Chachafruto starch: Physicochemical characterization, film-forming properties, and 3D printability

This work aimed to characterize the physicochemical, film-forming properties, and 3D printability of a nonconventional starch from chachafruto. The chachafruto native starch (CHS) presented an excellent extraction yield (10 % db) and purity (99 % db), along with an oval and round morphology, a smooth surface with few defects, and a mean diameter of 15.4 & mu;m. The typical B-type diffraction pattern was observed in the CHS with a crystallinity of 17.4 %. The starch presented a paste temperature of 66.1 degrees C, an enthalpy of 11.5 J g � 1, and a final viscosity of 596 Brabender Units. The thermal analysis demonstrated good thermal stability. The evaluated film presented a reduction in crystallinity (8.18 %) to the CHS, which generated a good elasticity in the material. Likewise, it presented a continuous structure without cracks, providing good barrier properties (2.3 x 10-9 g & BULL;m � 1 & BULL;s � 1 & BULL;Pa � 1) and high transparency. Meanwhile, 3D prints prepared with CHS showed good textural properties and high consistency. The morphological analysis showed that the prints generated organized cell structures. However, high concentrations of CHS were not efficient in obtaining 3D prints. The results of this work demonstrate the tremendous industrial potential of chachafruto as an unconventional source of starch and some alternative uses for adding value to the crop.

Automated summary

This study aimed to analyze the properties and printability of a unique starch from chachafruto. The chachafruto starch demonstrated excellent yield and purity, with oval and round morphologies. It presented good thermal stability and formed films with reduced crystallinity, high elasticity, and good barrier properties. 3D prints made with this starch displayed favorable texture and consistency, but high concentrations were not efficient. This work highlights the industrial potential of chachafruto as an alternative source of starch.