The microstructure of the starch from the underutilized seed of jaboticaba (Plinia cauliflora)

Bruna M Miranda; Viviane O Almeida; Tim Terstegen; Christoph Hundschell; Eckhard Flöter; Flávio A Silva; Kátia F Fernandes; Anja Wagemans; Marco Ulbrich

doi:10.1016/j.foodchem.2023.136145

The microstructure of the starch from the underutilized seed of jaboticaba (Plinia cauliflora)

Food Chem. 2023 Oct 15:423:136145. doi: 10.1016/j.foodchem.2023.136145. Epub 2023 May 13.

Authors

Bruna M Miranda¹, Viviane O Almeida², Tim Terstegen³, Christoph Hundschell⁴, Eckhard Flöter³, Flávio A Silva², Kátia F Fernandes⁵, Anja Wagemans⁴, Marco Ulbrich³

Affiliations

¹ Department of Food Engineer, Institute of Agronomy, Federal University of Goiás, Goiânia, Brazil; Laboratory of Polymers Chemistry, Institute of Biological Science, ICB 2, Federal University of Goiás, Goiânia, Brazil; Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany.
² Department of Food Engineer, Institute of Agronomy, Federal University of Goiás, Goiânia, Brazil.
³ Department of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany.
⁴ Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany.
⁵ Laboratory of Polymers Chemistry, Institute of Biological Science, ICB 2, Federal University of Goiás, Goiânia, Brazil. Electronic address: kfernandes.lqp@gmail.com.

PMID: 37187005
DOI: 10.1016/j.foodchem.2023.136145

Abstract

This work presents a starch extracted from jaboticaba seeds. The extraction yielded 22.65 ± 0.63% of a slightly beige powder (a* 1.92 ± 0.03, b* 10.82 ± 0.17 and L* 92.27 ± 0.24). The starch presented low protein content (1.19% ± 0.11) and phenolic compounds (0.58 ± 0.02 GAE. g) as contaminants. The starch granules showed small, smooth, irregular shapes and sizes between 6.1 and 9.6 µm. The starch presented a high content of amylose (34.50%±0.90) and a predominance of intermediate chain length (B1-chains 51%), followed by A-chains (26%) in the amylopectin. The SEC-MALS-DRI showed the starch had a low molecular weight (5.3·106 g·mol^-1) and amylose/amylopectin content compatible with a Cc-type starch, confirmed in the X-ray diffractogram. Thermal studies showed a low onset temperature (T0 = 66.4 ± 0.46 °C) and gelatinization enthalpy (ΔH = 9.1 ± 1.19 J g^-1) but a high-temperature range (ΔT = 14.1 ± 0.52 °C). The jaboticaba starch proved to be a promising material for food and non-food applications.

Keywords: Granular properties; Molecular characterization; Thermal properties; Unconventional starch.

MeSH terms

Amylopectin* / chemistry
Amylose / chemistry
Hot Temperature
Seeds / chemistry
Starch* / chemistry

Substances

Starch
Amylopectin
Amylose