Polysaccharide composition of raw and cooked chayote (Sechium edule Sw.) fruits and tuberous roots

Shiga, Tânia Misuzu; Peroni-Okita, Fernanda Helena Gonçalves; Carpita, Nicholas C.; Lajolo, Franco Maria; Cordenunsi, Beatriz Rosana

doi:10.1016/j.carbpol.2015.04.055

Cited by 32 publications

(59 citation statements)

References 31 publications

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“…Since the best efficiency was obtained for carrots, 37.90%, which had also the lowest initial moisture content (81%), followed by mushrooms with an initial 89% of water and a drying efficiency of 36.30%, then tomato and chayote, both with 93% of water but different drying efficiencies, 25.90% for tomato and 22.80% for chayote. This difference is attributed to the mucilaginous nature of the chayote's sap [45], which decreases the free water content and reduces the water removing process. The latter can be validated by analyzing the drying efficiency behavior also shown in Table 1.…”

Section: Drying Conditionsmentioning

confidence: 99%

Improved Agricultural Products Drying Through a Novel Double Collector Solar Device

et al. 2019

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Backyard agricultural systems are frequently used for food production in rural tropical regions all over the world. The implementation of these systems has been used as a strategy to increase food security, to preserve the phyto and zoo diversity and to provide an alternative income for poorer rural families. Nevertheless, the absence of appropriate preservation mechanisms and nonrenewable energies can lead to significant production losses that could be prevented by the implementation of solar drying devices. The objective of this project was to design, build and validate a double collector solar device for improved drying performance. To evaluate the double collector solar device, four backyard products frequently used in the Mexico Southwest regional diet were used: carrots, chayote squash, tomatoes, and oyster mushrooms. The results showed that the solar device achieved drying efficiencies between 22.8 and 37.9% by reaching moisture values below the 12.30% threshold, which according to the international standards is considered as “Low Moisture Food”. The evaluation of the double collector solar drier is demonstrated to be an easy-to-apply and environmentally friendly method for food preservation in tropical rural regions by taking advantage of domestic renewable energy resources.

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Section: Drying Conditionsmentioning

confidence: 99%

Improved Agricultural Products Drying Through a Novel Double Collector Solar Device

et al. 2019

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“…Polysaccharides from raw and cooked chayote pulp were obtained similar as previously described (27). Furthermore, the hot aqueous extract obtained after heating was retained to evaluate polysaccharides in the cooking water.…”

Section: Extraction Of Polysaccharides From Chayote Fruitmentioning

confidence: 92%

“…Swartz widely consumed in Latin America, especially in Brazil-is source of NSP including homogalacturonans and rhamnogalacturonans highly substituted with arabinan, galactan and arabinogalactans (27). Notably, NSP with a similar composition to those found on chayote enhanced the innate immune response against tumors, reduced the adverse effects of chemotherapy in animal models and showed immumodulatory effects in macrophages (28,29).…”

Section: Plant-and Fungal-derived Non-starch Polysaccharides With Potmentioning

confidence: 99%

“…Thus, although the chayote cell wall has been reported to be stable following cooking (27), minor changes in the composition resulting from the solubilization of a small proportion of low-MW polysaccharides, mainly arabinans and homogalacturonans, had impact on their biological effects on macrophages. The complexity of effects of polysaccharides from raw and cooked chayote in macrophages might be attributable both to the complex composition of polysaccharides (91), as well as to the mechanism of recognition by macrophages, with different receptors cooperating with each other and activating redundant signaling pathways (87).…”

Section: Effects Of Polysaccharides From Raw and Cooked Chayote Pulp mentioning

confidence: 99%

“…Since the chayote cell wall structure is composed mainly of highly branched galactans and minor amounts of arabinans and homogalacturonans (27), a high degree of branching of high-MW galactans suggest strong interactions, which might explain why galactan-rich polysaccharides are less prone to solubilization during cooking.…”

Section: Effects Of Polysaccharides From Raw and Cooked Chayote Pulp mentioning

confidence: 99%

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Effects of fungal- and plant-derived non-starch polysaccharides in macrophages

Castro-Alves¹

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Chayote Root Starch Modified with Acyl and Acetyl Groups: Synthesis, Characterization, and Preparation of Edible Films

Morales‐Santiago,

García‐Barradas,

Mendoza‐López

et al. 2023

Starch Stärke

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Chemical modification of starch from the chayote root (Sechium edule Jacq) was carried out with lauric acid and acetic anhydride. The modified starch was characterized by Fourier‐transform infrared spectrometry (FTIR), X‐ray diffraction (XRD), and Differential Scanning Calorimetry (DSC) and used to formulate edible films. The developed edible films were characterized based on their physicochemical and mechanical properties. The physicochemical and functional properties of starch were affected by the incorporation of the acyl and acetyl group. Both starches exhibited a significant decrease in solubility. Starch modified by the incorporation of the acyl group (lauroyl) had higher thermal stability than starch modified by the incorporation of the acetyl group. The first showed an increase in emulsifying and foaming capacity, as well as water‐ and oil‐retention capacity, while the second exhibited adequate edible film‐forming properties. The edible films developed with modified starch with acetyl group had a homogeneous surface and exhibited a higher percentage of elongation at break when they were stored at a water activity of 0.561. In accordance with the above, it is concluded that the chayote root starch modified has physicochemical and functional properties that indicate their potential utility in the food industry.This article is protected by copyright. All rights reserved

show abstract

Polysaccharide composition of raw and cooked chayote (Sechium edule Sw.) fruits and tuberous roots

Cited by 32 publications

References 31 publications

Improved Agricultural Products Drying Through a Novel Double Collector Solar Device

Improved Agricultural Products Drying Through a Novel Double Collector Solar Device

Effects of fungal- and plant-derived non-starch polysaccharides in macrophages

Chayote Root Starch Modified with Acyl and Acetyl Groups: Synthesis, Characterization, and Preparation of Edible Films

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