Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds
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 avoca...
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| Veröffentlicht in: | International journal of food properties 2017-12, Vol.20 (sup1), p.S279-S289 |
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| container_end_page | S289 |
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| container_issue | sup1 |
| container_start_page | S279 |
| container_title | International journal of food properties |
| container_volume | 20 |
| creator | Silva, Izis Rafaela Alves Magnani, Marciane de Albuquerque, Fabiola Samara Medeiros Batista, Kamila Sabino Aquino, Jailane de Souza Queiroga-Neto, Vicente |
| description | 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. |
| doi_str_mv | 10.1080/10942912.2017.1295259 |
| format | Article |
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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.</description><identifier>ISSN: 1094-2912</identifier><identifier>EISSN: 1532-2386</identifier><identifier>DOI: 10.1080/10942912.2017.1295259</identifier><language>eng</language><publisher>Abingdon: Taylor & Francis</publisher><subject>Acetylation ; DSC analysis ; Freezing ; Functional properties ; Gelatinization ; Pulp ; Seeds ; Solubility ; Starch ; Viscosity</subject><ispartof>International journal of food properties, 2017-12, Vol.20 (sup1), p.S279-S289</ispartof><rights>2017 Taylor & Francis Group, LLC 2017</rights><rights>2017 Taylor & Francis Group, LLC</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c385t-18d29ee1014017b879ae2b447c0d27f0b833205b8fc2a744c9b64ad56efac04d3</citedby><cites>FETCH-LOGICAL-c385t-18d29ee1014017b879ae2b447c0d27f0b833205b8fc2a744c9b64ad56efac04d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Silva, Izis Rafaela Alves</creatorcontrib><creatorcontrib>Magnani, Marciane</creatorcontrib><creatorcontrib>de Albuquerque, Fabiola Samara Medeiros</creatorcontrib><creatorcontrib>Batista, Kamila Sabino</creatorcontrib><creatorcontrib>Aquino, Jailane de Souza</creatorcontrib><creatorcontrib>Queiroga-Neto, Vicente</creatorcontrib><title>Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds</title><title>International journal of food properties</title><description>Avocado seeds are discarded as by-products during pulp consumption or processing despite their high starch content. 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These results showed that acetylation improved the functional properties of avocado seed starch, thereby increasing its potential for use in food products.</description><subject>Acetylation</subject><subject>DSC analysis</subject><subject>Freezing</subject><subject>Functional properties</subject><subject>Gelatinization</subject><subject>Pulp</subject><subject>Seeds</subject><subject>Solubility</subject><subject>Starch</subject><subject>Viscosity</subject><issn>1094-2912</issn><issn>1532-2386</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNp9kN1KxDAQhYso-PsIQsAbveiapO22uVMW_2BFL_Q6TNMJW2mbdZJdWZ_AxzZ19VYYmBn4zhzmJMmp4BPBK34puMqlEnIiuSgnQqpCFmonORBFJlOZVdPdOEcmHaH95ND7N85FlQl-kHzNFkBgAlL7CaF1A3OWhQUys8C-NdAxGBrmA61MWFFcl-SWSKFFP5JD1KzxhwGDYdNBwBEHinrPLLmewdoZaBw7f0byCAz6aGZgAPbYdt3kgnnExh8nexY6jye__Sh5vb15md2n86e7h9n1PDVZVYRUVI1UiIKLPD5bV6UClHWel4Y3srS8rrJM8qKurJFQ5rlR9TSHppiiBcPzJjtKzrZ34yPvK_RBv7kVDdFSC6ViqSkvIlVsKUPOe0Krl9T2QBstuB5D13-h6zF0_Rt61F1tde1gHfXw4ahrdIBN58gSDKb1Ovv_xDc_G4qP</recordid><startdate>20171218</startdate><enddate>20171218</enddate><creator>Silva, Izis Rafaela Alves</creator><creator>Magnani, Marciane</creator><creator>de Albuquerque, Fabiola Samara Medeiros</creator><creator>Batista, Kamila Sabino</creator><creator>Aquino, Jailane de Souza</creator><creator>Queiroga-Neto, Vicente</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20171218</creationdate><title>Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds</title><author>Silva, Izis Rafaela Alves ; Magnani, Marciane ; de Albuquerque, Fabiola Samara Medeiros ; Batista, Kamila Sabino ; Aquino, Jailane de Souza ; Queiroga-Neto, Vicente</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c385t-18d29ee1014017b879ae2b447c0d27f0b833205b8fc2a744c9b64ad56efac04d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Acetylation</topic><topic>DSC analysis</topic><topic>Freezing</topic><topic>Functional properties</topic><topic>Gelatinization</topic><topic>Pulp</topic><topic>Seeds</topic><topic>Solubility</topic><topic>Starch</topic><topic>Viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Silva, Izis Rafaela Alves</creatorcontrib><creatorcontrib>Magnani, Marciane</creatorcontrib><creatorcontrib>de Albuquerque, Fabiola Samara Medeiros</creatorcontrib><creatorcontrib>Batista, Kamila Sabino</creatorcontrib><creatorcontrib>Aquino, Jailane de Souza</creatorcontrib><creatorcontrib>Queiroga-Neto, Vicente</creatorcontrib><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food properties</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Silva, Izis Rafaela Alves</au><au>Magnani, Marciane</au><au>de Albuquerque, Fabiola Samara Medeiros</au><au>Batista, Kamila Sabino</au><au>Aquino, Jailane de Souza</au><au>Queiroga-Neto, Vicente</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds</atitle><jtitle>International journal of food properties</jtitle><date>2017-12-18</date><risdate>2017</risdate><volume>20</volume><issue>sup1</issue><spage>S279</spage><epage>S289</epage><pages>S279-S289</pages><issn>1094-2912</issn><eissn>1532-2386</eissn><abstract>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.</abstract><cop>Abingdon</cop><pub>Taylor & Francis</pub><doi>10.1080/10942912.2017.1295259</doi><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 1094-2912 |
| ispartof | International journal of food properties, 2017-12, Vol.20 (sup1), p.S279-S289 |
| issn | 1094-2912 1532-2386 |
| language | eng |
| recordid | cdi_crossref_primary_10_1080_10942912_2017_1295259 |
| source | EZB-FREE-00999 freely available EZB journals |
| subjects | Acetylation DSC analysis Freezing Functional properties Gelatinization Pulp Seeds Solubility Starch Viscosity |
| title | Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds |
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