Bunmi Olayemi1, Christianah Yetunde Isimi1, Kokonne Ekere1, Ajeh Johnson Isaac1, Judith Eloyi Okoh1, Martins Emeje2. 1. National Institute for Pharmaceutical Research and Development (NIPRD), Department of Pharmaceutical Technology and Raw Materials Development, Abuja, Nigeria. 2. National Institute for Pharmaceutical Research and Development (NIPRD), Centre for Nanomedicine and Biophysical Drug Delivery, Abuja, Nigeria.
Abstract
OBJECTIVES: This study was undertaken to assess the properties of Cyperus esculentus tuber starch crosslinked with citric acid from liquid substrates of orange peel derived via the natural solid-state fermentation process; a green approach. MATERIALS AND METHODS: The flow properties of the prepared starches were evaluated using standard methods. Water-holding capacity, swelling capacity, moisture sorption capacity, gelatinization temperature using differential scanning calorimetry, morphology, fourier infrared spectroscopy, and pH of the starches were evaluated. RESULTS: Results showed that the pH of the crosslinked starches were lower (3.39-4.07) than that of the native starch (5.25) and the flow profile was found to improve. The crosslinked starches' water-holding capacity (90.67%-96.69%) were higher, whereas its emulsion capacity (15.33) was similar to that of the native starch (15.33). No change was observed in the morphology of the crosslinked starches' granules. The infrared spectra of the native and crosslinked starches showed identical peaks; however, the enthalpy of gelatinization (ΔHgel) of the crosslinked products were found to differ from that of the native starch. Modified starches show propensity of being exploited as binding agents in food and pharmaceutical industries. CONCLUSION: The green modification process proved to be a valuable addition to the available starch modification processes.
OBJECTIVES: This study was undertaken to assess the properties of Cyperus esculentus tuber starch crosslinked with citric acid from liquid substrates of orange peel derived via the natural solid-state fermentation process; a green approach. MATERIALS AND METHODS: The flow properties of the prepared starches were evaluated using standard methods. Water-holding capacity, swelling capacity, moisture sorption capacity, gelatinization temperature using differential scanning calorimetry, morphology, fourier infrared spectroscopy, and pH of the starches were evaluated. RESULTS: Results showed that the pH of the crosslinked starches were lower (3.39-4.07) than that of the native starch (5.25) and the flow profile was found to improve. The crosslinked starches' water-holding capacity (90.67%-96.69%) were higher, whereas its emulsion capacity (15.33) was similar to that of the native starch (15.33). No change was observed in the morphology of the crosslinked starches' granules. The infrared spectra of the native and crosslinked starches showed identical peaks; however, the enthalpy of gelatinization (ΔHgel) of the crosslinked products were found to differ from that of the native starch. Modified starches show propensity of being exploited as binding agents in food and pharmaceutical industries. CONCLUSION: The green modification process proved to be a valuable addition to the available starch modification processes.
Authors: Rahul V Manek; Philip F Builders; William M Kolling; Martins Emeje; Olobayo O Kunle Journal: AAPS PharmSciTech Date: 2012-02-17 Impact factor: 3.246
Authors: Ana María Torrado; Sandra Cortés; José Manuel Salgado; Belén Max; Noelia Rodríguez; Belinda P Bibbins; Attilio Converti; José Manuel Domínguez Journal: Braz J Microbiol Date: 2011-01 Impact factor: 2.476