Preparation, characterization and physicochemical properties of cassava starch-ferulic acid complexes by mechanical activation

Kun Fang; Wei He; Yi Jiang; Kai Li; Jianbin Li

doi:10.1016/j.ijbiomac.2020.05.213

Preparation, characterization and physicochemical properties of cassava starch-ferulic acid complexes by mechanical activation

Int J Biol Macromol. 2020 Oct 1:160:482-488. doi: 10.1016/j.ijbiomac.2020.05.213. Epub 2020 May 29.

Authors

Kun Fang¹, Wei He², Yi Jiang³, Kai Li⁴, Jianbin Li⁵

Affiliations

¹ College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, Guangxi, China; Key Laboratory of Nonferrous Metal Materials and New Processing Technology, College of Materials Science and Engineering, Ministry of Education, Guangxi University, Nanning 530004, Guangxi, China.
² School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, Guangxi, China; Key Laboratory of Nonferrous Metal Materials and New Processing Technology, College of Materials Science and Engineering, Ministry of Education, Guangxi University, Nanning 530004, Guangxi, China.
³ College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; State Key Laboratory of Non-Food Biomass and Enzyme Technology, Nanning 530004, Guangxi, China.
⁴ College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; The Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Guangxi, China.
⁵ College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; The Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Guangxi, China; State Key Laboratory of Non-Food Biomass and Enzyme Technology, Nanning 530004, Guangxi, China. Electronic address: lijb0771@sina.com.

PMID: 32479934
DOI: 10.1016/j.ijbiomac.2020.05.213

Abstract

Although research on phytochemicals has been a hot topic due to positive effects on human health, modification of starch with phytochemicals has been limited. In the present work, cassava starch-ferulic acid (CS-FA) complexes were acquired using different times of mechanical activation via stirring ball milling, and their characterization and physicochemical properties were investigated. Scanning electron microscopy showed the broken structure of native cassava starch, but the smooth structure of CS-FA complexes. The X-ray diffraction indicated that the C-type crystalline structure of native cassava starch completely disappeared with the increase time of mechanical activation. The complexation was characterized by Fourier transform infrared (FT-IR) spectroscopy and Solid carbon nuclear magnetic resonance (¹³C NMR) studies. The TGA analysis showed that the thermal stability was decreased by mechanical activation, but it could be improved with the existence of ferulic acid. The solubility of CS-FA complexes increased with increasing of the time by mechanical activation. Therefore, mechanical activation is considered a suitable method for preparing CS-FA complexes. As a new material with considerable antioxidant activity, it would be a great potential for CS-FA complexes in functional food, biomedical materials, and cosmetic products.

Keywords: Antioxidant activity; Cassava starch; Ferulic acid; Mechanical activation.

MeSH terms

Coumaric Acids / chemistry*
Manihot / chemistry*
Microscopy, Electron, Scanning / methods
Solubility
Spectroscopy, Fourier Transform Infrared / methods
Starch / chemistry*
X-Ray Diffraction / methods

Substances

Coumaric Acids
Starch
ferulic acid