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Hydrothermal–microwave processing for starch extraction from mexican avocado seeds: operational conditions and characterization

2020Journal article Open access
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dc.contributor.authorAraújo, Rafael G.
dc.contributor.authorRodríguez-Jasso, Rosa M.
dc.contributor.authorRuiz, Héctor A.
dc.contributor.authorGovea-Salas, Mayela
dc.contributor.authorRosas-Flores, Walfred
dc.contributor.authorAguilar-González, Miguel Angel
dc.contributor.authorAguilar, Cristobal Noe
dc.contributor.authorPintado, Manuela E.
dc.date.accessioned2020-06-30T16:25:03Z
dc.date.available2020-06-30T16:25:03Z
dc.date.issued2020
dc.description.abstractAvocado 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.pt_PT
dc.description.versionN/Apt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationAraújo, R. G., Rodríguez-Jasso, R. M., Ruiz, H. A., Govea-Salas, M., Rosas-Flores, W., Aguilar-González, M. A., … Aguilar, C. N. (2020). Hydrothermal–microwave processing for starch extraction from mexican avocado seeds: operational conditions and characterization. Processes, 8(7), art. n.º 759pt_PT
dc.identifier.doi10.3390/pr8070759pt_PT
dc.identifier.eid85088503456
dc.identifier.issn2227-9717
dc.identifier.urihttp://hdl.handle.net/10400.14/30755
dc.identifier.wos000557874900001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationFSSEP02-C-2018-1 A1- S-42515pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAvocado seedspt_PT
dc.subjectMicrowave-assisted extractionpt_PT
dc.subjectStarch sourcept_PT
dc.titleHydrothermal–microwave processing for starch extraction from mexican avocado seeds: operational conditions and characterizationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.issue7pt_PT
oaire.citation.titleProcessespt_PT
oaire.citation.volume8pt_PT
oaire.fundingStream5876
person.familyNameRuiz
person.familyNameRosas-Flores
person.familyNameAguilar
person.familyNamePintado
person.givenNameHéctor A.
person.givenNameWalfred
person.givenNameCristobal N.
person.givenNameMaria Manuela
person.identifier456608
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-0917-0324
person.identifier.orcid0000-0002-0783-3019
person.identifier.orcid0000-0001-5867-8672
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-4056-2014
person.identifier.ridQ-6960-2017
person.identifier.ridF-2725-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id36618033800
person.identifier.scopus-author-id55875002200
person.identifier.scopus-author-id7102461199
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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