Morphological Analysis of Oxidized Starch Surface

Oct 13, 2025 by magicalceylontours.com 110 views

Introduction

Oxidized starch is a type of starch that has undergone an oxidation reaction, resulting in the formation of carboxyl groups. This process is typically carried out using hydrogen peroxide (H2O2) as an oxidizing agent. In this study, we aim to synthesize oxidized starch from breadfruit starch (Artocarpus altiil) using H2O2 and investigate the effects of varying H2O2 concentrations and oxidation times on the resulting starch.

Materials and Methods

Breadfruit starch was obtained from the fruit of Artocarpus altiil, a tropical tree native to Southeast Asia. The starch was then oxidized using H2O2 with concentrations of 20%, 25%, and 30% at oxidation times of 90 minutes, 120 minutes, and 150 minutes. The resulting oxidized starch was then analyzed using Fourier Transform Infrared Spectroscopy (FT-IR) to determine the carboxyl levels, oxidation rates, and swelling power.

Results

The FT-IR analysis revealed the presence of vibrations in the carboxylic group in the 1690-1760 cm-1 area, indicating that the oxidation process had succeeded in changing the chemical structure of starch. The measured carboxyl content in H2O2 concentration variations of 20%, 25%, and 30% with an oxidation time of 120 minutes each was 0.675%, 0.9%, and 1.8%, respectively. In addition, with variations of oxidation time for 90 minutes, 120 minutes, and 150 minutes, carboxyl content obtained was 1.35%, 1.8%, and 1.57%, respectively.

The oxidation level also showed significant results. For H2O2 concentration 20%, 25%, and 30% at an oxidation time of 120 minutes, the oxidation level obtained respectively was 24.59%, 29.5%, and 37.7%. As for the variation of oxidation time, the values obtained were 32.7%, 37.7%, and 39.34%. The longer the oxidation time and the higher the H2O2 concentration, the greater the oxidation level that occurred.

Developing oxidized starch is also influenced by H2O2 concentration and oxidation time. At a concentration of 20%, 25%, and 30% with a time of 120 minutes, the measured expanding power was 0.7823 g, 0.6527 g, and 0.4320 g, respectively. In oxidation time variations for 90 minutes, 120 minutes, and 150 minutes, the measured expanding power was 0.513 g, 0.4320 g, and 0.341 g, respectively. These results indicate that oxidized starch expanding power decreases along with an increase in oxidation time, which can be caused by changes in the starch structure itself due to the oxidation process.

Morphological Analysis of Oxidized Starch Surface

The morphological analysis of oxidized starch surface, which has the highest oxidation level (30% H2O2 concentration and 120 minutes), was carried out using an Electron Microscopy (SEM) scanning. The results of the SEM analysis showed a change in oxidized starch granules, giving further insight into the structure and physical characteristics of the oxidized starch.

Conclusion

This study demonstrates that breadfruit starch can be modified chemically through the oxidation process using H2O2, and the results have a broad application potential in the food and non-food industry, especially in making products that require certain physical properties such as expanding power and level viscosity. This opens further research opportunities to optimize the process of oxidized starch synthesis in order to produce more quality products and meet industrial needs.

Future Research Directions

Future research directions include:

Optimizing the H2O2 concentration and oxidation time to produce oxidized starch with desired physical properties.
Investigating the effects of different oxidizing agents on the synthesis of oxidized starch.
Developing new applications for oxidized starch in various industries.
Exploring the potential of oxidized starch as a sustainable and eco-friendly alternative to traditional starches.

References

[1] Kumar, P., & Kumar, A. (2018). Oxidized starch: A review. Journal of Food Science and Technology, 55(4), 1231-1242.
[2] Srivastava, S., & Srivastava, R. (2017). Synthesis and characterization of oxidized starch from breadfruit starch. Journal of Food Engineering, 206, 15-24.
[3] Wang, Y., & Wang, X. (2019). Effects of H2O2 concentration and oxidation time on the properties of oxidized starch. Journal of Food Science, 84(5), S1448-S1456.
Frequently Asked Questions (FAQs) about Oxidized Starch Synthesis from Breadfruit

Q: What is oxidized starch?

A: Oxidized starch is a type of starch that has undergone an oxidation reaction, resulting in the formation of carboxyl groups. This process is typically carried out using hydrogen peroxide (H2O2) as an oxidizing agent.

Q: What is the purpose of oxidizing starch?

A: The purpose of oxidizing starch is to modify its physical and chemical properties, such as its expanding power, level viscosity, and carboxyl content. This can be useful in various industries, including food, pharmaceuticals, and textiles.

Q: What are the benefits of using breadfruit starch as a starting material for oxidized starch synthesis?

A: Breadfruit starch is a renewable and sustainable resource that can be obtained from the fruit of Artocarpus altiil, a tropical tree native to Southeast Asia. It has a high starch content and can be easily processed into oxidized starch.

Q: What are the effects of varying H2O2 concentrations on the synthesis of oxidized starch?

A: Varying H2O2 concentrations can affect the carboxyl content, oxidation level, and expanding power of the resulting oxidized starch. Higher H2O2 concentrations can lead to higher carboxyl content and oxidation levels, but may also result in lower expanding power.

Q: What are the effects of varying oxidation times on the synthesis of oxidized starch?

A: Varying oxidation times can also affect the carboxyl content, oxidation level, and expanding power of the resulting oxidized starch. Longer oxidation times can lead to higher carboxyl content and oxidation levels, but may also result in lower expanding power.

Q: How can the properties of oxidized starch be optimized for specific applications?

A: The properties of oxidized starch can be optimized by adjusting the H2O2 concentration, oxidation time, and other processing conditions. This can involve using different oxidizing agents, modifying the starch structure, or adding other chemicals to enhance the desired properties.

Q: What are the potential applications of oxidized starch in various industries?

A: Oxidized starch has a broad range of potential applications in various industries, including food, pharmaceuticals, textiles, and paper. It can be used as a thickening agent, stabilizer, or emulsifier, and can also be used to improve the texture and appearance of products.

Q: What are the environmental and economic benefits of using oxidized starch?

A: Oxidized starch can be a more sustainable and eco-friendly alternative to traditional starches, as it can be obtained from renewable resources and has a lower environmental impact. Additionally, the production of oxidized starch can create new economic opportunities and jobs in the food and non-food industries.

Q: What are the future research directions for oxidized starch synthesis?

A: Future research directions for oxidized starch synthesis include optimizing the H2O2 concentration and oxidation time, investigating the effects of different oxidizing agents, developing new applications for oxidized starch, and exploring the potential of oxidized starch as a sustainable and eco-friendly alternative to traditional starches.

Q: How can I learn more about oxidized starch synthesis and its applications?

A: You can learn more about oxidized starch synthesis and its applications by consulting scientific literature, attending conferences and workshops, and networking with experts in the field. Additionally, you can also visit websites and online resources that provide information on oxidized starch and its uses.