Starch nanoparticle (SNP) bioflocculant from breadfruit (Artocarpus altilis) for the treatment of river water
Joy Anne T. Tabangcora¹,²
¹University of Saint La Salle, Bacolod, Negros Occidental
²Environment and Natural Resources Office, City Government of Silay
Abstract
This study aimed to develop a biodegradable flocculant from breadfruit starch (Artocarpus altilis) as an eco-friendly alternative to chemical flocculants for river water treatment. Breadfruit starch was isolated, acetylated using acetic anhydride, and ultrasonicated at 140 W for 75 minutes to produce Starch Nanoparticle (SNP) bioflocculant, reducing particle size from 6,270.80 nm to 407.20 nm. The acetyl percentage and degree of substitution of the synthesized SNP bioflocculant were 9.78% and 0.41, respectively. Despite a low yield of 1.27%, the SNP showed promising flocculation performance. Water from the Ngalan River exceeded national standards during inclement weather, highlighting the need for treatment. Jar test experiments were conducted using 1 liter of river water to evaluate both the synthesized bioflocculant and the commercial flocculant. ANOVA results show a significant difference in color and turbidity removal but no significant difference in Total Suspended Solids (TSS). It was revealed that the 9 mL dose of 0.1 wt. % SNP bioflocculant was the minimum effective amount, achieving the lowest recorded values for color, turbidity, and TSS which consequently resulted to the highest removal efficiencies. A T-test further reveals that the SNP bioflocculant is more effective than the commercial flocculant in color removal, while both flocculants perform similarly in turbidity and TSS reduction. The SNP bioflocculant outperformed the commercial flocculant in color removal and showed comparable effectiveness in reducing turbidity and TSS, though it required a higher dose. Despite this, it achieved higher overall removal rates and shows promise as an effective, eco-friendly alternative for water treatment.
Keywords: acetylation, flocculant, potable, turbidity, ultrasonic
Read more: https://vjsti.org/wp-content/uploads/2026/02/02-VJSTI-011.pdf
Development and Microbiological - Physicochemical Characterization of Spray-dried Batuan (Garcinia binucao) Powder
Eric P. Catalan¹, Daverose S. Gallego, Ethel P. Junco,
Rodrigo G. Paglomutan Jr.⁴, Julius T. Vergara⁵
¹Industrial Technology Research and Development Center, Guimaras State University
²Quality Assurance Office, Guimaras State University
³Innovation and Technology Support Office, Guimaras State University
⁴Graduate School, Guimaras State University
⁵Office of the Vice President for Research, Extension, Training, and Innovation, Guimaras State University
Abstract
The indigenous Filipino fruit Batuan (Garcinia binucao), a common souring agent in local cuisine, faces challenges to wider utilization due to its seasonality and high perishability. This study aimed to develop a shelf-stable and convenient form of batuan powder by employing spray drying as a preservation technique, thereby extending its shelf life and enhancing its utility as a food ingredient. Fresh, unripe batuan juice was extracted and subjected to spray drying under optimized processing parameters (feed pressure: 450-500 psi; inlet temperature: 210-240°C; outlet temperature: 80-95°C). The resulting powder was analyzed through sensory evaluation, microbiological testing, and physicochemical characterization. Sensory results indicated high acceptability for taste, color, and flavor. Microbiological analysis demonstrated values well within international safety limits, including an aerobic plate count of <10 CFU/g. Physicochemical characterization revealed a low pH (2.36), low water activity (0.34), and acceptable moisture content (5.31%), collectively suggesting excellent microbial stability and extended shelf life. These findings confirm that spray drying is an effective and viable method for preserving batuan fruit into a safe, high-quality, and stable powder, opening significant opportunities for the commercialization and product innovation of this underutilized indigenous crop.
Keywords: Garcinia binucao, souring agent, spray drying
Read more: https://vjsti.org/wp-content/uploads/2025/02/VJSTI-017.pdf