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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.)

Isolation and characterization of starch from babassu mesocarp

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Maniglia, Bianca Chieregato [1] ; Tapia-Blacido, Delia R. [1]
Total Authors: 2
[1] Univ Sao Paulo, Fac Filosofia Ciencias & Letras, Dept Quim, BR-14040901 Ribeirao Preto, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: FOOD HYDROCOLLOIDS; v. 55, p. 47-55, APR 2016.
Web of Science Citations: 14

Despite being rich in starch, babassu mesocarp, a by-product of babassu oil extraction, has only been explored as animal food and biomass. This work aimed to isolate starch from babassu mesocarp by either steeping alkaline (AS) or steeping in water (WS) and to characterize these starches. Compared with the WS method, the AS method provided purer starch (99%) in larger yield (85%), however caused larger loss of total phenolic compounds. The AS starch contained agglomerated starch granules with polymodal particle size distribution, higher swelling power and better solubility as compared to WS starch. The lower amylose content and the higher amylopectin content in the AS starch translated into larger crystallinity and thermal stability. The starches isolate from babassu mesorcap were yellowish or reddish as a result of the presence of phenolic compounds. These starches displayed antioxidant activity. Thus, these starches could be applied as food ingredients or in bioactive film. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 09/14610-0 - Use of agro-industrial residues in the elaboration of bioactive films
Grantee:Delia Rita Tapia Blácido
Support Opportunities: Research Grants - Young Investigators Grants