Crystalline Properties of Cassava (Manihot esculenta Crantz) Starch and Its Associated Biofoam

Philipus J Patty, Synodalia C Wattimena

Abstract


Making foam using starch as an alternative material to replace a conventional material, polystyrene, is one of the solutions to solve an environmental problem due to the waste of foam made from polystyrene cannot be degraded. This study aims to analyze the crystalline properties of cassava starch and biofoam made from it using X-ray diffraction (XRD) spectroscopy. From the XRD data of cassava starch, the peaks of 2θ were analyzed to determine the type of cassava starch used in this study. The index of crystallinity of both cassava starch and its associated biofoam was calculated from XRD data. XRD data of cassava starch show 4 main peaks of 2θ: 15.0◦ , 17.0◦ , 17.9◦ , and 23.0◦ , and 3 minor peaks at 11.0◦ , 20.0◦ , 26.0◦ . Based on the main peaks from this XRD data, cassava starch can be categorized as an A-type starch. For cassava starch biofoam, there is only 1 main peak of 2θ at 19.7◦ , and 5 minor peaks at 11.0◦ , 15.4◦ , 21.7◦ , 23.0◦ , and 26.4◦ . The decrease in the crystallinity from the starch to the associated biofoam is shown by the decrease in the index of crystallinity, which decreases from 41.0% in starch to 28.3% in biofoam.


Keywords


Cassava; Starch; Crystallinity Index; XRD

Full Text:

PDF

References


Y Zhang and S.Y. Lie, “The application of broken expanded polystyrene particles in thermal insulation coating material,” IOP Conf. Ser.: Mater. Sci. Eng. vol. 770, p. 012022, 2020. doi:10.1088/1757-899X/770/1/012022.

M. Niaounakis, "The Management of marine plastic debris,” William Andrew Applied Science Publisher, New York, 2017. https://doi.org/10.1016/B978-0-323-44354-8.00001-X

A. Kudzal, Z. Zhang, and J. Lagassey, “Axiomatic design of an improved egg carton manufacturing proccess,” Proceeding of the 8th International Confefrence of Axiomatic Design, Camous de Caparica, 2014.

E. Drago, et. al., “Innovations in Smart Packaging Concepts for Foods: An Extensive Review,” Foods vol. 9, no.11, p. 1628, 2020. doi.org/10.3390/foods9111628.

A. Salisu and Y.S. Maigari, “Polystyrene and its recycling: A review,” Proceeding of Materials Science and Technology Society of Nigeria (MSN), Kaduna State, 2021.

P. Luna, et. al., “Biodegradable foam based on extracted fraction from shorgum-by profuct,” IOP Con. Ser.: Earth Environ. Sci., vol. 749, p. 012057, 2021. doi:10.1088/1755-1315/749/1/012057.

R. Mirdayani and A. Amalia, “Characteristics of edible films based on corn starch and protein isolates from liquid waste extraction of tofu processing industry,” Jurnal Kimia Sains dan Aplikasi, vol. 23, no. 6, pp. 216-221, 2020. doi.org/10.14710/jksa.23.6.216-221.

S. Sumardiono, et. al., “Characteristics of biodegradable foam (bio-foam) made from Cassava flour and Corn fiber,” IOP Con. Ser.: Matter. Sci. Eng., vol. 1053, p. 012082, 2021. doi:10.1088/1757-899X/1053/1/012082.

N. H. P. Rodrigues, et. al., “Starch-Based Foam Paraackaging Developed from a By-Product of Potato Industrialization (Solanum tuberosum L.),” Appl. Sci., vol. 10, no. 7, p. 2235, 2020. doi.org/10.3390/app10072235.

E. R. M. Saleh, K. A. Rakhman, and S. Samad, “Synthesis of biofoam from Sago waste as a biodegradable food storage candidate,” in First Asian PGPR Indonesian chaper international e-conference 2021, KnE Life Sciences vol. 2022, pp 162-169, 2022. doi.10.18502/kls.v7i3.11117.

A. Aygun, M. K. Uslu, S. Polat, “Effect of strach sources and supplementary materials on starch based foam trays,” J. Polym. Environ., vol. 25, pp. 1163-1174, 2017. doi 10.1007/s10924-016-0886-0.

N. Kaisangsri, O. Kerdchoechuen, N. Laohakunjit, “Biodegradable foam tray from cassava starch blended with natural fiber and chitosan,” Industrial Crops and Products, vol. 37, no. 1, pp. 542-546, 2012. doi.org/10.1016/j.indcrop.2011.07.034.

E. S. Iriani, K. Wahyuningsih, E. Octavia, “The Effect of Surface Modification by Sizing Agent on the Water Absorption Capacity of Cassava Starch-based Biofoam Packaging,” Macromolecular Symposia, vol. 391, no. 1, p. 1900133, 2020. doi.org/10.1002/ masy.201900133.

N. Khanoonkon, et. al., “Development of biofoam trays from cassava starch blended with citric acid modified starch and sugarcane bagasse cellulose fiber,” Journal of Food Science and Agricultural Technology, vol. 6, pp. 40-45, 2022.

S. Amaraweera, et. al., “Preparation and characterization of dual-modified cassava starch-based biodegradable foams for sustainable packaging applications,” ACS Omega, vol. 7, no. 23, pp. 19579 – 19590, 2022. doi.10.1021/acsomega.2c01292.

S. M. Chisenga, et. al., “Characterization of physicochemical properties of starches from improved cassava varieties grown in Zambia,” AIMS Agriculture and Food, vol. 4, no. 4, pp. 939-966, 2019. doi.10.3934/agrfood.2019.4.939.

O. O. Oladunmoye, et. al., “Chemical and functional properties of cassava starch, durum wheat semolina flour and their blends,” Food Science & Nutrition, vol. 2, no.2, pp. 132– 138, 2014. doi: 10.1002/fsn3.83.

R. Dariva, et. al., “Structural and Techno-Functional Properties of Cassava Starches and Application on Cheese Bread,” Biointerface Research in Applied Chemistry, vol. 11, no. 1, pp. 7400-7409, 2021. doi.org/1033263/BRIAC111.74007409.

H. F. Sangian, et. al., “A comparative studies of the structure, crystallinities, Miller indices, crystal parameters, and particle sizes of microwave- and saline water-treated cassava starch,” BioResources, vol. 14, no. 4, pp. 8212-8228, 2019. doi.10.15376/BIORES.14.4.8212-8228.

K. Dome, et. al., “Changes in the crystallinity degree of starch having different types of crystal structure after mechanical pretreatment,” Polymers, vol. 12, no. 3, p. 641, 2020. doi:10.3390/polym12030641.

K.A. Dolas, et. al., “Effect of starch modification on physico-chemical, functional and structural characterization of cassava starch (Manihot esculenta Crantz),” Food Research, vol. 4, no. 4, pp. 1265 – 1271, 2020. doi.org/ 10.26656/fr.2017.4(4).075.

Z. Xie, et. al., “Effect of drying processes on the fine structure of A-, B-, and C-type starches,” Starch, vol. 70, no. 3-4, p. 1700218, 2018. doi.org/10.1002/star.201700218.

T. de Souza Rocha, A. P. de Almeida Carneiro, C. M. L. Franco, “Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches,” Food Sci. Technol., vol. 30, no. 2, pp. 544-551, 2010. doi.org/10.1590/S0101-20612010000200039.

C. L. Luchese, J. C. Spada, I. C. Tessaro, “Starch content affects physicochemical properties of corn and cassava starch-based films,” Industrial Crops and Products, vol. 109, pp. 619-626, 2017. doi.org/10.1016/j.indcrop.2017.09.020.

J. B. Engel, A. Ambrosi, I. C. Tessaro, “Development of biodegradable strach-based foam incorporated with grape stalks for food packaging,” Carbohydrate Polymers, vol. 225, p. 115234, 2019. doi.org/10.1016/j.carbpol.2019.115234.

S. Hizukuri, et. al., “Molecular structure of rice starch,” Carbohydr. Res., vol. 189, pp. 227-235, 1989. doi.org/10.1016/0008-6215(89)84099-6.

E. Bertoft, et. al., “Internal unit chain composition in amylopectins,” Carbohydr. Polym., vol. 74, no. 3, pp. 527 – 543, 2008. doi.org/10.1016/j. carbpol.2008.04.011.

A. Imberty, et. al., “Recent advances in knowledge of starch structure,” Starch/Strake, vol. 43, no. 10, pp. 375 – 384, 1991. doi.org/10.1002/star.19910431002.

M. E. M. Segura and E. E. P. Sira, “Characterization of native and modified Cassava starches by scanning electron microscopy and X-ray diffraction techniques,” Cereal Food Worlds, vol. 48, no. 2, pp. 78 – 81, 2003.

S. Perez and E.Bertoft, “The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review,” Starch/Starke, vol. 62, no. 8, pp. 389 – 420, 2010. doi.org/10.1002/star.201000013.




DOI: http://dx.doi.org/10.12962/j24604682.v19i2.16576

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.