The effects of heat-moisture treatment on avocado starch granules

Abstract

The avocado (Persea americana, Miller) is a very popular tree worldwide. It is native to Central/North America (Mexico) and its fruit is healthy and is consumed in large quantities worldwide. Several studies revealed that a diet enriched with avocado fruit lowers total cholesterol and low-density lipoproteins levels without changing high density lipoprotein levels. The seeds of the avocado constitute a high percentage of the fruit's mass and they are often discarded as industrial waste. These seeds contain an important amount of starch and there is lack of study regarding the physicochemical properties of this biopolymer. Heat-moisture treatment (HMT) of starch is a physical method considered to be natural; it consists of heating starch at a temperature above its gelatinisation point, with insufficient moisture (\35 %) to cause gelatinisation. Stoichiometrically distilled water (up to 10, 20 and 30 %, w/w) was added to untreated samples of avocado starch (moisture around 9 %) and then each sample was homogenised and sealed into 100 mL pressure flasks, sealed tightly with a cap and maintained in an autoclave at 120°C for 60 min. After this time, each sample was investigated using the following techniques: simultaneous thermogravimetry-differential thermal analysis; differential scanning calorimetry; non-contact atomic force microscopy; rapid viscoamylographic analysis; atomic force microscopy; and X-ray powder pattern diffractometry.

Effects of Avocado (Persea americana)on Metabolic Syndrome: A Comprehensive Systematic Review

“…Avocado with the scientific name of Persea americana ( P. americana ), and other names such as ‘alligator pear’, ‘avocato’, ‘ahuacate’ etc., from the Lauraceae family, originated in Mexico and Central or South America, is an evergreen tree that can reach the height of 10 m or more (Dreher and Davenport, ; Lacerda et al , ). It is also known as ‘alligator pear’ or ‘butter pear’ (Lacerda et al , ). Avocado is consumed, not only for its flavor, but also for its high nutritional value and beneficial health effects (Meyer and Terry, ) including hypoglycaemic (Ezejiofor et al , ), antihypertensive (Dzeufiet et al , ), antioxidant (Nagaraj et al , ), anti‐obesity (Monika and Geetha, ), hypolipidemic (Pahua‐Ramos et al , ) (Fig.…”

“…For instance, cinnamon; garlic; grape; black cumin, saffron and its constituent, thymoquinone; and rutin have shown promising effects on MetS (Mollazadeh and Hosseinzadeh, 2016;Hosseini and Hosseinzadeh, 2015;Akaberi and Hosseinzadeh, 2016;Razavi and Hosseinzadeh, 2014;Hosseinzadeh and Nassiri-Asl, 2014;Razavi and Hosseinzadeh, 2016). Avocado with the scientific name of Persea americana (P. americana), and other names such as 'alligator pear', 'avocato', 'ahuacate' etc., from the Lauraceae family, originated in Mexico and Central or South America, is an evergreen tree that can reach the height of 10 m or more (Dreher and Davenport, 2013;Lacerda et al, 2015). It is also known as 'alligator pear' or 'butter pear' (Lacerda et al, 2015).…”

Effects of “starch:water” ratio on gelatinization of pinhão starch from nine germplasm collections, measured by Differential Scanning Calorimetry

“…Differences can be noted among the samples, and for better visualization the results are presented in Table 2. pinhão starch showed lower pasting temperature values, different from other unmodified starches such as corn (Malucelli et al, 2015), cassava (Hornung et al, 2016;Hornung, Granza, de Oliveira, Lazzarotto, & Schnitzler, 2015), common vetch (Bet et al, 2016), avocado (Lacerda et al, 2015), European chestnut (Lopes et al, 2016), carioca bean (Granza et al, 2015) and potato (Leivas et al, 2013). In this investigation, samples 7 and 5 showed the highest values of pasting temperature (67.0 and 66.3 o C, respectively, without significant difference by Duncan's Test, p<0.05) and samples 2, 4 and 9 showed the lowest (60.8; 60.2 and 60.0 o C, respectively, without significant difference by Duncan's Test, p<0.05).…”

Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

“…The dry powder samples were scanned using CuKα radiation ( λ = 1544 Å) at 40 kV and 20 mA. The angle scanning region (2 θ ) was from 3° to 40° at a scanning speed of 0.5° min −1 , step of 0.02 . The RC (number without dimension) was calculated by integrating the areas under the marked areas according to the following equation and Figure : where the peak area (PA) is related to the crystalline region and the amorphous region is the difference between the total area (TA) and the PA.…”