Optimization of Microwave Treatment to Improve Adsorption Properties of Porous Rice Starch
DOI:
https://doi.org/10.23960/jtepl.v14i5.1553-1562
Abstract View: 49
Keywords:
Central composite design (CCD), Microwave, Power, Response surface methodology (RSM), TimeAbstract
Porous starch (PS) is used in various foods as a flavoring, absorbent, and to protect vitamins and oils. Rice starch is processed to minimize the preparation time of PS, while simultaneously maintaining its adsorption efficiency. This study aims to optimize microwave treatment to improve the water, oil, and methylene blue adsorption capacity and PS yield of rice. This study used Response Surface Methodology (RSM) with Central Composite Design (CCD) to optimize the water, oil, and methylene blue adsorption capacity and PS yield of rice. Two factors were considered: time (X₁: 3-15 s) and power (X₂: 100-200 W/g). The statistical significance of the responses was evaluated using analysis of variance (ANOVA) at the 95% confidence level, with differences considered significant at p<0.05. Linear and quadratic models were the modes suggested by the software. Model analysis showed that microwave time and power significantly affected the adsorption properties. Based on the research results, the optimum conditions for making porous rice starch were obtained by using a microwave time of 15 s and a power of 171 W/g, resulting in a water absorption capacity of 96.34±2.93%, an oil absorption capacity of 142.85±0.94%, a methylene blue absorption capacity of 34.73±5.67%, and a yield of 95.26±3.23%.
Downloads
References
Benavent-Gil, Y., & Rosell, C.M. (2017). Comparison of porous starches obtained from different enzyme types and levels. Carbohydrate Polymers, 157, 533–540. https://doi.org/10.1016/j.carbpol.2016.10.047
Cao, H., Jiao, X., Fan, D., Huang, J., Zhao, J., Yan, B., Zhou, W., Zhang, H., & Wang, M. (2019). Microwave irradiation promotes aggregation behavior of myosin through conformation changes. Food Hydrocolloids, 96, 11–19. https://doi.org/10.1016/j.foodhyd.2019.05.002
Cao, M., Cao, A., Wang, J., Cai, L., Regenstein, J., Ruan, Y., & Li, X. (2018). Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets. Food Chemistry, 266, 498–507. https://doi.org/10.1016/j.foodchem.2018.06.057
Chen, J., Wang, Y., Liu, J., & Xu, X. (2020). Preparation, characterization, physicochemical property and potential application of porous starch: A review. International Journal of Biological Macromolecules, 148, 1169–1181. https://doi.org/10.1016/j.ijbiomac.2020.02.055
Datria, A.S., Nataraj, K.S., & Rao, A.L. (2023). Response surface methodology-a statistical tool for the optimization of responses. Global Journal of Addiction & Rehabilitation Medicine, 7(1), 1–7. https://doi.org/10.19080/GJARM.2023.07.555705
Deng, X., Huang, H., Huang, S., Yang, M., Wu, J., Ci, Z., He, Y., Wu, Z., Han, L., & Zhang, D. (2022). Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food. Frontiers in Nutrition, 9. https://doi.org/10.3389/fnut.2022.941527
Guo, L., Liu, R., Li, X., Sun, Y., & Du, X. (2015). The physical and adsorption properties of different modified corn starches. Starch-Stärke, 67(3-4), 237–246. https://doi.org/10.1002/star.201400200
Guo, L., Yuan, Y., Li, J., Tan, C., Janaswamy, S., Lu, L., Fang, Y., & Cui, B. (2021). Comparison of functional properties of porous starches produced with different enzyme combinations. International Journal of Biological Macromolecules, 174, 110–119. https://doi.org/10.1016/j.ijbiomac.2021.01.165
Han, X., Wen, H., Luo, Y., Yang, J., Xiao, W., Ji, X., & Xie, J. (2021). Effects of α-amylase and glucoamylase on the characterization and function of maize porous starches. Food Hydrocolloids, 116, 106661. https://doi.org/10.1016/j.foodhyd.2021.106661
Jiang, K., Wang, W., Ma, Q., Wang, J., & Sun, J. (2023). Microwave-assisted enzymatic hydrolysis as a novel efficient way to prepare porous starch. Carbohydrate Polymers, 301(Part A), 120306. https://doi.org/10.1016/j.carbpol.2022.120306
Khan, S.H., Butt, M.S., Sharif, M.K., Sameen, A., Mumtaz, S., & Sultan, M.T. (2011). Functional properties of protein isolates extracted from stabilized rice bran by microwave, dry heat, and parboiling. Journal of Agricultural and Food Chemistry, 59(6), 2416–2420. https://doi.org/10.1021/jf104177x
Li, X., Liu, T., Song, L., Zhang, H., Li, L., & Gao, X. (2016). Influence of high-molecular-weight glutenin subunit composition at Glu-A1 and Glu-D1 loci on secondary and micro structures of gluten in wheat (Triticum aestivum L.). Food Chemistry, 213, 728–734. https://doi.org/10.1016/j.foodchem.2016.07.043
Liu, L., Chen, L., Abbasi, A.M., Wang, Z., Li, D., & Shen, Y. (2018). Optimization of extraction of polyphenols from sorghum moench using response surface methodology, and determination of their antioxidant activities. Tropical Journal of Pharmaceutical Research, 17(4), 619–626. https://doi.org/10.4314/tjpr.v17i4.8
Lou, X., Yang, Q., Sun, Y., Pan, D., & Cao, J. (2017). The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella). Journal of the Science of Food and Agriculture, 97(12), 3917–3922. https://doi.org/10.1002/jsfa.8325
Mahmoud, M.E., Hassan, S.S.M., Kamel, A.H., & Elserw, M.I.A. (2018). Development of microwave-assisted functionalized nanosilicas for instantaneous removal of heavy metals. Powder Technology, 326, 454–466. https://doi.org/10.1016/j.powtec.2017.12.001
Meng, X., Li, T., Song, T., Chen, C., Venkitasamy, C., Pan, Z., & Zhang, H. (2019). Solubility, structural properties, and immunomodulatory activities of rice dreg protein modified with sodium alginate under microwave heating. Food Science and Nutrition, 7(8), 2556–2564. https://doi.org/10.1002/fsn3.1105
Nawaz, H., Shad, M.A., Saleem, S., Khan, M.U.A., Nishan, U., Rasheed, T., Bilal, M., & Iqbal, H.M.N. (2018). Characteristics of starch isolated from microwave heat-treated lotus (Nelumbo nucifera) seed flour. International Journal of Biological Macromolecules, 113, 219–226. https://doi.org/10.1016/j.ijbiomac.2018.02.125
Rao, M.V., Akhil, K.G., Sunil, CK., Venkatachalapathy, N., & Jaganmohan, R. (2021). Effect of microwave treatment on physical and functional properties of foxtail millet flour. International Journal of Chemical Studies, 9(1), 2762–2767. https://doi.org/10.22271/chemi.2021.v9.i1am.11641
Sahni, P. & Sharma, S. (2020). Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa. LWT, 132, 109890. https://doi.org/10.1016/j.lwt.2020.109890
Sai-Ut, S., Kingwascharapong, P., Mazumder, M.A.R., & Rawdkuen, S. (2024). Optimization of microwave-assisted extraction of phenolic compounds and antioxidants from Careya sphaerica Roxb. flowers using response surface methodology. Applied Food Research, 4(1), 100379. https://doi.org/10.1016/j.afres.2023.100379
Shalaby, S.M., Madkour, F. F., El-Kassas, H. Y., Mohamed, A. A. & Elgarahy, A. M. (2022). Microwave enhanced sorption of methylene blue dye onto bio-synthesized iron oxide nanoparticles: kinetics, isotherms, and thermodynamics studies. International Journal of Phytoremediation, 24(9), 902–918. https://doi.org/10.1080/15226514.2021.1984389
Su, X., Ji, Y., Bai, S., Xu, Q., Xu, S., Xu, Z., & Zhang, N. (2025). Structural and physicochemical properties of porous starch effected by different microwave involved stages under enzymatic hydrolysis. International Journal of Biological Macromolecules, 294, 139317. https://doi.org/10.1016/j.ijbiomac.2024.139317
Subroto, E., Filianty, F., Indiarto, R., & Shafira, A.A. (2022). Physicochemical and functional properties of modified adlay starch (Coix lacryma-jobi) by microwave and ozonation. International Journal of Food Properties, 25(1), 1622–1634. https://doi.org/10.1080/10942912.2022.2096061
Verma, D.K., & Srivastav, P.P. (2022). Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review. Critical Reviews in Food Science and Nutrition, 62(24), 6577–6604. https://doi.org/10.1080/10408398.2021.1903383
Wang, L. Wang, M., Zhou, Y., Wu, Y., & Ouyang, J. (2022). Influence of ultrasound and microwave treatments on the structural and thermal properties of normal maize starch and potato starch: A comparative study. Food Chemistry, 377, 131990. https://doi.org/10.1016/j.foodchem.2021.131990
Zeng, H.Y., Cai, L.H., Cai, X.L., Wang, Y.J., & Li, Y.Q. (2013). Amino acid profiles and quality from lotus seed proteins. Journal of the Science of Food and Agriculture, 93(5), 1070–1075. https://doi.org/10.1002/jsfa.5848
Zheng, Y., Li, Z., Zhang, C., Zheng, B., Tian, Y. (2020). Effects of microwave-vacuum pre-treatment with different power levels on the structural and emulsifying properties of lotus seed protein isolates. Food Chemistry, 311, 125932. https://doi.org/10.1016/j.foodchem.2019.125932
Zhu, Y., Vanga, S.K., Wang, J., & Raghavan, V. (2018). Effects of ultrasonic and microwave processing on avidin assay and secondary structures of egg white protein. Food and Bioprocess Technology, 11(11), 1974–1984. https://doi.org/10.1007/s11947-018-2158-6
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Elok Pawening Maharani, Priyanto Triwitono, Yudi Pranoto, Djagal Wiseso Marseno
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International Lice that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Jurnal Teknik Pertanian Lampung
JTEPL is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
.jpg)
