Impact of extraction methods and genotypes on the properties of starch from peach palm (Bactris gasipaes Kunth) fruits

Pires, Márlia Barbosa; Amante, Edna Regina; Petkowicz, Carmen Lúcia de Oliveira; Esmerino, Erick A.; Rodrigues, Antônio Manoel da Cruz; Silva, Luiza Helena Meller da

doi:10.1016/j.lwt.2021.111983

Cited by 12 publications

(8 citation statements)

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“…The pasting curves for HBS were different ( Figure 3 ) and the related parameters are listed in Table 2 . The peak viscosity (PV) and final viscosity (FV) of A-HBS were significantly higher than HBS obtained from other extraction methods, which indicated the A-HBS had the best water absorption capacity [ 6 ]. According to the particle size distribution, the high water absorption capacity of A-HBS might be related to the larger specific surface area per unit weight of the relatively small granules [ 19 ].…”

Section: Resultsmentioning

confidence: 99%

“…The most commonly used method is alkali extraction (chemical extraction). Pires et al found that starch obtained by alkali extraction gave higher yields than those from water extraction, but was harmful to the environment [ 6 ]. Moreover, alkali extraction has a relatively greater influence on the structure and properties of HBS, which is presumed to be detrimental to the maintenance of starch resistance.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch

Nie

Piao

et al. 2022

Molecules

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The purpose of this study was to compare the gelatinization and retrogradation properties of highland barley starch (HBS) using different extraction methods. We obtained HBS by three methods, including alkali extraction (A-HBS), ultrasound extraction (U-HBS) and enzyme extraction (E-HBS). An investigation was carried out using a rapid viscosity analyzer (RVA), texture profile analysis (TPA), differential scanning calorimetry (DSC), X-ray diffraction (XRD) and Fourier-transform infrared spectrometry (FTIR). It is shown that the different extraction methods did not change the crystalline type of HBS. E-HBS had the lowest damaged starch content and highest relative crystallinity value (p < 0.05). Meanwhile, A-HBS had the highest peak viscosity, indicating the best water absorption (p < 0.05). Moreover, E-HBS had not only higher G′ and G″ values, but also the highest gel hardness value, reflecting its strong gel structure (p < 0.05). These results confirmed that E-HBS provided better pasting stability and rheological properties, while U-HBS provides benefits of reducing starch retrogradation.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch

Nie

Piao

et al. 2022

Molecules

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“…Ekstraksi pati dari kacang-kacangan lebih kompleks dan sulit karena kandungan protein dan lipidnya yang lebih tinggi dan butiran pati yang lebih kecil dibandingkan dengan pati akar dan umbi (Kringel et al, 2020). Pemilihan metode ekstraksi tergantung pada bahan baku digunakan dan sifat yang diinginkan untuk aplikasi pati (Pires et al, 2021).…”

Section: Pendahuluanunclassified

Review Artikel: Pati pada Berbagai Sumber Tanaman

Harni¹,

Anggraini²,

Rini³

et al. 2022

agroteknika

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Ketergantungan Indonesia terhadap produk impor terutama tepung terigu semakin tinggi dari tahun ke tahun. Hal ini menjadi pertimbangan untuk mencari jalan keluar dari permasalahan ini karena Indonesia sendiri mempunyai potensi berupa umbi, serealia dan beberapa kacang-kacangan yang merupakan sumber karbohidrat berupa pati dan diharapkan dapat mengurangi penggunaan terigu. Pati pada masing-masing tanaman berbeda jumlahnya dan dipengaruhi oleh komposisi yang ada pada pati tersebut. Komposisi yang ada pati juga mempengaruhi ekstraksi yang dilakukan. Pati dari umbi-umbian lebih mudah untuk diekstrak walaupun hanya menggunakan air. Hal ini terjadi karena rendahnya kandungan protein dan lipid yang terdapat pada umbi sedangkan pada serealia dan beberapa kacang-kacangan hal ini lebih sulit dilakukan karena kandungan protein dan lipid lebih tinggi. Ekstraksi yang disarankan pada ekstraksi serealia dan beberapa kacang-kacangan adalah menggunakan alkali karena dapat menghilangkan pati pada permukaan sehingga menghasilkan pati yang lebih murni. Satu hal yang harus menjadi pertimbangan dalam melakukan ekstraksi pilihlah metode yang ramah lingkungan agar tidak menimbulkan kerusakan.Metode yang dapat dilakuan untuk menghasilkan pati ada 3 jenis yaitu metode ekstraksi dengan air, ekstraksi dengan alkali dan ekstraksi dengan enzim.

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“…The peach palm tree (Bactris gasipaes Kunth) is native from the North region of Brazil, and is frequently industrially exploited with focus in the processing of canned palm hearts (Divino;Pinto, 2013;Pimenta, 2011). However, the peach palm fruits are still a neglected agro-industrial product, being considered an agricultural byproduct from the palm heart production (Pires et al, 2021;Santamarina et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

“…The peach palm fruit is divided into three parts: the epicarp, which is a fibrous shell that protects the inside of the fruit; the mesocarp, which is a pulp rich in starch and oil; and the endocarp, which involves a fibrous and oily almond (seed) (Carvalho et al, 2013). Its pulp is a rich source of lipids, proteins, starch, fibers, vitamin C, thiamine and carotenoids, having a pleasant flavor (Menezes et al 2019;Pires et al, 2021). For these reasons, peach palm pulp has the consumer's preference and it is considered a raw material with high potential to be used for the development of functional foods, as it provides high content of bioactive compounds which can improve the nutritional and healthy properties of the produced foodstuff (Ferreira, 2021;Silva et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Production and characterization of a carotenoid-rich peach palm flour

et al. 2022

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Neste trabalho foi produzida e caracterizada uma farinha de pupunheira enriquecida com carotenóides visando agregar valor ao fruto da pupunheira, uma fruta amazônica ainda negligenciada comercialmente. A produção da farinha de pupunha permite o melhor aproveitamento do fruto, bem como o fornecimento do produto à indústria durante todo o ano. Primeiramente, os parâmetros do processo de produção da farinha de pupunheira foram otimizados visando obter um produto final com alto teor de carotenóides. A otimização foi realizada variando a composição do fruto (com ou sem casca), o pré-tratamento (com ou sem cozimento) e a temperatura de secagem (50, 60 e 70 °C). De maneira geral, a presença de casca e o uso de temperaturas mais altas (70ºC) durante a secagem foi capaz de proporcionar uma maior retenção de carotenóides na farinha. No entanto, o pré-tratamento por cozimento reduziu o teor de carotenóides totais na farinha produzida. Assim, uma farinha obtida a partir de frutos com casca preservada, sem pré-tratamento e seca a 70 °C, apresentou maior retenção de carotenóides. Nessas condições, a farinha de pupunha produzida apresentou alto teor de carotenóides totais (160 ?g/g), fibra alimentar total (11,1%), vitamina C (18 mg/100 g), lipídios (13%) e carboidratos totais ( 72,04%). A farinha também apresentou alta acidez titulável (34,79 mg/100 g), baixo pH (3,99), índice de absorção de água de 3,12 g/ge índice de solubilidade em água de 7,98%. Além disso, os parâmetros instrumentais de cor L (67,4), a* (8,6) e b* (71,2) indicaram uma farinha mais escura e alaranjada. Resumindo,

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Impact of extraction methods and genotypes on the properties of starch from peach palm (Bactris gasipaes Kunth) fruits

Cited by 12 publications

References 28 publications

Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch

Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch

Review Artikel: Pati pada Berbagai Sumber Tanaman

Production and characterization of a carotenoid-rich peach palm flour

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