Kajian Literatur: Produksi, Karakterisasi, dan Potensi Aplikasi Pati Pachyrhizus erosus
Literature Review: Production, Characterization, and Potential Applications of Pachyrhizus erosus Starch
DOI:
https://doi.org/10.58550/jka.v12i1.387Keywords:
Pachyrhizus erosus, pati bengkuang, ekstraksi, modifikasi pati, bioplastikAbstract
Tinjauan ini mengkaji pati bengkuang (Pachyrhizus erosus) sebagai polisakarida alami yang memiliki karakteristik kristalinitas tipe A, plastisitas molekuler yang tinggi, serta sifat biodegradabilitas yang mendukung pemanfaatannya sebagai biopolimer farmasi. Beberapa faktor yang mempengaruhi antara lain: keterkaitan antara struktur, kondisi proses, dan kinerja fungsional pati bengkuang dalam konteks pengembangan sistem penghantaran obat. Berbagai studi eksperimental yang dianalisis menunjukkan bahwa pengaturan parameter proses, termasuk metode ekstraksi dan modifikasi pasca-ekstraksi, mampu mempengaruhi distribusi berat molekul, stabilitas termal, dan kemampuan pembentukan partikel. Ketiga aspek tersebut merupakan determinan penting bagi desain sistem penghantaran obat berbasis polisakarida, khususnya dalam pembentukan partikel mikro maupun nano yang terkontrol. Secara konseptual, sifat mudah terdegradasi melalui hidrolisis terarah dan potensi fungsionalnya menempatkan pati bengkuang sebagai kandidat menjanjikan untuk pembawa obat yang biokompatibel dan ramah lingkungan. Namun, implementasi pada formulasi farmasi masih memerlukan standardisasi parameter mutu, karakterisasi menyeluruh terhadap keamanan biologis, serta uji in vitro dan in vivo yang lebih komprehensif. Secara keseluruhan, kajian ini menegaskan bahwa pati bengkuang memiliki prospek signifikan sebagai biopolimer alternatif dalam pengembangan sistem penghantaran obat, sekaligus mengidentifikasi agenda riset lanjutan yang diperlukan untuk mendukung translasi ke aplikasi klinis.
This review investigates yam bean (Pachyrhizus erosus) starch as a natural polysaccharide that exhibits A-type crystallinity, high molecular plasticity, and biodegradability, its support potential use as a pharmaceutical biopolymer. Particular attention is given to the interplay among structural features, processing conditions, and functional performance of yam bean starch in the context of drug delivery system development. Analysis of experimental studies indicates that adjusting processing parameters, including extraction methods and post-extraction modifications, can modify molecular weight distribution, thermal stability, and particle-forming ability. These three attributes are key determinants of the design of polysaccharide-based drug delivery systems, particularly for the controlled formation of micro- and nanoparticles. Conceptually, the ease of degradation through directed hydrolysis and the functional versatility of yam bean starch, position it as a promising candidate for biocompatible and environmentally friendly drug carriers. However, successful implementation in pharmaceutical formulations still requires standardisation of quality parameters, comprehensive characterisation of biological safety, and more extensive in vitro and in vivo evaluations. Overall, this review highlights the significant potential of yam bean starch as an alternative biopolymer for the development of drug delivery systems and identifies future research agendas needed to support its translation toward clinical applications.
References
Agaba, R., Tukamuhabwa, P., Rubaihayo, P., Tumwegamire, S., Ssenyonjo, A., Mwanga, R. O. M., Ndirigwe, J., & Grüuneberg, W. J. (2016). Genetic variability for yield and nutritional quality in yam bean (Pachyrhizus sp.). HortScience, 51(9), 1079–1086. https://doi.org/10.21273/HORTSCI10686-16
Akhila, P. P., & Sunooj, K. V. (2022). The Effect of Heat-Moisture Treatment (HMT) on the Structural, Functional Properties and Digestibility of Citric Acid-Modified Plectranthus rotundifolius (Hausa Potato) Starch. 17. https://doi.org/10.3390/iecbm2022-13392
Alimi, B. A., & Workneh, T. S. (2018). Structural and physicochemical properties of heat moisture treated and citric acid modified acha and iburu starches. Food Hydrocolloids, 81, 449–455. https://doi.org/https://doi.org/10.1016/j.foodhyd.2018.03.027
Asrofi, M. , D. D. , A. H. , & F. R. (2019). T. T. and M. A. P. of P. A. (PVA) / B. (Pachyrhizus erosus) S. B. Films. M. S. R. India. (2019). citation. Material Science Research India, (Vol 16, Number 1). https://doi.org/http://dx.doi.org/10.13005/msri/160110
Buckman, E. S., Oduro, I., Plahar, W. A., & Tortoe, C. (2018). Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus (L.) Urban) flour for food systems. Food Science and Nutrition, 6(2), 457–463. https://doi.org/10.1002/fsn3.574
Chemat, F., Rombaut, N., Sicaire, A.-G., Meullemiestre, A., Fabiano-Tixier, A.-S., & Abert-Vian, M. (2017). Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry, 34, 540–560. https://doi.org/https://doi.org/10.1016/j.ultsonch.2016.06.035
Chibuogwu, C., Amadi, B., Anyaegbunam, Z., Emesiani, B., & Ofoefule, S. (2019). Application of Starch and Starch Derivatives in Pharmaceutical Formulation. In M. Emeje (Ed.), Chemical Properties of Starch (6). IntechOpen. https://doi.org/10.5772/intechopen.88273
Gökmen, V., Kocadağlı, T., Göncüoğlu, N., & Mogol, B. A. (2012). Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine. Food Chemistry, 132(1), 168–174. https://doi.org/https://doi.org/10.1016/j.foodchem.2011.10.048
Gong, K., Chen, L., Xia, H., Dai, H., Li, X., Sun, L., Kong, W., & Liu, K. (2019). Driving forces of disaggregation and reaggregation of peanut protein isolates in aqueous dispersion induced by high-pressure microfluidization. International Journal of Biological Macromolecules, 130, 915–921. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2019.02.123
González-Vázquez, M., Calderón-Domínguez, G., Mora-Escobedo, R., Salgado-Cruz, M. P., Arreguín-Centeno, J. H., & Monterrubio-López, R. (2022). Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development. Food Science and Nutrition, 10(4), 1146–1158. https://doi.org/10.1002/fsn3.2746
Hafizulhaq, F., Abral, H., Kasim, A., & Arief, S. (2020). Enhancing functional properties of low amylose bengkoang (Pachyrhizus) erosus starch film by ultrasonication. Food Science and Technology Research, 26(1), 159–166. https://doi.org/10.3136/FSTR.26.159
Herrero, A. M., Carmona, P., Jiménez-Colmenero, F., & Ruiz-Capillas, C. (2014). Polysaccharide gels as oil bulking agents: Technological and structural properties. Food Hydrocolloids, 36, 374–381. https://doi.org/https://doi.org/10.1016/j.foodhyd.2013.08.008
Ijarotimi, O. S., Malomo, S. A., Fagbemi, T. N., Osundahunsi, O. F., & Aluko, R. E. (2018). Structural and functional properties of Buchholzia coriacea seed flour and protein concentrate at different pH and protein concentrations. Food Hydrocolloids, 74, 275–288. https://doi.org/https://doi.org/10.1016/j.foodhyd.2017.08.018
Jambrak, A. R., Herceg, Z., Šubarić, D., Babić, J., Brnčić, M., Brnčić, S. R., Bosiljkov, T., Čvek, D., Tripalo, B., & Gelo, J. (2010). Ultrasound effect on physical properties of corn starch. Carbohydrate Polymers, 79(1), 91–100. https://doi.org/https://doi.org/10.1016/j.carbpol.2009.07.051
Jiang, T., Duan, Q., Zhu, J., Liu, H., & Yu, L. (2020). Starch-based biodegradable materials: Challenges and opportunities. In Advanced Industrial and Engineering Polymer Research (Vol. 3, Number 1, pp. 8–18). KeAi Communications Co. https://doi.org/10.1016/j.aiepr.2019.11.003
Judawisastra, H., Sitohang, R. D. R., Taufiq, D. I., & Mardiyati. (2018). The fabrication of yam bean (Pachyrizous erosus) starch based bioplastics. International Journal of Technology, 9(2), 345–352. https://doi.org/10.14716/ijtech.v9i2.1129
Kisambira, A., Muyonga, J. H., Byaruhanga, Y. B., Tukamuhabwa, P., Tumwegamire, S., & Grüneberg, W. J. (2015). Composition and Functional Properties of Yam Bean (<i>Pachyrhizus</i> spp.) Seed Flour. Food and Nutrition Sciences, 06(08), 736–746. https://doi.org/10.4236/fns.2015.68076
Maior, L. de O., de Almeida, V. S., Barretti, B. R. V., Ito, V. C., Beninca, C., Demiate, I. M., Schnitzler, E., Carvalho Filho, M. A. D. S., & Lacerda, L. G. (2021). Combination of organic acid and heat–moisture treatment: impact on the thermal, structural, pasting properties and digestibility of maize starch. Journal of Thermal Analysis and Calorimetry, 143(1), 265–273. https://doi.org/10.1007/s10973-019-09241-1
Nouri, L., & Mohammadi Nafchi, A. (2014). Antibacterial, mechanical, and barrier properties of sago starch film incorporated with betel leaves extract. International Journal of Biological Macromolecules, 66, 254–259. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2014.02.044
Puri, A., Mohite, P., Ramole, A., Verma, S., Kamble, M., Ranch, K., & Singh, S. (2025). Starch Science Advancement: Isolation Techniques, Modification Strategies, and Multifaceted Applications. In Macromol (Vol. 5, Number 3). Multidisciplinary Digital Publishing Institute (MDPI). https://doi.org/10.3390/macromol5030040
Serrano-Villa, F. S., Morales-Sánchez, E., Téllez-Morales, J. A., Cuellar-Sánchez, V., Farrera-Rebollo, R. R., & Calderón-Domínguez, G. (2025). Synthesis of Jicama (Pachyrhizus erosus) Starch Particles by Electrospraying: Effect of the Hydrolysis Degree. Polymers, 17(15). https://doi.org/10.3390/polym17152069
Shi, X. D., Huang, J. J., Han, J. Z., & Wang, S. Y. (2021). Physicochemical and Functional Properties of Starches from Pachyrhizus erosus with Low Digestibility. EFood, 2(3), 154–161. https://doi.org/10.2991/efood.k.210626.001
Singh, N., Singh, J., Kaur, L., Singh Sodhi, N., & Singh Gill, B. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry, 81(2), 219–231. https://doi.org/https://doi.org/10.1016/S0308-8146(02)00416-8
Singla, D., Singh, A., Dhull, S. B., Kumar, P., Malik, T., & Kumar, P. (2020). Taro starch: Isolation, morphology, modification and novel applications concern - A review. International Journal of Biological Macromolecules, 163, 1283–1290. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2020.07.093
Sui, X., Bi, S., Qi, B., Wang, Z., Zhang, M., Li, Y., & Jiang, L. (2017). Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability. Food Hydrocolloids, 63, 727–734. https://doi.org/https://doi.org/10.1016/j.foodhyd.2016.10.024
Toor, H. A., Chen, C., & Zhu, F. (2025). Relationship between physicochemical properties and molecular structure of barley starch with different size distributions. Food Chemistry, 493, 145796. https://doi.org/https://doi.org/10.1016/j.foodchem.2025.145796
Xie, F., Halley, P. J., & Avérous, L. (2012). Rheology to understand and optimize processibility, structures and properties of starch polymeric materials. Progress in Polymer Science, 37(4), 595–623. https://doi.org/https://doi.org/10.1016/j.progpolymsci.2011.07.002
Zhu, F. (2015). Composition, structure, physicochemical properties, and modifications of cassava starch. Carbohydrate Polymers, 122, 456–480. https://doi.org/https://doi.org/10.1016/j.carbpol.2014.10.063
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Jurnal Ilmiah JKA (Jurnal Kesehatan Aeromedika)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
