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).
Referências
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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