Physicochemical, rheological and functional properties of modified starches from the tubers of Plectranthus esculentus
Native starch extracted from the tubers of Plectranthus esculentus (Family: Lamiaceae) was modified by acetylation, oxidation, carboxymethylation, xerogel formation, acetylation/xerogel formation, and acetylation/oxidation. Starch syneresis, swelling power and solubility were determined by gravimetr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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University of Huddersfield Press
2020-04-01
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| Series: | British Journal of Pharmacy |
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| Online Access: | https://www.bjpharm.org.uk/article/id/684/ |
| _version_ | 1797821786834862080 |
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| author | Ursula Chinwe Kemas Ruth E Guktur Nelson Agaba Ochekpe Ndidi C. Ngwuluka Elijah Irmiya Nep |
| author_facet | Ursula Chinwe Kemas Ruth E Guktur Nelson Agaba Ochekpe Ndidi C. Ngwuluka Elijah Irmiya Nep |
| author_sort | Ursula Chinwe Kemas |
| collection | DOAJ |
| description | Native starch extracted from the tubers of Plectranthus esculentus (Family: Lamiaceae) was modified by acetylation, oxidation, carboxymethylation, xerogel formation, acetylation/xerogel formation, and acetylation/oxidation. Starch syneresis, swelling power and solubility were determined by gravimetric techniques at 10% w/v of starch dispersion. Rheological properties were determined on a Bohlin Gemini HR Nano Rotonetic drive 2rheometer while the structural properties were evaluated using Fourier transform infra-red (FTIR) spectroscopy and x-ray diffractometry (XRD). FTIR confirmed the presence of acetyl groups at 1700 cm-1 and carboxymethyl groups at 1579 cm-1. The acetylated derivatives were resistant to syneresis. XRD displayed crystallized region with three prominent peaks, centred on 2θ = 15.1, 17.2and 23.2°, for the native starch, acetylated and oxidized starches while the carboxymethylated, xerogelized, and acetylated/xerogelized derivatives were typically amorphous. The derivatives (carboxymethylated andacetylated/xerogelyzed) were thermally stable and formed viscoelastic gel at room temperature. Conversely, dispersions of the native starch and the derivatives (acetylated, oxidized and acetylated/oxidized) exhibited thermal transitions due to gelatinization. The acetylated derivatives have potential in terms of shelf-life, stability, and diverse opportunities for multiple applications in pharmaceutical and food industries. |
| first_indexed | 2024-03-13T09:57:57Z |
| format | Article |
| id | doaj.art-b86ea57e0dc84f7f92f754bcc6925f04 |
| institution | Directory Open Access Journal |
| issn | 2058-8356 |
| language | English |
| last_indexed | 2024-03-13T09:57:57Z |
| publishDate | 2020-04-01 |
| publisher | University of Huddersfield Press |
| record_format | Article |
| series | British Journal of Pharmacy |
| spelling | doaj.art-b86ea57e0dc84f7f92f754bcc6925f042023-05-23T12:45:15ZengUniversity of Huddersfield PressBritish Journal of Pharmacy2058-83562020-04-014210.5920/bjpharm.684Physicochemical, rheological and functional properties of modified starches from the tubers of Plectranthus esculentusUrsula Chinwe Kemas 0Ruth E Guktur1Nelson Agaba Ochekpe2Ndidi C. Ngwuluka3https://orcid.org/0000-0003-4028-2228Elijah Irmiya Nep4https://orcid.org/0000-0002-1151-8353University of JosUniversity of JosUniversity of JosUniversity of JosUniversity of JosNative starch extracted from the tubers of Plectranthus esculentus (Family: Lamiaceae) was modified by acetylation, oxidation, carboxymethylation, xerogel formation, acetylation/xerogel formation, and acetylation/oxidation. Starch syneresis, swelling power and solubility were determined by gravimetric techniques at 10% w/v of starch dispersion. Rheological properties were determined on a Bohlin Gemini HR Nano Rotonetic drive 2rheometer while the structural properties were evaluated using Fourier transform infra-red (FTIR) spectroscopy and x-ray diffractometry (XRD). FTIR confirmed the presence of acetyl groups at 1700 cm-1 and carboxymethyl groups at 1579 cm-1. The acetylated derivatives were resistant to syneresis. XRD displayed crystallized region with three prominent peaks, centred on 2θ = 15.1, 17.2and 23.2°, for the native starch, acetylated and oxidized starches while the carboxymethylated, xerogelized, and acetylated/xerogelized derivatives were typically amorphous. The derivatives (carboxymethylated andacetylated/xerogelyzed) were thermally stable and formed viscoelastic gel at room temperature. Conversely, dispersions of the native starch and the derivatives (acetylated, oxidized and acetylated/oxidized) exhibited thermal transitions due to gelatinization. The acetylated derivatives have potential in terms of shelf-life, stability, and diverse opportunities for multiple applications in pharmaceutical and food industries.https://www.bjpharm.org.uk/article/id/684/plectranthus esculentusrheologyacetylationfood additivestarchexcipient |
| spellingShingle | Ursula Chinwe Kemas Ruth E Guktur Nelson Agaba Ochekpe Ndidi C. Ngwuluka Elijah Irmiya Nep Physicochemical, rheological and functional properties of modified starches from the tubers of Plectranthus esculentus British Journal of Pharmacy plectranthus esculentus rheology acetylation food additive starch excipient |
| title | Physicochemical, rheological and functional properties of modified starches from the tubers of Plectranthus esculentus |
| title_full | Physicochemical, rheological and functional properties of modified starches from the tubers of Plectranthus esculentus |
| title_fullStr | Physicochemical, rheological and functional properties of modified starches from the tubers of Plectranthus esculentus |
| title_full_unstemmed | Physicochemical, rheological and functional properties of modified starches from the tubers of Plectranthus esculentus |
| title_short | Physicochemical, rheological and functional properties of modified starches from the tubers of Plectranthus esculentus |
| title_sort | physicochemical rheological and functional properties of modified starches from the tubers of plectranthus esculentus |
| topic | plectranthus esculentus rheology acetylation food additive starch excipient |
| url | https://www.bjpharm.org.uk/article/id/684/ |
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