Physicochemical characterization of residual potato (Solanum tuberosum) starch recovered from the potato chips industry in Mexico
Physicochemical characterization of residual potato
DOI:
https://doi.org/10.18633/biotecnia.v25i2.1880Keywords:
amylose, crystallinity, functional properties, instrumental characterization, agroindustrial byproductAbstract
The objective of this study was to evaluate the physicochemical, morphological, structural, and thermal properties of starch extracted from residual potato (Solanum tuberosum), for obtaining a product with value-added. The potato starch obtained presented a content of carbohydrates (87.79%), proteins (1.18%), lipids (0.15%), ashes (0.26%), and amylose (24.35%), with a moisture of 10%. The functional properties indicated a water absorption capacity of 1.0163 g/g, solubility and swelling ranges of 30.17-46.65% and 2.31-8.69 g/g, respectively, with a starch gelatinization temperature about 61.7-90 ºC. The TGA thermogram showed that the maximum weight loss was at 288.1 °C. The SEM-EDS showed particles with sizes of 14-69 µm with a composition of 54.3% carbon, 45.4% oxygen and 0.15% potassium. The DLS analysis showed colloidal particles of nanometric size (120 nm) with a zeta potential close to zero. The NMR and XRD exhibited the crystallinity of the starch as type B (34.73%). The FTIR-ATR corroborated the starch structure showing the functional groups of the glucose. This research presented the relationship between the chemical components of potato starch and its thermal, structural, and morphological behavior with the intention of taking advantage of the residual potato generated by the food industry to generate a value-added product.
Downloads
References
Abdullah, A. H. D., Chalimah, S., Primadona, I., Hanantyo, M. H. G. 2018. Physical and chemical properties of corn, cassava, and potato starchs. IOP Conference Series: Earth and Environmental Science. 160: 012003. doi: 10.1088/1755-1315/160/1/012003
Acosta, J., Gomajoa, H., Benavides, Y., Charfuelan, A., Valenzuela, F. 2018. Evaluación del almidón de papa (Solanum tuberosum) en la obtención de bioplástico. Bionatura Conference Series 1. doi: 10.21931/RB/CS/2018.01.01.2
Acosta-Ferreira, S., Castillo, O. S., Madera-Santana, J. T., Mendoza-García, D. A., Núñez-Colín, C. A., Grijalva-Verdugo, C., Villa-Lerma, A. G., Morales-Vargas, A. T., Rodríguez-Núñez, J. R. 2020. Production and physicochemical characterization of chitosan for the harvesting of wild microalgae consortia. Biotechnology Reports. 28: e00554. doi: 10.1016/j.btre.2020.e00554
Aguilar-Perez, D., Vargas-Coronado, R., Cervantes-Uc, J. M., Rodriguez-Fuentes, N., Aparicio, C., Covarrubias, C., Alvarez-Perez, M., Garcia-Perez, V., Martinez-Hernandez, M., Cauich-Rodriguez, J. V. 2020. Antibacterial activity of a glass ionomer cement doped with copper nanoparticles. Dental Materials Journal. 39: 389-396. doi:10.4012/dmj.2019-046
Ahmad, M., Gani, A., Hassan, I., Huang, Q., Shabbir, H. 2020. Production and characterization of starch nanoparticles by mild alkali hydrolysis and ultra-sonication process. Scientific Reports. 10: 3533. doi:10.1038/s41598-020-60380-0
Alvani, K., Qi, X., Tester, R.F., Snape, C.E. (2011). Physico-chemical properties of potato starches. Food Chemistry. 125: 958-965. doi: 10.1016/j.foodchem.2010.09.088
Ang, C. L., Matia-Merino, L., Sims, I. M., Sargison, L., Edwards, P. J., Lim, K., Goh, K. K. T. 2022. Characterisation of de-structured starch and its shear-thickening mechanism. Food Hydrocolloids. 132. 107864. doi: 10.1016/j.foodhyd.2022.107864
Babu, A. S., Parimalavalli, R. (2014). Effect of starch isolation method on properties of sweet potato starch. The Annals of the University of Dunarea de Jos of Galati. Fascicle VI. Food Technology, 38:48
Bahrami, M., Amiri, M. J., Bagheri, F. 2019. Optimization of the lead removal from aqueous solution using two starch based adsorbents: Design of experiments using response surface methodology (RSM). Journal of Environmental Chemical Engineering. 7: 102793. doi: 10.1016/j.jece.2018.11.038
Basiak, E., Lenart, A., Debeaufort, F. 2017. Effect of starch type on the physico-chemical properties of edible films. International Journal of Biological Macromolecules. 98: 348–356. doi: 10.1016/j.ijbiomac.2017.01.122
Bravo, A. F. V., Chavarría, M. A.C. 2020. Extracción y caracterización del almidón de papa (Solanum tuberosum) variedad Leona Blanca. Revista Ciencia y Tecnología El Higo 10: 26-34.
Cao, M., Gao, Q. 2020. Effect of dual modification with ultrasonic and electric field on potato starch. International Journal of Biological Macromolecules. 150: 637-643. doi: 10.1016/j.ijbiomac.2020.02.00
Chacón, W.D.C., Dos Santos Lima, K.T., Valencia, G.A., Henao, A.C.A. 2020. Physicochemical properties of potato starch nanoparticles produced by anti‐solvent precipitation. Starch‐Stärke. 73: 2000086. doi:10.1002/star.202000086
Chavez da Silva N.M., Cruz C.P.R., Druzian J.I., Fakhouri F.M., Lima F.R.L., Cabral de Albuquerque E.C. 2017. PBAT/TPS Composite Films Reinforced with Starch Nanoparticles Produced by Ultrasound. International Journal of Polymer Science. 4308261. doi:10.1155/2017/4308261
Chuiza-Rojas, M. R., Haro-Velasteguí, C. V., Brito-Moína, H. L. 2021. Identificación de las variables de proceso óptimas para la producción del almidón de papa china (Colocasia esculenta). Dominio de las Ciencias. 7: 41. doi: 10.23857/dc.v7i1.1680
Dong, H., Chen, L., Zhang, Q., Gao, J., Vasanthan, T. 2021. Optimization of processing parameters to produce nanoparticles prepared by rapid nanoprecipitation of pea starch. Food Hydrocolloids. 121: 106929. doi: 10.1016/j.foodhyd.2021.106929
Dupuis, J., Liu, Q. (2019). Potato starch: A review of physicochemical, functional and nutritional properties. American Journal of Potato Association. 96: 127–138. doi: 10.1007/s12230-018-09696-2
FAOSTAT. 2020. Food and Agriculture Organization of the United Nations. Statistics Division. Recuperado de: https://www.fao.org/faostat/es/#data/. 02/11/2020.
García-Gurrola, A., Rincón, S., Escobar-Puentes, A. A., Zepeda, A., Francisco Pérez-Robles, J., Martínez-Bustos, F. 2019. Synthesis and succinylation of starch nanoparticles by means of a single step using sonochemical energy. Ultrasonics Sonochemistry. 56: 458-465. doi: 10.1016/j.ultsonch.2019.04.035
Genkina, N. K., Kozlov, S. S., Martirosyan, V. V., Kiseleva, V. I. 2014. Thermal behavior of maize starches with different amylose/amylopectin ratio studied by DSC analysis. Starch - Stärke, 66: 700–706. DOI:10.1002/star.201300220
Gómez, A.F.P., González-García, G. 2018. Síntesis y caracterización de un nuevo complejo hexacoordinado neutro de estaño (IV) con ligante O,N,N,O donador tipo salen. Jóvenes en la ciencia. 4:832–836.
Gonçalves, I., Lopes, J., Barra, A., Hernández, D., Nunes, C., Kapusniak, K., Kapusniak, J., Evtyugin, D. V., Lopes, S. J. A., Fereira, P., Coimbra, M. A. 2020. Tailoring the surface properties and flexibility of starch-based films using oil and waxes recovered from potato chips byproducts. International Journal of Biological Macromolecules, 163: 251-259. doi: 10.1016/j.ijbiomac.2020.06.231
González-Cuello, R. E., Paternina, L., Carrillo, A. 2016. Biopelículas terciarias: fuerza de ruptura y efecto sobre la vida útil de cortes de tilapia negra (Oreochromis niloticus). Información tecnológica. 27: 33-40. doi: 10.4067/S0718-07642016000100005
Gui, Y., Zou, F., Zhu, Y., Li, J., Wang, N., Guo, L., Cui, B. 2022. The structural, thermal, pasting and gel properties of the mixtures of enzyme-treated potato protein and potato starch. LWT. 154: 112882. doi: 10.1016/j.lwt.2021.112882
Guízar, M. A., Montañéz, S. J. L., García, R. I. 2008. Parcial caracterización de nuevos almidones obtenidos del tubérculo de camote del cerro (Dioscorea spp). Revista Iberoamericana de Tecnología Postcosecha. 9: 81-88.
Haaj, S.B., Magnin, A., Boufi, S. 2014. Starch nanoparticles produced via ultrasonication as a sustainable stabilizer in Pickering emulsion polymerization,” RSC Advances 4: 42638–42646.
Han, H., Hou, J., Yang, N., Zhang, Y., Chen, H., Zhang, Z., Shen, Y., Huang, S., Guo, S. (2019). Insight on the changes of cassava and potato starch granules during gelatinization. International journal of biological macromolecules 126, 37-43. doi: 10.1016/j.ijbiomac.2018.12.201
Hernández, J.E., Medina, O.J., Hernández, A.L., Coha, P.M. 2017. Oxidación y caracterización fisicoquímica de almidón de sagú “Marantha Arundinacea” para la elaboración de bioplástico. Revista Fuentes, el reventón energético. 15: 19-26. doi: 10.18273/revfue.v15n1-2017002
Hoover, R., Ratnayake, WS. 2001. Determination of total amylose content of starch. Current protocols in food analytical chemistry. E2.3.1-E2.3.5. doi: 10.1002/0471142913.fae0203s00
Huamani-H, A. L., Ponce-Ramírez, J. C., Málaga-Juárez, J. 2020. Optimización del proceso de cocción de quinua utilizando el diseño 3k y la función de deseabilidad: Grado de gelatinización, índice de absorción de agua, índice de solubilidad y desprendimiento de cotiledones. Scientia Agropecuaria. 11: 381-390. doi: 10.17268/sci.agropecu.2020.03.10
Jagadeesan, S., Govindaraju, I., Mazumder, N. 2020. An Insight into the Ultrastructural and Physiochemical Characterization of Potato Starch: a Review. American Journal of Potato Research. 97: 464-476. doi: 10.1007/s12230-020-09798-w
Jaiswal, S., Chibbar, R.N. 2017. Amylopectin small chain glucans form structure fingerprint that determines botanical origin of starch. Carbohydrate Polymers. 158: 112-123. doi: 10.1016/j.carbpol.2016.11.059
James, C.S. 1999. Analytical Chemistry of Foods. Second Edition, ASPEN Publishers. New York.
Jeong, O., Shin, M. 2018. Preparation and stability of resistant starch nanoparticles, using acid hydrolysis and cross-linking of waxy rice starch. Food Chemistry. 256: 77–84. doi: 10.1016/j.foodchem.2018.02.098
Kirk, R. S., Sawyer, R. 1991. Pearson’s Composition and Analysis of Food. 9th Edition. Longman Scientific & Technical, England.
Kowsik, P.V., Mazumder, N. 2018. Structural and chemical characterization of rice and potato starch granules using microscopy and spectroscopy. Microscopy Research and Technique. 81: 1533–1540. doi: 10.1002/jemt.23160
Kumar, Y., Singh, L., Sharanagat, V. S., Patel, A., Kumar, K. 2020. Effect of microwave treatment (low power and varying time) on potato starch: Microstructure, thermo-functional, pasting and rheological properties. International Journal of Biological Macromolecules. 155: 27-35. doi: 10.1016/j.ijbiomac.2020.03.17
Lancheros, R. J., Beleño, J. A., Guerrero, C. A., Godoy-Silva, R. D. 2014. Producción de nanopartículas de PLGA por el método de emulsión y evaporación para encapsular N-Acetilcisteína (NAC). Universitas Scientiarum. 19: 161-168.
Lemos, P.V.F., Barbosa, L.S., Ramos, I.G., Coelho, R.E., Druzian, J.I. 2019. Characterization of amylose and amylopectin fractions separated from potato, banana, corn, and cassava starches. International journal of biological macromolecules. 132: 32-42. doi: 10.1016/j.ijbiomac.2019.03.086
Li, C., Oh, S.G, Lee, DH, Baik, H.W., Chung, H.J. 2017. Effect of germination on the structures and physicochemical properties of starches from brown rice, oat, sorghum, and millet. International Journal of Biological Macromolecules. 105: 931-939. doi: 10.1016/j.ijbiomac.2017.07.123
Li, J., Yang, N., Tang, J., Gui, Y., Zhu, Y., Guo, L., Cui, B. 2022. The characterization of structural, thermal, pasting and gel properties of the blends of laccase-and tyrosinase-treated potato protein and starch. LWT. 153: 112463. doi: 10.1016/j.lwt.2021.112463
Li, Z., Wei, C. 2020. Morphology, structure, properties and applications of starch ghost: a review. International Journal of Biological Macromolecules. 163: 2084-2096. doi: 10.1016/j.ijbiomac.2020.09.077
Ma, Y., Zhao, H., Ma, Q., Cheng, D., Zhang, Y., Wang, W., Wang, J., Sun, J. 2022. Development of chitosan/potato peel polyphenols nanoparticles driven extended-release antioxidant films based on potato starch. Food Packaging and Shelf Life. 31: 100793. doi: 10.1016/j.fpsl.2021.100793
Madera-Santana, T. J., Meléndrez, R., González-García, G., Quintana-Owen, P., Pillai, S.D. 2016. Effect of gamma irradiation on physicochemical properties of commercial poly(lactic acid) clamshell for food packaging. Radiation Physics and Chemistry. 123: 6-13. doi: 10.1016/j.radphyschem.2016.02.001
Maniglia, B.C., Castanha, N., Le-Bail, P., Le-Bail, A., Augusto, P.E. 2020. Starch modification through environmentally friendly alternatives: a review. Critical Reviews in Food Science and Nutrition. 61: 2482-2505. doi: 10.1080/10408398.2020.1778633
Martínez, J., Hernández, J., Arias, A. 2017. Physicochemical and functional properties of white and brown rice (Oryza sativa L) starch. Alimentos Hoy. 25: 15-30.
Martínez, P., Málaga, A., Betalleluz, I., Ibarz, A., Velezmoro, C. 2015. Caracterización funcional de almidones nativos obtenidos de papas (Solanum phureja) nativas peruanas. Scientia Agropecuaria. 6: 291-301. doi: 10.17268/sci.agropecu.2015.04.06
Martínez, P., Peña, F., Bello-Pérez, L. A., Núñez-Santiago, C., Yee-Madeira, H., Velezmoro, C. 2019a. Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region. Food chemistry: X. 2: 100030. doi: 10.1016/j.fochx.2019.100030
Meaño, C.N., Ciarfella, P.A.T., Dorta, V.A.M. 2014. Evaluación de las propiedades químicas y funcionales del almidón nativo de ñame congo (Dioscorea bulbifera L.) para predecir sus posibles usos tecnológicos. Saber. 26: 182-188.
Mejía, M.G., Castellanos, S. J. A. 2018. Costos de producción y rentabilidad del cultivo de la papa en Zacapoaxtla, Puebla. Revista mexicana de ciencias agrícolas. 9: 1651-1661. doi: 10.29312/remexca.v9i8.1721
Moorthy, S.N. 2002. Physicochemical and Functional Properties of Tropical Tuber Starches: A Review. Starch/Stärke. 54: 559–592. doi:10.1002/1521-379x(200212)54:12<559::aid-star2222559>3.0.co;2-f
Morales, O.A.F. 2012. Fitogeografía e industrialización del almidón de pituca (Colocasia esculenta). Espacio y Desarrollo. 24: 97-117.
Naderizadeh, S., Shakeri, A., Mahdavi, H., Nikfarjam, N., Taheri Qazvini, N. 2018. Hybrid Nanocomposite Films of Starch, Poly (vinyl alcohol) (PVA), Starch Nanocrystals (SNCs), and Montmorillonite (Na-MMT): Structure-Properties Relationship. Starch – Stärke. 1800027. doi: 10.1002/star.201800027
Núñez-Santiago, M.C., García-Suárez, F.J., Gutierrez-Meraz, F., Sánchez-Rivera, M.M., Bello-Pérez, L.A. 2011. Some intrinsic and extrinsic factors of acetylated starches: morphological, physicochemical and structural characteristics. Revista mexicana de ingeniería química. 10: 501-512.
NOM-F-68-S-1980. Alimentos Determinación de Proteínas. Recuperado de: http://dof.gob.mx/nota_detalle.php?codigo=4858024&fecha=04/08/1980. 09/11/2021.
Olu-Owolabi, B. I., Afolabi, T. A., Adebowale, K. O. 2011. Pasting, thermal, hydration, and functional properties of annealed and heat-moisture treated starch of sword bean (Canavalia gladiata). International Journal of Food Properties. 14: 157-174. doi: 10.1080/10942910903160331
Pardo, C.O.H., Castañeda, J.C., Ortiz, C.A. 2013. Caracterización estructural y térmica de almidones provenientes de diferentes variedades de papa. Acta Agronómica. 62: 289-295.
Piña-Barrera, A.M., Ramírez Pérez, M.S., Álvarez Román, R., Báez González, J.G., Amaya Guerra, C.A., Galindo Rodríguez, S.A. 2021. Recubrimiento comestible a base de alginato en combinación con eugenol nanoencapsulado y su efecto conservador en la vida útil de jitomate (Solanum lycopersicum). Biotecnia. 23: 133-141. doi: 10.18633/biotecnia.v23i3.1477
Prada, O.R. 2012. Alternativa de aprovechamiento eficiente de residuos biodegradables: el caso del almidón residual derivado de la industrialización de la papa Bogotá, 180-192. Revista EAN. 72: 182-192.
Quintero, M.L.P., Martínez, C.Y., Velasco, M.J.A., Arévalo, R.A., Muñoz, Y.A. Urbina, S. N.A. 2015. Evaluación de residuos de papa, yuca y naranja para la producción de etanol en cultivo discontinuo utilizando Saccharomyces cerevisiae. Revista ION. 28: 43-53.
Ramíreza, I.H., Castro-Rosas, J., Gómez-Aldapa, C.A., Cortés, R.N.F., Marín, M.L.R. 2017. Estudio de las propiedades fisicoquímicas y funcionales de mezclas de almidón de papa y almidón de maíz ceroso. Boletín de Ciencias Agropecuarias del ICAP. 3. doi:10.29057/icap.v3i6.2447
Robles-Ramírez, M.D.C., Monterrubio-López, R., Mora-Escobedo, R., Beltrán-Orozco, M. D.C. 2016. Evaluation of extracts from potato and tomato wastes as natural antioxidant additives. Archivos latinoamericanos de nutrición. 66: 066-073.
Rodríguez-Núñez, J.R., Madera-Santana, T.J., Sánchez-Machado, D. I., López-Cervantes, J., Soto, V.H. 2014. Chitosan/hydrophilic plasticizer-based films: preparation, physicochemical and antimicrobial properties. Journal of Polymers and the Environment. 22: 41-51. doi: 10.1007/s10924-013-0621-z
Sana, S., Boodhoo, K., Zivkovic, V. 2019. Production of starch nanoparticles through solvent-antisolvent precipitation in a spinning disc reactor. Green Processing and Synthesis. 8: 507–515. doi: 10.1515/gps-2019-0019
Sangokunle, O.O, Sathe, S.K., Singh, P. 2020. Purified starches from 18 pulses have markedly different morphology, oil absorption and water absorption capacities, swelling power, and turbidity. Starch‐Stärke. 72: 2000022. doi: 10.1002/star.202000022
Sarifudin, A., Keeratiburana, T., Soontaranon, S., Tangsathitkulchai, C., Tongta, S. 2020. Pore characteristics and structural properties of ethanol-treated starch in relation to water absorption capacity. LWT. 129: 109555. doi: 10.1016/j.lwt.2020.109555
Sattari, M., Fathi, M., Daei, M., Erfan-Niya, H., Barar, J., Entezami, A.A. 2017. Thermoresponsive graphene oxide – starch micro/nanohydrogel composite as biocompatible drug delivery system. BioImpacts. 7: 167–175. doi:10.15171/bi.2017.20
Šimková, D., Lachman, J., Hamouz, K., Vokál, B. 2013. Effect of cultivar, location and year on total starch, amylose, phosphorous content and starch grain size of high starch potato cultivars for food and industrial processing. Food Chemistry, 141: 3872-3880. doi: 10.1016/j.foodchem.2013.06.080
Sindhu, R., Devi, A., Khatkar, B.S. 2019. Physicochemical, thermal and structural properties of heat moisture treated common buckwheat starches. Journal of food science and technology. 56: 2480-2489. doi: 10.1007/s13197-019-03725-6
Solarte-Montúfar, J.G., Díaz-Murangal, A.E., Osorio-Mora, O., Mejía-España, D.F. 2019. Propiedades reológicas y funcionales del almidón de tres variedades de papa criolla. Información tecnológica, 30: 35-44. doi: 10.4067/S0718-07642019000600035
Šoltýs, A., Hronský, V., Šmídová, N., Olčák, D., Ivanič, F., Chodák, I. 2019. Solid-state 1H and 13C NMR of corn starch plasticized with glycerol and urea. European Polymer Journal. 117: 19-27. doi: 10.1016/j.eurpolymj.2019.04.042
Soto, D., Oliva, H. 2012. Métodos para preparar hidrogeles químicos y físicos basados en almidón: Una revisión. Revista Latinoamericana de Metalurgia y Materiales 32: 154-175.
Thakur, M., Rai, A.K., Mishra, B.B., Singh, S.P. 2021. Novel insight into valorization of potato peel biomass into type III resistant starch and maltooligosaccharide molecules. Environmental Technology & Innovation. 24: 101827. doi: 10.1016/j.eti.2021.101827
Thérien-Aubin, H., Janvier, F., Baille, W.E., Zhu, X.X., Marchessault, R. H. 2007. Study of hydration of cross-linked high amylose starch by solid state 13C NMR spectroscopy. Carbohydrate research. 342: 1525-1529. doi: 10.1016/j.carres.2007.04.014
Torres, B.M., Carmona, G.R., Aguirre, C.A. 2015. Obtención y caracterización estructural y funcional de almidón acetilado de malanga (Colocasia esculenta Schott). Revista mexicana de ciencias agrícolas. 6: 905-912.
Torres, M. D., Fradinho, P., Rodríguez, P., Falqué, E., Santos, V., Domínguez, H. 2020. Biorefinery concept for discarded potatoes: Recovery of starch and bioactive compounds. Journal of Food Engineering. 275: 109886. doi: 10.1016/j.jfoodeng.2019.109886
Valle, C.M., García, C.J., Laos, A. Doris., Yarasca, C. E., Loyola, G.E., Surco-Laos, F. 2019. Análisis proximal y cuantificación de antocianinas totales en Zea mays variedad morada sometido a diferentes procesos de secado. Revista de la Sociedad Química del Perú. 85: 109-115.
Vargas, G., Martínez, P., Velezmoro, C. 2016. Propiedades funcionales de almidón de papa (Solanum tuberosum) y su modificación química por acetilación. Scientia Agropecuaria. 7: 223-230. doi: 10.17268/sci.agropecu.2016.03.09
Verma, R., Jan, S., Rani, S., Jan, K., Swer, T.L., Prakash, K.S., Dar, M.Z., Bashir, K. 2018. Physicochemical and functional properties of gamma irradiated buckwheat and potato starch. Radiation Physics and Chemistry. 144: 37–42. doi: 10.1016/j.radphyschem.2017.11.009
Yadav, U., Singh, N., Arora, S., Arora, B. 2019. Physicochemical, pasting, and thermal properties of starches isolated from different adzuki bean (Vigna angularis) cultivars. Journal of Food Processing and Preservation, 43: e14163. doi: 10.1111/jfpp.14163
Zhang, H., He, F., Wang, T., Chen, G. 2021. Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat. LWT. 146: 111467. doi: 10.1016/j.lwt.2021.111467
Published
How to Cite
Issue
Section
License
Copyright (c) 2023
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The journal Biotecnia is licensed under the Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) license.
_(1)_(1).png){kind=spacer}
_(2).jpg)
