Physicochemical, Morphological, Functional, Rheological, and Thermal Characterization of Starches from Potato (Solanum Tuberosum), Olluco (Ullucus Tuberosus), and Sweet Potato (Ipomoea Batatas)

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dc.creatorMaigual Luna, David Alfonso
dc.creatorErazo Benavides, Luisa María
dc.creatorLópez Enríquez, David Fernando
dc.creatorBravo Asmaza, Leandro Geovanny
dc.creatorOsorio, Oswaldo
dc.date2025-02-26
dc.descriptionAndean tubers exhibit remarkable genetic and compositional variability, reflected in the functional and technological differences of their starches, which offer potential applications in the food and biomaterials industries. This study aimed to analyze the physicochemical, morphological, functional, rheological, and thermal properties of starches extracted from Capiro potato (Solanum tuberosum) (CPS), Morada olluco (Ullucus tuberosus) (MOS), and White Pulp sweet potato (Ipomoea batatas) (WSS). Methodology included determining physicochemical properties (extraction yield, amylose, and amylopectin content), morphology via scanning electron microscopy (SEM), and functional properties using water absorption index (WAI), swelling power (SP), and water solubility index (WSI). Furthermore, rheological behavior was evaluated using the power-law model, thermal properties by thermogravimetry (TGA) and differential scanning calorimetry (DSC), and molecular structure via Fourier transform infrared spectroscopy (FTIR). WSS showed the highest extraction yield (19.18% ± 2.15%), while MOS and CPS exhibited higher amylose contents (33.58% ± 0.80% and 32.92% ± 1.46%, respectively). CPS displayed the largest average granule size (25.05µm ± 0.84µm) with 88.4% large granules. CPS and MOS showed higher SP and WAI, whereas WSS presented higher WSI. Rheological analysis determined that all gels exhibited pseudoplastic behavior (n < 1), with MOS showing the highest viscosity (7.646 Pa·sⁿ). CPS presented the lowest peak gelatinization temperature (Tp) (66.05 °C), while MOS showed the lowest maximum degradation temperature (Tmax) (303.90 °C). Finally, FTIR confirmed typical polysaccharide structures; however, WSS displayed a shift in the glusidic bond region, indicating a higher proportion of amylopectin. These results evidence that each starch possesses distinct functional characteristics, allowing for specific application proposals based on their botanical origin.en-US
dc.descriptionLos tubérculos andinos presentan una notable variabilidad genética y composicional, reflejada en diferencias funcionales y tecnológicas de sus almidones, con potencial aplicación en la industria alimentaria y de biomateriales. El objetivo de este estudio fue analizar las propiedades fisicoquímicas, morfológicas, funcionales, reológicas y térmicas de almidones extraídos de papa variedad Capiro (Solanum tuberosum) (APC), olluco variedad Morada (Ullucus tuberosus) (AOM) y batata variedad Pulpa Blanca (Ipomoea batatas) (ABB). La metodología consistió en determinar las propiedades fisicoquímicas (rendimiento de extracción, contenido de amilosa y amilopectina), morfológicas mediante microscopía electrónica de barrido, y funcionales utilizando índices como absorción de agua (IAA), poder de hinchamiento (PH) y solubilidad en agua (ISA). Asimismo, se evaluó el comportamiento reológico mediante el modelo de ley de potencia, y térmico por termogravimetría (TGA) y calorimetría diferencial de barrido (DSC). Finalmente, la estructura molecular mediante espectroscopía infrarroja por transformada de Fourier (FTIR). El ABB presentó mayor rendimiento de extracción (19,18 % ± 2,15 %); en contraste, el AOM y APC evidenciaron mayores contenidos de amilosa (33,58 % ± 0,80 % y 32,92 % ± 1,46 %, respectivamente). El APC mostró mayor tamaño de gránulo promedio (25,05 µm ± 0,84 µm) y 88,4 % de gránulos grandes. El APC y AOM revelaron mayor PH e IAA, mientras que, el ABB presentó mayor ISA. El análisis reológico determinó que todos los geles tuvieron un comportamiento pseudoplástico (n < 1) y AOM mayor viscosidad (7,64 Pa·sⁿ). El APC presentó menor temperatura pico de gelatinización (Tp) (66,05 °C), mientras que, el AOM presentó menor temperatura máxima de degradación (Tmax) (303,90 °C). Finalmente, El FTIR confirmó la estructura típica de polisacáridos; asimismo, el ABB presentó desplazamiento en la región de enlaces glucídicos, indicando mayor proporción de amilopectina. Estos resultados evidencian que cada almidón tiene características funcionales particulares, lo que permite proponer aplicaciones específicas según su origen botánico.es-ES
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dc.identifierhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/3417
dc.identifier10.22430/22565337.3417
dc.languagespa
dc.publisherInstituto Tecnológico Metropolitano (ITM)en-US
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/3417/3954
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/3417/4115
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/3417/4116
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dc.rightsCopyright (c) 2026 TecnoLógicasen-US
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0en-US
dc.sourceTecnoLógicas; Vol. 29 No. 65 (2026); e3417en-US
dc.sourceTecnoLógicas; Vol. 29 Núm. 65 (2026); e3417es-ES
dc.source2256-5337
dc.source0123-7799
dc.subjectalmidónes-ES
dc.subjectespectros infrarrojoses-ES
dc.subjectestabilidad térmicaes-ES
dc.subjectreología de geleses-ES
dc.subjecttubérculoses-ES
dc.subjectstarchen-US
dc.subjectinfrared spectraen-US
dc.subjectthermal stabilityen-US
dc.subjectgel rheologyen-US
dc.subjecttubersen-US
dc.titlePhysicochemical, Morphological, Functional, Rheological, and Thermal Characterization of Starches from Potato (Solanum Tuberosum), Olluco (Ullucus Tuberosus), and Sweet Potato (Ipomoea Batatas)en-US
dc.titleCaracterización fisicoquímica, morfológica, funcional, reológica y térmica de almidón de papa (Solanum tuberosum), olluco (Ullucus tuberosus) y batata (Ipomoea batatas)es-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeResearch Papersen-US
dc.typeArtículos de investigaciónes-ES

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