A Novel Starch from Talisia floresii Standl Seeds: Characterization of Its Physicochemical, Structural and Thermal Properties
Colok seed ( ) represents 80% of the total fruit weight and is obtained from trees that grow mainly in Yucatan Peninsula. The aim of this work was the physicochemical characterization from colok starch seeds as an alternative to conventional sources and to identify its characteristics for potential...
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| Veröffentlicht in: | Polymers 2022-12, Vol.15 (1), p.130 |
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| creator | Canto-Pinto, Jorge C Reyes-Pérez, Eduardo Pérez-Pacheco, Emilio Ríos-Soberanis, Carlos R Chim-Chi, Yasser A Lira-Maas, José D Estrada-León, Raciel J Dzul-Cervantes, Mario A A Mina-Hernández, José H |
| description | Colok seed (
) represents 80% of the total fruit weight and is obtained from trees that grow mainly in Yucatan Peninsula. The aim of this work was the physicochemical characterization from colok starch seeds as an alternative to conventional sources and to identify its characteristics for potential applications in different industrial sectors. Starch yield was 42.1% with low levels of lipids, ashes and fibers. The amylose content was 33.6 ± 1.15%. The gelatinization temperature was 85 ± 0.25 °C. Color analysis resulted in a starch with an intermediate luminosity, reflecting a dark color. Finally, in morphology, starch granule exhibited an average size of 18.7 μm, spherical, uniform and without fractures. Overall results demonstrated that isolated colok starch can be used in food products that require high processing temperatures, such as sauces, cookies, noodles, bread and food packages. |
| doi_str_mv | 10.3390/polym15010130 |
| format | Article |
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) represents 80% of the total fruit weight and is obtained from trees that grow mainly in Yucatan Peninsula. The aim of this work was the physicochemical characterization from colok starch seeds as an alternative to conventional sources and to identify its characteristics for potential applications in different industrial sectors. Starch yield was 42.1% with low levels of lipids, ashes and fibers. The amylose content was 33.6 ± 1.15%. The gelatinization temperature was 85 ± 0.25 °C. Color analysis resulted in a starch with an intermediate luminosity, reflecting a dark color. Finally, in morphology, starch granule exhibited an average size of 18.7 μm, spherical, uniform and without fractures. Overall results demonstrated that isolated colok starch can be used in food products that require high processing temperatures, such as sauces, cookies, noodles, bread and food packages.</description><identifier>ISSN: 2073-4360</identifier><identifier>EISSN: 2073-4360</identifier><identifier>DOI: 10.3390/polym15010130</identifier><identifier>PMID: 36616480</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Aluminum ; Ashes ; Cereals ; Color ; Food packaging ; Food packaging industry ; Food products ; Fractures ; Fruits ; Glucose ; Lipids ; Luminosity ; Morphology ; Nitrogen ; Noodles ; Radiation ; Seeds ; Structural analysis ; Thermodynamic properties</subject><ispartof>Polymers, 2022-12, Vol.15 (1), p.130</ispartof><rights>2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2022 by the authors. 2022</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c415t-f51a6e3441dd1215c1b2d9e2b0d231a2c13bb09e1bc942caaa53e0f9d4693cb73</citedby><cites>FETCH-LOGICAL-c415t-f51a6e3441dd1215c1b2d9e2b0d231a2c13bb09e1bc942caaa53e0f9d4693cb73</cites><orcidid>0000-0002-4720-8445 ; 0000-0002-9095-7281 ; 0000-0003-3767-4431 ; 0000-0002-0987-9053 ; 0000-0003-2242-1183</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9824421/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9824421/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36616480$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Canto-Pinto, Jorge C</creatorcontrib><creatorcontrib>Reyes-Pérez, Eduardo</creatorcontrib><creatorcontrib>Pérez-Pacheco, Emilio</creatorcontrib><creatorcontrib>Ríos-Soberanis, Carlos R</creatorcontrib><creatorcontrib>Chim-Chi, Yasser A</creatorcontrib><creatorcontrib>Lira-Maas, José D</creatorcontrib><creatorcontrib>Estrada-León, Raciel J</creatorcontrib><creatorcontrib>Dzul-Cervantes, Mario A A</creatorcontrib><creatorcontrib>Mina-Hernández, José H</creatorcontrib><title>A Novel Starch from Talisia floresii Standl Seeds: Characterization of Its Physicochemical, Structural and Thermal Properties</title><title>Polymers</title><addtitle>Polymers (Basel)</addtitle><description>Colok seed (
) represents 80% of the total fruit weight and is obtained from trees that grow mainly in Yucatan Peninsula. The aim of this work was the physicochemical characterization from colok starch seeds as an alternative to conventional sources and to identify its characteristics for potential applications in different industrial sectors. Starch yield was 42.1% with low levels of lipids, ashes and fibers. The amylose content was 33.6 ± 1.15%. The gelatinization temperature was 85 ± 0.25 °C. Color analysis resulted in a starch with an intermediate luminosity, reflecting a dark color. Finally, in morphology, starch granule exhibited an average size of 18.7 μm, spherical, uniform and without fractures. Overall results demonstrated that isolated colok starch can be used in food products that require high processing temperatures, such as sauces, cookies, noodles, bread and food packages.</description><subject>Aluminum</subject><subject>Ashes</subject><subject>Cereals</subject><subject>Color</subject><subject>Food packaging</subject><subject>Food packaging industry</subject><subject>Food products</subject><subject>Fractures</subject><subject>Fruits</subject><subject>Glucose</subject><subject>Lipids</subject><subject>Luminosity</subject><subject>Morphology</subject><subject>Nitrogen</subject><subject>Noodles</subject><subject>Radiation</subject><subject>Seeds</subject><subject>Structural analysis</subject><subject>Thermodynamic properties</subject><issn>2073-4360</issn><issn>2073-4360</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNpdkc9rFTEQx4MottQevUrAiwdXM0l298WDUB6tFoot-DyHbHbWTclunkm28IT-701_WFrnMgPzmS_f4UvIW2CfhFDs8zb43QQ1AwaCvSD7nLWikqJhL5_Me-QwpUtWStZNA-1rsidKb-SK7ZPrI_ojXKGnP7OJdqRDDBPdGO-SM3TwIWJy7nY594VB7NMXuh5NNDZjdH9NdmGmYaCnOdGLcZecDXbEyVnjP5azuNi8RONpuaebEeNU5osYthizw_SGvBqMT3j40A_Ir5Pjzfp7dXb-7XR9dFZZCXWuhhpMg0JK6HvgUFvoeK-Qd6znAgy3ILqOKYTOKsmtMaYWyAbVy0YJ27XigHy9190u3YS9xTkXU3ob3WTiTgfj9PPN7Eb9O1xpteJScigCHx4EYvizYMp6csmi92bGsCTN2wbUSgITBX3_H3oZljiX9-4oUE1b80JV95SNIaWIw6MZYPo2W_0s28K_e_rBI_0vSXEDoWGiQA</recordid><startdate>20221228</startdate><enddate>20221228</enddate><creator>Canto-Pinto, Jorge C</creator><creator>Reyes-Pérez, Eduardo</creator><creator>Pérez-Pacheco, Emilio</creator><creator>Ríos-Soberanis, Carlos R</creator><creator>Chim-Chi, Yasser A</creator><creator>Lira-Maas, José D</creator><creator>Estrada-León, Raciel J</creator><creator>Dzul-Cervantes, Mario A A</creator><creator>Mina-Hernández, José H</creator><general>MDPI AG</general><general>MDPI</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>JG9</scope><scope>KB.</scope><scope>PDBOC</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-4720-8445</orcidid><orcidid>https://orcid.org/0000-0002-9095-7281</orcidid><orcidid>https://orcid.org/0000-0003-3767-4431</orcidid><orcidid>https://orcid.org/0000-0002-0987-9053</orcidid><orcidid>https://orcid.org/0000-0003-2242-1183</orcidid></search><sort><creationdate>20221228</creationdate><title>A Novel Starch from Talisia floresii Standl Seeds: Characterization of Its Physicochemical, Structural and Thermal Properties</title><author>Canto-Pinto, Jorge C ; Reyes-Pérez, Eduardo ; Pérez-Pacheco, Emilio ; Ríos-Soberanis, Carlos R ; Chim-Chi, Yasser A ; Lira-Maas, José D ; Estrada-León, Raciel J ; Dzul-Cervantes, Mario A A ; Mina-Hernández, José H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c415t-f51a6e3441dd1215c1b2d9e2b0d231a2c13bb09e1bc942caaa53e0f9d4693cb73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Aluminum</topic><topic>Ashes</topic><topic>Cereals</topic><topic>Color</topic><topic>Food packaging</topic><topic>Food packaging industry</topic><topic>Food products</topic><topic>Fractures</topic><topic>Fruits</topic><topic>Glucose</topic><topic>Lipids</topic><topic>Luminosity</topic><topic>Morphology</topic><topic>Nitrogen</topic><topic>Noodles</topic><topic>Radiation</topic><topic>Seeds</topic><topic>Structural analysis</topic><topic>Thermodynamic properties</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Canto-Pinto, Jorge C</creatorcontrib><creatorcontrib>Reyes-Pérez, Eduardo</creatorcontrib><creatorcontrib>Pérez-Pacheco, Emilio</creatorcontrib><creatorcontrib>Ríos-Soberanis, Carlos R</creatorcontrib><creatorcontrib>Chim-Chi, Yasser A</creatorcontrib><creatorcontrib>Lira-Maas, José D</creatorcontrib><creatorcontrib>Estrada-León, Raciel J</creatorcontrib><creatorcontrib>Dzul-Cervantes, Mario A A</creatorcontrib><creatorcontrib>Mina-Hernández, José H</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central</collection><collection>SciTech Premium Collection</collection><collection>Materials Research Database</collection><collection>Materials Science Database</collection><collection>Materials science collection</collection><collection>Publicly Available Content (ProQuest)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Polymers</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Canto-Pinto, Jorge C</au><au>Reyes-Pérez, Eduardo</au><au>Pérez-Pacheco, Emilio</au><au>Ríos-Soberanis, Carlos R</au><au>Chim-Chi, Yasser A</au><au>Lira-Maas, José D</au><au>Estrada-León, Raciel J</au><au>Dzul-Cervantes, Mario A A</au><au>Mina-Hernández, José H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A Novel Starch from Talisia floresii Standl Seeds: Characterization of Its Physicochemical, Structural and Thermal Properties</atitle><jtitle>Polymers</jtitle><addtitle>Polymers (Basel)</addtitle><date>2022-12-28</date><risdate>2022</risdate><volume>15</volume><issue>1</issue><spage>130</spage><pages>130-</pages><issn>2073-4360</issn><eissn>2073-4360</eissn><abstract>Colok seed (
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| subjects | Aluminum Ashes Cereals Color Food packaging Food packaging industry Food products Fractures Fruits Glucose Lipids Luminosity Morphology Nitrogen Noodles Radiation Seeds Structural analysis Thermodynamic properties |
| title | A Novel Starch from Talisia floresii Standl Seeds: Characterization of Its Physicochemical, Structural and Thermal Properties |
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