☆ 4.7 Article

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

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2023)

Related references

Note: Only part of the references are listed.

Article Chemistry, Applied

Effect of molecular structure changes during starch gelatinization on its rheological and 3D printing properties

Yue Cheng et al.

Summary: This study focuses on the molecular structure changes of corn starch (CS) gels caused by different treatment temperatures and their effects on CS gel rheological and 3D printing properties. The increase in leached amylose content and short linear chains of CS increase with increasing treatment temperature, while the contents of long linear chains decrease, which influences the rheological and 3D printing properties of starch. The molecular structural changes caused by starch gelatinization are critical to its ideal rheological properties for 3D printing.

FOOD HYDROCOLLOIDS (2023)

Add to Collection

Article Food Science & Technology

Effect of annealing and heat-moisture pretreatment on the quality of 3D-printed wheat starch gels

Luyao Zheng et al.

Summary: This study investigates the effects of annealing treatment (ANN) and heat-moisture treatment (HMT) on the properties of wheat starch used for 3D food printing. The results show that HMT improves printing accuracy, stacking height, and storage time with softer texture. Conversely, ANN decreases printing performance, roughens the sample edges, reduces stacking height, and increases sample hardness. These effects are consistent with changes in starch molecular weight, with HMT increasing amylose Mw and decreasing average Mw. In conclusion, HMT is a simple and effective method to improve 3D printing performance and results using wheat starch.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2023)

Add to Collection

Article Engineering, Chemical

Rheological & 3D printing properties of potato starch composite gels

Ying Cui et al.

Summary: Adding different amounts of sodium alginate and xanthan gum in 3D printing of food products affects the geometric accuracy and shape retention of the products. The optimal formula is 2.5% sodium alginate and 2.5% xanthan gum. A mathematical model of the 3D printing process was established.

JOURNAL OF FOOD ENGINEERING (2022)

Add to Collection

Article Chemistry, Applied

Effect of starch molecular structure on precision and texture properties of 3D printed products

Shengyang Ji et al.

Summary: This study evaluated the influence of starch molecular structure on the precision and textural properties of 3D printed products. The results showed that starch gels with higher content of short amylopectin chains and specific degree of polymerization of amylose chains facilitated the rheological properties and smooth extrusion in the 3D printing process. Additionally, small average molecular size and appropriate proportion of amylose chains related to water distribution in the gel were beneficial to the accuracy of 3D printed products. The proportion of amylopectin and amylose chains had significant negative and positive correlations with the hardness and resilience of the 3D printed products, respectively.

FOOD HYDROCOLLOIDS (2022)

Add to Collection

Article Food Science & Technology

Fabrication of Porous Spherical Beads from Corn Starch by Using a 3D Food Printing System

Safoura Ahmadzadeh et al.

Summary: This study introduces a 3D food printing approach to fabricate spherical starch beads with small sizes and high porosity for the first time. The results showed that the size of the beads can be controlled by adjusting the printing parameters and ink viscosity. A 15% starch concentration provided the best control over the shape of the beads due to its high gel strength. The starch beads exhibited a porous structure and smaller size compared to beads produced with lower starch concentrations.

FOODS (2022)

Add to Collection

Article Nutrition & Dietetics

Release of Bioactive Peptides from Erythrina edulis (Chachafruto) Proteins under Simulated Gastrointestinal Digestion

Jessica L. Correa et al.

Summary: The estimated rise in world population over the next few years will lead to a deterioration in global food security. Consumers are turning to sustainable and nutrient-rich foods that substitute animal products to reduce their impact on the environment. Traditional and underutilized plants are gaining interest as alternative protein sources. Erythrina edulis proteins have been found to have antioxidant and immunostimulatory effects.

NUTRIENTS (2022)

Add to Collection

Article Food Science & Technology

Physicochemical, structural, and thermal characterization of biodegradable film prepared using arracacha thermoplastic starch and polylactic acid

Andrea Milena Sanchez Riano et al.

Summary: This study aimed to characterize arracacha starch at different phenological stages and assess its potential use for biodegradable film preparation. The results showed that arracacha starch blended with polylactic acid successfully produced thermoplastic starch biodegradable films with low solubility and water vapor permeability. The films also exhibited good thermal properties.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

Add to Collection

Article Chemistry, Applied

3D-printing of oxidized starch-based hydrogels with superior hydration properties

Zhipeng Qiu et al.

Summary: High-hydration hydrogels based on carbohydrate polymers and green preparation methods have recently attracted significant research attention. In this study, oxidized maize starch (OMS) was used to construct a 3D-OMS hydrogel via hot-extrusion 3D printing (HE-3DP). The effect of different OMS concentrations on printability, structure, and hydration properties was investigated. The results showed that 3D-OMS exhibited excellent hydration properties, with the maximum water absorption capacity and water holding capacity reaching 3013.43% and 93.53%, respectively. The 13% OMS concentration was found to be the most suitable for HE-3DP. Additionally, 3D-OMS demonstrated good biodegradability and cytocompatibility, suggesting its potential for developing starch-based biomedical hydrogels with excellent hydration properties through HE-3DP technology.

CARBOHYDRATE POLYMERS (2022)

Add to Collection

Article Biochemistry & Molecular Biology

Non-conventional starch from cubio tuber (Tropaeolum tuberosum): Physicochemical, structural, morphological, thermal characterization and the evaluation of its potential as a packaging material

Luis Daniel Daza et al.

Summary: This study characterized the physical, chemical, structural, morphological, and thermal properties of a non-conventional starch extracted from the Andean tuber, Cubio. The results showed that Cubio starch exhibits comparable characteristics to commercial potato starch, with good stability, thermal stability, and transparency.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

Add to Collection

Article Chemistry, Applied

Printability improvement of rice starch gel via catechin and procyanidin in hot extrusion 3D printing

Xixi Zeng et al.

Summary: The introduction of catechin and procyanidin into rice starch gels improved the printability of starch-based materials in hot extrusion 3D printing. The composite starch gels exhibited higher relative crystallinity, compactness, and inhomogeneity with increasing polyphenol concentration, leading to enhanced printability based on improved extrudability and structural recovery. The relationship between printability and starch gel structure or rheological properties was clearly indicated, providing valuable guidance for material selection to optimize printing performance.

FOOD HYDROCOLLOIDS (2021)

Add to Collection

Article Biochemistry & Molecular Biology

Anti-freezing starch hydrogels with superior mechanical properties and water retention ability for 3D printing

Zhen Yang et al.

Summary: Anti-freezing hydrogels made from starch and CaCl2 exhibit high tensile strength, elongation at break, compressive stress, and water retention ability. These hydrogels can be formed at extremely low temperatures and have potential applications in food, adhesives, medical materials, and intelligent materials.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Add to Collection

Article Chemistry, Applied

Physicochemical, rheological and digestibility characterization of starch extracted from the marine green macroalga Ulva ohnoi

Meital Kazir et al.

Summary: Ulva starch has higher amylose content and hydration capacity, lower molecular weight, and exhibits superior gel properties with lower digestibility compared to rice and potato starches. This makes Ulva starch a unique and promising ingredient for developing new functional foods, with potential benefits for tackling obesity and diabetes.

FOOD HYDROCOLLOIDS (2021)

Add to Collection

Article Food Science & Technology

Peculiarities of Cross-Linking Degree Determination for the Starches of Different Botanical Origin

Karolina Almonaityte et al.

Summary: Starches of different botanical origin, such as potato, wheat, and corn, are cross-linked with epichlorohydrin at various ratios, and the degree of cross-linking is evaluated by solubility in KOH solution and pasting properties. The size of starch microgranules affects the degree of cross-linking, with smaller granules requiring more cross-linking agent for the same solubility or viscosity characteristics. Two methods are discussed for determining the degree of cross-linking, with the alkali solubility method suitable for a wide range, while viscoamylography approach is only effective when the amount of EPI is increased.

STARCH-STARKE (2021)

Add to Collection

Article Chemistry, Applied

3D printing performance of gels from wheat starch, flour and whole meal

Luyao Zheng et al.

Summary: The study found that whole meal was more suitable for food 3D printing than wheat starch and flour, as it performed better in texture, printing quality, and storage time.

FOOD CHEMISTRY (2021)

Add to Collection

Article Biochemistry & Molecular Biology

Extraction and characterization of starch from Yard-long bean (Vigna unguiculata (L.) Walp. ssp. unguiculata cv.-gr. sesquipedalis)

Jiahao Li et al.

Summary: The study on the structure and properties of Yard-long bean seeds starch revealed that it contains little ash, protein, and fiber, with oval to semi-elliptical granules and high amylose content. The starch showed suitable properties for use in the food industry, with feasible extraction process and high crystallinity degree.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Add to Collection

Article Food Science & Technology

Development and Characterization of Edible Films from Chachafruto (Erythrina edulis Triana) Starch

Jorge Leonardo Sandoval Sandoval et al.

Summary: This research developed biofilms using starch isolated from chachafruto seeds, which showed high yield and purity. The addition of oil and Tween 80 improved the properties of the films, indicating the potential for practical applications.

STARCH-STARKE (2021)

Add to Collection

Article Food Science & Technology

Physico-chemical, functional, morphological, thermal properties and digestibility of Talipot palm (Corypha umbraculifera L.) flour and starch grown in Malabar region of South India

Muhammed Navaf et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)

Add to Collection

Article Food Science & Technology

3D Extrusion Printability of Rice Starch and Optimization of Process Variables

Radhika Theagarajan et al.

FOOD AND BIOPROCESS TECHNOLOGY (2020)

Add to Collection

Article Chemistry, Applied

Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

Zipeng Liu et al.

FOOD HYDROCOLLOIDS (2020)

Add to Collection

Article Polymer Science

Effect of annealing on morphologies and performances of hydroxypropyl methylcellulose/hydroxypropyl starch blends

Ying Chen et al.

JOURNAL OF APPLIED POLYMER SCIENCE (2020)

Add to Collection

Article Chemistry, Applied

Gelatinization, pasting and retrogradation properties of hydroxypropylated normal wheat, waxy wheat, and waxy maize starches

Weiwei Wang et al.

FOOD HYDROCOLLOIDS (2020)

Add to Collection

Article Biochemistry & Molecular Biology

Physicochemical properties and in vitro digestibility of mung-bean starches varying amylose contents under citric acid and hydrothermal treatments

Trinh Thi My Duyen et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection

Article Food Science & Technology

Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application

Bianca C. Maniglia et al.

FOOD RESEARCH INTERNATIONAL (2020)

Add to Collection

Article Multidisciplinary Sciences

Physicochemical characteristics of Pajuro seeds (Erythrina edulis Triana) and functional properties after the extrusion

Victor Delgado-Soriano et al.

REVISTA INVESTIGACIONES ALTOANDINAS-JOURNAL OF HIGH ANDEAN RESEARCH (2020)

Add to Collection

Article Food Science & Technology

Characterization of young bamboo culm starch from Dendrocalamus asper

Maria Herminia Ferrari Felisberto et al.

FOOD RESEARCH INTERNATIONAL (2019)

Add to Collection

Article Agriculture, Multidisciplinary

Characteristics of starch from different bean genotypes and its effect on biodegradable films

Nathan Levien Vanier et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Add to Collection

Article Chemistry, Applied

Characterization of ulluco starch and its potential for use in edible films prepared at low drying temperature

Andres Galindez et al.

CARBOHYDRATE POLYMERS (2019)

Add to Collection

Article Food Science & Technology

The characteristics of starch gels molded by 3D printing

Luyao Zheng et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)

Add to Collection

Article Food Science & Technology

Moth bean starch (Vigna aconitifolia): isolation, characterization, and development of edible/biodegradable films

Raj Kumar et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Add to Collection

Article Biochemistry & Molecular Biology

Development and physicochemical, thermal and mechanical properties of edible films based on pumpkin, lentil and quinoa starches

Paulina Pajak et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Add to Collection

Article Agriculture, Multidisciplinary

Novel antioxidant peptides obtained by alcalase hydrolysis of Erythrina edulis (pajuro) protein

Arturo Intiquilla et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Add to Collection

Article Chemistry, Applied

Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region

Patricia Martinez et al.

FOOD CHEMISTRY-X (2019)

Add to Collection

Article Food Science & Technology

Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch-iota-carrageenan film

Rahul Thakur et al.

STARCH-STARKE (2018)

Add to Collection

Article Chemistry, Applied

Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction

Iman Dankar et al.

FOOD CHEMISTRY (2018)

Add to Collection

Article Biochemistry & Molecular Biology

Characterization of chitosan edible films obtained with various polymer concentrations and drying temperatures

Angie Homez-Jara et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Add to Collection

Article Engineering, Chemical

Impact of rheological properties of mashed potatoes on 3D printing

Zhenbin Liu et al.

JOURNAL OF FOOD ENGINEERING (2018)

Add to Collection

Article Food Science & Technology

Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: a comparative study

Ritika Bajaj et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

Add to Collection

Article Food Science & Technology

Use of microbial levan in edible films based on cassava starch

Janaina Mantovan et al.

FOOD PACKAGING AND SHELF LIFE (2018)

Add to Collection

Article Chemistry, Applied

Physicochemical Properties of Starch from Dioscorea pyrifolia tubers

M. S. Elmi Sharlina et al.

FOOD CHEMISTRY (2017)

Add to Collection

Article Chemistry, Applied

Physicochemical properties of maca starch

Ling Zhang et al.

FOOD CHEMISTRY (2017)

Add to Collection

Article Chemistry, Applied

Physicochemical, thermal, pasting and microstructural characterization of commercial Curcuma angustifolia starch

Magdaline Eljeeva Emerald Franklin et al.

FOOD HYDROCOLLOIDS (2017)

Add to Collection

Article Biochemistry & Molecular Biology

Mango kernel starch-gum composite films: Physical, mechanical and barrier properties

Anjum Nawab et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Add to Collection

Article Biochemistry & Molecular Biology

Effect of starch type on the physico-chemical properties of edible films

Ewelina Basiak et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Add to Collection

Article Food Science & Technology

Physicochemical, Morphological, Pasting, and Rheological Properties of Tamarind (Tamarindus indica L.) Kernel Starch

Maninder Kaur et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)

Add to Collection

Article Chemistry, Applied

Physicochemical properties of quinoa starch

Guantian Li et al.

CARBOHYDRATE POLYMERS (2016)

Add to Collection

Article Chemistry, Applied

Physicochemical characterization of starches from dry beans cultivated in Brazil

Ivo Mottin Demiate et al.

FOOD HYDROCOLLOIDS (2016)

Add to Collection

Article Chemistry, Applied

Comparative structure of starches from high-amylose maize inbred lines and their hybrids

Lingshang Lin et al.

FOOD HYDROCOLLOIDS (2016)

Add to Collection

Article Chemistry, Applied

Edible films based on starch and chitosan. Effect of starch source and concentration, plasticizer, surfactant's hydrophobic tail and mechanical treatment

S. Santacruz et al.

FOOD HYDROCOLLOIDS (2015)

Add to Collection

Article Biochemistry & Molecular Biology

Characterization and evaluation of smart starch from Kyllinga nemoralis

N. Paramakrishnan et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2015)

Add to Collection

Article Food Science & Technology

Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches

Amritpal Kaur et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Add to Collection

Review Food Science & Technology

Composition, molecular structure, properties, and modification of pulse starches: A review

R. Hoover et al.

FOOD RESEARCH INTERNATIONAL (2010)

Add to Collection

Article Chemistry, Applied

Physicochemical and functional properties of starches from sorghum cultivated in the Sahara of Algeria

Nadia Boudries et al.

CARBOHYDRATE POLYMERS (2009)

Add to Collection

Article Chemistry, Applied

Relationship between α-amylase degradation and the structure and physicochemical properties of legume starches

Y Zhou et al.

CARBOHYDRATE POLYMERS (2004)

Add to Collection

Article Chemistry, Applied

Associations of starch gel hardness, granule size, waxy allelic expression, thermal pasting, milling quality, and kernel texture of 12 soft wheat cultivars

CS Gaines et al.

CEREAL CHEMISTRY (2000)

Add to Collection

© Peeref 2019-2024. All rights reserved.