Extending the functionality of arrowroot starch by thermally assisted high hydrostatic pressure

Oliveira, Ludmilla de Carvalho; MacNaughtan, Bill; Gouseti, Ourania; Villas-Boas, Flávia; Clerici, Maria Teresa Pedrosa Silva; Bakalis, Serafim; Muttakin, Syahrizal; Cristianini, Marcelo

doi:10.1111/jfpp.15756

Cited by 12 publications

(1 citation statement)

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Next, the starch suspension under pressure is subjected to either freeze-drying or air-drying, followed by milling and storage at ambient temperature [104]. There are exceptions to the aforementioned conditions, such as the use of 800 and 1000 MPa pressure to treat high amylose maize starch [108] and 650 MPa/50 • C to modify arrowroot starch [109].…”

Section: Green Extraction Techniquesmentioning

confidence: 99%

Sustainable Valorization of Sour Cherry (Prunus cerasus) By-Products: Extraction of Antioxidant Compounds

Chatzimitakos,

Athanasiadis,

Kalompatsios

et al. 2023

Sustainability

View full text Add to dashboard Cite

Prunus cerasus, commonly known as sour cherry, is a fruit widely consumed during the summer season. Processing of sour cherries results in the generation of substantial amounts of by-products. Following the extraction of juice, the residual pomace (comprising of skin and flesh) and pits remain as by-products. This study delves into the antioxidant potential derived from the phenolic compounds present in sour cherry pomace and the oil derived from its seeds, both demonstrating significant implications for human health and longevity. The increasing demand for bioactive compounds from natural resources, to be used as ingredients in functional foods, as well as the increased global production of sour cherries, has spurred considerable interest in these by-products. The growing demand for more sustainable practices has necessitated the use of industrial fruit by-products. To this end, many articles have been published regarding sour cherry skin and pits utilization. This comprehensive review aims to elucidate advanced techniques for extracting antioxidants from sour cherries and discern optimal strategies for broad-scale industrial implementation.

show abstract

Section: Green Extraction Techniquesmentioning

confidence: 99%

Sustainable Valorization of Sour Cherry (Prunus cerasus) By-Products: Extraction of Antioxidant Compounds

Chatzimitakos,

Athanasiadis,

Kalompatsios

et al. 2023

Sustainability

View full text Add to dashboard Cite

show abstract

Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility

Oliveira,

Gouseti,

Macnaughtan

et al. 2024

J Food Sci Technol

View full text Add to dashboard Cite

Commercial starches modified by physical, chemical, enzymatic and combined methods: processes and applications

Demiate,

Bet,

Ito

2024

Starch Industries: Processes and Innovative Products in Food and Non-Food Uses

View full text Add to dashboard Cite

Extending the functionality of arrowroot starch by thermally assisted high hydrostatic pressure

Abstract: and the Comum. The latter is the most widespread cultivar, which has a greater commercial interest. Similar to starchy plants of tropical regions, arrowroot is considered a rustic, easy-togrow, and low-cost crop (Oliveira Guilherme et al., 2019).

Cited by 12 publications

References 46 publications

Sustainable Valorization of Sour Cherry (Prunus cerasus) By-Products: Extraction of Antioxidant Compounds

Sustainable Valorization of Sour Cherry (Prunus cerasus) By-Products: Extraction of Antioxidant Compounds

Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility

Commercial starches modified by physical, chemical, enzymatic and combined methods: processes and applications

Contact Info

Product

Resources

About