This contribution adds to the research on starch isolation from non‐conventional sources using green protocols, on which starch nanoparticles from breadfruit (Artocarpus altilis (Parkinson) Fosber), a traditionally underexploited, though starch‐rich species have previously reported. Here, it is demonstrated how cross‐linking can be used to overcome several technical limitations of native breadfruit starch that may hamper its use in food. Specifically, breadfruit starch is cross‐linked using a combination of sodium tripolyphosphate and sodium trimetaphosphate, which decreases the apparent amylose content while increases those of phosphorus and ash. Upon cross‐linking, starch density and oil uptake remain unchanged, water uptake is increased, and paste clarity is decreased by ca. 75%. Cross‐linking rendered breadfruit starch less prompt to retrogradation after five freeze‐thaw cycles. Native breadfruit starch swells less at 70 °C (2.68 g/g) than its cross‐linked counterpart (5.5 g/g), but the opposite behavior is observed at 90 °C (9.83 and 4.2 g/g, respectively). The greater resistance against syneresis and the lower swelling at higher temperatures drive cross‐linked breadfruit starch towards food products and processes that involve thermal treatment. Noteworthy, these benefits are achieved at a low degree of cross‐linking, which maintains phosphorus contents within the permitted levels.
Mango agribusiness is an expanding activity in Brazil and produces a large volume of waste that are not reused. Mango seeds are one of the residues from fruit processing, and are a potential starch source. In the food industry, starch is used as a functional ingredient, allowing the preservation of important characteristics of foods. The objectives of this study were to extract starch from mango seed, and to characterize it in terms of its physicochemical, technological and rheological properties. Starch extraction involved washing, cutting, and milling the mango seeds. The extraction yield was 53.89% and the starch granules presented spherical to irregular ellipsoidal shapes with superficial grooves and average size of 20 µm. It had an initial paste temperature of 75.3 °C and a maximum viscosity of 706 BU at 88.1 ºC. The rate of syneresis, 1.51%, was considered low, which indicates a starch with good stability at low temperatures. In the texture profile it was found that there was a significant difference (p ≤ 0.05) in the texture profile of gels with sodium chloride, sucrose and citric acid added. The gel with emulsifier showed no significant difference in any of the parameters analyzed (hardness, cohesiveness and gumminess). The properties of the starch indicated great potential for use in food products.
<p>O estudo dos filmes comestíveis tem ganhado força nos últimos anos, sendo estes, alternativas às resinas plásticas sintéticas devido a sua biodegradabilidade e exigência dos consumidores por produtos menos tóxicos e mais naturais. Estes materiais são desenvolvidos por polímeros naturais e podem ou não ser incorporados de aditivos que visam não só aumentar a vida de prateleira dos alimentos, como também a melhoria de propriedades funcionais. O objetivo do presente estudo foi elaborar um mapeamento de documentos de patentes de filmes comestíveis, utilizando a base de dados <em>Espacenet®</em>, combinando palavras-chave e código de classificação internacional de patentes<em>.</em> A China foi o principal país depositante, possuindo também os principais inventores e depositantes (universidades e institutos) de documentos de patentes. Países desenvolvidos como Japão, Coreia do Sul e Estados Unidos também se destacaram como depositantes. Polissacarídeos e antimicrobianos foram a matriz e aditivos mais incorporados, respectivamente, na obtenção dos filmes. </p>
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