High-intensity ultrasound-assisted chemical modification of annatto seed starch
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Emerging technology
Acoustic cavitation
Product engineering

Como Citar

EMERICK, Lucas; SILVA, Eric; MEIRELES, Maria. High-intensity ultrasound-assisted chemical modification of annatto seed starch. Revista dos Trabalhos de Iniciação Científica da UNICAMP, Campinas, SP, n. 27, p. 1–1, 2019. DOI: 10.20396/revpibic2720193006. Disponível em: https://econtents.bc.unicamp.br/eventos/index.php/pibic/article/view/3006. Acesso em: 28 mar. 2024.

Resumo

There is a new industrial trend, which aims to develop new processes in order to better exploit the agro-industrial waste, taking advantage of all the fractions originated from a single raw material. Therefore, this study presents the processing of the annatto seed aiming for the integral use of this vegetable matrix. The effects of high-intensity ultrasound (HIUS) technology on the chemical modification of the annatto seed starch through the insertion of the lipophilic component octenyl succinic anhydride (OSA) were evaluated aiming to develop of a new emulsifier for food applications. The chemical modification procedure of the starch molecules was performed employing different HIUS energy density levels (0, 1.2, 2.4 and 3.6 kJ / mL).

https://doi.org/10.20396/revpibic2720193006
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Referências

SATYANARAYANA, A.; PRABHAKARA RAO, P. G.; RAO, D. G. Chemistry, Processing and Toxicology of Annatto (Bixa orellana L.). Journal of Food Science and Technology, v. 40, n. 2, p. 131-141, 2003.
SILVA, E. K.; ZABOT, G. L.; MEIRELES, M. A. A. Ultrasound-assisted encapsulation of annatto seed oil: Retention and release of a bioactive compound with functional activities. Food Research International, v. 78, p. 159-168, 2015.

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