Extraction and modification of Achachairu's seed (Garcinia humilis) starch using high‐intensity low‐frequency ultrasound
This study aimed to evaluate the effect of ultrasound high‐intensity low‐frequency on the extraction and modification of the characteristics of the starch from achachairu seeds. The ultrasonic treatment was applied to the seeds and starch at the power of 300 W at 25.48 kW/m2 and 25 kHz, with differe...
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| Published in | Journal of food process engineering Vol. 45; no. 5 |
|---|---|
| Main Authors | , , , , , , , |
| Format | Magazine Article |
| Language | English |
| Published |
Hoboken, USA
John Wiley & Sons, Inc
01.05.2022
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| Online Access | Get full text |
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| Abstract | This study aimed to evaluate the effect of ultrasound high‐intensity low‐frequency on the extraction and modification of the characteristics of the starch from achachairu seeds. The ultrasonic treatment was applied to the seeds and starch at the power of 300 W at 25.48 kW/m2 and 25 kHz, with different exposure times (T1‐10, T2‐30, and T3‐60 min). The modified starches (T1, T2, and T3) were characterized considering physical–chemical, physical, morphological, thermal, structural, and viscoamylographic properties. The starch shelf life was evaluated for absorption the water and oil and syneresis index over 35 days. The results revealed that ultrasound‐assisted extraction achieved higher yield (42.05%) and higher starch content (74.94 g/100 g) creating pores on the surface of the granules which reduced crystallinity by 16.92%. However, the crystal structure for sample A + V, after 60 min of exposure, was maintained. The clarity parameter of the starch paste decreased from 32.63% to 27.01% due to the exposure time. Starch (T3) presents greater stability in water absorption, oil and syneresis index (during storage) and is considered a thickening and emulsifying agent. Ultrasonic treatment can optimistically modify achachairu seed starch properties, making it a promising technology, both for starch extraction and modification.
Practical applications
Ultrasound‐assisted starch processing can significantly alter the starch properties of achachairu seeds. In this work, new information about the extraction and modification of starch using ultrasound as pretreatment are obtained. Furthermore, the results indicate possibilities of increasing the commercial value of the starch from the seeds of achachairu, considering the range of uses of starches for food and nonfood purposes. |
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| AbstractList | Abstract
This study aimed to evaluate the effect of ultrasound high‐intensity low‐frequency on the extraction and modification of the characteristics of the starch from achachairu seeds. The ultrasonic treatment was applied to the seeds and starch at the power of 300 W at 25.48 kW/m
2
and 25 kHz, with different exposure times (T1‐10, T2‐30, and T3‐60 min). The modified starches (T1, T2, and T3) were characterized considering physical–chemical, physical, morphological, thermal, structural, and viscoamylographic properties. The starch shelf life was evaluated for absorption the water and oil and syneresis index over 35 days. The results revealed that ultrasound‐assisted extraction achieved higher yield (42.05%) and higher starch content (74.94 g/100 g) creating pores on the surface of the granules which reduced crystallinity by 16.92%. However, the crystal structure for sample A + V, after 60 min of exposure, was maintained. The clarity parameter of the starch paste decreased from 32.63% to 27.01% due to the exposure time. Starch (T3) presents greater stability in water absorption, oil and syneresis index (during storage) and is considered a thickening and emulsifying agent. Ultrasonic treatment can optimistically modify achachairu seed starch properties, making it a promising technology, both for starch extraction and modification.
Practical applications
Ultrasound‐assisted starch processing can significantly alter the starch properties of achachairu seeds. In this work, new information about the extraction and modification of starch using ultrasound as pretreatment are obtained. Furthermore, the results indicate possibilities of increasing the commercial value of the starch from the seeds of achachairu, considering the range of uses of starches for food and nonfood purposes. This study aimed to evaluate the effect of ultrasound high‐intensity low‐frequency on the extraction and modification of the characteristics of the starch from achachairu seeds. The ultrasonic treatment was applied to the seeds and starch at the power of 300 W at 25.48 kW/m2 and 25 kHz, with different exposure times (T1‐10, T2‐30, and T3‐60 min). The modified starches (T1, T2, and T3) were characterized considering physical–chemical, physical, morphological, thermal, structural, and viscoamylographic properties. The starch shelf life was evaluated for absorption the water and oil and syneresis index over 35 days. The results revealed that ultrasound‐assisted extraction achieved higher yield (42.05%) and higher starch content (74.94 g/100 g) creating pores on the surface of the granules which reduced crystallinity by 16.92%. However, the crystal structure for sample A + V, after 60 min of exposure, was maintained. The clarity parameter of the starch paste decreased from 32.63% to 27.01% due to the exposure time. Starch (T3) presents greater stability in water absorption, oil and syneresis index (during storage) and is considered a thickening and emulsifying agent. Ultrasonic treatment can optimistically modify achachairu seed starch properties, making it a promising technology, both for starch extraction and modification. Practical applications Ultrasound‐assisted starch processing can significantly alter the starch properties of achachairu seeds. In this work, new information about the extraction and modification of starch using ultrasound as pretreatment are obtained. Furthermore, the results indicate possibilities of increasing the commercial value of the starch from the seeds of achachairu, considering the range of uses of starches for food and nonfood purposes. |
| Author | Silva, Lucas Rodolfo Inácio Santos, Everaldo Silvino Almeida, Raphael Lucas Jacinto Monteiro, Shênia Santos Santos Pereira, Tamires Santos, Newton Carlos Alves, Israel Luna Silva Eduardo, Raphael |
| Author_xml | – sequence: 1 givenname: Raphael Lucas Jacinto orcidid: 0000-0001-7232-2373 surname: Almeida fullname: Almeida, Raphael Lucas Jacinto organization: Federal University of Rio Grande do Norte – sequence: 2 givenname: Newton Carlos orcidid: 0000-0002-9603-2503 surname: Santos fullname: Santos, Newton Carlos organization: Federal University of Rio Grande do Norte – sequence: 3 givenname: Tamires surname: Santos Pereira fullname: Santos Pereira, Tamires organization: Federal University of Campina Grande – sequence: 4 givenname: Shênia Santos surname: Monteiro fullname: Monteiro, Shênia Santos organization: Federal University of Campina Grande – sequence: 5 givenname: Lucas Rodolfo Inácio surname: Silva fullname: Silva, Lucas Rodolfo Inácio organization: Federal University of Rio Grande do Norte – sequence: 6 givenname: Raphael surname: Silva Eduardo fullname: Silva Eduardo, Raphael organization: Federal University of Campina Grande – sequence: 7 givenname: Israel Luna surname: Alves fullname: Alves, Israel Luna organization: Federal University of Rio Grande do Sul – sequence: 8 givenname: Everaldo Silvino orcidid: 0000-0001-7384-1140 surname: Santos fullname: Santos, Everaldo Silvino email: everaldo@eq.ufrn.br organization: Federal University of Rio Grande do Norte |
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