Hydrothermal–microwave processing for starch extraction from mexican avocado seeds: operational conditions and characterization
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/30755 |
Resumo: | Avocado seeds are an agroindustrial residue widely produced in Mexico that are causing various environmental problems due to their accumulation. The evaluation of avocado residues to recover biopolymers by microwave-assisted extraction (MAE) and the characterization of avocado starch properties were studied in the present work. A central-composite design was used to optimize the MAE process. Moreover, a comparison was performed between MAE non-isothermal mode (NO–ISO) and conventional extraction. Starch optimization by MAE was obtained at 161.09 °C for 56.23 min with an extraction yield of 49.52% ± 0.69%, while with NO–ISO at 161 °C was obtained 45.75% ± 2.18%. Conventional extraction was 39.04% ± 2.22%. Compared with conventional starch, MAE starch showed similar proprieties and molecular spectra. In contrast, MAE starch showed high solubility, low water absorption capacity, a non-granular structure with small particle size (<2 μm) and polydispersity of fragments at different sizes of polymers. Therefore, MAE is a viable technology to extract the starch, and avocado seed can be considered an excellent starch source for the development of novel functional foods, contributing to promoting sustainability across the food chain. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Hydrothermal–microwave processing for starch extraction from mexican avocado seeds: operational conditions and characterizationAvocado seedsMicrowave-assisted extractionStarch sourceAvocado seeds are an agroindustrial residue widely produced in Mexico that are causing various environmental problems due to their accumulation. The evaluation of avocado residues to recover biopolymers by microwave-assisted extraction (MAE) and the characterization of avocado starch properties were studied in the present work. A central-composite design was used to optimize the MAE process. Moreover, a comparison was performed between MAE non-isothermal mode (NO–ISO) and conventional extraction. Starch optimization by MAE was obtained at 161.09 °C for 56.23 min with an extraction yield of 49.52% ± 0.69%, while with NO–ISO at 161 °C was obtained 45.75% ± 2.18%. Conventional extraction was 39.04% ± 2.22%. Compared with conventional starch, MAE starch showed similar proprieties and molecular spectra. In contrast, MAE starch showed high solubility, low water absorption capacity, a non-granular structure with small particle size (<2 μm) and polydispersity of fragments at different sizes of polymers. Therefore, MAE is a viable technology to extract the starch, and avocado seed can be considered an excellent starch source for the development of novel functional foods, contributing to promoting sustainability across the food chain.MDPIVeritati - Repositório Institucional da Universidade Católica PortuguesaAraújo, Rafael G.Rodríguez-Jasso, Rosa M.Ruiz, Héctor A.Govea-Salas, MayelaRosas-Flores, WalfredAguilar-González, Miguel AngelAguilar, Cristobal NoePintado, Manuela E.2020-06-30T16:25:03Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10400.14/30755engAraújo, R. G., Rodríguez-Jasso, R. M., Ruiz, H. A., Govea-Salas, M., Rosas-Flores, W., Aguilar-González, M. A., … Aguilar, C. N. (2020). Hydrothermal–microwave processing for starch extraction from mexican avocado seeds: operational conditions and characterization. Processes, 8(7), art. n.º 7592227-971710.3390/pr8070759info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:36:08Zoai:repositorio.ucp.pt:10400.14/30755Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:24:37.055800Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Hydrothermal–microwave processing for starch extraction from mexican avocado seeds: operational conditions and characterization |
title |
Hydrothermal–microwave processing for starch extraction from mexican avocado seeds: operational conditions and characterization |
spellingShingle |
Hydrothermal–microwave processing for starch extraction from mexican avocado seeds: operational conditions and characterization Araújo, Rafael G. Avocado seeds Microwave-assisted extraction Starch source |
title_short |
Hydrothermal–microwave processing for starch extraction from mexican avocado seeds: operational conditions and characterization |
title_full |
Hydrothermal–microwave processing for starch extraction from mexican avocado seeds: operational conditions and characterization |
title_fullStr |
Hydrothermal–microwave processing for starch extraction from mexican avocado seeds: operational conditions and characterization |
title_full_unstemmed |
Hydrothermal–microwave processing for starch extraction from mexican avocado seeds: operational conditions and characterization |
title_sort |
Hydrothermal–microwave processing for starch extraction from mexican avocado seeds: operational conditions and characterization |
author |
Araújo, Rafael G. |
author_facet |
Araújo, Rafael G. Rodríguez-Jasso, Rosa M. Ruiz, Héctor A. Govea-Salas, Mayela Rosas-Flores, Walfred Aguilar-González, Miguel Angel Aguilar, Cristobal Noe Pintado, Manuela E. |
author_role |
author |
author2 |
Rodríguez-Jasso, Rosa M. Ruiz, Héctor A. Govea-Salas, Mayela Rosas-Flores, Walfred Aguilar-González, Miguel Angel Aguilar, Cristobal Noe Pintado, Manuela E. |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Araújo, Rafael G. Rodríguez-Jasso, Rosa M. Ruiz, Héctor A. Govea-Salas, Mayela Rosas-Flores, Walfred Aguilar-González, Miguel Angel Aguilar, Cristobal Noe Pintado, Manuela E. |
dc.subject.por.fl_str_mv |
Avocado seeds Microwave-assisted extraction Starch source |
topic |
Avocado seeds Microwave-assisted extraction Starch source |
description |
Avocado seeds are an agroindustrial residue widely produced in Mexico that are causing various environmental problems due to their accumulation. The evaluation of avocado residues to recover biopolymers by microwave-assisted extraction (MAE) and the characterization of avocado starch properties were studied in the present work. A central-composite design was used to optimize the MAE process. Moreover, a comparison was performed between MAE non-isothermal mode (NO–ISO) and conventional extraction. Starch optimization by MAE was obtained at 161.09 °C for 56.23 min with an extraction yield of 49.52% ± 0.69%, while with NO–ISO at 161 °C was obtained 45.75% ± 2.18%. Conventional extraction was 39.04% ± 2.22%. Compared with conventional starch, MAE starch showed similar proprieties and molecular spectra. In contrast, MAE starch showed high solubility, low water absorption capacity, a non-granular structure with small particle size (<2 μm) and polydispersity of fragments at different sizes of polymers. Therefore, MAE is a viable technology to extract the starch, and avocado seed can be considered an excellent starch source for the development of novel functional foods, contributing to promoting sustainability across the food chain. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-30T16:25:03Z 2020 2020-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/30755 |
url |
http://hdl.handle.net/10400.14/30755 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Araújo, R. G., Rodríguez-Jasso, R. M., Ruiz, H. A., Govea-Salas, M., Rosas-Flores, W., Aguilar-González, M. A., … Aguilar, C. N. (2020). Hydrothermal–microwave processing for starch extraction from mexican avocado seeds: operational conditions and characterization. Processes, 8(7), art. n.º 759 2227-9717 10.3390/pr8070759 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131958212558848 |