Preparation of starch from breadfruit (Artocarpus altilis) with dual modification through oxidation and cross-linking methods
The synthesis of dual-modified starch through sequential oxidation and cross-linking reactions has been successfully carried out. The dialdehyde starch was derived from breadfruit (Artocarpus altilis) starch modified through oxidation with sodium periodate and then modified by crosslinking using tri...
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| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000976 |
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| author | Cut Fatimah Zuhra M Zulham Efendi Sinaga Suharman Petra Josua Situmorang |
| author_facet | Cut Fatimah Zuhra M Zulham Efendi Sinaga Suharman Petra Josua Situmorang |
| author_sort | Cut Fatimah Zuhra |
| collection | DOAJ |
| description | The synthesis of dual-modified starch through sequential oxidation and cross-linking reactions has been successfully carried out. The dialdehyde starch was derived from breadfruit (Artocarpus altilis) starch modified through oxidation with sodium periodate and then modified by crosslinking using trisodium trimethaphosphate and citric acid as catalysts, which were then compared to determine the most effective catalyst. The formation of dialdehyde starch was confirmed by FT-IR spectra, at 1736.9 cm-1 a characteristic peak appeared indicating the vibration of the carbonyl aldehyde group so that the resulting functional group did not have excessive functional groups so that it was not problematic with food regulations. The optimal oxidation degree (81 %) was achieved using sodium periodate. SEM analysis of the modified starch showed fine and granular morphological features. In addition, these starches showed favorable thermal and physicochemical changes, with reduced swelling power and solubility. As a result, modified starch was obtained with a good degree of substitution with trisodium triphosphate modified starch value of 0.019 and citric acid modified starch value of 2.080 as the best degree of substitution values. Thus, these modifications offer potential applications for the advancement of starch-based materials with better functionality in various industries. |
| format | Article |
| id | doaj-art-3b488c1c0bf144f1baa7e0b7a968cb50 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
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| series | Applied Food Research |
| spelling | doaj-art-3b488c1c0bf144f1baa7e0b7a968cb502025-08-20T03:45:15ZengElsevierApplied Food Research2772-50222025-06-015110078710.1016/j.afres.2025.100787Preparation of starch from breadfruit (Artocarpus altilis) with dual modification through oxidation and cross-linking methodsCut Fatimah Zuhra0M Zulham Efendi Sinaga1 Suharman2Petra Josua Situmorang3Corresponding author.; Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, North Sumatra 20155, IndonesiaDepartment of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, North Sumatra 20155, IndonesiaDepartment of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, North Sumatra 20155, IndonesiaDepartment of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, North Sumatra 20155, IndonesiaThe synthesis of dual-modified starch through sequential oxidation and cross-linking reactions has been successfully carried out. The dialdehyde starch was derived from breadfruit (Artocarpus altilis) starch modified through oxidation with sodium periodate and then modified by crosslinking using trisodium trimethaphosphate and citric acid as catalysts, which were then compared to determine the most effective catalyst. The formation of dialdehyde starch was confirmed by FT-IR spectra, at 1736.9 cm-1 a characteristic peak appeared indicating the vibration of the carbonyl aldehyde group so that the resulting functional group did not have excessive functional groups so that it was not problematic with food regulations. The optimal oxidation degree (81 %) was achieved using sodium periodate. SEM analysis of the modified starch showed fine and granular morphological features. In addition, these starches showed favorable thermal and physicochemical changes, with reduced swelling power and solubility. As a result, modified starch was obtained with a good degree of substitution with trisodium triphosphate modified starch value of 0.019 and citric acid modified starch value of 2.080 as the best degree of substitution values. Thus, these modifications offer potential applications for the advancement of starch-based materials with better functionality in various industries.http://www.sciencedirect.com/science/article/pii/S2772502225000976Citric acidCross-linkingDialdehyde starchOxidationTrisodium trimethaphosphate |
| spellingShingle | Cut Fatimah Zuhra M Zulham Efendi Sinaga Suharman Petra Josua Situmorang Preparation of starch from breadfruit (Artocarpus altilis) with dual modification through oxidation and cross-linking methods Applied Food Research Citric acid Cross-linking Dialdehyde starch Oxidation Trisodium trimethaphosphate |
| title | Preparation of starch from breadfruit (Artocarpus altilis) with dual modification through oxidation and cross-linking methods |
| title_full | Preparation of starch from breadfruit (Artocarpus altilis) with dual modification through oxidation and cross-linking methods |
| title_fullStr | Preparation of starch from breadfruit (Artocarpus altilis) with dual modification through oxidation and cross-linking methods |
| title_full_unstemmed | Preparation of starch from breadfruit (Artocarpus altilis) with dual modification through oxidation and cross-linking methods |
| title_short | Preparation of starch from breadfruit (Artocarpus altilis) with dual modification through oxidation and cross-linking methods |
| title_sort | preparation of starch from breadfruit artocarpus altilis with dual modification through oxidation and cross linking methods |
| topic | Citric acid Cross-linking Dialdehyde starch Oxidation Trisodium trimethaphosphate |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000976 |
| work_keys_str_mv | AT cutfatimahzuhra preparationofstarchfrombreadfruitartocarpusaltiliswithdualmodificationthroughoxidationandcrosslinkingmethods AT mzulhamefendisinaga preparationofstarchfrombreadfruitartocarpusaltiliswithdualmodificationthroughoxidationandcrosslinkingmethods AT suharman preparationofstarchfrombreadfruitartocarpusaltiliswithdualmodificationthroughoxidationandcrosslinkingmethods AT petrajosuasitumorang preparationofstarchfrombreadfruitartocarpusaltiliswithdualmodificationthroughoxidationandcrosslinkingmethods |