RESUMO
The aim of this study was to develop a star fruit extract (SFE) and incorporate it into aerogels based on native and phosphorylated potato starches. The phosphorylation of starch enhances its properties by incorporating phosphate groups that increase the spaces between starch molecules, resulting in a more resilient, intact aerogel with enhanced water absorption. The bioactive aerogels based on potato starch and 10, 15, and 20 % (w/w) of SFE were characterized by their morphological and thermogravimetric properties, infrared spectra, water absorption capacity, loading capacity, and antioxidant activity. Epicatechin was the major compound present in SFE. The thermal stability of SFE increased when incorporated into phosphorylated starch aerogels at a concentration of 20 %. The water absorption capacity was higher in phosphorylated starch aerogels (reaching 1577 %) than in their native counterparts (reaching 1100 %). Native starch aerogels with 15 and 20 % SFE exhibited higher antioxidant activity against hydroxyl free radicals compared to phosphorylated starch aerogels, achieving 79.9 % and 86.4 % inhibition for the hydroxyl and nitric oxide radicals, respectively. The ideal choice of freeze-dried aerogel depends on the desired effect, either to act as an antioxidant agent by releasing bioactive compounds from SFE or as a water-absorbent agent in food products.
Assuntos
Antioxidantes , Frutas , Géis , Extratos Vegetais , Solanum tuberosum , Amido , Solanum tuberosum/química , Géis/química , Extratos Vegetais/química , Extratos Vegetais/farmacologia , Amido/química , Fosforilação , Antioxidantes/química , Antioxidantes/farmacologia , Frutas/química , Averrhoa/química , Água/químicaRESUMO
Natural fermentation with sun-drying is a modification that promotes the expansion capacity of starch, and its effects on potato starch have not been reported so far. The aim of this study was to evaluate the effects of the amylose content of potato (Solanum tuberosum L.) starches and natural fermentation followed by oven or sun drying on its properties. Cassava starch was also used a control. Native and fermented starches were evaluated based on their chemical composition, amylose, carboxyl and carbonyl content as well as their thermal, pasty, and morphological properties. The fermentation water was evaluated by pH and titratable acidity to control the process. Puffed balls were prepared to evaluate expandability, mass loss, porosity and texture. The fermentation intensity was greater for potato and cassava starch with low-amylose content than for potato starch with higher amylose content. In addition, the acidity of the fermentation water increased faster with cassava starch than with potato starches. The fermented potato starches with the highest amylose content had low acidity and low expansion capacity compared to the fermented potato and cassava starches with low-amylose content. Fermentation and sun-drying of low-amylose potato and cassava starches increased the expansion and reduced the hardness of the puffed balls.
Assuntos
Solanum tuberosum , Amido , Amido/química , Amilose/química , Solanum tuberosum/química , Fermentação , ÁguaRESUMO
This study aimed to produce oleogels based on non-germinated and germinated wheat starches with orange essential oil, apply them to replace hydrogenated vegetable fat in bread, and assess the antifungal action. The oleogels were prepared using sunflower oil, wheat starches, beeswax, water, and orange essential oil (OEO). They were evaluated to determine the volatile compounds, oil binding capacity, texture profile, storage stability for 20 days, thermogravimetric analysis, and functional groups. The breads were evaluated by their moisture content, specific volume, texture profile, volatile compounds, and microbiological contamination during 15 days of storage. The oleogels showed high storage stability, were fully intact after 20 days of storage, and had a high oil binding capacity (â¼100 %). The oleogels with OEO presented increased adhesiveness and reduced hardness compared to the ones without essential oil. The oleogels with OEO based on germinated wheat starch released a high amount of volatile compounds. Substituting saturated vegetable fat with oleogels in bread formulation resulted in decreased hardness and maintained specific volume. Furthermore, incorporating OEO oleogels in the bread led to reduced growth of total mesophiles and fungi.
Assuntos
Pão , Óleos Voláteis , Pão/análise , Triticum , Verduras , Óleos Voláteis/farmacologia , Amido , Ácidos Graxos/análiseRESUMO
This study aimed to produce water-absorbent bioactive aerogels using biodegradable raw materials, wheat starch and poly ethylene oxide (PEO), and derived from agro-industrial residues (grape skin) obtained in the wine industry. The aerogels were produced using germinated wheat starch (GWS), with and without PEO, and incorporating grape skin extract (GSE) at concentrations of 5 and 10 % (w/w). The GSE was evaluated for total and individual phenolic compounds, anthocyanins, and antioxidant activity. The starch aerogels were characterized for morphology, density, porosity, functional groups by FT-IR, relative crystallinity and diffraction pattern, water absorption capacity, antioxidant activity, and in vitro release profile of phenolic compounds in food simulant medium. The total phenolic compounds in GSE was 226.25 ± 0.01 mg equivalent of gallic acid/g GSE. The aerogels showed low density and high porosity. All aerogels demonstrated high water absorption capacity (581.4 to 997.5 %). The antioxidant activity of the aerogels increased with increasing GSE concentration and the addition of PEO. The aerogels could release GSE gradually for up to 120 days in the hydrophilic simulant medium and 240 h for the hydrophobic medium. Starch-based aerogels with GSE showed potential to be applied as exudate absorbers with antioxidant activity to develop active food packaging.
Assuntos
Antioxidantes , Vitis , Antioxidantes/farmacologia , Antioxidantes/química , Vitis/química , Antocianinas , Triticum , Amido , Espectroscopia de Infravermelho com Transformada de Fourier , Polietilenoglicóis , Água , Extratos Vegetais/químicaRESUMO
This study aimed to produce soluble potato starch ultrafine fibers for the encapsulation of pinhão coat extract (PCE), evaluating their relative crystallinity (RC), thermal stability, antioxidant activity, antimicrobial activity against Escherichia coli and Staphylococcus aureus, as well as in vitro biological digestion. In the simulation of in vitro biological digestion, the phenolic compounds release profile was also evaluated. The ultrafine fibers were produced by electrospinning, based on a polymeric solution composed of soluble potato starch (50% w/v) and formic acid. Then, PCE was incorporated at various concentrations (0.5%, 1.0%, and 1.5%, w/w, dry basis). The endothermic event of free PCE was not observed in the ultrafine fibers, which suggests its encapsulation. The RC decreased according to the increase in PCE concentration in the ultrafine fibers. The PCE resisted thermal treatments when encapsulated into the ultrafine fibers (100 and 180°C), and the ultrafine fibers with 1% PCE presented the highest amount of preserved phenolic compounds. Regarding antioxidant activity, the free PCE presented 85% of DPPH inhibition and the ultrafine fibers had 18% inhibition, not differing among the PCE concentrations (p < 0.05). The free PCE and the ultrafine fibers with 0.5% PCE showed inhibitory effect against S. aureus and the ones with 1.5% PCE showed controlled release of phenolic compounds during the simulation of in vitro digestion. Starch ultrafine fibers showed potential to be applied in food industries due to their capacity of protecting phenolic compounds when submitted to high temperatures or gastrointestinal conditions. Nevertheless, their application depends on the end use of the product. PRACTICAL APPLICATION: The encapsulation of pinhão coat extract (PCE) in ultrafine starch fibers promotes greater preservation of phenolic compounds. Thus, it can be incorporated into different foods that are produced using the ultra-high temperature (UHT) process-at 135-145°C for 5 to 10 s, or some other equivalent time/temperature combination. Another possibility is the incorporation of ultrafine fibers in active packaging: compounds can migrate to food, improving sensory characteristics, increasing shelf life, preventing chemical and microbiological deterioration, and ensuring food safety.
Assuntos
Antibacterianos/farmacologia , Antioxidantes/farmacologia , Araucaria/química , Bactérias/efeitos dos fármacos , Digestão , Material Particulado/farmacologia , Extratos Vegetais/farmacologia , Antibacterianos/química , Antioxidantes/química , Bactérias/crescimento & desenvolvimento , Escherichia coli/efeitos dos fármacos , Escherichia coli/crescimento & desenvolvimento , Técnicas In Vitro , Material Particulado/química , Fenóis/química , Fenóis/farmacologia , Extratos Vegetais/química , Polímeros/química , Staphylococcus aureus/efeitos dos fármacos , Staphylococcus aureus/crescimento & desenvolvimento , Amido/química , TemperaturaRESUMO
The ultrafine fibers were produced using a polymeric blend of soy protein isolate (SPI), polyethylene oxide (PEO), and zein at a ratio of 1:1:1 (v/v/v) by electrospinning. The ginger essential oil (GEO) was encapsulated in the ultrafine fibers and the morphology, Fourier-Transform Infrared Spectroscopy (FTIR) analysis, thermal properties and relative crystallinity were evaluated. The antimicrobial activity of ginger essential oil was evaluated against five bacteria (Listeria monocytogenes, Staphylococcus aureus, Escherichia coli 0157:H7, Salmonella typhimurium, and Pseudomonas aeruginosa). Based on the preliminary tests, the concentration of GEO selected to add in the polymer solution was 12% (v/v; GEO/polymer solution). The fiber produced with 12% (v/v) GEO was used for antimicrobial analysis and in situ application (in fresh Minas cheese) against L. monocytogenes by micro-atmosphere. The ultrafine fibers produced, regardless the concentration of the essential oil, presented homogeneous morphology with cylindrical shape without the presence of beads. The application of the active fibers containing 12% GEO showed high potential to be applied in food packaging to reduce microbial contamination.