Structural, morphological, compositional, thermal, pasting, and functional properties of isolated Achira (Canna indica L.) starch: Review

• Published in: International journal of biological macromolecules Vol. 282; no. Pt 2; p. 136710
• Main Authors: Castillo-Paz, Angelica M., Correa-Piña, Brenda L., Pineda-Gómez, Posidia, Barrón-García, Oscar Y., Londoño-Restrepo, Sandra M., Rodriguez-Garcia, Mario E.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.12.2024
• Subjects: Achira starch; amylose; Amylose - analysis; Amylose - chemistry; calorimetry; Calorimetry, Differential Scanning; Canna indica; crystal structure; food industry; gelatinization; High amylose content; hydrogels; Nanocrystals; phosphorus; potassium; Solubility; Starch - chemistry; Temperature; Thermogravimetry; transmission electron microscopy; Viscosity; Water - chemistry; water solubility; water uptake; X-Ray Diffraction; High amylose content; Achira starch; Nanocrystals
• ISSN: 0141-8130; 1879-0003; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.136710

The aim of this study was to analyze the physicochemical properties of native Colombian Achira starch (Canna indica L.). Achira starch, with an amylose content of 49.07 % is classified as high amylose starch. Scanning electron microscopy (SEM) revealed grains with an average size of 54.34 μm in length and 34.93 μm in width, with spherical, ellipsoidal, and ovoid shapes. Mineral analysis identified phosphorus (P) and potassium (K) as the most important elements. For the first time, transmission electron microscopy (TEM) and X-ray diffraction (XRD) confirmed the presence of nanocrystals with a length of 23.95 nm, a width of 6.44 nm, and a hexagonal crystal structure (B-type starch). Thermogravimetric analysis (TGA) showed mass losses associated with water, lipids, and protein carbohydrates. Differential scanning calorimetry (DSC) showed gelatinization at 61.17 °C. The pasting profile indicated hydrogel behavior with a high peak viscosity of 13,690 cP due to the amylose content. The water absorption index (WAI) was 2.07 g/g, the water solubility index (WSI) was 3.04 g/g, and swelling power (SP) was 2.19 g/g. The presence of nanocrystals and the high amylose content indicate potential in the food industry.