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<p>This study aims to explore and characterize unconventional sources of starch, specifically <i>Brosimum alicastrum</i> (ramon), <i>Enterolobium cyclocarpum</i> (parota), <i>Melicoccus bijugatus</i> (huaya), and <i>Talisia floresii Standl</i> (colok), collected in the Yucatán Peninsula in México. Various analytical techniques, including scanning electron microscopy, Fourier-transform infrared spectroscopy, differential scanning calorimetry, and thermogravimetric analysis, were employed to evaluate the physicochemical and morphological properties of these starches. The results indicate that Ramon starch exhibits the highest crystallinity (38%), followed by parota starch (37%), colok (33%), and huaya (22%). These structural differences significantly impact their thermal and mechanical properties. Parota and colok starches demonstrated high thermal stability, making them suitable for applications in bioplastics and biodegradable packaging materials. Huaya starch, possessing lower thermal stability, is more appropriate for moderate-temperature applications in the food and pharmaceutical industries. DSC studies revealed that colok starch exhibits the highest gelatinization enthalpy, representing a highly organized structure. These unconventional starches show promising characteristics for various industrial applications, offering sustainable and biodegradable alternatives to traditional polymeric materials.</p>

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Characterization of unconventional sources of starch: physicochemical and thermal properties

  • 期刊论文

  • 发表日期：

    2025年8月26日

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  • E. Pérez-Pacheco,
  • A. Ortiz-Fernández,
  • C. R. Ríos-Soberanis,
  • R. J. Estrada-León,
  • V. M. Moo-Huchín,
  • Y. Pérez-Padilla,
  • J. C. Canto-Pinto,
  • M. A. A. Dzul-Cervantes

摘要

This study aims to explore and characterize unconventional sources of starch, specifically Brosimum alicastrum (ramon), Enterolobium cyclocarpum (parota), Melicoccus bijugatus (huaya), and Talisia floresii Standl (colok), collected in the Yucatán Peninsula in México. Various analytical techniques, including scanning electron microscopy, Fourier-transform infrared spectroscopy, differential scanning calorimetry, and thermogravimetric analysis, were employed to evaluate the physicochemical and morphological properties of these starches. The results indicate that Ramon starch exhibits the highest crystallinity (38%), followed by parota starch (37%), colok (33%), and huaya (22%). These structural differences significantly impact their thermal and mechanical properties. Parota and colok starches demonstrated high thermal stability, making them suitable for applications in bioplastics and biodegradable packaging materials. Huaya starch, possessing lower thermal stability, is more appropriate for moderate-temperature applications in the food and pharmaceutical industries. DSC studies revealed that colok starch exhibits the highest gelatinization enthalpy, representing a highly organized structure. These unconventional starches show promising characteristics for various industrial applications, offering sustainable and biodegradable alternatives to traditional polymeric materials.