Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Physicochemical and functional properties of a novel starch from uvaia (Eugenia pyriformis) seed, a native fruit from Brazil

Full text
Author(s):
Guedes, Jaqueline Souza [1] ; Lima, Damaris Carvalho [1] ; Castanha, Nanci [1] ; Matta Junior, Manoel Divino [1] ; Duarte Augusto, Pedro Esteves [2, 1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba - Brazil
[2] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo - Brazil
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 45, n. 10 AUG 2021.
Web of Science Citations: 0
Abstract

Starches are ingredients with wide industrial applications. In fact, there is constant search for new starch sources, to obtain new properties. Uvaia (Eugenia pyriformis Cambess) is a Brazilian fruit native from the Atlantic Forest, which exploration has been subtle. This work described the uvaia seed starch as a potential new source, obtaining and characterizing it. The obtained starch was evaluated in relation to its structure and properties, which were compared with other traditional and nonconventional sources. This starch has irregular granules with type B pattern crystallinity, and molecules with high amylose content, affecting pasting and forming strong gels. The gel presented a well-defined shape and an interesting color, probably due to the high content of phenolic compounds. It was demonstrated the starch from uvaia seeds presents attractive properties from an industrial point of view, with similar or better performance than commercial sources, whose possible applications were described. Novelty Impact Statement Starch from uvaia seeds was obtained and characterized as a potential new source. This starch forms stronger gels with a well-defined shape after demolding. An interesting, colored gel can be obtained, due to the traces of phenolic compounds. (AU)

FAPESP's process: 19/05043-6 - NewDRYING: new strategies to enhance food drying
Grantee:Maria Antonia Calori
Support Opportunities: Regular Research Grants
FAPESP's process: 14/12606-3 - Fruits of the Atlantic Forest potentially functional potential: characterization, plant propagation and postharvest conservation
Grantee:Angelo Pedro Jacomino
Support Opportunities: Research Projects - Thematic Grants