Hydrothermal–Microwave Processing for Starch Extraction from Mexican Avocado Seeds: Operational Conditions and Characterization

Processes

卷:8

Claudia Lopez-Badillo¹  RafaelG. Araújo¹  Cynthia Luevanos¹  CristobalNoe Aguilar¹  HéctorA. Ruiz²  RosaM. Rodríguez-Jasso²  ManuelaE. Pintado³  MiguelAngel Aguilar-González⁴  Walfred Rosas-Flores⁵  Mayela Govea-Salas⁶ 

[1] Bioprocesses & Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico;

[2] Biorefinery Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico;

[3] Center for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, 4202-401 Porto, Portugal;

[4] Center for Research and Advanced Studies of the National Polytechnic Institute, CINVESTAV-Saltillo, Avenida Industria Metalurgia 1062, Parque Industrial Saltillo-Ramos Arizpe, Ramos Arizpe 25900, Mexico;

[5] Department of Chemical and Biochemical Engineering, National Technological Institute of Mexico/I.T. Durango, Felipe Pescador 1830, Nueva Vizcaya, Durango 34080, Mexico;

[6] Nanobioscience Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico;

关键词: avocado seeds;    microwave-assisted extraction;    starch source;   

DOI  :  10.3390/pr8070759

来源: DOAJ

【 摘 要 】

Avocado seeds are an agroindustrial residue widely produced in Mexico that are causing various environmental problems due to their accumulation. The evaluation of avocado residues to recover biopolymers by microwave-assisted extraction (MAE) and the characterization of avocado starch properties were studied in the present work. A central-composite design was used to optimize the MAE process. Moreover, a comparison was performed between MAE non-isothermal mode (NO–ISO) and conventional extraction. Starch optimization by MAE was obtained at 161.09 °C for 56.23 min with an extraction yield of 49.52% ± 0.69%, while with NO–ISO at 161 °C was obtained 45.75% ± 2.18%. Conventional extraction was 39.04% ± 2.22%. Compared with conventional starch, MAE starch showed similar proprieties and molecular spectra. In contrast, MAE starch showed high solubility, low water absorption capacity, a non-granular structure with small particle size (<2 µm) and polydispersity of fragments at different sizes of polymers. Therefore, MAE is a viable technology to extract the starch, and avocado seed can be considered an excellent starch source for the development of novel functional foods, contributing to promoting sustainability across the food chain.

【 授权许可】

Unknown