Development of cassava starch and turmeric dye extraction residue blends

• Grant number: 16/19897-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): December 01, 2016
• Effective date (End): November 30, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Delia Rita Tapia Blácido
• Grantee: Bruno Stefani Esposto
• Host Institution: Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto (FFCLRP). Universidade de São Paulo (USP). Ribeirão Preto , SP, Brazil

Abstract

Turmeric pie is an agroindustrial residue obtained after extraction of turmeric dye. This material is rich in starch and contains antioxidant compounds, so it has potential application in the production of biodegradable films. However, films based on this turmeric residue display poor mechanical water vapor barrier properties, and they take long to process (four hours). To improve film properties and reduce processing time, we propose the preparation of blends of starch extracted from turmeric residue with cassava starch. To this end, the optimal process conditions (heating temperature and glycerol concentration) to obtain turmeric/cassava starch (70/30) blends will be established by response surface method and multi-response analyses. The solubility, water vapor permeability, moisture, mechanical properties, and antioxidant activity of the blends will be determined. Finally, the mechanical properties, water vapor permeability and antioxidant activity of optimized blends will be determined in order to validate the optimal conditions obtained by response surface methodology. (AU)