properties (pH, titratable acidity, moisture content), microbiological quality (total bacteria, mold, and yeast), and sensory acceptance. The results showed that corn starch influenced the color characteristics of the tomato sauce. Adding more than 4% of corn starch increased the viscosity and total solids content significantly (p < 0.05). Also, corn starch addition decreased the water content and acidity, as well as increased the pH of the tomato sauce. Microbiological analysis showed no growth of bacteria, mold, or yeast in any of the test samples. According to sensory analysis, the tomato sauce with 1% of corn starch had the highest acceptance, while higher concentrations of corn starch decreased the texture acceptance. Our findings may indicate that, with proper formulation, tomato by-products can be used as raw materials to develop sustainable alternative value-added products that consumers accept organoleptically. Further investigations can be conducted in the pilot-scale studies to enhance the feasibility of tomato pomace ketchup as a commercial product.

The present study aims to investigate the chromogenic effect and the interaction between starch-pigment complexes of corn starch (CS) and potato starch (PS) complexed with paprika red pigment. Compared to PS, CS showed 12.5 times higher adsorption capacity for paprika red pigment. Additionally, the a* value of CS-P (26.90 ± 0.23) was significantly higher than that of PS-P (22.45 ± 1.84), resulting in a corn starch-paprika red pigment complex (CS-P) with a more intense red colour. The addition of paprika red pigment significantly decreased the particle size and porosity of CS by 48.14 ± 5.29% and 17.01 ± 3.80%, respectively. Conversely, no significant impact on PS was observed. Additionally, the Fourier transform infrared (FT-IR) spectroscopy results revealed that the starch molecules and paprika red pigment were bound to each other through strong hydrogen bonds. X-diffraction (XRD) results indicated that the starch-paprika red pigment complexes have a V-shaped structure. Furthermore, the relative crystallinity of the complexes between starch and red pepper pigment showed an increasing trend, however, the relative crystallinity of CS increased significantly by 11.77 ± 0.99–49.21 ± 3.67%. Consequently, the CS-P colouring was good. [ABSTRACT FROM AUTHOR]

This study aimed to develop corn starch (CS) and polylactic acid (PLA) degradable bilayer films without the addition of compatibilizers or plasticizers. Different ratios of CS-PLA bilayers were prepared, and considering the performance and economic benefits of the films, it was concluded that the best overall performance of the bilayers was obtained for a CS: PLA ratio of 50:50. At this time, the bilayer has the best adaptability to elongation at break (168%) and tensile strength (17.2 MPa), and its transparency is close to that of ordinary plastic packaging, allowing visual observation of the state of the food inside the film package. At this ratio, the films have some ability to block UV light and protect the food from oxidation processes or other UV-induced adverse reactions. Its water vapor permeability (0.962 × 10− 12 gd− 1 m− 1 Pa− 1), water absorption (43.4%), and oxygen permeability (2.42 × 10− 11 cm2s− 1p.a.− 1) were all at suitable levels. Scanning electron microscope (SEM) cross-sectional images and Fourier transform infrared (FTIR) spectra of the bilayer membranes showed that there was a physical connection between the two membranes, but there was no gap, indicating that the two membranes were well bonded. X-ray diffraction (XRD) showed that the films had the characteristics of a semi-crystalline polymer with low crystallinity. A 10-week degradation experiment yielded good degradability of the bilayer film. These results show that combining PLA and CS to produce double-layer films has great potential to compensate for each other's deficiencies and improve the suitability of both for food packaging alone. [ABSTRACT FROM AUTHOR]

Copyright of China Pulp & Paper is the property of China Pulp & Paper Magazines Publisher and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Research background. Peanut oil (Arachis hypogaea L.) is a rich source of unsaturated fatty acids. Its consumption has been reported to have biological effects on human health. Unsaturated, especially polyunsaturated fatty acids (PUFA) found in peanut oil are highly susceptible to oxidation, leading to the formation of harmful compounds during processing and storage. The aim of this study is to prevent the oxidation of peanut oil PUFA by encapsulation in a protein-polysaccharide complex using microwave drying. Experimental approach. The combined effect of corn starch (CS) and whey protein isolate (WPI) was evaluated for ultrasound-assisted microwave encapsulation of peanut oil to prevent oxidative degradation. The effect of independent parameters, viz. CS:WPI mass ratio (1:1 to 5:1), lecithin mass fraction (0-5 %), ultrasonication time (0-10 min) and microwave power (150-750 W) on the encapsulation of peanut oil was evaluated using response surface methodology (RSM). The process responses, viz. viscosity and stability of the emulsion, encapsulation efficiency, peroxide value, antioxidant activity, free fatty acids (FFA), moisture, angle of repose and flowability (Hausner ratio (HR) and Carr's Index (CI)) were recorded and analysed to optimize the independent variables. Results and conclusions. The viscosity of all emulsions prepared for encapsulation by ultrasonication ranged from 0.0069 to 0.0144 Pa·s and more than 90 % of prepared combinations were stable over 7 days. The observed encapsulation efficiency of peanut oil was 21.82-74.25 %. The encapsulation efficiency was significantly affected by the CS:WPI mass ratio and ultrasonication. The peroxide value, antioxidant activity and FFA ranged from 1.789 to 3.723 mg/kg oil, 19.81-72.62 % and 0.042-0.127 %, respectively. Physical properties such as moisture content, angle of repose, HR and CI were 1.94-8.70 %, 46.5-58.3°, 1.117-1.246 and 10.48-22.14 %, respectively. The physical properties were significantly affected by surface properties of the capsules. The higher efficiency (74.25 %) of peanut oil encapsulation was achieved under optimised conditions of CS:WPI mass ratio 1.25, 0.25 % lecithin, 9.99 min ultrasonication and 355.41 W microwave power. Novelty and scientific contribution. The results of this work contribute to the fields of food science and technology by providing a practical approach to preserving the nutritional quality of peanut oil and improving its stability through encapsulation, thereby promoting its potential health benefits to consumers and applications in various industries such as dairy and bakery. [ABSTRACT FROM AUTHOR]

Highly porous carbonaceous material derived from polysaccharides possesses excellent potential for adsorption due to its porous structure. The present study is focused on the loading of nutrients and their application as slow release fertilizers. Urea was used as a model fertilizer to adsorb on porous material derived from corn starch, potato starch, pectin and alginic acid. The urea was loaded on a porous material by a simple immersion technique using concentrated aqueous urea solutions of different concentrations. The release rate of urea was studied by monitoring the release patterns at different time intervals. The adsorption of urea and its slow release behavior were significantly better in corn starch and pectin-based porous material. These two materials are potential candidates for use as base materials for slow-release fertilizers owing to their biodegradability, high loading capacity and excellent slow release patterns. [ABSTRACT FROM AUTHOR]

Previous study found soybean isolate protein (SPI)-corn starch (CS) composite films (SPI:CS (4:1) composite film, SPI:CS (1:1) composite film) exhibited good mechanical property and better stability during the short-term storage pre-experiment. In order to accordingly understanding the causes, plasticizer emigration and structural properties of SPI-based composite films stored at different temperatures (5 ℃, 20 ℃, 35 ℃) were systematically investigated over a period of time. High storage temperature (> 20 ℃) accelerated plasticizer emigration, which reflected in increased emigration rate of glycerol molecules and decreased moisture content. Furthermore, the decreased free SH partly formed new disulfide bonds and non-covalent inter-molecular interactions (hydrogen bonds) significantly weakened the protein structure, which influenced mechanical properties changes of SPI-based composite films during storage. The polymerization and aggregation appeared in network structure of the films was bond with disulfide bonds, and plasticizer emigration promoted the reorganization into others, with prevalence of extended β-sheet conformation. [ABSTRACT FROM AUTHOR]

The influence of resonance wave effects on the sedimentation stability of potato and corn starch nanoparticle dispersions obtained by coprecipitation was studied. It has been established that the proportion of the dispersed phase of potato starch nanoparticle dispersions formed using traditional mixing remains unchanged for two days. For corn starch nanoparticle dispersions, this indicator remains at the initial level only for the first five minutes. The use of wave action at the stage of coprecipitation leads to an increase in the values of the ξ-potential of the obtained nanoparticles by 4.5 and 3.5 times for corn and potato starches, respectively. Due to this, the dispersion stability of corn starch nanoparticles increases up to two days and dispersions of potato starch nanoparticles increase up to forty days. The results presented in this article are the basis for the development of a resource-saving technology for obtaining highly stable dispersions of biopolymer nanoparticles for food, medical, pharmaceutical, and other industries. [ABSTRACT FROM AUTHOR]

Starch enzymatic hydrolysis is a key technology for preparing plant-based dairy alternative beverages, preferred for its low energy consumption, high product yield, and quality. However, the high-temperature requirement to terminate reactions and challenges in continuous operations hinder enzyme applicability. Therefore, encapsulation techniques have been explored to address these limitations, enhancing the enzyme's stability and facilitating process control. This study developed a novel amyloglucosidase encapsulation system based on chitosan-SDS hydrogel capsules produced by simple coacervation. The enzymatic activity of free and immobilised amyloglucosidase was assessed using corn starch and maltose as substrates. The encapsulation process successfully yielded self-supporting structured and spherical capsules, achieving an immobilisation yield of 71% and an enzyme efficiency of 83%. The residual enzymatic activity after 28 days of storage remained at 76%. A feedback inhibition investigation was performed by varying the concentration of corn starch, and favourable applicability of encapsulated amyloglucosidase for continuous processes was found. The encapsulation process offered several advantages, such as a straightforward separation step to halt enzymatic reactions and no need for high temperatures that may affect food product attributes. Lastly, the amyloglucosidase-chitosan-SDS coacervates show promise in improving enzyme stability, facilitating hydrolysis control, and expanding enzyme utilisation in dairy alternative plant beverage manufacture. [ABSTRACT FROM AUTHOR]

Indeed, the textile dye industry has a significant impact on the global economy, as it is an integral part of the textile and fashion industries. However, this advancement has become a great concern with industrial waste, a good part of these dyes have toxic characteristics to the environment and living beings. The objective of this work is the use of local corn starch as an adsorbent, for the removal of acid violet (AV19), a dye that is highly toxic and carcinogenic in real water samples. The material was characterized by scanning electron microscopy (SEM) and infrared (IR). The optimized parameters were concentration, time, and pH, in which the best results will be obtained at 60 min and pH 7. The experiment was compared to the Langmuir, Freundlich, and Temkin models. The concentration of dye was 4 mg L−1 had the highest removal which was 84.46 %. The prim rate constant is k′ = 0.8592 therefore the adsorption system studied obeys the pseudo-second-order kinetic model. In the next step, we will apply the top-performing starch to environmental samples containing the investigated dye. An analytical curve was constructed in the 2–14 ppm range at a maximum wavelength of 590 nm. The detection limit was 0.541 mg/L, and the percentage recovery was obtained in the range of 95–99.8 % for real water samples. [ABSTRACT FROM AUTHOR]

Thermo-mechanical properties of doughs based on zein and different types of starch (native corn starch, modified corn starch and tapioca) were investigated in this study. The physical properties of the gluten free breads, prepared using the model zein - starch mixtures, were additionally determined. The Mixolab parameters measured while running the Chopin+ protocol indicated that the dough exhibited viscoelastic properties at 39°C, and not at 30°C as in the case of gluten system dough. The type of starch used in admixture with zein to prepare the dough significantly influenced the viscoelastic properties of the samples. The lowest starch retrogradation was obtained for the zein-modified corn starch mixture (C5-C4 of 0.55 Nm), while in case of the samples with native corn starch and tapioca the C5-C4 values were close to 0.74-0.79 Nm. The zein-tapioca sample had the lowest breakdown (C3-C4) of 0.22 Nm, followed by the zein-native corn starch sample, with C5-C4 of 0.53 Nm. Bread samples prepared with zein and native or modified corn starch at high water absorption levels (77% and 85%, respectively) had the highest specific volume values of 3.18 cm3/g and 2.22 cm3/g, respectively. These results indicate that zein can be successfully combined with starch from various sources for obtaining gluten free products. [ABSTRACT FROM AUTHOR]

In last decade, in scientific literature, various pulses dominate as raw material of new pasta development. The production of pulse pasta is complex technological process, generally based on extrusion technology. The aim of the study was to produce spaghetti-type pasta from Phaseolus vulgaris (variety unknown) and Phaseolus lunatus (variety Kontra). The recipes made with xanthan gum and corn starch as a binder, the optimal cooking time and water absorption capacity was determined. In the experiment, wheat semolina spaghetti was used as a control sample. Four types of spaghetti were prepared using a single-screw extruder, then dried in a rotary oven and stored until analysis. Pasta cooking properties have been determined. The obtained data were compared using t-test. There were significant differences between obtained spaghetti and control sample. The results confirm that beans can be used in pasta production.

This article aims to study the effects of corn starch and gellan gum (gellan glue) on the unconfined compressive strength of alluvial soft clay in Shanghai. Firstly, starch and gellan gum were evenly mixed into Shanghai cohesive soil in a certain proportion, and soil samples were prepared according to the optimal water content. Secondly, the unconfined compressive strength test was carried out according to the content of corn starch, gellan glue, and curing time. The strength characteristics of Shanghai soft clay under various test conditions were studied. Finally, the software for statistics and drawing was used to perform regression analysis and drawing on the experimental data. The results showed that in the unconfined compressive strength test, when the curing time was 28 days, the starch content was 3% mixed with 0.5% gellan gum, the unconfined compressive strength of the sample was the highest, and generally, it seems that the strength keep increasing with curing time.

The main objective of this work is to study the effect of polyphenols, from the brown seaweed Ascophyllum nodosum, on the structure and digestion behaviour of gels at two corn starch concentrations (1.95 and 5.00% w/w) as well as the structure, color and texture features of crumbs from gluten-free breads. Adsorption isotherms of polyphenols on native and gelled starches were carried out and modelled by means of Langmuir and Henry models, respectively. The formation and characteristics of tested gels were rheologically monitored by means of heating ramp, time sweep at high temperature, cooling ramp and frequency sweep at 25 °C. Elastic modulus values decreased with the presence of polyphenols. Additionally, the polyphenols significantly decreased the digestion rate, measured by both chemical and rheological procedures, and the final concentration of digested starch. Finally, the presence of polyphenols in breads increased the hardness and chewiness values and decreased the cohesiveness and resilience values as well as the crumb hardening during storage.

Abstract There is a growing need for plant-based yogurts analogue that meet consumer demands in terms of texture and sensory qualities. Stabilizers are crucial in plant-based yogurt's physical properties which help develop a thicker and creamier texture, mimicking dairy yogurt. Thus, the study aims to evaluate the effect of pectin, corn starch, and locust bean gum (LBG) at different ratios on the physical, chemical, microbiological, and sensory properties of chickpea yogurts analogue (CYA). The concentration of stabilizer significantly influenced (p

In this study, we investigated the effect of high hydrostatic pressure (HHP) treatment on the physicochemical and structural properties of corn starch/ferulic acid (CS/FA) composite system by differential scanning calorimetry (DSC), rheometer, Fourier transform infrared (FTIR) spectroscopy, X-ray diffractometry (XRD). The results showed that HHP treatment enhanced the peak viscosity, elastic modulus G’ and viscous modulus G”, and reduced the solubility and degree of expansion (75–95 ℃), enthalpy of gelatinization, and retrogradation value of the composite system. In addition, HHP treatment increased the particle size of the composite system, and FTIR and XRD spectra showed that the short-range ordered and double helix structure of the composite system decreased after HHP treatment; the starch particles were still A-type, but the relative crystallinity decreased. In summary, HHP treatment promoted the interaction between corn starch and ferulic acid in the composite system, improved the physicochemical properties of corn starch, and reduced its ordered structure.

To better understand the mass transfer process of moisture in the soy protein isolate-corn starch (SPI-CS) films during preparation and storage process, the drying kinetics model of SPI-CS films with different formation conditions during the drying process and the moisture adsorption characteristics of the SPI-CS films under different humidity conditions were investigated. Within the range of experimental conditions, the moisture migration rule in the SPI-CS films during the drying preparation was combined with the Page model which was expressed as MR = exp (−ktn). It was found that the adsorption equilibrium needed shorter time (about 3 h) when the SPI-CS films existed in the environment with lower humidity (RH

The escalating environmental crisis posed by single-use plastics underscores the urgent need for sustainable alternatives. This study provides an approach to introduce biodegradable polymer blends by blending synthetic polyvinyl alcohol (PVA) with natural polymers—corn starch (CS) and hydroxypropyl methylcellulose (HPMC)—to address this challenge. Through a comprehensive analysis, including of the structure, mechanical strength, water solubility, biodegradability, and thermal properties, we investigated the enhanced performance of PVA-CS and PVA-HPMC blends over conventional polymers. Scanning electron microscopy (SEM) findings of pure PVA and its blends were studied, and we found a complete homogeneity between the PVA and both types of natural polymers in the case of a high concentration of PVA, whereas at lower concentration of PVA, some granules of CS and HMPC appear in the SEM. Blending corn starch (CS) with PVA significantly boosts its biodegradability in soil environments, since adding starch of 50 w/w duplicates the rate of PVA biodegradation. Incorporating hydroxypropyl methylcellulose (HPMC) with PVA not only improves water solubility but also enhances biodegradation rates, as the addition of HPMC increases the biodegradation of pure PVA from 10 to 100% and raises the water solubility from 80 to 100%, highlighting the significant acceleration of the biodegradation process and water solubility caused by HPMC addition, making these blends suitable for a wide range of applications, from packaging and agricultural films to biomedical engineering. The thermal properties of pure PVA and its blends with natural were studied using diffraction scanning calorimetry (DSC). It is found that the glass transition temperature (Tg) increases after adding natural polymers to PVA, referring to an improvement in the molecular weight and intermolecular interactions between blend molecules. Moreover, the amorphous structure of natural polymers makes the melting temperature ™ lessen after adding natural polymer, so the blends require lower temperature to remelt and be recycled again. For the mechanical properties, both types of natural polymer decrease the tensile strength and elongation at break, which overall weakens the mechanical properties of PVA. Our findings offer a promising pathway for the development of environmentally friendly polymers that do not compromise on performance, marking a significant step forward in polymer science’s contribution to sustainability. This work presents detailed experimental and theoretical insights into novel polymerization methods and the utilization of biological strategies for advanced material design.

Currently, petroleum-derived plastics are widely used despite the disadvantage of their long degradation time. Natural polymers, however, can be used as alternatives to overcome this obstacle, particularly cornstarch. The tensile properties of cornstarch films can be improved by adding plant-derived nanofibers. Sisal (Agave sisalana), a very common low-cost species in Brazil, can be used to obtain plant nanofibers. The goal of this study was to obtain sisal nanofibers using low concentrations of sulfuric acid to produce thermoplastic starch nanocomposite films. The films were produced by a casting technique using commercial corn starch, glycerol, and sisal nanofibers, accomplished by acid hydrolysis. The effects of glycerol and sisal nanofiber content on the tensile mechanical properties of the nanocomposites were investigated. Transmission electron microscopy findings demonstrated that the lowest concentration of sulfuric acid produced fibers with nanometric dimensions related to the concentrations used. X-ray diffraction revealed that the untreated fibers and fibers subjected to acid hydrolysis exhibited a crystallinity index of 61.06 and 84.44%, respectively. When the glycerol and nanofiber contents were 28 and 1%, respectively, the tensile stress and elongation were 8.02 MPa and 3.4%. In general, nanocomposites reinforced with sisal nanofibers showed lower tensile stress and higher elongation than matrices without nanofibers did. These results were attributed to the inefficient dispersion of the nanofibers in the polymer matrix. Our findings demonstrate the potential of corn starch nanocomposite films in the packaging industry.

Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native starch analogues. However, there is a lack of a coherent research comparing different varieties of commercially available waxy starches with respect to their molecular and functional properties. Therefore, the objective of this study was to compare native waxy starches from potatoes, corn, and rice, with particular attention to rheological characteristics in relation to molecular structure. The investigated potato, corn, and rice starch preparations were characterized by significantly different molecular properties due to both botanical origin of starch and variety. The molecular weights of waxy starches were significantly higher than those of their normal counterparts. This phenomenon was accompanied by a more loose conformation of the waxy starch macromolecule in solution. The presence of amylose confers the ability to coagulate starch sol into gel, resulting in substantial changes in the rheological properties of starch paste, and waxy starch pastes being characterized by more viscous flow and smoother texture. Hierarchical cluster analysis indicated that differences between functional properties are more notable for normal than for waxy preparations, in which potato starch, regardless of its variety, was characterized by the most unique characteristics.

ABSTRAK Pati jagung memiliki kestabilan tekstur yang baik dalam proses pembuatanEdible Film (EF). Ekstrak daun belimbing wuluh yang ditambahkan dalam pembuatan EF ditujukan untuk meningkatkan kualitas EF, dikarenakan ekstrak daun belimbing wuluh mengandung flavonoid, tannin, dan saponin. Penambahan konsentrasi pati jagung akan mempengaruhi karakteristik fisik EF. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbedaan konsentrasi pati jagung (rasio 1,2,dan 3% b/v) terhadap karakteristik fisik EF. Metode eksperimental laboratorium digunakan dalam penelitian ini. Beberapa parameter yang diamati dalam penelitian ini adalah rendemen pengeringan, kelarutan, dan laju transmisi uap air.Berdasarkan parameter tersebut, perlakuan terbaik dalam penambahan pati jagung adalah sebanyak 3% b/v, dimana memiliki nilaikelarutan dan laju transmisi uap terendah secara berurutan adalah 36.68% dan 2.24g/m2.jam. Berdasarkan penelitian ini, semakin tinggi konsentrasi pati jagung dalam pembuatan EF, akan diperoleh karakteristik fisik EF yang terbaik. Kata kunci:Edible film, Ekstrak daun belimbing wuluh, Pati jagung ABSTRACT Corn starch has good texture stabilityas the ingredients ofEdible Film (EF). Wuluh Starfruit leaf extract added in the makingEF is intended to improve the quality of EF. Wuluh starfruit leaf extract contains flavonoids, tannins, and saponins. The Concentration of corn starch will affectphysical characteristicsEF. The purposeof this study is to determine effect of different concentrations of corn starch (ratio 1,2,and 3% w/v) on the physical characteristics EF. Experimental laboratory method was used in this study. Several parameters observed in this study were drying yield, solubility, and water vapor transmission rate. Based on these parameters, the best treatment in the addition of corn starch is as much as 3% w/v, which has lowest solubility value and the lowest vapor transmission rate which is sequentially 36.68% and 2.24g/m2.h.Based on this research, the higher concentration of corn starch in the production EF, has the best physical characteristics. Keywords:Edible film, Corn starch, Wuluh starfruit leaf extrac

Three kinds of debranched recrystallized starches from different sources (common corn starch, tapioca starch and pea starch) were used to investigate the effect of substrate concentration on the morphology, size, crystal structure, thermal properties, gel properties and other functional properties. The results showed that the surface of native starch was smooth without pores, and the integrity of debranched recrystallized starches were all destroyed and not significantly affected by concentration. The particle size increased with the increase of substrate concentration. The relative crystallinity of three types of debranched recrystallized starches decreased and then increased with the increase of substrate concentration. Compared with native starch, the storage modulus (G') of the three modified starches was higher than the loss modulus (G"), the gel strength was enhanced, and the thermal stability and degree of order (DO) all decreased while the degree of double helicity (DD) increased. The modified corn starch and tapioca starch showed weak viscoelasticity at lower substrate concentration (6%, 10%), whereas pea starch showed higher viscoelasticity at medium substrate concentration (10%, 14%). The value of DD decreased with increasing substrate concentration (except for 18% sample with substrate concentration). The thermal stability improved with the increase of substrate concentration but was still lower than that of the native starch. It follows that the ideal debranched recrystallized starches could be obtained selectively by adjusting the substrate concentration, which will provide ideas for the integrated utilization of different kinds of starches.

In this study, thermoplastic starch (TPS) was prepared by melt extrusion process, in which glycerol and/or D-mannitol were used as plasticizers, and the effect of different glycerol/D-mannitol ratios (4:0, 3:1, 2:2, 1:3, and 0:4) on the physicochemical properties of the extruded starch samples was investigated. The short-range molecular order, crystallization, gelatinization, thermal stability, and thermal properties of the TPS samples were analyzed through attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, X-ray diffraction (XRD), rapid visco analysis (RVA), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The results showed that the crystallinity and short-range molecular order of the TPS samples increased with increasing glycerol content. Conversely, the water absorption index (WAI) and water solubility index (WSI) of the TPS samples decreased with increasing glycerol content. In addition, the TPS samples with higher glycerol content exhibited higher gel and thermal stabilities. This study provides a theoretical basis for starch extrusion and plasticization in the preparation of TPS-based materials with specific properties.

Starch is a major dietary carbohydrate, but its digestion properties need to be improved. Mesona chinensis polysaccharides (MCPs) had a unique function in improving the flocculation performance of starch. This study investigated the effects of adding Mesona chinensis polysaccharide extracted from wet fresh and dry plants with one-year storage, namely WMCP and DMCP, on the physicochemical properties and digestion kinetics of corn starch(CS). The composition analysis showed both WMCP and DMCP were an acidic heteropolysaccharide rich in galacturonic acid and galactose, whereas showed different average main fraction molecular weights (Mw) of 47.36 kDa and 42.98 kDa, respectively. In addition, WMCP showed higher yield, purity and better physicochemical properties to CS than DWCP. Thermal analysis showed WMCP decreased more gelatinization temperatures and enthalpy of CS, and increased more freeze-thaw stability, water holding capacity, and textural parameters of CS gels than DMCP. Structural analysis revealed WMCP induced more changes in crystallinity, short-range order, and microstructure of CS, which inhibited retrogradation than DMCP. In vitro digestion assays demonstrated WMCP addition significantly increased higher resistant starch content by altering starch-starch and starch-MCP interactions than DWCP. Overall, MCPs addition beneficially modulated CS properties and digestion kinetics, providing a novel way to improve starch functionalities. Moreover, WMCP had more advantages to be chosen to form hydrocolloid with CS than DMCP.

Objective: To determine the treatment outcomes on growth of children diagnosed with glycogen storage disease (GSD) presenting to National Institute of Child Health (NICH), Karachi, Pakistan. Study Design: Descriptive Longitudinal study. Setting: Department of Hepatology and Gastroenterology, NICH, Karachi, Pakistan. Period: March 2021 to September 2022. Material & Methods: Children of either gender aged above 1 year diagnosed with GSD were enrolled. Demographic details and disease details of all children were included and necessary biochemical and laboratory investigations were assessed. Children were treated with uncooked corn starch (corn flour) and dietary restrictions were also advised. Growth outcomes in terms of height, weight and liver size were measured for the period of 6-months and compared with the baseline data. Results: In a total of 36 children with GSD, 20 (55.6%) were male. The mean age was 2.81±1.80 years (ranging between 1 to 6 years). At the time of presentation, abdominal distension and hepatomegaly were observed in 36 (100%) children each. Significant improvements were found in terms of height gain among children aged 1-3 years (p<0.0001) and 4-6 years (p=0.0039) after 6-months of treatment. Although, children between 1-3 years and 4-6 years gained weight after 6 months of treatment but the difference was insignificant (p>0.05). Reduction in liver size was observed among children between 1-3 years (p=0.0073) and 4-6 years (p=0.0376) after 6-months of treatment. Conclusion: Treatment with uncooked corn starch (corn flour) and dietary restriction resulted in significant improvement on the growth of children diagnosed with GSD presenting to National Institute of Child Health, Karachi, Pakistan. [ABSTRACT FROM AUTHOR]

Background. Adsorbents are used in wastewater treatment technologies. Among the nontraditional "green", effective adsorbents, starch and its derivatives stand out. Purpose. Synthesis of sodium salt of carboxymethyl starch (CMS) using local corn starch and sodium salt of monochloroacetic acid, determination of optimal conditions for its production. Methodology. The carboxymethylation reaction of corn starch was carried out using the solid-phase method, and the resulting product was analyzed using physicochemical methods. The absorption of copper ions was determined by the spectrophotometric method. Originality. In the synthesis of CMC, an increase in humidity by 15-20% was established, with the addition of isopropanol in water as a wetting agent, it increases the efficiency of the reaction, and its optimal conditions were identified. Findings. Carboxymethyl starch was synthesized using local corn starch and sodium monochloroacetic acid as an esterifying agent, sodium hydroxide as a catalyst and isopropyl alcohol as a wetting agent. The optimal conditions for obtaining a product with a high degree of exchange of 0.92 using an economical method for the synthesis of KMC-Na were determined. It has been established that humidity increases by 15-20% with the addition of isopropanol. as a wetting agent in the synthesis of CMC, it increases the efficiency of the reaction. When the concentration of copper ions in the simulated water sample was 25 mg/l, the dose of CMC was 2 g/l, the degree of removal of copper ions reached 95.0%, and the adsorption capacity of CMC was 15.24 mg/g. [ABSTRACT FROM AUTHOR]

This research investigated the impact of air plasma and high-pressure plasma treatments on corn starch. The resulting samples were characterized by particle morphology, molecular polymerization degree, molecular functional groups, and crystallinity. SEM analysis revealed that plasma treatment altered the surface morphology of corn starch, with variations observed depending on the duration of treatment. UV/Vis spectroscopy results indicated that longer plasma exposure times increased maximum absorbance values with less complete peak shapes. FTIR results demonstrated that plasma treatment disrupted the crystalline structure of starch, resulting in decreased molecular polymerization. Lastly, XRD results showed a proportional relationship between plasma treatment duration and the intensity of the diffuse peak, indicating that prolonged plasma exposure increased the amorphous nature of starch. [ABSTRACT FROM AUTHOR]

The increasing use of petroleum plastics has caused environmental damage due to the degradation time of these materials. An alternative to petroleum plastics could be thermoplastic starch (TPS). However, thermoplastic starch does not exhibit satisfactory tensile properties. The mechanical properties of thermoplastic starch can be improved by adding sisal microfibers. Thus, the objective of this study was to evaluate the influence of different levels of glycerol and sisal microfibers on the thermal and tensile properties of thermoplastic corn starch composites. The microfibers were obtained via mechanical treatment followed by chemical treatment (alkaline treatment and bleaching). The films were obtained by the casting method using commercial corn starch and glycerol as a plasticizing agent, reinforced with sisal microfibers. Fourier transform infrared spectroscopy (FTIR) results revealed that the addition of microfibers did not change the chemical structure of the TPS matrix. The films from the samples with 18% glycerol and 10% microfibers had the highest value for the maximum tension, equal to 4.78 MPa. The thermal decomposition profile of TPS was not altered by the addition of microfibers. Our findings demonstrated the profound influence of glycerol and microfiber contents on the tensile properties of thermoplastic starch composites. [ABSTRACT FROM AUTHOR]

Citronella (Cymbopogon winterianus) essential oil (EO) has a significant commercial interest. Encapsulation is crucial to maintaining EO characteristics and stability. Herein, the impact of different emulsions on the encapsulation of citronella EO by inverse ionic gelation is evaluated. The variables studied include the concentration of CaCl2 (4–12%), the addition of corn starch (0.5%) to the emulsion, and the concentration of sodium alginate solution (0.5% and 1%) in the gelling solution. Emulsions and capsules were characterized through several techniques. Complex water/oil/water (w/o/w) emulsion showed stability for only 5 min after formation. Emulsions with different concentrations of CaCl2 showed no difference in viscosity, but there was a significant effect in the alginate bath. Six proposed formulations formed intact capsules. Adding Tween 80 to the alginate bath reduced the surface tension, producing more spherical capsules. Corn starch impacted the crosslinking of the alginate with CaCl2, resulting in thicker layers with fewer cracks. [ABSTRACT FROM AUTHOR]

The physical modification of starches by extrusion leads to changes in their physicochemical properties due to the conditions of the process, such as high temperatures and shear stress. These properties allow extruded starches to have important applications that have been scarcely explored. Therefore, the aim of this research was to physically modify starches from varied botanical sources (rice, potato, and corn) through extrusion and evaluate their application as encapsulating materials for probiotics. The modified starches showed that extrusion promoted granule structural disorganization and gelatinization. This, in turn, reduced pasting and thermal properties, so starches were viable for microencapsulation via spray drying. All starches evaluated and modified were adequate wall materials for microencapsulation of high concentrations (>9 Log CFU/g) of Lacticaseibacillus paracasei, lactic acid bacteria with probiotic potential. [ABSTRACT FROM AUTHOR]

Sustainable corn starch nanoparticles were prepared using media milling to stabilize omega-3-rich Pickering emulsions based on chia oil. The milling conditions were as follows: 24 h (milling time), 0.4–0.6 mm (bead diameter), 1600 rpm (impeller speed), 30% (volume occupied by the grinding media), 7% w/v (starch concentration), and 0, 0.07 and 1% w/v of sodium dodecyl sulfate (SDS). Nanosuspensions containing 7% w/v of starch and the three concentrations of SDS were filtered, centrifuged, homogenized, and spray-dried to obtain redispersible powders. The particle size ranges were 2288 ± 211, 385 ± 21, and 278 ± 11 nm with 0, 0.07 and 1% w/v of SDS, respectively. The most stable backscattering profiles obtained during a period of one week were observed with 0.07 and 1% w/v of SDS. Therefore, the surface dilatational rheology of these particles adsorbed at chia oil/water interfaces was studied. A rapid decrease in the interfacial tension within 1 h was obtained with 1% w/v of SDS (down to 3 mN/m). Moreover, the most stable particle size after redispersion was obtained with the highest concentration of SDS. Finally, Pickering emulsions were prepared, and significant coalescence was observed with 0 and 0.07% w/v of SDS (within a few minutes). Nonetheless, in the presence of 1% w/v of SDS, oil droplets showed mean diameters and polydispersity indexes of 280.13 ± 4.60 nm and 0.35 ± 0.02, respectively, with no significant variations during storage for around 1 month. The results show that wet-stirred media milling can be applied to produce sustainable, new food-grade starch nanoparticles able to deliver bioactive compounds from chia oil. [ABSTRACT FROM AUTHOR]

The wood-based panel industry plays a crucial role in facilitating the industrial production of everyday products like particleboard and fiberboard, which are commonly used in flooring, furniture, and more. Key inputs for board production include thermoset resins, which act as binders. Traditionally, resins based on urea-formaldehyde, melamine-formaldehyde, and melamine-urea-formaldehyde are widely used due to their reactivity and cost-effectiveness. However, the sustainability of these resins is a growing concern, and stricter regulations regarding formaldehyde emissions are impacting the industry. In response to this challenge, this study introduces a bio-based resin formulation, utilizing corn starch and Mimosa tannin as alternatives to formaldehyde-based resins. The choice of corn starch and Mimosa tannin as raw materials is motivated by their chemical compatibility and ready availability. The study involved the determination of the solids and gel times of the synthesized resins. Additionally, laboratory-scale board production was undertaken to assess the performance of the newly developed resin formulations. The mechanical and physical properties of the resulting boards, along with formaldehyde content, were measured. Mechanical test results were evaluated in accordance with the EN 312 standard. The findings suggest that the developed resin formulations show promise for particleboard production suitable for interior applications, as they generally meet the standard requirements for mechanical properties. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this work, a series of alkylation starches (St-C n) with different alkylation degrees was synthesized by introducing alkyl chains (the number of carbon atoms was 3, 8, and 12, respectively) onto starch. The influence of the substitution degree (DS) and length of the alkyl chains on the sizing properties of alkylation starches was studied. Fourier transform infrared spectroscopy and proton nuclear magnetic resonance spectra provided evidence for the linkage of alkyl chains onto the starch structure. Benefiting from the flexibility characteristic of the alkyl chain and the weakening hydrogen bonding to starch structure, St-C8 alkylation starch film with a DS of 0.114 exhibited a high elongation break of 4.64%, which is higher than that of the modified starches reported in most of the literature. Moreover, the alkyl chain could reduce the internal stress of the starch adhesive layer among fibers, which improved the adhesion of alkylation starch to cotton fibers. The St-C12 alkylation starch obtained by the longer alkyl chain weakened the adhesion among fibers due to the strong hydrophobic effect. This work provides a new idea to achieve starch plasticization. [ABSTRACT FROM AUTHOR]

In this study, glucan 1,4‐α‐maltotriohydrolase (AMTS) is used to modify corn starch granules to elucidate the structural and physical property changes following AMTS modification. The degree of hydrolysis (DH) of granular corn starch is modulated by adding various amounts of AMTS. Pore structures with more pores, deep channels, and cavities in starch granules with extended hydrolysis are observed by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). The short‐range ordered structure, lamellar structure, and crystalline structure are significantly enhanced under moderate AMTS modification, and then slightly decreased with further modification. These structural changes significantly improve oil and water absorption capacities, decrease solubility and swelling power, diminish pasting properties, and lower the digestibility of granular corn starch. When AMTS interferes with the starch system, the specific surface area of granular starch gradually increases with extended hydrolysis, with the maximum being almost 4.6‐fold that of native starch. All these results suggest AMTS hydrolysises of corn starch granules through an "inside‐out" pattern, preferential hydrolysis of the amorphous region, and subsequent alternate hydrolysis of the amorphous and crystalline regions. Overall, AMTS is a potential granular starch hydrolase for producing porous starch used as the carrier material in a variety of food applications. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Recent laboratory studies have shown that biopolymers have the potential to act as dust suppressants on barren mine soils. However, there is a lack of field trials investigating the effectiveness of biopolymer treatments under real field conditions on a large scale. This study performed field trials to examine the potential of three biopolymers—corn starch (CS), xanthan gum (XG), and fava bean protein concentrate (FBPC)—as dust suppressants. The field trials started in August 2022 with spraying of low doses of the selected biopolymers on trial areas of an overburden dump at the Inden open-cast lignite mine, Germany. The field trials were conducted over 45 days. They included repeated measurements of dust emissions from soil plots exposed to different airflows generated by an electric blower, visual inspections, and penetrometer tests. The results showed that all biopolymer treatments effectively suppressed dust emissions in the short term up to 8 days after application. Total suspended particle emissions measured on the biopolymer-treated trial plots were significantly reduced and ranged from 0.05 to 0.27 mg/m3 compared to the untreated control (4.5 to 39.2 mg/m3). The visual inspections and penetrometer tests supported these results. After day 8, rainfall-induced leaching of the biopolymers resulted in the rapid degradation of the treatments' effectiveness. The results suggest that the treatments would have lasted longer under dry conditions. Thus, the field trials provide practical evidence that biopolymers can effectively mitigate dust emissions on exposed, undisturbed mine soils in the short term, making them a bio-based alternative to traditional dust suppressants, such as chloride salts or petroleum-based products. [ABSTRACT FROM AUTHOR]

The preparation of bio-butanol from corn starch requires saccharification and fermentation processes. In view of the fact that the pH value at the later stage of fermentation is applicable to the enzymatic hydrolysis of glucoamylase, the effects of simultaneous saccharification and fermentation (SSF) and separate hydrolysis and fermentation (SHF) were compared in this paper. 11.2 g/L butanol and 21.5 g/L total solvent could be obtained by the SSF process, while the yield was 9.74 g/L butanol and 17.2 g/L total solvent in the SHF process. The SSF process required a shorter overall process time (120 h) than the SHF process (144 h) and resulted in a large increase of 38.9% in butanol productivity (2.25 g/Ld for SSF compared to 1.62 g/Ld for SHF). These results show that the application of SSF can reduce the fermentation overall time, simplify the fermentation process, and reduce equipment investment and operating costs.

Objective: To assist the molding and curing of starch in 3D printing, and to reveal the change law of curing properties of different hydrocolloid-starch systems based on the phase-change characteristics of temperature-sensitive hydrocolloids. Methods: Three hydrocolloids, low-acyl gellan gum, gelatin, and κ-carrageenan, respectively, were mixed with corn starch at different ratios for evaluating their rheological properties. The printability and curing performance were evaluated by printing cylinder and hollow sphere models, testing force-displacement curves, temperature sweep rheology, whole-texture analysis and microstructure observation. Results: When gellan gum and κ-carrageenan were added at 2%~4% and gelatin at 0%~2%, the system had suitable rheological properties and good printability. The products with 4% gellan gum and 4% κ-carrageenan showed remarkable plasticity and better curing effect. Whereas the products with gelatin was not significantly plastic and cured. The curing temperature of gellan gum-starch system and κ-carrageenan-starch system were between 35~43 ℃ and 30~40 ℃ respectively, meanwhile, the curing temperature and speed increased with the increase of hydrocolloids content. However, as the gelatin content increased, the curing temperature decreased from 25 °C to 20 °C and the curing speed slowed down as well. The products with 4% low-acyl gellan gum had a denser gel network, which was harder than that with 4% κ-carrageenan. Gelatin weakened the hardness and elasticity, but greatly increased the adhesion. Conclusion: Appropriate low-acyl gellan gum and κ-carrageenan contributed to the molding and curing of starch, and the curing performance of κ-carrageenan was better than that of gellan gum, while gelatin had no auxiliary curing ability.

ABSTRACTThe development of sound-absorbing panels which used coffee-silver-skin (CS) and melamine-urea-formaldehyde (MUF) as a composite board was studied. In this experiment, the objective was to examine the impact on the sound absorption coefficient (SAC) when incorporating wood husk into the composite board, specifically in the cases of CS (100%) and CS (90%) mixed with wood husk (10%), while simultaneously reducing the amount of MUF adhesive and adding corn starch (25%). It was observed that as the MUF content of the board decreased to 75%, the sound absorption coefficient average (SAA) were found to be 0.59 and 0.62 for the middle- and high-frequency ranges, respectively. For the frequency range higher than 3.15 kHz, the maximum SAC value of sample boards was 0.91 and the noise reduction coefficient (NRC) value was 0.47. While, the result showed the maximum SAC and the NRC value of sample boards were 0.93 and 0.48, respectively above the frequency range higher than 1.25 kHz for decreasing the MUF adhesive of board to 50%. Similarly, the addition of wood husk and corn starch mixed to CS could increase the SAA value of sample boards in the middle- and high-frequency range.