Glucomannan isolation from porang (Amorphophallus muelleri Blume) flour using natural deep eutectic solvents and ethanol: A comparative study

•Natural deep eutectic solvents (NADESs) can replace ethanol for glucomannan isolation.•Choline chloride-based NADESs are more acidic than betaine-based NADESs.•Acid-based NADESs hydrolyze glycoside linkages within glucomannan structure.•Alkaline-based NADESs de-acetylize glucomannan structure. Etha...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2024-09, Vol.453, p.139610-139610, Article 139610
Main Authors: Afifah, Nok, Sarifudin, Achmat, Purwanto, Widodo Wahyu, Krisanti, Elsa Anisa, Mulia, Kamarza
Format: Article
Language:English
Subjects:
Amorphophallus - chemistry
Deep Eutectic Solvents - chemistry
Ethanol
Ethanol - chemistry
Flour - analysis
Glucomannan
Isolation
Mannans - chemistry
Mannans - isolation & purification
Molecular Weight
Natural deep eutectic solvent
Plant Extracts - chemistry
Plant Extracts - isolation & purification
Viscosity
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Natural deep eutectic solvents (NADESs) can replace ethanol for glucomannan isolation.•Choline chloride-based NADESs are more acidic than betaine-based NADESs.•Acid-based NADESs hydrolyze glycoside linkages within glucomannan structure.•Alkaline-based NADESs de-acetylize glucomannan structure. Ethanol is a common solvent to isolate glucomannan from porang (Amorphophallus muelleri Blume) flour (NPF). This study investigated the use of natural deep eutectic solvents (NADESs) in glucomannan isolation from NPF. NADESs formed by the hydrogen bond acceptors (choline chloride and betaine) and the hydrogen bond donors (glycerol, 1,2-propanediol, formic acid, and acetic acid) in varying molar ratios of 1:2, 1:3, and 1:4 were characterized to optimize glucomannan isolation. The results showed that higher molar ratios of NADES tended to yield porang glucomannan flour (PGF) with higher glucomannan content and viscosity. The gel of PGF exhibited pseudoplastic behavior. The FTIR spectra indicated that betaine-based NADES removed the acetyl groups from glucomannan chains. The PGF obtained from NADESs with a molar ratio of 1:4 was comparable to those obtained from ethanol with a glucomannan content of 87.34 %–93.28 % and a weight-average molecular weight of 9.12 × 105–1.20 × 106 g/mol.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2024.139610