Thermal, structural and rheological properties of starch from avocado seeds (Persea americana, Miller) modified with standard sodium hypochlorite solutions

Lacerda, Luíz Gustavo; Colman, Tiago André Denck; Bauab, Tábata; Filho, Marco Aurélio da Silva Carvalho; Demiate, Ivo Mottin; Vasconcelos, Eliane Carvalho de; Schnitzler, Egon

doi:10.1007/s10973-013-3349-z

Cited by 59 publications

(45 citation statements)

References 16 publications

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“…2, indicates an A-type crystallinity pattern with three main peaks around the diffraction angles of 14.8°, 17.2°, and 23.1°at 2θ. These results are in accordance with those previously described for starch obtained from acorn seeds [33] , soft jackfruit seeds [19] , and avocado seeds [35] . The acetylated avocado seed starch exhibited a profile similar to that of the native form but with a new peak at approximately 5.6°, suggesting a C-type pattern.…”

Section: Morphological Characterization Of Avocado Seed Starch Granulessupporting

confidence: 93%

“…The acetylation did not change the initial, peak, and final temperatures; however, acetylation did increase the enthalpy involved in gelatinization (p < 0.05). Lacerda et al [35] reported different values for the temperatures and enthalpies involved in the gelatinization of avocado seed starch but for an avocado cultivar distinct from that studied here as well as different extraction methods. The increase in gelatinization enthalpy could be attributed to the distinct crystallinity pattern acquired by the avocado seed starch after acetylation.…”

Section: Gelatinizationmentioning

confidence: 64%

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Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds

Silva

Magnani

Albuquerque

et al. 2017

International Journal of Food Properties

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Avocado seeds are discarded as by-products during pulp consumption or processing despite their high starch content. This study aimed to characterize the chemical, morphological, and functional properties of the native and acetylated starches extracted from avocado seeds. The granules of native avocado seed starch exhibited an oval shape and A-type crystallinity pattern, while the acetylated form obtained with 0.07 degree of substitution (DS) yielded granules with a rounded bell shape and C-type pattern. The solubility and swelling power (SP) of the native and acetylated forms of avocado seed starch increased with increasing temperature; however, at 55°C and 65°C the acetylated form exhibited a higher solubility index (SI). The acetylated avocado seed starch showed reduced breakdown and synergy during freezing, as well as greater oil absorption, compared to the native form. These results showed that acetylation improved the functional properties of avocado seed starch, thereby increasing its potential for use in food products. ARTICLE HISTORY

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Section: Morphological Characterization Of Avocado Seed Starch Granulessupporting

confidence: 93%

Section: Gelatinizationmentioning

confidence: 64%

Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds

Silva

Magnani

Albuquerque

et al. 2017

International Journal of Food Properties

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“…Thermogravimetry-differential thermal analysis (TG-DTA) Simultaneous TG-DTA curves were obtained, based on previous described methodology, with heating rate of 10°C min -1 , alumina crucibles, sample about 5.0 mg [1,5,8]. The experiments were carried out under synthetic air flow of 100 mL min -1 , in a DTG-60 System (Shimadzu, Japan).…”

Section: Enzymatic Hydrolysismentioning

confidence: 99%

“…Starch derivatives are used in food products as thickeners, gelling agents and encapsulating agents, in papermaking as wet-end additives for dry strength, surface sizes and coating binders, as adhesives, envelopes and cosmetic formulations. Some starch is incorporated into plastics to enhance environmental fragmentation and degradation, the so-called biodegradable film [3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Porous waxy maize starch

Malucelli

Lacerda

Filho

et al. 2015

J Therm Anal Calorim

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Starch is the most important storage reserve carbohydrate in plants, and it has wide uses in the industry. It is also the main energy-providing source in human nutrition. Waxy starch, in turn, is virtually composed by amylopectin, with very low levels of amylose. This corn starch variety was partially hydrolyzed in order to verify the granules behavior and to study thermal phase transitions by thermal analysis, such as differential scanning calorimetry and simultaneous thermogravimetry-differential thermal analysis. Morphological and structural studies were performed, such as scanning electron microscopy and X-ray diffractometry. It was verified that treated samples showed low variation of enthalpy levels and also a slight increase in gelatinization temperature, possibly due to higher granule resistance to degradation. X-ray diffractometry analysis is within that expected, showing pattern A-type. Treated samples showed low viscosity peak and tendency to retrogradation when compared to its native counterpart.

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“…3, the concentration of reducing sugars for ASP-HCl turned out to be 9.5 ± 0.4 g/L while the level of soluble reducing sugars notably increased to 137 ± 6 g/L (ASH-1) and 140 ± 9 g/L (ASH-2) after the hydrolysis treatments. The main chemical components of avocado seeds have been reported to be (in wet basis): moisture around 50 %, ash 1.24-1.34 %, protein 2.38-2.45 %, total sugar 2.21-3.50 %, starch 27.54-29.80 %, crude fibre 3.65-4.14 %, and 7.76-9.25 % of undetermined materials (Weatherby and Sorber, 1931;Lacerda et al, 2014). The main component is the starch.…”

Section: Acid-autoclave Hydrolysis Treatment Of Avocado Seed Powdermentioning

confidence: 99%

Development of a bacterial culture medium from avocado seed waste

Tzintzun-Camacho

Sánchez-Segura

Minchaca-Acosta

et al. 2016

Preprint

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Avocado (Persea americana Mill) seeds, a rich source of starch and micronutrients, are a major waste product from the agroindustrial processing of avocados. Here we designed and developed an experimental culture medium (ECM) from hydrolysed avocado seeds, supplemented with M9 salts (10% v/v). Breaking of starch granules of avocado seeds due to hydrolysis treatments was analysed by morphology and morphometry of granules. We evaluated the ECM functionality by measuring the growth of Escherichia coli as affected by (i) the carbon source (reducing sugars concentration), (ii) the nitrogen source, and (iii) mixing and aeration in a stirred tank bioreactor. ECM containing 13.33 and 20 g/L of reducing sugars reached a biomass production of 1.75 and 2.22 gDCW/L, respectively. The biomass yield from ECM was at least 2.5-fold higher than that obtained using Luria-Bertani Broth (LB) medium (0.23 vs 0.09). In addition, the growth rate increased with the agitation velocity (0.44 h -1 at 200 rpm; 0.36 h -1 at 150 rpm). Our findings suggest that avocado seeds represent a cost-effective material for producing a sustainable culture medium for bacterial growth of E. coli and other strains of interest in biotechnological processes.

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Thermal, structural and rheological properties of starch from avocado seeds (Persea americana, Miller) modified with standard sodium hypochlorite solutions

Cited by 59 publications

References 16 publications

Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds

Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds

Porous waxy maize starch

Development of a bacterial culture medium from avocado seed waste

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