Non-conventional starch sources

Tagliapietra, Bruna Lago; Felisberto, Mária Hermínia Ferrari; Sanches, Edgar Aparecido; Campelo, Pedro Henrique; Clerici, Maria Teresa Pedrosa Silva

doi:10.1016/j.cofs.2020.11.011

Cited by 45 publications

(25 citation statements)

References 32 publications

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“…Obtained starch presented low moisture and fat content with values of 8.21 ± 1.54 g of water/100 g and 0.34 ± 0.07 g/100 g, respectively, compared with starch from cereals and tubers [49,50]. The amount of ash (0.29 ± 0.09 g/100 g) was based on the starch content isolated from unconventional sources such as African breadfruit kernel and mango kernel [51].…”

Section: Mango Kernel Starchmentioning

confidence: 98%

Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (Mangiferaindica) Starch

Mieles-Gómez

Lastra-Ripoll

Torregroza-Fuentes

et al. 2021

Fluids

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Emulsion gels are an alternative to developing food products and adding bioactive compounds; however, different stabilizers have been employed considering natural ingredients. In this work, stabilization of emulsion gels with blends of carboxymethylcellulose and kernel mango starch was performed with the addition of mango peel extracts, evaluating their physical, rheological and microstructural properties. Phenolic extract from mango peels (yields = 11.35 ± 2.05% w/w), with 294.60 ± 0.03 mg GAE/100 g of extract and 436.77 ± 5.30 µMol Trolox/g of the extract, was obtained by ultrasound-assisted extraction (1:10 peel: Ethanol w/v, 200 W, 30 min), containing pyrogallol, melezitose, succinic acid, γ-tocopherol, campesterol, stigmasterol, lupeol, vitamin A and vitamin E. In addition, mango kernel starch (yields = 59.51 ± 1.35% w/w) with 27.28 ± 0.05% of amylose was obtained, being the by-product of mango (Mangifera indica var fachir) an alternative to producing natural food ingredients. After that, stable emulsions gels were prepared to stabilize with carboxy methylcellulose–kernel mango starch blends and mango peel extracts. These results provide an ingredient as an alternative to the development of gelled systems. They offer an alternative to elaborating a new multifunctional food system with bioactive properties with potential application as a fat replacement or delivery system in the food industry.

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Section: Mango Kernel Starchmentioning

confidence: 98%

Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (Mangiferaindica) Starch

Mieles-Gómez

Lastra-Ripoll

Torregroza-Fuentes

et al. 2021

Fluids

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“…The starch extraction was then performed according to the process described by Miano et al (2016) with modifications, also observing the recommendations of Tagliapietra et al(2021). Therefore, the uvaia seeds were separated from the pulp (Figure 1a,b) and soaked in distilled water at 5℃ for 24 hr (Figure 1c).…”

Section: Uvaia Seed Starch Extractionmentioning

confidence: 99%

“…Native and endemic vegetables can be interesting sources of starch. In fact, Tagliapietra et al (2021) highlight that the unconventional starches can also symbolize an alternative for local advancement, guaranteeing a source of income and furthering the sustainability of the county.…”

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confidence: 99%

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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“…Sugar syrups such as glucose and fructose syrups are utilized in the production and manufacture of fruit juices, brewery products, bakery products, confectionery products, pharmaceutical products, and candied fruits [ 2 , 3 ]. The commonest raw material for producing glucose syrup is corn starch; however, due to the high demand for glucose syrup, nonconventional plants with potentially high yield for starch production such as wheat, millet, and sorghum have also been investigated in producing glucose syrup [ 3 – 5 ].…”

Section: Introductionmentioning

confidence: 99%

Pharmaceutical Applications of Glucose Syrup from High Quality Cassava Flour in Oral Liquid Formulations

Simpson

Owusu

Boakye-Gyasi

et al. 2022

International Journal of Food Science

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Pharmaceutical oral solutions are preparations in which the active ingredients are dissolved in suitable liquid vehicles such as syrups. This study sought to determine the potential of glucose syrup produced from high quality cassava flour (HQCF) as a vehicle or sweetener in the preparation of paracetamol syrup and simple linctus. Four formulations (two paracetamol syrups (B1 and B2) and two simple linctus formulations (A1 and A2)) were prepared using glucose syrup from HQCF as vehicle or sweetener while two controls (B3 and A3) were prepared for each group using sucrose syrup as vehicle or sweetener. Two brands of paracetamol syrup and simple linctus were purchased from retail pharmacies to serve as standards. Physical and organoleptic parameters such as pH, taste and color, microbial load, and drug content of all formulations were determined. All formulations passed the microbial load and drug content tests as specified by the British Pharmacopoeia. The paracetamol syrups were all sweet with characteristic bitter aftertastes except formulation B2 which was sweetened with sucralose. All the simple linctus formulations were sweet except A2 (sweetened with sucralose) which was very sweet. The taste masking capacity of the glucose syrup produced from HQCF matched that of the sucrose syrup in the products formulated. Therefore, glucose syrup from HQCF could be a suitable alternative to sucrose syrup as a vehicle or sweetener in oral liquid formulations and can ultimately reduce the cost of these oral liquid formulations.

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Non-conventional starch sources

Cited by 45 publications

References 32 publications

Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (Mangiferaindica) Starch

Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (Mangiferaindica) Starch

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

Pharmaceutical Applications of Glucose Syrup from High Quality Cassava Flour in Oral Liquid Formulations

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