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Jinicuil seed starch (JSS) was partially characterized and then evaluated as wall material. JSS showed higher content of proteins, lipids, and resistant starch than commercial corn starch (CCS). JSS granules presented both oval-spherical shapes and heterogeneous sizes (~1–40 µm) and exhibited a crystallinity lower than CCS with an A-type X-ray diffraction pattern. Both gelatinization peak and final viscosity values in the pasting profile were higher in JSS than in CCS. At 90 °C, the water solubility was 22% and the swelling power was 17 g g−1. Under refrigeration and freeze-thaw, the JSS gel showed high stability. JSS showed a significant presence of protein and small particles; therefore, it was evaluated as wall material in spray drying. The results showed the formation of spherical aggregates and encapsulation efficiencies of L-ascorbic acid of 14.97–81.84%, with process yields of 19.96–27.64%, under the conditions evaluated. JSS has a potential application in the food industry but also as wall material for microencapsulation by spray drying. [ABSTRACT FROM AUTHOR]

Jinicuil seed starch (JSS) was partially characterized and then evaluated as wall material. JSS showed higher content of proteins, lipids, and resistant starch than commercial corn starch (CCS). JSS granules presented both oval-spherical shapes and heterogeneous sizes (~1–40 µm) and exhibited a crystallinity lower than CCS with an A-type X-ray diffraction pattern. Both gelatinization peak and final viscosity values in the pasting profile were higher in JSS than in CCS. At 90 °C, the water solubility was 22% and the swelling power was 17 g g−1. Under refrigeration and freeze-thaw, the JSS gel showed high stability. JSS showed a significant presence of protein and small particles; therefore, it was evaluated as wall material in spray drying. The results showed the formation of spherical aggregates and encapsulation efficiencies of L-ascorbic acid of 14.97–81.84%, with process yields of 19.96–27.64%, under the conditions evaluated. JSS has a potential application in the food industry but also as wall material for microencapsulation by spray drying.

The social concern with sustainable development encourages the study of new sources of starch; among these sources, the cultivation of macroalgae is a strategy for the development of a sustainable bioeconomy. This mini‐review aims to present the main aspects related to the current seaweed market, the extraction, composition, and properties of starch, as well as its prospects as a sustainable ingredient capable of generating income and health for the world's population. The green algae species Ulva has been suggested as a promising source for starch extraction; however extraction is a challenge mainly due to the difficulty in breaking down the cell walls and isolating the starch granules. The algal starch granule is small (1.7–7 µm), and another characteristic is the high amylose content, above 55%, which may indicate that it is a resistant starch or slow digestion. Seaweed starch still needs to be scaled its production, extraction, and application potential, as a main ingredient or as a co‐product of gum processing, which already have a production chain, as they have great potential as nutraceutical or functional starch for food of low calorie, or for applications as a thickener in the food, cosmetics, and other industries. [ABSTRACT FROM AUTHOR]

Abstract The present study focused on the use of pineapple plant stem, which is an agro-waste, for the production of starch (11.08 % ± 0.77). Characters were studied using X-ray diffraction, nuclear magnetic resonance spectroscopy (NMR), fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and rheological methods. The granular size of stem starch was comparatively smaller than corn starch granules. The X-ray diffraction data revealed that stem starch has an A-type crystal structure. The molecular structure was similar to those obtained for native starches, which is confirmed by NMR and FTIR. The gelatinization temperature was observed to be higher than corn starch and rheological studies revealed; stem starch is more viscous than corn starch. The purity analysis showed that the harmful heavy metals were in negligible quantity and the tested pesticides were absent. This could make this a good source of starch for food industries. Results revealed that this agro-waste has a high potential for the production of good quality starch.

This study evaluated for the first time the effects of dual modification of native starch extracted from Mexican Oxalis tuberosa (NSO) by lipophilic substitution with octenyl succinic anhydride (OSA) at one concentration level (3%; MS-OSA) and crosslinking with sodium trimetaphosphate (STMP) at different concentrations (0.25%, 0.50%, 1.00%, 1.50%, 2.00%, and 2.50%, denoted as DMS-0.25, DMS-0.50, DMS-1.0, DMS-1.50, DMS-2.0, and DMS-2.50, respectively). The results showed that the dual modification proportionally decreased the degree of OSA substitution as the STMP concentration increased, as evidenced by the decrease in the Fourier transform infrared absorption band at 1570 cm−1, which is characteristic of vibrations of the carboxyl groups belonging to OSA. The amount of amylose gradually decreased after the double modification, favoring crystallinity. The microstructure of the dually modified granules presented rough-looking changes on the surface. No evident changes in birefringence were observed, maintaining the characteristic Maltese cross. The DMS-0.25 treatment induced an increase in maximum viscosity (1558.62 ± 1.94 mPa⋅s), which suggests greater stability of the interactions in the polymeric matrix. The double modification provided greater stability to the emulsions formed with the DMS-0.25, DMS-1.0, and DMS-2.0 treatments with respect to the native starch and MS-OSA. The DMS-1.0 and DMS-2.50 treatments improved the functional properties (water absorption index, water solubility index, swelling power, and lipid absorption index) compared with the native starch and other treatments. These enhanced properties make modified starches suitable for applications, such as controlled drug delivery systems in pharmaceuticals and improved texture and stability in food products. [Display omitted] • Dual modification using OSA and STMP combination generated functionalized starches. • Functional properties WAI, WSI, SP, and LAR were improved in dually modified starch. • Increases in maximum viscosity and CI improved stability of dually modified starches. • ΔH gel is reduced in starches crosslinked by STMP addition. • Mexican O. tuberosa can be considered a source of potentially functional polymers. [ABSTRACT FROM AUTHOR]

• Composition and structure of two oca starches were similar. • Amylose content of oca starch was lower than that of potato and maize starches. • Internal chain of oca amylopectin was shorter than that of potato amylopectin. • Oca amylopectins had less fingerprint B-chains than potato and maize amylopectins. Oca (Oxalis tuberosa) is an underutilized species and represents a novel starch source. Composition and structure of starches from tubers of two commercial oca varieties grown in New Zealand were compared to those of normal maize and potato starches. The phosphorus content of oca starch was ∼60% of that of potato starch. The amylose content of oca starch (∼21%) was lower than that of maize and potato starches (concanavalin A precipitation method). The fine structure of oca amylopectin was much more similar to that of potato amylopectin than to that of maize amylopectin. Oca amylopectin had a shorter internal chain length and less fingerprint B-chains than potato amylopectin. The two oca starches were structurally and compositionally similar. Oca starch granules had a volume moment mean size of 34.5 μm and B-type polymorph. Comparative analysis suggested that oca starch has the potential to be developed as a novel starch source. [ABSTRACT FROM AUTHOR]

The present study evaluated the effect of the incorporation of copaiba oil, in direct and in microencapsulated form, into films based on Xanthosoma mafaffa Schott starch. Initially, the characterization of copaiba oil by gas chromatograph coupled with mass spectrometry (GC-MS) and its antimicrobial activity against gram-positive and gram-negative bacteria was performed. The films were produced by the casting technique and characterized in relation to physical, chemical, structural, and antimicrobial activity. Sesquiterpenes, mainly β-caryophyllene, were the predominant compounds in copaiba oil, showing antimicrobial activity against B. subtilis and S. aureus. The films showed forming capacity, however, was observed a decrease in solubility and revealed an increase in hydrophobic characteristics. However, the oil reduced the tensile strength and elongation, while the microcapsules did not influence the mechanical properties in comparison to the control film. From microstructure analysis, changes in the films roughness and surface were observed after the addition of oil both directly and in microencapsulated form. Films incorporated with microparticles were able to inhibit the gram-positive bacteria tested, forming inhibition zones, indicating that the encapsulation of copaiba oil was more efficient for protecting bioactive compounds from the oil, suggesting the possible application of mangarito starch-based films incorporated with copaiba oil as biodegradable packaging.

[Display omitted] • A highly pure starch was extracted from Jaboticaba (plinia cauliflora) seeds. • A small-granule with high amylose content (34.50%) and low molecular weight starch was obtained. • Starch showed an intermediate amylopectin chain length, with larger proportion of B1-chains. • Cc-type polymorph was observed in DRX. • DSC showed a low onset temperature, gelatinization enthalpy and high temperature change. This work presents a starch extracted from jaboticaba seeds. The extraction yielded 22.65 ± 0.63% of a slightly beige powder (a* 1.92 ± 0.03, b* 10.82 ± 0.17 and L* 92.27 ± 0.24). The starch presented low protein content (1.19% ± 0.11) and phenolic compounds (0.58 ± 0.02 GAE. g) as contaminants. The starch granules showed small, smooth, irregular shapes and sizes between 6.1 and 9.6 µm. The starch presented a high content of amylose (34.50%±0.90) and a predominance of intermediate chain length (B1-chains 51%), followed by A-chains (26%) in the amylopectin. The SEC-MALS-DRI showed the starch had a low molecular weight (5.3·106 g·mol−1) and amylose/amylopectin content compatible with a Cc-type starch, confirmed in the X-ray diffractogram. Thermal studies showed a low onset temperature (T0 = 66.4 ± 0.46 °C) and gelatinization enthalpy (ΔH = 9.1 ± 1.19 J g−1) but a high-temperature range (ΔT = 14.1 ± 0.52 °C). The jaboticaba starch proved to be a promising material for food and non-food applications. [ABSTRACT FROM AUTHOR]

Hydrothermal modification treatment (HMT) using hot pressurized water assisted by supercritical CO 2 (sc-CO 2 ) over polymers present in semi-defatted annatto seeds (DAS) was performed. DAS was milling and fractionated according to particle size in fine particles (FP) and annatto seed flour (ASF). The raw material for HMT was specifically the ASF fraction. HMT was performed at 80 °C, using a total solvent flow rate of 3 mL/min during 30 min, and the independent variables pressure (150, 200, 250, 300 and 350 bar) and water/sc-CO 2 ratio (20/80, 30/70 and 40/60). HMT caused simultaneously a physical modification and a hydrolysis reaction in annatto polymers. The physical modification of polymers (mainly starch) produced in the ASF −remained in the reaction bed- a decrease in the pasting temperature, peak and final viscosity. The hydrolyzed products indicate that the best results for monomers and oligomers of sugar were a water/sc-CO 2 ratio of 40/60 and 350 bar. [ABSTRACT FROM AUTHOR]

Current understanding of physicochemical properties of lotus seed starch (LS) is scarce partly due to its largely unknown molecular structure. This study compared the physicochemical and molecular characteristics of LSs of a wide collection to those of conventional starches (potato (PS) and maize starches (MS)). Variations were found in the chemical composition, physicochemical properties, and molecular structure of LSs. Amylose content and weight-based ratio of short to long chains of amylopectin (APS:APL) were principal factors affecting the physicochemical properties of LSs from different origins. Compared with PS and MS, LSs had higher gelatinization temperatures, lower amylose leaching, and faster retrogradation. These unique properties of LSs were related to their molecular structure and chemical composition. LSs had higher amylose contents than PS and MS as evaluated by various methods. A majority of amylose chains in LS were longer than those in MS but were shorter than those in PS. The APS:APL of LSs were higher than that of MS but lower than that of PS. The results provided a structural basis for understanding the properties of LS and suggested that this unconventional starch may be complementary to conventional starches for industrial applications. [Display omitted] [ABSTRACT FROM AUTHOR]

In this study, achira (Canna edulis) starch (AS), a non-conventional starch, was hydrolyzed using hydrochloric acid (7.5%) from 3 to 15 days to investigate the effect of long term acid hydrolysis on the evolution of the crystalline and double-helical structure changes, and its repercussion on the functionality. After 15 days, the degree of hydrolysis was 40.3 ± 0.8%. Micrographs revealed the granular structure loss after 6 days of hydrolysis. Acid hydrolysis decreased the crystallinity from 36.6 to 21.1% after 3 days but it increased to 27.0% after 15 days, while the degree of double helix and degree of order decreased after the acid treatment. Structural degradation of AS induced by the acid hydrolysis was reflected in the significant reduction of the enthalpy change of gelatinization and swelling, and the significant increase of the water solubility and water holding capacity, reaching maximum values at 9 (52.6 ± 1.0%) and 15 (266.4 ± 0.4%) days, respectively. Through the appropriate modification of the crystalline and double-helical structure by acid hydrolysis, the AS functionality can be regulated by adjusting the hydrolysis time, expanding the use of AS in the food industry. [Display omitted] • The amount and packing density of double helices decreased after acid hydrolysis. • Disassembled double-helices were rearranged into more crystalline structures. • The highest water solubility value (52.6 ± 1.0%) was achieved after 9 days. • Maximum water holding capacity (266.4 ± 0.4%) was obtained after 15 days. [ABSTRACT FROM AUTHOR]

The present study evaluated the effect of the incorporation of copaiba oil, in direct and in microencapsulated form, into films based on Xanthosoma mafaffa Schott starch. Initially, the characterization of copaiba oil by gas chromatograph coupled with mass spectrometry (GC-MS) and its antimicrobial activity against gram-positive and gram-negative bacteria was performed. The films were produced by the casting technique and characterized in relation to physical, chemical, structural, and antimicrobial activity. Sesquiterpenes, mainly β-caryophyllene, were the predominant compounds in copaiba oil, showing antimicrobial activity against B. subtilis and S. aureus. The films showed forming capacity, however, was observed a decrease in solubility and revealed an increase in hydrophobic characteristics. However, the oil reduced the tensile strength and elongation, while the microcapsules did not influence the mechanical properties in comparison to the control film. From microstructure analysis, changes in the films roughness and surface were observed after the addition of oil both directly and in microencapsulated form. Films incorporated with microparticles were able to inhibit the gram-positive bacteria tested, forming inhibition zones, indicating that the encapsulation of copaiba oil was more efficient for protecting bioactive compounds from the oil, suggesting the possible application of mangarito starch-based films incorporated with copaiba oil as biodegradable packaging. [ABSTRACT FROM AUTHOR]