This document summarizes a study that investigated the effects of oxidizing sago starch using hydrogen peroxide and sodium hypochlorite with UV irradiation at varying times (10, 15, and 20 minutes) on the physicochemical and baking properties of the oxidized starches. The key findings were that oxidation increased whiteness (L* value), amylose content, swelling power and solubility up to 15 minutes of irradiation, but decreased them at 20 minutes. Oxidation also decreased pasting temperature while increasing viscosity properties. Peroxide-oxidized starch generally had better properties than hypochlorite-oxidized starch. Oxidation increased specific volume and baking expansion up to 15 minutes using peroxide, which gave the
This document reviews the use of edible films and coatings for developing functional foods. It discusses how biopolymers like polysaccharides, proteins, and lipids can form edible films that act as barriers to oxygen, moisture, and other substances. These films can also encapsulate and deliver functional compounds like vitamins, antioxidants, and probiotics. Common biopolymers used include starch, cellulose, alginate, pectin, carrageenan, chitosan, whey, soy, and gelatin proteins, and lipids. The properties of edible films depend on the type of biopolymer and its interaction with water. Hydrophilic films interact strongly with water while hydrophobic films have poor interaction
Using β-glucosidase from sweet almond entrapped in calcium alginate beads, cholecalciferol (vitamin D3) was enzymatically glycosylated to form water-soluble glycoside derivatives. Optimum conditions for synthesizing 17-O-(D-glucopyranosyl)cholecalciferol included 60% (w/w) β-glucosidase, 0.12 mM pH 6 phosphate buffer, and 30 hours of incubation. β-Glucosidase also catalyzed the reaction with D-glucose, D-galactose, D-mannose and D-fructose, yielding glycosides in the range of 3-14%. Spectroscopic
The document summarizes research on fluoridating and sintering hydroxyapatite material and measuring its resulting mechanical properties. Hydroxyapatite samples were prepared using a sol-gel technique with the addition of aluminum isopropoxide and teflon powder. The samples were then sintered at various temperatures between 1200-1460°C. Characterization of the sintered samples found they consisted of fluoridated hydroxyapatite crystals. Mechanical testing found that as sintering temperature increased, grain size increased up to 18.76 micrometers, while density and mechanical properties like hardness decreased. Sintering at 1250°C produced samples with the highest hardness and strength.
This document summarizes a study on the synthesis of hydroxyapatite (HAP) powder through chemical precipitation and an evaluation of its biodegradability. HAP was successfully synthesized using a precipitation method involving calcium nitrate and potassium phosphate solutions. The HAP powder was then used to fabricate pellets, which were subjected to biodegradation testing by soaking in buffer solution. Weight loss was observed in the pellets over 12 days, demonstrating the biodegradable nature of the synthesized HAP. The HAP showed properties similar to bone and is thus a promising biomaterial for applications like bone grafts and implants.
Edible film of Cellulose and Cellulose DerivativesSuman Manna
General introduction of edible packaging materials, their classification .
How cellulose and cellulose derivatives used as a edible packaging materials.
Cellulose &Cellulose derivatives film preparation methods, their uses.
Microencapsulation is a technology that packages solids, liquids, or gases within miniature sealed capsules. It can protect ingredients, allow for controlled release, and improve delivery of bioactive compounds in foods. Common microencapsulation methods include coacervation, spray drying, extrusion, and fluidized bed coating. Microencapsulation promotes the stability, delivery, and health benefits of bioactive ingredients like probiotics, vitamins, minerals, and fish oils. It masks unpleasant flavors and protects ingredients from environmental factors. Studies show microencapsulation can increase probiotic survival in foods and the delivery of iron, calcium, and omega-3s to the gastrointestinal tract.
Microspheres are spherical particles sized between 50nm to 2mm that can be used to deliver drugs in a controlled manner. They are made using biodegradable polymers and can provide benefits like taste masking, controlled release and protection of drugs. Common methods to produce microspheres include single/double emulsion, polymerization and coacervation. Microspheres find applications in oral, injectable and inhalation drug delivery and have also been used for diagnostics and vaccines. Their properties are characterized through techniques like scanning electron microscopy, drug loading efficiency, particle size analysis and release kinetics studies.
Microspheres are spherical particles ranging from 50nm to 2mm that can be used to deliver drugs in a controlled manner. They are typically made using biodegradable polymers and provide benefits like taste masking, controlled release, and protection of drugs. Common methods to produce microspheres include single and double emulsion techniques, polymerization methods, and spray drying. Microspheres find applications in oral, injectable, and inhalation drug delivery and have been used to deliver vaccines, proteins, and chemotherapy agents in a targeted manner. Their properties are characterized through testing of yield, drug loading, particle size, surface morphology, and in vitro drug release kinetics.
This document reviews the use of edible films and coatings for developing functional foods. It discusses how biopolymers like polysaccharides, proteins, and lipids can form edible films that act as barriers to oxygen, moisture, and other substances. These films can also encapsulate and deliver functional compounds like vitamins, antioxidants, and probiotics. Common biopolymers used include starch, cellulose, alginate, pectin, carrageenan, chitosan, whey, soy, and gelatin proteins, and lipids. The properties of edible films depend on the type of biopolymer and its interaction with water. Hydrophilic films interact strongly with water while hydrophobic films have poor interaction
Using β-glucosidase from sweet almond entrapped in calcium alginate beads, cholecalciferol (vitamin D3) was enzymatically glycosylated to form water-soluble glycoside derivatives. Optimum conditions for synthesizing 17-O-(D-glucopyranosyl)cholecalciferol included 60% (w/w) β-glucosidase, 0.12 mM pH 6 phosphate buffer, and 30 hours of incubation. β-Glucosidase also catalyzed the reaction with D-glucose, D-galactose, D-mannose and D-fructose, yielding glycosides in the range of 3-14%. Spectroscopic
The document summarizes research on fluoridating and sintering hydroxyapatite material and measuring its resulting mechanical properties. Hydroxyapatite samples were prepared using a sol-gel technique with the addition of aluminum isopropoxide and teflon powder. The samples were then sintered at various temperatures between 1200-1460°C. Characterization of the sintered samples found they consisted of fluoridated hydroxyapatite crystals. Mechanical testing found that as sintering temperature increased, grain size increased up to 18.76 micrometers, while density and mechanical properties like hardness decreased. Sintering at 1250°C produced samples with the highest hardness and strength.
This document summarizes a study on the synthesis of hydroxyapatite (HAP) powder through chemical precipitation and an evaluation of its biodegradability. HAP was successfully synthesized using a precipitation method involving calcium nitrate and potassium phosphate solutions. The HAP powder was then used to fabricate pellets, which were subjected to biodegradation testing by soaking in buffer solution. Weight loss was observed in the pellets over 12 days, demonstrating the biodegradable nature of the synthesized HAP. The HAP showed properties similar to bone and is thus a promising biomaterial for applications like bone grafts and implants.
Edible film of Cellulose and Cellulose DerivativesSuman Manna
General introduction of edible packaging materials, their classification .
How cellulose and cellulose derivatives used as a edible packaging materials.
Cellulose &Cellulose derivatives film preparation methods, their uses.
Microencapsulation is a technology that packages solids, liquids, or gases within miniature sealed capsules. It can protect ingredients, allow for controlled release, and improve delivery of bioactive compounds in foods. Common microencapsulation methods include coacervation, spray drying, extrusion, and fluidized bed coating. Microencapsulation promotes the stability, delivery, and health benefits of bioactive ingredients like probiotics, vitamins, minerals, and fish oils. It masks unpleasant flavors and protects ingredients from environmental factors. Studies show microencapsulation can increase probiotic survival in foods and the delivery of iron, calcium, and omega-3s to the gastrointestinal tract.
Microspheres are spherical particles sized between 50nm to 2mm that can be used to deliver drugs in a controlled manner. They are made using biodegradable polymers and can provide benefits like taste masking, controlled release and protection of drugs. Common methods to produce microspheres include single/double emulsion, polymerization and coacervation. Microspheres find applications in oral, injectable and inhalation drug delivery and have also been used for diagnostics and vaccines. Their properties are characterized through techniques like scanning electron microscopy, drug loading efficiency, particle size analysis and release kinetics studies.
Microspheres are spherical particles ranging from 50nm to 2mm that can be used to deliver drugs in a controlled manner. They are typically made using biodegradable polymers and provide benefits like taste masking, controlled release, and protection of drugs. Common methods to produce microspheres include single and double emulsion techniques, polymerization methods, and spray drying. Microspheres find applications in oral, injectable, and inhalation drug delivery and have been used to deliver vaccines, proteins, and chemotherapy agents in a targeted manner. Their properties are characterized through testing of yield, drug loading, particle size, surface morphology, and in vitro drug release kinetics.
Corn Silk as Corrosion Inhibitor for Mild Steel in 0.1M HCl MediumIOSRJAC
The effectiveness of corn silk water extract (CSWE) as corrosion inhibitor of mild steel in 0.5M HCl solution at 303K,313K and 323K was investigated in this work. Various concentrations of CSWE (5%v/v, 10%v/v, and 15% and 20% v/v) were prepared from dried corn silk. The study was carried out using weight loss and AAS analysis. The results of the AAS analysis collaborated weight loss measurements on the efficiency of CSWE as corrosion inhibitor. Inhibition efficiency of 77.7% and 72.0% was obtained respectively using both methods. Inhibition efficiency increased with increase in concentration of CSWE (5%v/v<10%v /><15%>< 20% v/v) while corrosion rate decreased as concentration increased. Increase in temperature reduced inhibition efficiency and CSWE was shown to be most effective at 303K than at 313K and 323K. Kinetic study of the process proposed a first order reaction type. From thermodynamic parameters, inhibition was attributed to the existence of a protective film on metal surface by interaction between inhibitor molecules and metal ions in solution..Reaction rate constant values calculated were 0.0234, 0.0818 and 0.104 for the blank solution and 0.0049, 0.0328, 0.0416 for the highest inhibitor concentration of 20% v/v respectively at the different temperatures studied.Data obtained were subjected to Langmuir, Temkin and Frendlich isotherms. Langmuir model was found to be most fitted of the three models. The utility of a waste material as corrosion inhibitor is once more reported.
This document summarizes a study that characterized banana peduncle biochar and evaluated its ability to adsorb hexavalent chromium (Cr(VI)) from aqueous solution. Banana peduncle was pyrolyzed at 300°C and 500°C to produce biochar. The biochar was characterized using various analytical techniques and used in batch experiments to study the effect of pH, biochar dose, and initial Cr(VI) concentration on adsorption capacity. The results showed that banana peduncle biochar could effectively remove Cr(VI) from water through adsorption coupled reduction and complexation mechanisms. The biochar produced at 300°C exhibited higher maximum adsorption capacity (114 mg/g) compared to bio
Here are the commonly used supercritical fluids (SCF) and their critical properties:
- Carbon dioxide (CO2): 31°C, 73.8 bar
- Ethane (C2H6): 32.2°C, 48.7 bar
- Propane (C3H8): 96.7°C, 42.5 bar
- Ammonia (NH3): 132.4°C, 112.8 bar
- Isopropanol ((CH3)2CHOH): 235°C, 48 bar
- Cyclohexane (C6H12): 280.3°C, 40.7 bar
- Benzene (C6H6
Synthesis of bacterial cellulose and bacterial cellulose nanocrystals forEndarto Yudo
This document summarizes research on synthesizing bacterial cellulose (BC) and bacterial cellulose nanocrystals (BCNs) and evaluating their ability to stabilize olive oil pickering emulsions. BC was produced by Acetobacter xylinum and hydrolyzed with sulfuric acid to produce BCNs. Characterization showed BCNs had higher crystallinity, thermal stability, and zeta potential than BC. Both BC and BCNs were able to stabilize olive oil emulsions, with BCNs exhibiting better performance. The effects of pH and ionic strength on emulsion stability were also investigated.
The document discusses biopolymers, which are polymers produced by living organisms. It covers various types of biodegradable polymers including synthetic polymers like polylactic acid (PLA) and natural polymers like starch. The mechanisms of polymer biodegradation are described. Applications of biodegradable polymers in areas like biomedical, packaging and agriculture are also mentioned. Factors affecting the biodegradation of polymers are discussed. Current trends in biopolymers including their use as alternatives to petroleum-based plastics are summarized.
PREPARATION AND ANALYSIS OF NOVEL HYDROGELS PREPARED FROM THE BLEND OF GUAR G...msejjournal
This research work deals with the preparation of a series of hydrogels using renewable resources, in order
to decrease the adverse impact on the environment, and understand their swelling behavior. Hydrogels
were synthesized using guar gum and chitosan with glutaraldehyde as the cross-linking agent, protonated
with 98% conc. sulphuric acid. Concentration of chitosan was varied as 0, 12.5, 25, 37.5 and 50% (w/w) in
guar gum, while that of glutaraldehyde was varied as 0, 1.5, 3 and 6% (w/w) of the total quantity of guar
gum and chitosan. Prepared hydrogels were characterized for moisture content, equilibrium water
absorbency, re-swelling capacity, swelling ability in acidic (pH = 3) and basic (pH = 11) pH distilled
water, equilibrium saline water absorbency and Fourier transform infrared spectroscopy. It was
determined that moisture content, equilibrium water absorbency and equilibrium saline water absorbency
decreased with increased concentration of chitosan and glutaraldehyde, but they still had water swelling to
be classified as hydrogel. Re-swelling capacity of the hydrogels decreased with increased cycles of reswelling. Prepared hydrogels maintained high water swelling in acidic pH distilled water as compared to
basic pH distilled water. This hydrogels can be utilized as eco-friendly water manageable materials.
1) The document discusses the use of cassava starch as an edible coating on foods to extend shelf life. It provides background on cassava, describes how cassava starch is processed and applied as a coating, and reviews research on its effects on fruits and vegetables.
2) Studies show that cassava starch coatings can reduce moisture loss, decrease respiration rates, and increase barrier properties in foods like strawberries and papaya, leading to reduced spoilage and longer shelf life.
3) Sensory evaluation found good acceptance of cassava starch coated foods. The coating also helped maintain quality attributes like color, vitamin content and decreased weight loss during storage.
The document discusses polymeric biomaterials, including both natural and synthetic polymers. It describes commonly used natural polymers like collagen, chitosan, and alginate, which are biodegradable and can be processed into various formats. Synthetic polymers discussed include PVC, PMMA, PP, and PS. These have advantages of manufacturability but must be biocompatible. The document also covers polymerization processes and structural modification, as well as using surface modification like atomic oxygen treatment to increase hydrophilicity of polymers like polystyrene.
This study investigated the physical properties of rigid polyurethane foams made from soy-phosphate polyol (SPP) and water as a blowing agent. SPP was prepared from epoxidized soybean oil and used to partially replace a petroleum-based polyol. The effects of SPP content, water content, and isocyanate index on foam properties were examined. It was found that foams with higher water content had greater volume, lower density, and lower compressive strength. Foams with 3% water and 20% SPP replacement had the lowest thermal conductivity. Higher isocyanate content led to higher compressive strength. Some 20% SPP foams had properties similar to control foams made
This document discusses an experimental study on the effect of phosphate ions on the preparation of fly ash-based geopolymers. Fly ash was activated using a solution of sodium aluminium phosphate, with curing done atmospherically and through accelerated heating. Compressive strength was found to increase with higher activator concentrations and longer curing times. Accelerated curing at 60°C produced strengths 70% of the final strength within 4-5 hours. FTIR analysis showed structural changes after geopolymerization. The presence of phosphate ions was found to improve the strength properties of the fly ash geopolymers.
Biopolymers can be divided into three categories based on their origin and production:
1) Polymers directly extracted from biomass like starch and cellulose
2) Polymers produced from biobased monomers through chemical synthesis like polylactic acid
3) Polymers produced by microorganisms or genetically modified bacteria like polyhydroxyalkanoates
Common biopolymers include starch, polylactic acid, polyhydroxyalkanoates, and polycaprolactone. These materials have properties similar to conventional plastics but are biodegradable. Their gas barrier and thermal properties depend on material and humidity conditions. Biopolymers can be composted within weeks to months depending on
Alternativas de Peletización del hierroLilyy Herrera
This study investigated the effects of alternative binders containing boron compounds on the metallurgical and chemical properties of iron ore pellets. Pellets produced with organic binders combined with boron compounds like colemanite were tested for properties like reducibility, swelling index, microstructure, mineralogy, and chemical content. The results showed that pellets with combined binders had reducibility, swelling index, and chemical content comparable to pellets made with bentonite binder. Microstructure analysis revealed bonding between ore grains when calcined colemanite was used. Mineralogical analysis by XRD showed no new phases formed from the low levels of binder addition. The study demonstrated that combined organic-bor
The document summarizes research on using chitosan to remove copper from wastewater. Chitosan is a biopolymer that can effectively sorb and remove copper. The study found that copper removal by chitosan increased with contact time until equilibrium was reached at 140 minutes. Copper removal also increased with increasing copper concentration and temperature, indicating the process is endothermic. Kinetic data showed the removal follows first-order kinetics. Thermodynamic calculations found the process is spontaneous with increasing temperature based on negative Gibbs free energy values and positive enthalpy changes. Copper uptake increased with increasing pH from 2 to 6.5. Overall, the research demonstrates chitosan is an effective and low-cost adsorb
This document summarizes research on immobilizing the enzyme laccase in an alginate-gelatin mixed gel and using it to decolorize synthetic dyes like crystal violet. Key findings include:
1) Spherical beads were formed using various alginate concentrations, with 5% alginate beads having the highest mechanical stability.
2) Both free and immobilized laccase worked best at pH 8-9 and 50°C for crystal violet decolorization.
3) The immobilized laccase retained 85% activity after 5 reuse cycles and effectively decolorized various dyes like amido black and malachite green.
Starch is found in corn, wheat ,potatoes and some other plant.Plastic packaging materials perform an important role in the food industry due to their durability, lightness, and flexibility which ceramics and metals cannot provide
The document summarizes the production of polyhydroxybutyrate (PHB) using Alcaligenes eutrophus. Key points:
1. PHB is produced intracellularly by Alcaligenes eutrophus through fermentation of glucose in a nutrient-limited fed-batch process.
2. The process involves cultivation, centrifugation to obtain concentrated biomass, blending with solvents to extract PHB, and spray drying to obtain the final product.
3. Under optimal conditions, the process can produce 48.5 kg of PHB per hour, or 8,246 kg per year from 133 batches.
STUDIES ON EXTRACTION METHODS OF CHITIN FROM CRAB SHELL AND INVESTIGATION OF ...IAEME Publication
1. The document discusses methods for extracting chitin from crab shells, including chemical and biological methods. Chemical methods use acids and bases to remove minerals and proteins, while biological methods use microorganisms or enzymes.
2. Both the extracted crab chitin and commercially obtained chitin were used to form polymer films under different conditions. The mechanical properties of the films were then analyzed and compared.
3. The extracted crab chitin was found to form films with greater ultimate tensile strengths than the commercially available films, indicating it could be suitable for mechanical applications after extraction from crab shells.
IMPORTANCE OF BIO-POLYMERS AND POLYMERS Lini Cleetus
This document discusses polymers and biopolymers. It defines polymers as large molecules composed of repeated subunits and explains that polymerization combines monomers into covalently bonded chains. It outlines various applications of polymers in automotive, medical, and aerospace fields. Both positives like strength and weight and negatives like improper disposal are noted. Solutions proposed include reuse, recycling like Levi's jeans containing recycled PET bottles, plastic roads in India containing waste plastic, and converting plastics to fuels. Biopolymers derived from renewable resources are highlighted as alternatives that are biodegradable, carbon neutral, and help reduce fossil fuel dependence.
Recently, the advantages of biopolymers over conventional plastic polymers are unprecedented, provided that they are used in situations in which they raise the functionality and generate extra benefits for human life. Therefore, biopolymers have received much attention because they play an important place in day-to-day life for their specific tunable characteristics, making them attractive in a wide range of applications. Biopolymers can produce materials with tunable properties such as biodegradability, biocompatibility, renewability, inexpensiveness, availability, which are critically important for designing materials for use in biomedical applications. In addition to these properties, smart biopolymers could be prepared by changing the polymer components, which would create more target oriented applications. Biopolymers are potentially used in biomedical applications, including drug delivery, infections, tissue engineering, wound healings, and other as wells.
Microcapsules are spherical particles with a core material surrounded by a shell. They are produced through various coating processes at the micrometer to millimeter scale. The shell material can stabilize active ingredients, control their release, and make them inert. Common shell materials include gums, carbohydrates, celluloses, lipids, and proteins. Microcapsules offer benefits like protecting ingredients from degradation, masking tastes/odors, and enabling controlled release applications. They have various applications in textiles like delivering fragrances, adding phase change materials, and color changing abilities.
Design, Performance Evaluation and Synthesis of Sulfonated Carbon Based Catal...ijtsrd
Microcrystalline cellulose can be converted into valuable products such as glucose via hydrolysis reaction at mild condition using sulfonated carbon catalyst. A sulfonated carbon material was prepared by carbonization of bamboo sawdust followed by sulfonation. Prepared catalyst was studied for its ability to catalyze microcrystalline cellulose yield via hydrolysis reaction. Three carbon based catalysts at three different temperatures 400, 450 and 500 were prepared. The sulfonated catalysts were characterized using the following analyses elemental analysis, total acid density, FT IR, SEM and XRD. Based on the above characterization results, sulfonated carbon prepared at 500 and sulfonated via ultra sonication was found to have a higher acid density that is suitable to catalyze the hydrolysis reaction. The first step in the catalyst development approach was to increase the hydrolysis reaction by employing a stronger sulfonation procedure during catalyst preparation. The total acid density obtained for sulfonated carbon catalyst at 500 was 4.16 mmol g which significantly increases glucose yield. According to the FTIR analysis the sulfonated bio char contained sulfonic, carboxylic, and phenolic groups, which are responsible for the exhibited high catalytic performance during hydrolysis of cellulose. The yield of glucose obtained was 60.5 at 149.0°C in 8hour reaction time. Kefyalew H/Mariam | Bayisa Dame | Beteley Tekola "Design, Performance Evaluation and Synthesis of Sulfonated Carbon Based Catalyst for Hydrolysis of Microcrystalline Cellulose" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-1 , December 2020, URL: https://www.ijtsrd.com/papers/ijtsrd38100.pdf Paper URL : https://www.ijtsrd.com/engineering/chemical-engineering/38100/design-performance-evaluation-and-synthesis-of-sulfonated-carbon-based-catalyst-for-hydrolysis-of-microcrystalline-cellulose/kefyalew-hmariam
iaetsd Isolation of cellulose from non conventional source and its chemical m...Iaetsd Iaetsd
This document describes isolating cellulose from the weed plant Prosopis juliflora and chemically modifying it into cellulose acetate. Conditions were optimized for isolating cellulose using sodium hydroxide and sodium chlorite treatments. The best isolation results used 50% sodium chlorite with 20% sodium hydroxide at 90°C for 120 minutes. Conditions for acetylating the cellulose into cellulose acetate were also optimized, with the best results at 100°C for 18 hours. Fourier transform infrared spectroscopy characterized the isolated cellulose and synthesized cellulose acetate.
Corn Silk as Corrosion Inhibitor for Mild Steel in 0.1M HCl MediumIOSRJAC
The effectiveness of corn silk water extract (CSWE) as corrosion inhibitor of mild steel in 0.5M HCl solution at 303K,313K and 323K was investigated in this work. Various concentrations of CSWE (5%v/v, 10%v/v, and 15% and 20% v/v) were prepared from dried corn silk. The study was carried out using weight loss and AAS analysis. The results of the AAS analysis collaborated weight loss measurements on the efficiency of CSWE as corrosion inhibitor. Inhibition efficiency of 77.7% and 72.0% was obtained respectively using both methods. Inhibition efficiency increased with increase in concentration of CSWE (5%v/v<10%v /><15%>< 20% v/v) while corrosion rate decreased as concentration increased. Increase in temperature reduced inhibition efficiency and CSWE was shown to be most effective at 303K than at 313K and 323K. Kinetic study of the process proposed a first order reaction type. From thermodynamic parameters, inhibition was attributed to the existence of a protective film on metal surface by interaction between inhibitor molecules and metal ions in solution..Reaction rate constant values calculated were 0.0234, 0.0818 and 0.104 for the blank solution and 0.0049, 0.0328, 0.0416 for the highest inhibitor concentration of 20% v/v respectively at the different temperatures studied.Data obtained were subjected to Langmuir, Temkin and Frendlich isotherms. Langmuir model was found to be most fitted of the three models. The utility of a waste material as corrosion inhibitor is once more reported.
This document summarizes a study that characterized banana peduncle biochar and evaluated its ability to adsorb hexavalent chromium (Cr(VI)) from aqueous solution. Banana peduncle was pyrolyzed at 300°C and 500°C to produce biochar. The biochar was characterized using various analytical techniques and used in batch experiments to study the effect of pH, biochar dose, and initial Cr(VI) concentration on adsorption capacity. The results showed that banana peduncle biochar could effectively remove Cr(VI) from water through adsorption coupled reduction and complexation mechanisms. The biochar produced at 300°C exhibited higher maximum adsorption capacity (114 mg/g) compared to bio
Here are the commonly used supercritical fluids (SCF) and their critical properties:
- Carbon dioxide (CO2): 31°C, 73.8 bar
- Ethane (C2H6): 32.2°C, 48.7 bar
- Propane (C3H8): 96.7°C, 42.5 bar
- Ammonia (NH3): 132.4°C, 112.8 bar
- Isopropanol ((CH3)2CHOH): 235°C, 48 bar
- Cyclohexane (C6H12): 280.3°C, 40.7 bar
- Benzene (C6H6
Synthesis of bacterial cellulose and bacterial cellulose nanocrystals forEndarto Yudo
This document summarizes research on synthesizing bacterial cellulose (BC) and bacterial cellulose nanocrystals (BCNs) and evaluating their ability to stabilize olive oil pickering emulsions. BC was produced by Acetobacter xylinum and hydrolyzed with sulfuric acid to produce BCNs. Characterization showed BCNs had higher crystallinity, thermal stability, and zeta potential than BC. Both BC and BCNs were able to stabilize olive oil emulsions, with BCNs exhibiting better performance. The effects of pH and ionic strength on emulsion stability were also investigated.
The document discusses biopolymers, which are polymers produced by living organisms. It covers various types of biodegradable polymers including synthetic polymers like polylactic acid (PLA) and natural polymers like starch. The mechanisms of polymer biodegradation are described. Applications of biodegradable polymers in areas like biomedical, packaging and agriculture are also mentioned. Factors affecting the biodegradation of polymers are discussed. Current trends in biopolymers including their use as alternatives to petroleum-based plastics are summarized.
PREPARATION AND ANALYSIS OF NOVEL HYDROGELS PREPARED FROM THE BLEND OF GUAR G...msejjournal
This research work deals with the preparation of a series of hydrogels using renewable resources, in order
to decrease the adverse impact on the environment, and understand their swelling behavior. Hydrogels
were synthesized using guar gum and chitosan with glutaraldehyde as the cross-linking agent, protonated
with 98% conc. sulphuric acid. Concentration of chitosan was varied as 0, 12.5, 25, 37.5 and 50% (w/w) in
guar gum, while that of glutaraldehyde was varied as 0, 1.5, 3 and 6% (w/w) of the total quantity of guar
gum and chitosan. Prepared hydrogels were characterized for moisture content, equilibrium water
absorbency, re-swelling capacity, swelling ability in acidic (pH = 3) and basic (pH = 11) pH distilled
water, equilibrium saline water absorbency and Fourier transform infrared spectroscopy. It was
determined that moisture content, equilibrium water absorbency and equilibrium saline water absorbency
decreased with increased concentration of chitosan and glutaraldehyde, but they still had water swelling to
be classified as hydrogel. Re-swelling capacity of the hydrogels decreased with increased cycles of reswelling. Prepared hydrogels maintained high water swelling in acidic pH distilled water as compared to
basic pH distilled water. This hydrogels can be utilized as eco-friendly water manageable materials.
1) The document discusses the use of cassava starch as an edible coating on foods to extend shelf life. It provides background on cassava, describes how cassava starch is processed and applied as a coating, and reviews research on its effects on fruits and vegetables.
2) Studies show that cassava starch coatings can reduce moisture loss, decrease respiration rates, and increase barrier properties in foods like strawberries and papaya, leading to reduced spoilage and longer shelf life.
3) Sensory evaluation found good acceptance of cassava starch coated foods. The coating also helped maintain quality attributes like color, vitamin content and decreased weight loss during storage.
The document discusses polymeric biomaterials, including both natural and synthetic polymers. It describes commonly used natural polymers like collagen, chitosan, and alginate, which are biodegradable and can be processed into various formats. Synthetic polymers discussed include PVC, PMMA, PP, and PS. These have advantages of manufacturability but must be biocompatible. The document also covers polymerization processes and structural modification, as well as using surface modification like atomic oxygen treatment to increase hydrophilicity of polymers like polystyrene.
This study investigated the physical properties of rigid polyurethane foams made from soy-phosphate polyol (SPP) and water as a blowing agent. SPP was prepared from epoxidized soybean oil and used to partially replace a petroleum-based polyol. The effects of SPP content, water content, and isocyanate index on foam properties were examined. It was found that foams with higher water content had greater volume, lower density, and lower compressive strength. Foams with 3% water and 20% SPP replacement had the lowest thermal conductivity. Higher isocyanate content led to higher compressive strength. Some 20% SPP foams had properties similar to control foams made
This document discusses an experimental study on the effect of phosphate ions on the preparation of fly ash-based geopolymers. Fly ash was activated using a solution of sodium aluminium phosphate, with curing done atmospherically and through accelerated heating. Compressive strength was found to increase with higher activator concentrations and longer curing times. Accelerated curing at 60°C produced strengths 70% of the final strength within 4-5 hours. FTIR analysis showed structural changes after geopolymerization. The presence of phosphate ions was found to improve the strength properties of the fly ash geopolymers.
Biopolymers can be divided into three categories based on their origin and production:
1) Polymers directly extracted from biomass like starch and cellulose
2) Polymers produced from biobased monomers through chemical synthesis like polylactic acid
3) Polymers produced by microorganisms or genetically modified bacteria like polyhydroxyalkanoates
Common biopolymers include starch, polylactic acid, polyhydroxyalkanoates, and polycaprolactone. These materials have properties similar to conventional plastics but are biodegradable. Their gas barrier and thermal properties depend on material and humidity conditions. Biopolymers can be composted within weeks to months depending on
Alternativas de Peletización del hierroLilyy Herrera
This study investigated the effects of alternative binders containing boron compounds on the metallurgical and chemical properties of iron ore pellets. Pellets produced with organic binders combined with boron compounds like colemanite were tested for properties like reducibility, swelling index, microstructure, mineralogy, and chemical content. The results showed that pellets with combined binders had reducibility, swelling index, and chemical content comparable to pellets made with bentonite binder. Microstructure analysis revealed bonding between ore grains when calcined colemanite was used. Mineralogical analysis by XRD showed no new phases formed from the low levels of binder addition. The study demonstrated that combined organic-bor
The document summarizes research on using chitosan to remove copper from wastewater. Chitosan is a biopolymer that can effectively sorb and remove copper. The study found that copper removal by chitosan increased with contact time until equilibrium was reached at 140 minutes. Copper removal also increased with increasing copper concentration and temperature, indicating the process is endothermic. Kinetic data showed the removal follows first-order kinetics. Thermodynamic calculations found the process is spontaneous with increasing temperature based on negative Gibbs free energy values and positive enthalpy changes. Copper uptake increased with increasing pH from 2 to 6.5. Overall, the research demonstrates chitosan is an effective and low-cost adsorb
This document summarizes research on immobilizing the enzyme laccase in an alginate-gelatin mixed gel and using it to decolorize synthetic dyes like crystal violet. Key findings include:
1) Spherical beads were formed using various alginate concentrations, with 5% alginate beads having the highest mechanical stability.
2) Both free and immobilized laccase worked best at pH 8-9 and 50°C for crystal violet decolorization.
3) The immobilized laccase retained 85% activity after 5 reuse cycles and effectively decolorized various dyes like amido black and malachite green.
Starch is found in corn, wheat ,potatoes and some other plant.Plastic packaging materials perform an important role in the food industry due to their durability, lightness, and flexibility which ceramics and metals cannot provide
The document summarizes the production of polyhydroxybutyrate (PHB) using Alcaligenes eutrophus. Key points:
1. PHB is produced intracellularly by Alcaligenes eutrophus through fermentation of glucose in a nutrient-limited fed-batch process.
2. The process involves cultivation, centrifugation to obtain concentrated biomass, blending with solvents to extract PHB, and spray drying to obtain the final product.
3. Under optimal conditions, the process can produce 48.5 kg of PHB per hour, or 8,246 kg per year from 133 batches.
STUDIES ON EXTRACTION METHODS OF CHITIN FROM CRAB SHELL AND INVESTIGATION OF ...IAEME Publication
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Characterization of physicochemical and baking expansion
1. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol .10, 2012
Characterization of Physicochemical and Baking Expansion
Properties of Oxidized Sago Starch Using Hydrogen Peroxide and
Sodium Hypochlorite Catalyzed By UV Irradiation
Eduard Fransisco Tethool*, Abadi Jading, Budi Santoso
Faculty of Agriculture and Agriculture Technology, The State University Of Papua
Jl. Gunung Salju, Amban, Manokwari, Papua Barat 98314, Indonesia
* E-mail of the corresponding author: eduard_tethool@yahoo.com
Abstract
This study investigate the effect of oxidation using hydrogen peroxide and sodium hypochlorite on
physicochemical and baking expansion properties of oxidized sago starch. Type of oxidant and irradiation time
(10,15 and 20 min) were studied. The extent of oxidation was determined based on starch color, carboxyl,
carbonyl, and amylose contents, swelling power and solubility, and baking expansion properties of oxidized starch.
The results showed that L* value increased with oxidation reaction using peroxide and hypochlorite as oxidant
and longer time of UV irradiation. Carbonyl content of peroxide- and hypochlorite-oxidized starch decreased by
increasing of UV irradiation time. Carboxyl content was increased by increasing irradiation time at 15 min and
then decrease at 20 min irradiation time. Increasing irradiation time, increasing amylose content of oxidized sago
starch. Swelling power and solubility of oxidized sago starch increase from 10 min to 15 min irradiation time and
then decrease at 20 min irradiation time. Swelling power and solubility of peroxide-oxidized sago starch was
higher than hypochlorite-oxidized starch. Oxidation reaction decrease the pasting temperature and increase peak
viscosity, hot paste viscosity and cool paste viscosity of sago starch. The peak viscosity and hot paste viscosity of
peroxide-oxidized sago starch are higher than hypochlorite-oxidized starch. Oxidation of starch using peroxide
and hypochlorite catalyzed UV irradiation increased specific volume of starch. Baking expansion of hypochlorite-
oxidized starch is lower than peroxide-oxidized starch. Oxidation starch using peroxide with UV irradiation for 15
min gave the highest specific volume of sago starch at 8.65 mL/g with degree of baking expansion 65,6%.
Keywords: Sago starch, oxidation, hydrogen peroxide, sodium hypochlorite, UV irradiation
1. Introduction
Native starch have been used since ancient time as a raw material to prepare different products in food and non-
food industries. Sago starch is one kinds of nnative starch derived from the pith of Sago Palm (Metroxylon sago).
Sago palm is one of the important economic plants, mainly because it has the highest yield of starch in terms of its
caloric yield per hectare. Its grown in several humid tropical countries, such as Indonesia, Malaysia and Thailand
(Lim et al., 1991).
Sago starch is more difficult to used as raw material for refined products in the food industry because of the
limitations of its physicochemical properties (Limbongan, 2007). Tethool et al., (2009) reported that sago starch
has low swelling power, whereas this properties is required in food industry, especially noodles and bakery. But
the shortcomings of starch physicochemical properties may be overcome by modifications, either by chemical,
physical or enzymatic methods (Ketola and Hagberg, 2003).
Oxidation of starch is one of a chemically modification. This method is important and widely used, because the
resulted starch has a low viscosity, high stability, clarity, film forming and binding properties (Sanchez-Rivera et
al., 2005). Oxidized starch has been used in many industries particularly in the paper, textile, laundry finishing and
binding materials industries to provide surface sizing and coating properties (Kuakpetoon and Wang, 2006). One
of the important properties of oxidized starches to be applied in the food industry is baking expansion properties
(Bertolini et al., 2001; Demiate et al., 2000).
Oxidized starch is produced by reacting starch with a specific amount of oxidizing agents under controlled
temperature and pH (Wang & Wang, 2003). Several oxidizing agents have been applied to starch oxidation
including sodium hypochlorite, bromine, periodate, permanganate and ammonium persulfate. Among them
hypochlorite oxidation is the most common method for the production of oxidized starch in an industrial scale,
because it is very efficient and cheap (Sanchez-Rivera et al., 2005). Hydrogen peroxide, is the other oxidizing
agent, has been used in a commercial practice. In the oxidation of starch, hydrogen peroxide does not produce
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2. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol .10, 2012
harmful by product, because decomposes inevitably to oxygen and water. Therefore, these chemical are safer and
more environmentally friendly, making it suitable applied in the food industry (Ketola and Hagberg, 2003).
Several studies on the oxidation of starch in presence of Ultraviolet (UV) light has been done (Vatanasuchart et al.,
2003; Vatanasuchart et al., 2005; Lorlowhakarn and Naivikul, 2005). El-Sheikh et al., (2010) reported that cassava
starch oxidation with UV irradiation are affected on the physicochemical properties. Another research states that
UV irradiation is important for baking expansion ability of cassava starch and its biscuit products (Bertolini et al.,
2001; Vatanasuchart et al., 2003; Vatanasuchart et al., 2005). This is caused the oxidizing agents such as hydrogen
peroxy and hypochlorite which exposed to UV light will be formed the radical groups that trigger the oxidation
process (El-Sheikh et al., 2010; Wang et al., 2012).
The purpose of this study was to compare the physicochemical and baking expansion properties of peroxide- and
hypochlorite-oxidized sago starch. Sago starch was oxidized use hydrogen peroxide and sodium hypochlorite with
catalized by UV irradiations at varying oxidation times. The change in physicochemical and baking expansion
behavior were evaluated and compare.
2. Materials and Methods
2.1. Source of Raw Materials
Native sago starch was obtained from traditional market in Manokwari, Indonesia. Hydrogen peroxide (30%) and
sodium hypochlorite containing 10% active chlorine (w/w) was obtained from Merck (Germany), and all other
chemicals for analysis were analytical grade.
2.2. Design of Photochemical Reactor
Photochemical reactor design was shown in Fig.1. The photochemical reactor equiped with stainless steel reactor
tank to place the material and mechanical stirring to prevent precipitation of starch during oxidation reaction,
pump to circulate slurry through a stainless steel funnel containing an UV lamp with 100-400 nm wavelength, the
funnel being designed in such a way that its volume is smaller than the total volume of the slurry to be treated.
2.3. Preparation of peroxide-oxidized sago starch
Oxidation of starch was performed used UV catalizator instrument (Fig. 1), with UV ligtht (wavelengths 100-400
nm) as an oxidation catalyst. Hydrogen peroxide oxidation of sago starch catalyzed by UV irradiation was
prepared as previously described by El-Sheikh et al., (2010) with some modification. A known weight of native
sago starch was mixed with a known volume of distilled water to making the starch-water slurry, with
material:liquor ratio is 1:6. The starch slurry inserted into the reactor tank (No.1), and then 3% of hydrogen
peroxide based on weight starch were added to the slurry. Starch slurry is pumped (No. 2) and circulated through
the tube of UV irradiation (No. 4) and UV light was immersed. The process of oxidation with UV irradiation was
performed for 10, 15, and 20 minutes (the time was counted after all oxidant was added and UV ligth was turned
on). To prevent precipitation of starch during oxidation, mechanical stirring was performed (No.5). After the
oxidation, the oxidized starch can be separated from reacting slurry by filtration. The separated oxidized starch
were washed with destilled water and dried in a drying oven at 50 oC.
2.4. Preparation of hypochlorite-oxidized sago starch
Sodium hypochlorite oxidation of sago starch catalyzed by UV irradiation was carried out as described by
Sangseethong et al., (2009) with some modifications. Oxidation with UV irradiation was performed as described
in the oxidation with hydrogen peroxide. The native sago starch was mixed with a destilled water to making the
starch-water slurry with 1:6 ratio, and then 3% of sodium hypochlorite based on weigth starch were added. Starch
slurry is pumped and circulated through the tube of UV irradiation and UV light was immersed for 10, 15 and 20
minutes. After the oxidation, the oxidized starch can be separated from reacting slurry by filtration. The separated
oxidized starch were washed with destilled water and then be dried in a drying oven at 50 oC.
2.5. Starch color measurement
The color of oxidized starch in terms of L*, a* and b* values were measured by Chromameter CR-400 (Konica-
Minolta, Japan).
2.6. Amylose content
Amylose contentof oxidized sago starch determined by iodine assay method from AOAC (2005).
2.7. Swelling Power and Solubility
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Swelling power and solubility of the oxidized starches were determined by a procedure described by Adebowale
et al., (2002). A starch sample 1.0 g was accurately weighed and quantitatively transferred into a clear dried test
tube and re-weighed (W1). The starch was then dispersed in 50 ml of distilled water. The resultant slurry was
heated at 95oC for 30 min. The mixture was cooled to 30oC and centrifugated (500 rpm, 15 min). Aliquots (5 ml)
of the supernatant were dried to a constant weight at 110 oC. The residue obtained after drying the supernatant
represented the amount of starch solubilised in water. Solubility was calculated as g per 100 g of starch on a dry
weight basis.
The residue obtained from the above experiment (after centrifugation) with the water it retained was quantitatively
transferred to the clean dried test tube used earlier and weighed (W2).
(W2-W1)
Swelling of starch =
(weight of starch)
2.8. Carbonyl content
The carbonyl content was determined as described by Kuakpetoon and Wang (2001). Satrch sampel (4g) was
slurried in 100 mL of distilled water. The slurry was gelatinized in a boiling water bath for 20 min, cooled to 40 oC
and adjusted to pH 3.2 with 0.1 M HCl. Then 15 mL of hydroxylamine reagent was added. The flask was
stoppered and agitated in a water bath at 40 oC. After 4 h, the sample was rapidly titrated to pH 3.2 with 0.1 M
HCl. A blank determination with only hydroxylamine reagent was performed in the same manner. The
hydroxylamine reagent was prepared by dissolving 25g hydroxylamine hydrochloride in 100 mL of 0.5 M NaOH.
The final volume was then adjusted to 500mL with distilled water. Carbonyl content was calculated as follows:
[(blank - sample)mL x Acid Normality x 0.028 x 100
Carbonyl content=
sample weigth (g, dry basis)
2.9. Carboxyl content
The carboxyl content of starch was determined using a modification of FAO method described by Sangseethong et
al., (2010). Starch sample (5g) was stirred in 25mL of 0.1 M HCl for 30 min. The slurry was then filtered and
washed with distilled water until free of chloride ions. The filtered cake was transferred to a 600 mL beaker, and
the volume was adjusted to 300 mL with distilled water. The starch slurry was heated in a boiling water bath with
continuous stirring for 15 min to ensure complete gelatinization. The hot sample was immediately titrated with 0.1
M NaOH using phenolptalein as indicator. A blank determination was run on the original sample in the same
manner but being stirred in 25 mL of distilled water instead of 0.1 M HCl. Carboxyl content was calculated as
follows:
[(sample - blank)mL x N NaOH x 100
Carboxyl content= x 0.045
sample weigth (g, dry basis)
2.10. Pasting properties
The RVA parameters were determined using the RVA according to Zaidul et al., (2007). Each sample of native and
oxidized sagu starch was added to 25 ml of distilled water to prepare a 6% suspension on a dry weight basis
(w/w).. Each suspension was kept at 50 oC for 1 min and then heated up to 95 oC at 12.2 oC/min and held for 2.5
min at 95 oC. It was then cooled to 50 oC at 11.8 oC/min and kept for 2 min at 50 oC. The pasting temperature (PT),
peak viscosity (PV), hot paste viscosity (holding; HPV), cool paste viscosity (CPV) and their derivative
parameters breakdown (BD = PV - HPV), and setback (SB = CPV - PV) were recorded and presented in
centipoise (cP).
2.11. Baking expansion properties
The baking property of starches was determined as described by Demiate et al., (2000) with some modification.
The baking property was measured by weighing 10g of starch sample and partially cooking by addition of 10 mL
of boiling de-ionized water over this starch mass. This partially cooked starch was homogenized to produce a
dough, that was molded to three small balls and baked on an electric oven at 200 oC for 25 min. After baking, the
doughs were weighed, and made impermeable by using paraffin and their volumes determined on graduated
cylinders as the volume of water displaced. The expansion was obtained by dividing volume by weight and was
expressed as specific volume (mL/g).
2.12. Statistical analysis
The data obtained from this study were analyzed using analysis of variance at a 95% confidence level and
comparisons significant for all treatments used LSD test. SPSS v17.0 software (SPSS Inc.) was used to analyze
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Vol .10, 2012
the data.
3. Results and Discussion
3.1. Color evaluation of oxidized starch
Table 1 showed the effect of hydrogen peroxide and sodium hypochlorite oxidation catalyzed by UV irradiation on
oxidized sago starch color. The L* value was a parameter for characterizing starch color and it was a direct
measurement of its whiteness. The L* value increased, when UV irradiation time was increase. The L* value close
to 100 indicates white material. Increasing the L* value due to the peroxyl groups and active chlorine produced
while UV irradiation time can act as bleaching agent (Sanchez-Rivera et al., 2005; Indra, 2009). But when 10 min
of UV irradiation time, L* value of oxidized sago starch was lower than L* value of native sago starch. This is
probably due to the presence of polyphenol oxidase enzyme at native sago starch that promotes enzymatic
browning. This reaction cannot be completely eliminated during the modification processes (Miftahorrachman and
Novarianto, 2003; Flores et al., 2010). During oxidation process, aldehyde groups is formed and its presence
increase the b* value or yellownes of starch color (Chiu and Solarek, 2009).
3.2. Amylose content
Amylose content, swelling power and solubility of oxidized sago starch are shown in Table 2. Amylose content of
sago starch increase with peroxide and hypochlorite oxidation process. Increasing irradiation time, increase
amylose content of oxidized sago starch. Increasing amylose content might be due to depolymerization of starch
molecules into the polymer chain with chain lengths shorter in greater numbers (Kuakpetoon and Wang, 2006).
Besides carbonyl and carboxyl groups formed while oxidation reaction, oxidation also causes degradation of
starch molecules by mainly cleaving amylose and amylopectin molecules at α-1,4 glucosidic linkages (Wang and
Wang, 2003).
3.3. Swelling power and solubility
Swelling power and solubility of oxidized sago starch was increase from 10 min to 15 min irradiation time and
then decrease. Increasing swelling power might be attributed to the formation of more hydrophilic groups (–
COOH) during oxidation (Lee et al., 2005). Decreasing swelling power when increasing irradiation time may be
due to photocrosslinking occur during oxidation reaction. Photocrosslinking inhibit swelling power of oxidized
starch (Wang and Wang, 2003; Lorlowhakarn and Naivikul, 2005)
Solubility indicate a quantity of soluble starch molecules at a certain temperature. Table 2 showed that solubility
of starch will increase along with peroxide and hypochlorite oxidation reaction. The UV Irradiation time until 15
min increasing solubility, but at 20 min time irradiation the starch solubility was decreased. Increasing solubility
of starch after oxidation process resulting from the depolymerization and weakening structure of starch granule
cause amylose leaching occured (Adebowale et al., 2002; Lorlowhakarn and Naivikul, 2005). Decreasing the
starch solubility at 20 min time irradiation might be due to photocrosslinking of starch molecule was occur while
oxidation reaction. These crosslinks could stabilize the swollen granules and overcome the negative impact from
minor depolymerization (Kuakpetoon and Wang, 2001; Wang and Wang, 2003). Table 2 showed that swelling
power and solubility of peroxide-oxidized sago starch higher than hypochlorite-oxidized starch.
3.4. Carbonyl and carboxyl content
During oxidation process, hydroxyl groups on starch molecules are oxidized to carbonyl and carboxyl groups.
Kuakpetoon and Wang (2006) and El-Sheikh et al., (2010) have proposed a consecutive reaction path in which
hydroxyl groups in starch molecules are first oxidized to carbonyl groups and then to carboxyl groups. It is
depending on the type of oxidant used and the reaction conditions. Parallel reaction paths in which carbonyl or
carboxyl groups are selectively formed by oxidation of the hydroxyl groups at C-2, C-3, and C-6 positions
(Kuakpetoon and Wang, 2006).
Carbonyl and carboxyl content of peroxide- and hypochlorite-oxidized sago starch are shown in Table 3. Carbonyl
content of peroxide and hypochlorite-oxidized starch decrease by increasing UV irradiation time. Decreasing
carbonyl content may be due to carbonyl groups formed while oxidation reaction are converted to carboxyl groups
(El-Sheikh et al., 2010; Sangseethong et al., 2010; Zavareze et al., 2010). Carboxyl content increase by increasing
irradiation time at 15 min and then decrease. Increasing of carboxyl content may be due to further oxidation of the
carbonyl to carboxyl groups and after 15 min reaction the decarboxylation occurs (El-Sheikh et al., 2010).
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Carbonyl was a primary functional group produced in the peroxide-oxidized starches, while carboxyl was a
primary functional group produced hypochlorite-oxidized starch (Vatanasuchart et al., 2005).
3.5. Pasting properties
Table 4 showed the pasting properties of peroxide- and hypochlorite-oxidized sago starch. The pasting
temperature of oxidized starch was lower than native sago starch. Peak viscosity, hot paste (holding) viscosity and
cool paste viscosity increase with oxidation reaction. Decreasing pasting temperature might be due to increasing
hydration capacity of starch molecules, so the energy necessary to carry out the gelatinization process decrease
(Zaidul et al., 2007; Wang and Wang, 2003). Increasing peak viscosity was attributed to the formation of
hemiacetal or hemiketal cross-links from oxidation, which are assumed to occur mostly among amylopectin
molecules and to a lesser extent between amylopectin and amylose molecules. Crosslinking was attributed to
increasing molecular weight and paste viscosity (Kuakpetoon and Wang, 2006; Wang and Wang, 2003).
The peak viscosity and hot paste viscosity of peroxide-oxidized sago starch higher than hypochlorite-oxidized
starch. This phenomenon might be due to hemiacetal crosslink formation and it increase of the starch molecular
weight. The cool paste viscosity of hypochlorite-oxidized starch higher than peroxide-oxidized starch. Increased
UV irradiation time, increasing cool paste viscosity. This phenomenon due to amylose chains were solubilized
during the heating step forming a network that had a more compact structure (Sanchez-Rivera et al., 2005). This
condition attribute to increasing cool paste viscosity and setback of hypochlorite-oxidized starch.
3.6. Baking test
Table 5 showed baking expansion properties of peroxide- and hypochlorite-oxidized sago starch. The starch
oxidation using peroxide and hypochlorite catalyzed by UV irradiation are effectively increasing specific volume
of the oxidized starch. Oxidation using peroxide with UV irradiation time for 15 min produce the highest specific
volume of sago starch at 8.65 mL/g with degree of baking expansion 65,6% compared to native sago starch. While
oxidation using sodium hypochlorite with UV irradiation time for 10 min gave the lowest specific volume at 7,35
mL/g with degree of baking expansion 40,7%. Figure 2 showed baking expansion of oxidized sago starch.
Increased degree of baking expansion due to carbonyl and carboxyl groups formation while oxidation reaction.
Carbonyl and carboxyl groups are affect to increasing hydration capacity of oxidized sago starch (Wang and Wang,
2003). Increased hydration capacity of starch contribute to water bonding increase in starch molecules, and it
affect increasing water vapor and internal pressure during baking process. Increased the baking expansion due to
the formation of matrix amorph structure along with hydrogen bonds (Bertolini et al., 2001). Baking expansion of
hypochlorite-oxidized starch is lower than peroxide-oxidized starch. This phenomenon might be due to the
formation of more compact amylose structure while gelatinization process and its inhibit increased of the baking
expansion (Sanchez-Rivera et al., 2005; Vatanasuchart et al., 2003).
4. Conclusions
Oxidation sago starch using hydrogen peroxide and sodium hypochlorite catalyzed by UV irradiation are affected
on physicochemical properties of oxidized sago starch. Carbonyl content of peroxide- and hypochlorite-oxidized
starch decrease by increasing UV irradiation time. Carboxyl content increase by increasing of irradiation time at
15 min and then decrease at 20 min irradiation time. Increasing irradiation time, increasing amylose content of
oxidized sago starch. Swelling power and solubility of oxidized sago starch increase at 10 min to 15 min
irradiation time and then decrease at 20 min irradiation time. Swelling power and solubility of peroxide-oxidized
sago starch was higher than hypochlorite-oxidized starch. Oxidation reaction decrease the pasting temperature and
increase peak viscosity, hot paste viscosity and cool paste viscosity of oxidized sago starch. The peak viscosity
and hot paste viscosity of peroxide-oxidized sago starch higher than hypochlorite-oxidized starch. Oxidized starch
is suitable to improve baking properties. Oxidation starch using peroxide with UV irradiation time for 15 min gave
the highest specific volume of sago starch at 8.65 mL/g with degree of baking expansion 65.6%.
Acknowledgements
The authors gratefully acknowledge the financial support for this study provided by the Insentif Riset SINas 2012
(No. 1.50/SEK/IRS/PPK/I/2012) by The Ministry of Research and Technology, Republic of Indonesia.
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Vol .10, 2012
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Table 1. Effect of hydrogen peroxide and sodium hypochlorite oxidation catalyzed by UV irradiation on oxidized
sago starch color
Sampel treatments Starch color
irradiation time
Oxidizing agent L* a* b*
(min)
Native Sago Starch 87.86 1.72 2.76
H 2O 2 10 85.32 3.45 2.85
15 89.48 3.20 3.15
20 90.56 2.84 3.63
NaOCl 10 84.12 3.49 2.86
15 87.94 3.35 3.07
20 88.45 3.26 3.20
Result are expressed as an average of three replications. Means in a column with different superscripts are
significantly different at P<0.05 by ANOVA and LSD
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Table 2. Effect of hydrogen peroxide and sodium hypochlorite oxidation catalyzed by UV irradiation on amylose
content, swelling power and solubility of oxidized sago starch
Sampel treatments
Amylose content Swelling Solubility
irradiation time (%) (%) (%)
Oxidizing agent
(min)
Native Sago Starch 31.9 ± 0.25 a 38.1 ± 0.92 d 25.3 ± 0.47 c
H 2O 2 10 33.7 ± 0.41 b 36.2 ± 0.12 c 28.2 ± 0.36 d
15 33.8 ± 0.14 bc 40.1 ± 1.37 e 35.1 ± 0.35 f
20 34.5 ± 0.46 cd 37.8 ± 0.15 d 33.6 ± 0.18 e
NaOCl 10 33.3 ± 0.48 b 33.5 ± 0.57 ab 18.4 ± 0.02 a
15 33.8 ± 0.54 bc 34.6 ± 0.19 b 23.6 ± 0.14 b
20 34.8 ± 0.16 d 32.8 ± 0.22 a 17.9 ± 0.23 a
Result are expressed as an average of three replications. Means in a column with different superscripts are
significantly different at P<0.05 by ANOVA and LSD
Table 3. Effect of hydrogen peroxide and sodium hypochlorite oxidation catalyzed by UV irradiation on carbonyl
and carboxyl content of oxidized sago starch
Sampel treatments
Carbonyl content Carboxyl content
irradiation time
Oxidizing agent (%) (%)
(min)
Native Sago Starch 0.45 ± 0.02 ab 0.33 ± 0.03 b
H 2O 2 10 0.52 ± 0.04 c 0.23 ± 0.02 a
15 0.49 ± 0.04 bc 0.44 ± 0.04 c
20 0.44 ± 0.02 ab 0.35 ± 0.03 b
NaOCl 10 0.49 ± 0.03 bc 0.30 ± 0.04 b
15 0.43 ± 0.03 a 0.32 ± 0.04 b
20 0.41 ± 0.02 a 0.29 ± 0.03 b
Result are expressed as an average of three replications. Means in a column with different superscripts are
significantly different at P<0.05 by ANOVA and LSD
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Table 4. Effect of peroxide and hypochlorite-oxidized with UV irradiation on pasting properties of oxidized sago
starch
Sampel treatments Pasting Hot
Peak Cool Paste
Temp Paste Break Set
Oxidizing irradiation Viscosity Viscosity
o
( C) Viscosity Down Back
agent time (min) (cP) (cP)
(cP)
Native Sago Starch 72.6 471.5 480.0 865 -8.5 393.5
H 2O 2 10 68.8 590.4 585.4 982.7 5.0 392.3
15 69.2 692.0 642.8 975.0 49.2 283.0
20 68.2 651.7 615.6 1032.9 36.1 381.2
NaOCl 10 71.6 490.5 4854 1006.4 5.1 515.9
15 70.5 532.0 545.0 1021.5 -13.0 489.5
20 70.1 556.2 560.2 1038.0 -4.0 481.8
Table 5. Effect of peroxide and hypochlorite-oxidized with UV irradiation on baking expansion of oxidized sago
starch
Sampel treatments
Specific volume Degree of Baking
irradiation time Expansion (%)*
Oxidizing agent (mL/g)
(min)
Native Sago Starch 5.22 ± 0.42 a -
b
H 2O 2 10 7.58 ± 0.33 45.1
15 8.65 ± 0.29 c 65.6
c
20 8.43 ± 0.22 61.4
b
NaOCl 10 7.35 ± 0.19 40.7
15 7.62 ± 0.23 b 46.0
b
20 7.68 ± 0.26 47.1
Result are expressed as an average of three replications. Means in a column with different superscripts are
significantly different at P<0.05 by ANOVA and LSD.
* sample treatments compare with native sago starch
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Figure 1. UV catalyst instrument.
Figure 2. Baking expansion of oxidized sago starch a) Native Starch; b) H2O2 for 10 min; c) H2O2 for 15 min; d)
starch.
H2O2 for 20 min; e) NaOCl for 10 min; f) NaOCl for 15 min; g) NaOCl for 20 min
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