Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

Kringel, Dianini Hüttner; Dias, Álvaro Renato Guerra; Zavareze, Elessandra da Rosa; Gandra, Eliézer Ávila

doi:10.1002/star.201900200

Cited by 64 publications

(42 citation statements)

References 64 publications

(115 reference statements)

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“…Overall, the extracted starches were of good quality and were used in the next experiments. The SEM results were in agreement with previous reports [ 3 , 8 ]. No significant difference in the granule morphology was observed between FLGS and other heat-treated/incubated starches.…”

Section: Discussionsupporting

confidence: 93%

Resistant Starch Contents of Starch Isolated from Black Longan Seeds

et al. 2021

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A large quantity of longan fruits (Dimocarpus longan Lour.) produced annually are processed into many products, one of which is black longan, from which the dried, dark-brown meat has been used medicinally in traditional medicine, while the starch-containing seeds are discarded. In this study, starch samples (BLGSs) were isolated from seeds of black longan fruits prepared using varied conditions. The in vitro digestibility was determined in comparison with those extracted from fresh (FLGS) and dried (DLGS) seeds. Scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and Fourier transform infrared (FTIR) spectroscopy were employed to evaluate the starch properties. The results showed that the yields of FLGS, DLGS, and BLGSs were 20%, 23%, and 16–22% w/w, respectively. SEM images showed starch granules of mixed shapes, with sizes up to 15 µm in all samples. XRD patterns confirmed an A-type crystallinity for FLGS and DLGS, with strong refraction peaks at 2θ = 15°, 17°, 18°, and 23°, while BLGSs also showed detectable peaks at 2θ = 10° and 21°, which suggested V-type structures. Thermal properties corroborated the changes by showing increases in peak gelatinization temperature (Tp) and enthalpy energy (ΔH) in BLGSs. The paste viscosity of BLGSs (5% w/w) decreased by 20–58% from that of FLGS. The FTIR peak ratio at 1045/1022 and 1022/995 cm−1 also indicated an increase in ordered structure in BLGSs compared to FLGS. The significant increase in the amounts of slowly digestible starch (SDS) and resistant starch (RS) in BLGSs compared to FLGS, especially at a prolonged incubation time of 20 (4.2×) and 30 days (4.1×), was proposed to be due to the heat-induced formation of starch inclusion with other components inside the seed during the black longan production process. Thus, black longan seed could be a new source of starch, with increased RS content, for potential use in the food and related industries.

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Section: Discussionsupporting

confidence: 93%

Resistant Starch Contents of Starch Isolated from Black Longan Seeds

et al. 2021

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“…This content is higher than the values reported by annatto (18%-20%) and avocado (27.5%-29.30%) seeds, similar to litch (53%) and mango (58%) seeds, and lower than jackfruit seed (60%-80%), pitompa endocarp (78%), and palm starch (79%) (de Castro et al, 2019;Kringel et al, 2020;Valencia et al, 2015). It is worth mentioning the obtained starch concentration is adequate to consider uvaia seed a possible source, once the idea is to take advantage of a current waste, obtaining a new product with added value, and then transforming the by-product in a possible co-product.…”

Section: Proximate Composition and Yield Of Isolated Starchcontrasting

confidence: 54%

Physicochemical and functional properties of a novel starch from uvaia (Eugenia pyriformis) seed, a native fruit from Brazil

Guedes

Lima

Castanha

et al. 2021

J. Food Process. Preserv.

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Brazil has a broad diversity of native underexploited fruit species and they present a considerable potential for the food industry. These fruits are mainly produced in specific regions of Brazil biome, such as Cerrado and Atlantic Forest (Stafussa et al., 2018). Among the native Brazilian fruits, uvaia is an exotic stone fruit from the Atlantic Forest with industrial potential (Klein et al., 2018). Uvaia (Eugenia pyriformis Cambess) fruit belongs to theMyrtaceae family and it is also know by different names such as "uvaia do mato," "ubaia," "uvalha," "orvalha," and "uvalheira" (Jacomino et al., 2018;Sganzerla et al., 2019). Uvaia fruits exhibits a skin color that ranges from yellow to orange, presenting a distinct aroma and a juicy pulp with an acidic and sweet flavor (Sganzerla et al., 2018;Jacomino et al., 2018). This fruit has economic potential for both in natura and processed consumptions, such as jams, juices, ice cream, liqueurs, compotes, and yogurts (Jacomino et al., 2018;Silva et al., 2018). On the other hand, uvaia fruit exploration has been subtle; hence, there is little information concerning their characteristics. In fact, some works proposed uses for processed uvaia fruit, highlighting the nutritional and functional benefits that this fruit can provide to humans (Farias et al., 2020;Lopes et al., 2018).However, the studies involving uvaia seeds are very scarce, being in general discarded as a by-product. A possible co-product from this fruit production, with industrial relevance, can be starch.

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“…At present, the major resources of starches in commercial market are maize, cassava, potato, wheat, and rice, which have relatively low contents of RS [7]. With the growing market and industrial demands, exploration of new starches with different physicochemical, structural, and functional properties has been greatly motivated [8][9][10].Pachyrhizus erosus root, also called jicama or yam bean, is a kind of vegetable with crispy and succulent flesh in white or light brown color. It can be eaten both in raw slices and cooked forms.…”

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confidence: 99%

Physicochemical and Functional Properties of Starches from Pachyrhizus erosus with Low Digestibility

Shi

Huang

Han

et al. 2021

eFood

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Starch is a kind of natural, renewable, and degradable carbohydrate, severing as basic metabolic energy provider. Different parts of plants, including seeds, roots, as well as stems, leaves, fruits and even pollens are common sources of starches [1,2]. Modern research on starches from various resources have demonstrated wide applications in food, plastic, adhesive, daily necessities, and pharmaceutical industries due to their distinguished gelling, film forming, and biodegradable properties [3][4][5]. Generally, starch is classified into Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS), and Resistant Starch (RS) according to the rate of digestibility in the human body. Specifically, RDS is rapidly digested in the mouth and small intestine, and SDS is completely digested in the small intestine at a comparatively slow rate, while RS is used by microorganisms in the large intestine [6]. The digestibility properties of starch can reflect the nutritional values of food. At present, the major resources of starches in commercial market are maize, cassava, potato, wheat, and rice, which have relatively low contents of RS [7]. With the growing market and industrial demands, exploration of new starches with different physicochemical, structural, and functional properties has been greatly motivated [8][9][10].Pachyrhizus erosus root, also called jicama or yam bean, is a kind of vegetable with crispy and succulent flesh in white or light brown color. It can be eaten both in raw slices and cooked forms. This tropical/subtropical plant in legume family has been cultivated in Mexico since early times, and then being extensively imported to many other countries. It has high productivity and special sensory attributes, but it is underutilized at present [11]. A recent review reported that this un-exploited crop has potential applications in food industry, such as production of monosaccharides, oligosaccharides, high glucose syrups, flour, and wine, and being incorporated in yogurt or other milk products [12]. The tuberous jicama root contains about 80% water, 0.1% lipid, 0.5% ash, 1% protein, 15% carbohydrates, and 9% starch [13]. As a major component of the root, starch has been characterized in many studies [14][15][16][17]. Those starches from Pachyrhizus spp. were found to have small circular and polygonal shapes, and low pasting temperature [12]. At present, there are only a few investigations referring to the physicochemical and functional properties of jicama starches isolated that are widely cultivated in China. Since planting time and development stages

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Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

Cited by 64 publications

References 64 publications

Resistant Starch Contents of Starch Isolated from Black Longan Seeds

Resistant Starch Contents of Starch Isolated from Black Longan Seeds

Physicochemical and functional properties of a novel starch from uvaia (Eugenia pyriformis) seed, a native fruit from Brazil

Physicochemical and Functional Properties of Starches from Pachyrhizus erosus with Low Digestibility

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