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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Technological characterization of biomass obtained from the turmeric and annatto processing by using green technologies

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Author(s):
Silva, Eric Keven [1] ; Martelli-Tosi, Milena [2] ; Vardanega, Renata [1] ; Nogueira, Gislaine C. [1] ; Zabot, Giovani L. [3] ; Meireles, M. Angela A. [1]
Total Authors: 6
Affiliation:
[1] Univ Estadual Campinas, UNICAMP, Sch Food Engn, LASEFI, DEA, FEA, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
[2] Univ Sao Paulo, Coll Anim Sci & Food Engn, Av Duque Caxias Norte 225, CP 23, BR-13535900 Pirassununga, SP - Brazil
[3] Univ Fed Santa Maria, LAPE, Presidente Vargas Av 1958, BR-96506322 Cachoeira Do Sul - Brazil
Total Affiliations: 3
Document type: Journal article
Source: JOURNAL OF CLEANER PRODUCTION; v. 189, p. 231-239, JUL 10 2018.
Web of Science Citations: 6
Abstract

In this paper, biorefinery coproducts from the annatto and turmeric were characterized aiming their application in the manufacture of new products. Therefore, the objective of this work was to study annatto and turmeric coproducts obtained after integrated and intensified extraction processes based on green technologies. Annatto seeds were submitted to supercritical fluid extraction plus low-pressure solvent extraction. Turmeric rhizomes were submitted to supercritical fluid extraction plus pressurized liquid extraction. The coproducts generated after such extractions were mostly composed of carbohydrates (81 wt%), which starchy materials and dietary fibers were the predominant ones. The starch granules presented elliptical shape and sizes ranging from 16 +/- 4 to 62 +/- 7 mu m. Diffractograms, thermal properties as transition temperatures and enthalpy associated with the starch gelatinization, and crystallinity index of the coproducts are also presented. The annatto and turmeric coproducts obtained in this study represent a valuable source of starchy materials and have a great potential to be used as new products' precursors. (C) 2018 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 15/22226-6 - Sterilization of liquid foods using supercritical technology
Grantee:Eric Keven Silva
Support Opportunities: Scholarships in Brazil - Post-Doctoral