Effects of Mucilage on the Pasting, Thermal and Retrogradative Properties of Native and Modified Starches Obtained from Ipomoea Batatas

This study investigates the effect of mucilage on the pasting, thermal and retrogradative properties of native, pregelatinized and acid modified starches obtained from ipomoea batatas. Dispersions of mucilage with each starch was carried out in a ratio 1:20, 1:10, 1:5, 3:10 and 2:5 respectively. Native starch (SPS) had a higher peak viscosity, trough, breakdown, final viscosity and enthalpy (?H) as compared to pregelatinized starch (PPS) and acid modified starch (APS) in the order SPS > PPS > APS. Parameters such as pasting temperature, syneresis, onset, peak and conclusion temperature were in the order APS > PPS > SPS. Pregelatinized starch had a higher set back and peak time as compared to other starches in the order PPS > SPS > APS. Generally, dispersions of SPS, PPS and APS in mucilage followed similar trends as described above with increase in peak time, pasting temperature and ?H as the mucilage concentrations increased and a decrease in peak viscosity, trough, breakdown, final viscosity, set back, syneresis (except SPS), onset, peak and conclusion (except APS) temperature as the mucilage concentration increases. Keywords: Ipomoea batatas starch, pregelatinized, acid modified, dispersion, mucilag

Extraction and Characterization of Cassava, Potato and Mango Starches

Starches from cassava tubers, sweet potato, and mango seeds were isolated and characterized. The starches' proximate, elemental composition, physicochemical and physical properties, were studied. Cassava tuber yielded 93.45 percent, while Potato and Mango seed yielded 88.65 and 78.45 percent, respectively, in the proximate composition.  When compared to cassava at 5.49 and potato starch 5.72, which have a highly acidic pH, mango starch had a neutral pH of 6.9. The moisture content of starch extracted from cassava and mango was significantly closed values at 6.00 and 6.5 percent, respectively, when compared to potato, which had a moisture content of 4.5 percent. Cassava starch (0.0012±0.003, 0.08 ±0.01) had significantly lower protein and nitrogen levels than Potato (0.35±0.00001) and (0.06±0.03), and was significantly lower than Mango starch (0.35±0.01) and (0.06±0.01) (p <0.005). Cassava starch had the highest swelling capacity of 0.940 cm3 compared to 0.285 and 0.250 cm3 for mango and potato, respectively. Cassava and potato starches have significantly higher swelling capacities of 92.00 and 93.00 percent, respectively, than mango starch, which has a swelling capacity of 75.2 percent. Cassava starch had a greater moisture absorption index of 36.00, compared to Potato 24.10 and Mango starch 23.65 percent, which showed no significant difference. Mango starch had significantly higher sodium, potassium, and calcium concentrations than cassava and potato starch, but magnesium and phosphorus concentrations were significantly higher in mango starch than cassava and potato starch. All of the starches have outstanding characteristics and can be used interchangeably, especially in food and pharmaceuticals

Formulation and Evaluation of Starch Phosphate-Based Cream Derived from Manihot esculentus

Starch is an important excipient employed in the pharmaceutical industry but irrespective of its source, the native starch is undesirable for many applications because of its inability to withstand processing conditions and hence needs its modification to achieve the desired properties. This study aimed to synthesize starch phosphate through the modification of starch obtained from Manihot esculentus, and then explore its potential in the preparation of cream formulations. In the present study, the starch was extracted from M. esculentus (cassava), then phosphorylated by reacting with varied concentrations of disodium hydrogen phosphate, anhydrous (Na2HPO4, 0.05, 0.1, and 0.2 mol/dm3) under pH 6. A standard wet chemistry method was used for the determination of the degree of substitution by phosphate (DSp) of modified starch, and Fourier transform infrared (FTIR) spectra were used for structure identification. The starch phosphate obtained was employed to develop a cream formulation. The physicochemical properties of the formulation were further evaluated. Calamine cream BP was utilized as a control. Our result indicated that a higher concentration of Na2HPO4 favors a higher DSp (0.047). FTIR spectra of the modified starch suggested a new peak at 1,090 cm−1 (P-OR). The cream formulated with a high DSp of starch phosphate demonstrated good physicochemical properties with spreadability (7.84–8.65 gcm/s), pH (6.5–7.0), viscosity (267–296 cp), extrudability (2.05–2.62%) and physical stability, and were smooth, opaque, greasy, homogeneous, and easily removed on washing with water. Statistical analysis showed that there was no significant difference between the starch phosphate-based cream and the control, but a significant difference between the starch phosphate-based cream and a native starch-based cream. Given the above, starch phosphate with a high DSp can be prepared from M. esculentus starch and utilized as a promising emulsifying agent in cream formulation due to its being more widely available, more stable, and cost-effective

Physical Properties of Carboxymethyl Cellulose Reinforced-Sucrose Plasticised Thermoplastic Mango Starch Biofilms

Attempt to save the planet from numerous environmental challenges has been an on-going activity for many decades, through the use of sustainable materials and processes. These have necessitated researches in materials science driven by sustainable chemical approach to derive sustainable materials that do not depend on fossil resources for industrial feedstock, and these materials do not have a negative outcome on the environment. This study investigated the physical and intermolecular interaction of Mango starch derived bioplastic plasticised with sucrose, and reinforced with carboxymethyl cellulose (CMC). Water uptake (WU) were observed to decrease significantly as the molar concentration of HCl or sucrose increases independently, and increase in WU was observation when CMC was increased (p ≤ 0.05). Increasing the molar concentration of HCl or the percentage amount of sucrose as plasticiser has no effect on the oil-uptake (OU), while increasing the percentage of CMC resulted to a decrease, which shows no effect as the CMC amount increases (p &gt; 0.05). Vapour absorption index (VAI) showed a similar trend to WU but significantly, higher outcomes were observed (p ≤ 0.05). The FTIR results also indicate that a physical interaction has occurred between the blends increase in sucrose showed a change in the FTIR peaks especially in the broader peaks observed in the O-H regions of 3500-3200 cm-1 compared to unplasticized native mango starch.</jats:p