International Journal of Food Properties

ISSN: 1094-2912 (Print) 1532-2386 (Online) Journal homepage: https://www.tandfonline.com/loi/ljfp20

Physicochemical Properties of Maranta (Maranta

arundinacea L.) Starch

Germán Ayala Valencia, Izabel Cristina Freitas Moraes, Rodrigo Vinicius

Lourenço, Ana M.Q. Barbosa Bittante & Paulo José do Amaral Sobral

To cite this article: Germán Ayala Valencia, Izabel Cristina Freitas Moraes, Rodrigo Vinicius
Lourenço, Ana M.Q. Barbosa Bittante & Paulo José do Amaral Sobral (2015) Physicochemical
Properties of Maranta (Maranta�arundinacea L.) Starch, International Journal of Food Properties,
18:9, 1990-2001, DOI: 10.1080/10942912.2014.958162

To link to this article: https://doi.org/10.1080/10942912.2014.958162

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International Journal of Food Properties, 18:1990–2001, 2015
Copyright © Taylor & Francis Group, LLC
ISSN: 1094-2912 print/1532-2386 online
DOI: 10.1080/10942912.2014.958162

Physicochemical Properties of Maranta

(Maranta arundinacea L.) Starch

Germán Ayala Valencia, Izabel Cristina Freitas Moraes, Rodrigo Vinicius Lourenço,
Ana M.Q. Barbosa Bittante, and Paulo José do Amaral Sobral
Department of Food Engineering, Faculty of Animal Science and Food Engineering,
University of São Paulo, Pirassununga, SP, Brazil

Maranta (Maranta arundinacea L.) can be considered as a non-conventional raw material for starch.
The objective of this work was to characterize the maranta starch. These starch granules had spherical
and elongated geometries with average size of 56.60 μm. The maranta starch presented B-type crystal,
revealed by x-ray spectra, and gelatinization temperature of 65.5◦ C as determined by thermal (differ-
ential scanning calorimetry) analysis. Maranta starch suspensions have a pseudoplastic behavior which
was well described using a power law model. Storage and loss moduli increased drastically during gela-
tinization process, corroborating with differential scanning calorimetry results. In general, maranta starch
could have numerous applications in the food industry.

Keywords: Rheological properties, Pseudoplastic behavior, Thermal properties, Color, Particle size.

INTRODUCTION

Starch is the most abundant constituent of plants, it is stored mainly in fruit, roots/tubers, and
seeds/grains.[1] Starch properties depend of several parameters including the botanical origin.
Because of that, when a new raw material is considered, the characterization of its starch prop-
erties is very important. Starch is extensively used in the food, textile, and paper industries, others
applications are reported in fields such as pharmacy, hygiene products, environmental management,
agriculture, biomedical engineering, and bio-fuel production, depending on its properties.[2]
Recent reports, mentioned the importance to characterize starch isolated from unconventional
sources as possible raw materials to use in industry, positively influencing the world market.[1,2]
Among these, rhizomes of maranta or arrowroot (Maranta arundinacea L.) have been considered
as a potential source of starch. Maranta is an herbaceous, perennial plant which have cylindrical
rhizomes with high starch contends (17.2–18.9 wb%), being cultivated in the Caribbean islands,
Southeast Asia, South America, Philippines, and India.[3,4] Some reports have document that the

Received 8 April 2014; accepted 21 August 2014.

Address correspondence to Paulo José do Amaral Sobral, Department of Food Engineering, Faculty of Animal Science
and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225. 13635-900 Pirassununga, SP, Brazil.
E-mail: pjsobral@usp.br
Color versions of one or more of the figures in the article can be found online at www.tandfonline.com/ljfp.

1990
 PROPERTIES OF MARANTA STARCH 1991

maranta starch has low protein, fat, ash, and fiber composition, with size particle between 4 and 42
μm and gelatinization temperature between 68 and 75◦ C.[1,5−9] Starch isolated from rhizomes of
maranta has received less attention due to the limited knowledge, for example, little is known about
the crystal structure and rheological properties of this starch.
The aim of this work was to characterize selected properties of the native starch isolated from
rhizomes of maranta by means of chemical composition, colorimetry, scanning electron microscopy
(SEM), particle size distribution, swelling properties, solubility, x-ray diffraction (XRD), Fourier
transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and rheology.
The present study will contribute to improved knowledge of physicochemical properties of maranta
starch.

MATERIALS AND METHODS

Raw Material
Commercial maranta starch was purchased from local market in Palmira City (Colombia). Maranta
starch was used without any treatment. All chemicals used were reagent grade. All characterizations
were realized at least three times for each sample.

Chemical Composition
Moisture, ash, and fat were determined according to AOAC standard methods.[10−12] The Kjeldahl
and Van Soest methods were used for the determination of protein and fiber.[13,14] Total starch
was calculated by weight difference, and amylose content was determined according methodol-
ogy described by Sánchez et al.[15] This analyses were carried out in the International Center for
Tropical Agriculture (CIAT, Colombia).

Color
Color was measured using a colorimeter (Hunter Lab Mini Scan Plus Colorimetric, USA) in the
reflectance mode, with the classification system of the CIELab and illuminant/angle D65/10◦ . Color
measurements were based on three color co-ordinates namely, L∗ (represents lightness index), a∗
(represents the tones from red to green color), and b∗ (represents the tones from yellow to blue color).
The color of the maranta starch was expressed as the difference of color (E∗ ), where L∗ , a∗ ,
and b∗ were the differences between the color parameter of the sample and the color parameter of
the white standard (L∗ = 93.62, a∗ = –0.89, b∗ = 1.26) used as the sample background.

Morphology
Microstructure of maranta starch was analyzed using a SEM (TM-3000, HITACHI, Japan) at an
accelerated voltage of 15 kV. Samples were submitted to vacuum by 12 h and then fixed on circular
aluminum stubs by mean of carbon tape. No additional preparation is necessary for analysis using
this SEM.
Micrographs of maranta starch were analyzed using ImageJ 1.47v software (National Institute
of Health, USA) allowing the calculation of circularity (Eq. 1), roundness (Eq. 2), and elongation
(Eq. 3).[16]

4π S
Circularity = (1)
P2
1992 AYALA VALENCIA ET AL.

4S
Roundness = (2)
π Fmax
2

Fmax
Elongation = (3)
Fmin

where, S, is the surface area (cm2 ), P, perimeter (cm) and Fmin , Fmax are the minimum and maximum
Feret’s diameters (cm), respectively. Feret’s diameter was taken as the longest (Fmax ) and shorter
(Fmin ) distances between any two points along the maranta starch granule.[17]

Particle Size Distribution

Particle size of maranta starch granules were analyzed using a laser diffraction particle size analyzer
(SALD-201V, SHIMADZU, Japan). Maranta starch was dispersing in ethanol using an ultrasound
device for 5 min.[18]

XRD
The XRD spectra was obtained with an x-ray diffractometer (AXS Analytical X-Ray Systems
Siemens D 5005, Germany), operating at 40 kV and 40 mA (CuK α 1, = 0.154056 nm radiation).
The spectra were recorded at 25◦ C for a dispersion angle 2θ = 5 to 60◦ in steps of 2◦ /min. The
interplanar space d(nm) was determined from the diffraction angle in the x-ray spectra using the
Bragg law (Eq. 4):

nλ = 2dsin θ (4)

where, λ is the wavelength and n is the reflection order (n = 1). Relative crystallinity was calculated
using Eq. (5), according to Nara and Komiya.[19]
 
αc
RC (%) = ∗ 100 (5)
αc + αa

where, αc and αa , are the area (cm2 ) of crystallinity and amorphous regions in the XRD
diffractograms.

FTIR
Fourier transform infrared spectra of maranta starch was obtained using a spectrophotometer
Spectrum-One (Perkin–Elmer, USA), accessory, which allows the analysis of the powders by the
simple material application on the probe window (crystal).[20] Analysis was performed in the
infrared region, with 20 scans, in the spectral range between 4000 and 650 cm−1 with resolution
of 4 cm−1 .

Swelling Power and Solubility

The swelling power and solubility of maranta starch was determined as reported by Andrade-
Mahecha et al.[21] Samples of maranta starch (W, in dry basis) were dispersed in water and heated
at 50, 60, 70, 80, and 90◦ C in a water bath for 30 min. Sample were shaken for 10 s in a vortex,
each 10 min. Samples were cooled to room temperature and centrifuged at 2610 g for 15 min. The
supernatant was dried at 105◦ C to obtain dry mass sample (Wr ). The material adhered to the wall of
 PROPERTIES OF MARANTA STARCH 1993

the tube was considered as sediment and weighed (Wt ). The swelling power (SP) and the solubility
(S) were determined using Eqs. (6) and (7):

Wt
SP = (6)
W − Wr
 
Wr
S= × 100% (7)
W

DSC
Thermal properties were measured using a DSC (DSC 2010, TA Instruments, UK). Maranta starch
(13.99 ± 0.16 mg) were weighed in an aluminum pan and mixed with distilled water (6.60 ±
0.20 mg). An empty aluminum pan was used as a reference. The pans were sealed hermetically
and allowed to equilibrate for 1 h. Samples were heated from 5 to 110◦ C at a rate of 10◦ C/min. The
values of onset (To ) and peak (Tp ) gelatinization temperatures, and enthalpy for starch gelatiniza-
tion (H) were calculated from thermograms of the maranta starch by mean of Universal Analysis
2000 software provided by the TA Instruments.

Rheology Properties
Dynamic oscillatory measurement
Dynamical oscillatory assays were carried out using a Rheometer (AR2000, TA Instruments Ltd.,
Crawley, UK) with parallel plate geometry of 40 mm diameter. Dispersions with 20% of maranta
starch were prepared by adding the powder to distilled water and then dispersing by magnetic stirrer
by 30 min at room temperature. Measurements were realized with the following experimental setup:
gap size 1000 μm, strain 1% (in the linear viscoelastic region) and frequency 1 Hz. The loss (G”)
and storage (G’) moduli were determined and the sol-gel and gel-sol transitions temperatures were
calculated as the temperature where G’ changed drastically as an inflexion point.[22] The results
were analyzed using the software Rheology Advantage Data Analysis V.5.3.1 (TA Instruments).

Steady shear properties

Rheological analyses were carried out in the same rheometer with concentric cylinder geometry.
Stationary tests were performed at 25◦ C. Maranta starch suspensions (2 wt.%) were prepared at three
pH: 3.2 ± 0.1, and 10.5 ± 0.2 by adding HCL (1 M) or NaOH (1 M) before gelatinization, and with-
out pH modification (pH = 7.2 ± 0.1). To prepared maranta starch suspensions, sample dispersed
in water and heated at 90 ± 2◦ C for 30 min, and then cooled until 25◦ C (∼30 min).[23] All suspen-
sions were sheared between 0.01 and 100 s−1 to describe the flow behavior. Values of shear stress
τ , as a function of shear rate γ̇ , for the suspensions were fitted to non-Newtonian (pseudoplastic)
mathematical models such as the power law equation (Eq. 8).

τ = K γ̇ n (8)

where, K, is the consistency coefficient (mPa sn ), n, is the flow behavior index (–).
1994 AYALA VALENCIA ET AL.

Statistical Analyses
Analysis of variance (ANOVA) and the Tukey test of multiple comparisons were accomplished at
5% significance level.[24] All models fitting of data were carried out by using the Origin Software
v6.1.

RESULTS AND DISCUSSION

Starch Powder Characterization

Chemical composition and color
Maranta starch powder consisted mainly by fractions of starch, fat, fiber, and ash (Table 1).
Protein was very low and could not be determined. Values for moisture,[5,7] ash,[7,8] and crude
fat[5,6] were similar to reported in literature. In addition, chemical composition of maranta starch
was comparable to cassava and potato starches.[2,25] Maranta starch powder had higher amylose
content (Table 1) than those reported for cassava, maize, potato, wheat, and rice starches.[25−27]
According to Andrade-Mahecha et al.,[21] the high amylose content in starches is an important char-
acteristic for the formation of strong polymeric matrices, for the preparation of edible coatings and
films, hence, maranta starch has a promissory potential for these applications. Maranta starch had a
typical white color that was confirmed by the low E∗ value (Table 1).[28] Nevertheless, the maranta
starch was less white (lower L∗ ), with higher tones of red (a∗ ) and less tones of yellow (b∗ ; Table 1),
than some others starches as reported in literature.[1] Those values differences could be due to differ-
ence in the chemical composition that alters the starch color. These color characteristics of maranta
starch means that it could be applied in food products with uniform color such as ice creams, juices,
and candies, as reported by Pelissari et al.[18]

Granule morphology
Scanning electron micrographs of maranta starch clearly show the presence of starch granules
with irregularly size and shape, being observed granules with spheroid and elongated forms (Fig. 1).

TABLE 1
Results of characterizations of maranta starch powder∗∗

Components Starch

Moisture (%) 15.05 ± 0.22

Ash (%) 0.64 ± 0.15
Fat (%) 0.32 ± 0.01
Fiber (%) 0.29 ± 0.03
Total starch (%) 98.65 ± 0.01
Amylose (%) 42.01 ± 0.24
Color parameters
L∗ 75.52 ± 0.12
a∗ 0.83 ± 0.01
b∗ 6.00 ± 0.07
E∗ 18.84 ± 0.09

All values were expressed as mean ± standard error;

∗∗ Values in chemical composition were reported in dry basis (excepted mois-

ture which was in wet basis).

 PROPERTIES OF MARANTA STARCH 1995

FIGURE 1 Micrographs obtained by scanning electron microscopy for maranta starch at 500× and 2500×
ampliation.

Image analyses revealed that maranta starch granules has circularity values between 0.74 and
0.99, roundness values between 0.39 and 0.96, and elongation values between 1.05 and 2.54, that
corroborates the presence of spherical and elongated (elliptical) shapes.

Particle size distribution

The size distribution obtained by laser diffraction presented a monomodal form (Fig. 2), with
particle size between 30 to 127 μm, and mean size of 56.60 μm, calculated by Gaussian fit (R2 =
0.93). Others authors observed round and oval geometries and sizes between 8.61 and 42.02 μm for
the same type of starch.[1,5−9] Nevertheless, maranta starch has shape and size similar to reported
for starches isolated from banana, achira, and potato.[18,19,25]

FIGURE 2 Particle size distribution of the maranta starch.

1996 AYALA VALENCIA ET AL.

FIGURE 3 X-ray diffraction pattern (a) and Fourier Transformed Infrared spectra (b) of maranta starch powder.

XRD and FTIR

Maranta starch showed a diffraction pattern of an B-type crystal (Fig. 3a), characterized by
diffraction peaks around 5.61, 17.12, 22.30, and 24.11◦ with interplanar spacing d = 1.58, 0.52,
0.40, and 0.37 nm. An intensity peak at angle 2θ = 19.71◦ (d = 0.45 nm) was detected in the
XRD pattern, which is characteristic of starches with amylose-lipids complex.[2] Additionally, the
relative crystallinity calculated for this maranta starch was 29.13%. B-type crystal has been deter-
mined in starches isolated from tuber, roots, and cereal grains such as Canna indica,[4,19] potato,[25]
Canna edulis,[29] and barley.[30] Main absorption peaks in the FTIR spectrum for maranta starch
(Fig. 3b) were related to stretching of O-H (3290 cm−1 ) and C-H (2917 cm−1 ) groups, and sym-
metric stretching of C-O-C groups (934 and 855 cm−1 ).[31−33] Additionally, a peak centered at
1639 cm−1 indicates the present of tightly water bound in the starch.[2]

Characterizations of Maranta Starch Dispersions and Suspensions in Water

Swelling power and solubility
Swelling power and solubility (Fig. 4) were directly correlated to temperature. Starch granules
swelled rapidly at temperatures above 60◦ C (Fig. 4a), due to the breaking of intermolecular hydrogen

FIGURE 4 Swelling power (a) and solubility in water (b) of maranta starch powder at different temperatures.
 PROPERTIES OF MARANTA STARCH 1997

bonds in amorphous areas, thus permitting irreversible and progressive water absorption.[18] Maranta
starch had higher swelling power compared to a similar starch, as reported by Madineni et al.,[1] and
to starches from banana, sweet potato, yam, ginger, and jackfruit.[8,18,34] The higher swelling power
exhibited by the maranta starch would be explained by its large granule size and high amylose
content.[21] The solubility of maranta starch was strongly dependent of temperature (Fig. 4b).
At low temperature (≤60◦ C), the starch solubility was lower, but increasing strongly after that. This
behavior at high temperature was due to the solubilization of amylose that was leached from the
granules during gelatinization, and therefore, high amylose content could lead to high solubility val-
ues in starches.[21] Maranta starch solubility at 80◦ C was comparable to those for a similar starch,
as reported by Madineni et al.,[1] and higher to those reported for banana, achira, and jackfruit
starches.[18,19,34]

Differential scanning calorimeter (DSC)

DSC curves of maranta starch showed a well-defined endothermic peak, typical for starch dis-
persion with high moisture, which is attributed to the starch gelatinization (Fig. 5), beginning at
(To ) 61.8 ± 0.1◦ C. Gelatinization temperature was (Tp ) 65.5 ± 0.1◦ C, agreeing with previous
works.[5,8,9] The enthalpy for starch gelatinization was 8.4 ± 0.6 J/g of dry starch. According with
the literature, the enthalpy values for maranta starch vary between 10 to 19 J/g.[5,7−9] Cooke and
Gildley[35] stated that higher gelatinization temperature and enthalpy in starches indicate that it
structure has high molecular orders or crystallinity.

Rheological Properties
Dynamic oscillatory measurements
Storage (G’) and loss (G’’) moduli in maranta starch increased progressively as a function of
heating, until a maximum (TG’ max ) of 66.50 ± 0.35◦ C and then dropped during the heating cycle
(Fig. 6a). According to Kong et al.[36] an increasing in values of G’ and G’’ before TG’ max are due to
starch granule swelling and leaching of amylose chains. The TG’ max value was very near to observed

FIGURE 5 Differential scanning calorimetry thermogram of maranta starch suspension.

1998 AYALA VALENCIA ET AL.

FIGURE 6 Storage (G’) and loss (G’’) modulus of maranta starch suspensions as a function of temperature for a
strain of 2% and frequency of 1 Hz: (a) heating and (b) cooling process.

TABLE 2
Rheological properties∗ according to the power law model of the maranta starch suspensions at three
pH

pH

Parameter 3.2 6.6 9.7

K (mPa sn ) 5.76 ± 0.58b 874.69 ± 4.19a 901.50 ± 48.50a

n 0.95 ± 0.01a 0.58 ± 0.01b 0.55 ± 0.03b
R2 0.99 0.99 0.99
∗ Values
are expressed as mean ± standard error;
Means within the same row having different superscripts are statistically different at p < 0.05.

by DSC (Tp ), both values denote the gelatinization temperature in maranta starch. Similarly, the
maximum observed the first derivate of G’ curve (insert in Fig. 6a) had a value of 61.17 ± 0.27◦ C
which was very near to the onset of the endothermic transition (To ) observed by DSC. In the cooling
cycle, G’ and G’’ increased with the reduction of temperature (Fig. 6b; with a decreasing in tan δ),
as a consequence of the formation of a rigid gel structure by this starch.[37]

Steady shear properties

After to gelatinization process, the pH value for the neutral and basic suspensions decreased at
6.6 ± 0.1 and 9.7 ± 0.1, respectively. Non-change in pH for acid suspension was observed. The flow
curves of maranta starch suspensions presented non-Newtonian behavior (Fig. 7). Then, the power
law model was fitted to flow curves data by non-linear regression (R2 = 0.99 ± 0.01) allowing
the calculation of the consistency coefficient (K) and of the flow behavior index (n; Table 2). All
suspensions behave as pseudoplastic fluids (n < 1), as observed for several others starches.[2,23,38]
Maranta starch suspensions at neutral and basic pH had similar high K (>870 mPasn ) and relatively
low n (<0.6) values. The change of pH to acid condition, provoked an important modification in K
(<6 mPasn ) and n (→1) values in comparison to another pH conditions (Table 2), as reported by
some authors.[39−41]
 PROPERTIES OF MARANTA STARCH 1999

FIGURE 7 Flow curves of maranta starch suspensions for three pH.

CONCLUSIONS

The maranta starch had a chemical composition, color, shape, particle size, and thermal transition
temperatures similar to others starch isolated from cassava, potato, banana, and achira. Moreover,
maranta starch presented a low thermal transition (H), which is an important factor in the industrial
process based in starch. The amylose content and swelling properties in maranta starch were higher
as compared to others starches. At last, the above results suggest that maranta starch could be used
as a raw material in the food industry interested in starch which can form gel by cooling or in edible
or biodegradable film technology.

ACKNOWLEDGMENT

This article was first presented in the First International Conference on Food Properties (iCFP
1) held in Kuala Lumpur, Malaysia on January 24–26, 2014 and it received one of the best papers
recognitions.

FUNDING

The authors gratefully acknowledge the São Paulo Research Foundation (FAPESP) for the PhD
fellowship of the first author (2012/24047-3) and for the grant (2013/07914-8). Also the authors
gratefully acknowledge the International Center for Tropical Agriculture (CIAT, Colombia) for
providing the raw materials and its amylose characterization.

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