Ozone Processing of Cassava Starch

Author(s)

Lima, Damaris Carvalho ^[1] ; Castanha, Nanci ^[1] ; Maniglia, Bianca Chieregato ^[1] ; Matta Junior, Manoel Divino ^[1] ; La Fuente, Carla Ivonne Arias ^[1] ; Augusto, Pedro Esteves Duarte ^{[1, 2]}

Affiliation

^[1] Univ Sao Paulo, Luiz De Queiroz Coll Agr ESALQ, Dept Agri Food Ind Food & Nutr LAN, Ave Padua Dias 11, BR-13418900 Piracicaba, SP - Brazil

^[2] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, BR-05508000 Sao Paulo - Brazil

• Document type: Journal article
• Source: OZONE-SCIENCE & ENGINEERING; v. 43, n. 1, p. 60-77, JAN 2 2021.
• Web of Science Citations: 9

Abstract

This work evaluated the ozonation of cassava starch, correlating the process conditions with starch structure and properties. The starch structure was evaluated considering both molecules and granules. Ozonation resulted in an increased number of carbonyl and carboxyl groups with increasing ozone consumption. Moreover, a reduction of large and branched molecules was observed, with the consequent increase of smaller sized molecules. The structural changes significantly influenced the pasting properties, gel texture, water absorption and solubility indexes. As the main result, ozonation improved the hydrogels' texture. The 145.3 mg O-3 g(starch)(-1) sample produced gels similar to 280% stronger than the native starch. Moreover, the ozonated starch hydrogels maintained their consistency even at acidic conditions - on the contrary to native starch. Finally, the ozonated starch pastes were clearer than native ones. Therefore, ozone processing gives new possibilities for cassava starch application. (AU)

• FAPESP's process: 17/05307-8 - Ozone-modified cassava starch to produce biodegradable films
• Grantee: Carla Ivonne La Fuente Arias
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 16/18052-5 - +Pro²FOOD: emerging technologies to enhance food processing and properties
• Grantee: Pedro Esteves Duarte Augusto
• Support Opportunities: Regular Research Grants
• FAPESP's process: 19/05043-6 - NewDRYING: new strategies to enhance food drying
• Grantee: Maria Antonia Calori
• Support Opportunities: Regular Research Grants