Preparation and characterization of octenyl succinic anhydride nano starch from tiger nut meals

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F23%3A96358" target="_blank" >RIV/60460709:41340/23:96358 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1093/fqsafe/fyad030" target="_blank" >https://doi.org/10.1093/fqsafe/fyad030</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1093/fqsafe/fyad030" target="_blank" >10.1093/fqsafe/fyad030</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Preparation and characterization of octenyl succinic anhydride nano starch from tiger nut meals

Popis výsledku v původním jazyce

Tiger nut (Cyperus esculentus L.) is an ideal raw material for oil extraction, but starch-rich tiger nut meal, a by-product of oil extraction, has not been fully utilized. For this, starch was isolated from tiger nut meal, and then starch nanoparticles were prepared by gelatinization, ultrasonication and nanoprecipitation under different conditions. The preparation parameters were optimized by measuring the particle size with dynamic light scattering, and the physicochemical properties of native starch and nano starch were evaluated. The results showed that, compared to native starch, starch nanoparticle (nano starch) has a higher amylose content (39.05%), solubility (56.13%), and swelling power (58.01%). Furthermore, native starch and nano starch were esterified with octenyl succinic anhydride (OSA), respectively, conferring amphiphilic properties. The effects of OSA modification on the resistant starch content, thermal properties, and microstructure of starches were characterized. The resistant starch content of tiger nut native starch increased by 10.81% after OSA modification, while the resistant starch content of OSA nano starch increased to 37.76%. Compared to native starch, the gelatinization temperature of OSA nano starch decreased by 2.7 °C and nano starch decreased by 5.68 °C. OSA modified nano starch showed a unique microstructure, such as a slender fiber structure and a regular oblate structure. The hydrophobic OSA groups aggregated to form hydrophobic cavities with a hydrophilic surface in the aqueous phase. The findings presented in this investigation provide a better understanding of the design and development of OSA nano starch and provide valuable guidance to further enhance the added value of tiger nuts and future applications in the food industry.

Název v anglickém jazyce

Preparation and characterization of octenyl succinic anhydride nano starch from tiger nut meals

Popis výsledku anglicky

Tiger nut (Cyperus esculentus L.) is an ideal raw material for oil extraction, but starch-rich tiger nut meal, a by-product of oil extraction, has not been fully utilized. For this, starch was isolated from tiger nut meal, and then starch nanoparticles were prepared by gelatinization, ultrasonication and nanoprecipitation under different conditions. The preparation parameters were optimized by measuring the particle size with dynamic light scattering, and the physicochemical properties of native starch and nano starch were evaluated. The results showed that, compared to native starch, starch nanoparticle (nano starch) has a higher amylose content (39.05%), solubility (56.13%), and swelling power (58.01%). Furthermore, native starch and nano starch were esterified with octenyl succinic anhydride (OSA), respectively, conferring amphiphilic properties. The effects of OSA modification on the resistant starch content, thermal properties, and microstructure of starches were characterized. The resistant starch content of tiger nut native starch increased by 10.81% after OSA modification, while the resistant starch content of OSA nano starch increased to 37.76%. Compared to native starch, the gelatinization temperature of OSA nano starch decreased by 2.7 °C and nano starch decreased by 5.68 °C. OSA modified nano starch showed a unique microstructure, such as a slender fiber structure and a regular oblate structure. The hydrophobic OSA groups aggregated to form hydrophobic cavities with a hydrophilic surface in the aqueous phase. The findings presented in this investigation provide a better understanding of the design and development of OSA nano starch and provide valuable guidance to further enhance the added value of tiger nuts and future applications in the food industry.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Quality and Safety

ISSN

2399-1399

e-ISSN

2399-1399

Svazek periodika

7

Číslo periodika v rámci svazku

2023-01-01

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

13

Strana od-do

—

Kód UT WoS článku

001057298900001

EID výsledku v databázi Scopus

2-s2.0-85171587968