| Texto completo | |
| Autor(es): |
Silva, Eric Keven
;
da S Anthero, Ana Gabriela
;
Emerick, Lucas B.
;
Zabot, Giovani L.
;
Hubinger, Miriam D.
;
Meireles, Maria Angela A.
Número total de Autores: 6
|
| Tipo de documento: | Artigo Científico |
| Fonte: | International Journal of Biological Macromolecules; v. 207, p. 8-pg., 2022-05-15. |
| Resumo | |
This study aimed to evaluate the impact of the ultrasound intensity (0, 5, 10, and 20 W/cm(2)) on the esterification of annatto (Bixa orellana L.) seed starch with octenyl succinic anhydride (OSA) employing a short processing time (5 min) to produce a novel emulsifier. OSA-esterified annatto seed starches were examined according to their degree of substitution (DS), amylose content, granule size distribution, microstructure, and X-ray diffractogram. Also, the performance of the OSA-modified annatto seed starch to stabilize colloidal systems was compared to commercial samples of OSA-modified starches. For this, annatto seed oil-in-water emulsions were produced and characterized according to their droplet size distribution, microstructure, and kinetic stability. Increasing ultrasound intensity from 5 W/cm(2) to 20 W/cm(2), DS values reached up to 0.139 +/- 0.031. Likewise, these treatments yielded approximately 1.24-1.36 times more amylose content than the sample without ultrasound application. Most of the starch granules presented smooth surfaces without visible fissures. The higher ultrasound intensity hindered the aggregation of starch granules, thus forming well-defined elliptical particles. On the other hand, the increase of the ultrasound intensity did not change Brouckere mean diameter of the starch granules. No significant qualitative differences were seen in the X-ray diffractograms in terms of diffraction angle and peak intensity, indicating that the main functional characteristics of starches were not altered with ultrasound treatment. Furthermore, modified annatto starch was able to stabilize annatto seed oil-in-water emulsions. When compared to two commercial modified starches, OSA-esterified annatto starch produced a colloidal system with a larger Sauter mean diameter (14 +/- 2 mu m). However, the emulsion stabilized with modified annatto starch was more kinetically stable during the storage time in comparison to those stabilized with commercial starches. (AU) | |
| Processo FAPESP: | 18/02132-5 - Micropartículas de oleoresina de páprica obtidas com diferentes materiais de parede e avaliação do efeito indutor de saciedade |
| Beneficiário: | Ana Gabriela da Silva Anthero Rissato |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado |
| Processo FAPESP: | 19/27354-3 - Arquitetura de sistemas de liberação coloidais: qual é o papel da estrutura na digestibilidade? |
| Beneficiário: | Rosiane Lopes da Cunha |
| Modalidade de apoio: | Auxílio à Pesquisa - Temático |