Common beans are rich in protein and complex carbohydrates that are valuable for the human diet. Starch is the most abundant individual component; however, in its native form it has limited applications and modifications are necessary to overcome technological restrictions. The aim of this study was to evaluate the influence of oxidation, acetylation and dual-modification (oxidation-acetylation) on the physicochemical, structural and thermal properties of common bean starch. The degree of substitution of the acetylated starches was compatible with food use. Fourier transform infrared spectra confirmed the acetylation of the bean starch, with a peak at 1,735cm-1. The granules of the bean starch were oval to spherical in shape, with no differences between the native and modified samples. Typical C-type diffraction of legume starches was found. The modified samples showed a reduced relative crystallinity and lower enthalpy change of gelatinization. The oxidized starch showed the highest peak viscosity, hardness, and gel adhesiveness due to the presence of functional groups. An increase in solubility and swelling power was observed, and the oxidized-acetylated starch presented the highest values. The properties of the modified bean starches made them suitable for application in breaded/battered foods, mainly due to improved textural attributes.
Euacalyptus is part of the national economy. This is a natural source that provides pulp for papermaking, coal for the steel industry and bioactive compounds used in various medical and industrial areas. The essential oil extracted from leaves is an important product obtained from Eucalyptus. This work evaluated essential oil extracted from leaves of Eucalyptus resistant and susceptible to Glycaspis brimblecombei using thermal tools. Samples of essential oils were extracted from crushed leaves of E. pellita (resistant) and E. camaldulenses (susceptible) by Clevenger method. The oils were analyzed by physicochemical characterization, thermogravimetry and differential thermal simultaneous analysis (TGA-DTA) and differential scanning calorimetry (DSC). The TGA curves of the essential oil from E. camaldulensis and commercial showed similarity and show that the major constituent can be 1,8-cineole. However, the TGA curves of the E. pellita essential oil has different pattern. In DSC, changing the endothermic peak of the commercial oil indicates the presence of other components or additives. The results indicate that these Eucalyptus essential oils had different chemical composition and the 1,8cineole can be the reason of resistance and susceptibility to G. brimblecombei attack. Further studies will be performed to characterize these samples.
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