Biofilms based on canihua flour (chenopodium pallidicaule): design and characterization

This work aims to (1) produce and characterize the flour obtained from two varieties of canihua, cupi and illpa-inia, and (2) evaluate the ability of these flours to form biofilms. The flours produced contain proteins, starches, lipids, organic substances containing phenol groups, and high percentages of unsaturated fatty acids. Films produced from the illpa variety presented lower water vapor permeability and larger Young’s modulus values than the films formed from the cupi variety. Both films were yellowish and displayed a high light blocking ability (as compared with polyethylene films), which can be attributed to the presence of phenolic compounds. Furthermore, they showed lesser solubility and water permeability than other polysaccharide films, which may be the result of the higher protein (12%–13.8%) and lipid (11%) contents in canihua flours, as well as the formation of a larger number of S–S bonds. On the other hand, these films presented a single vitreous transition temperature at low temperatures (< 0 °C), crystallization of the A and Vh types, and an additional diffraction peak at 2 = 7.5º, ascribed to the presence of essential fatty acids in canihua flour. Canihua flour can form films with adequate properties and shows promise for potential applications in food packaging, because it acts as a good barrier to incident ultraviolet light3811421COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESSem informaçã

Cellulose nanofibers produced from banana peel by chemical and enzymatic treatments: characterization and in vitro cytotoxicity assessment

info:eu-repo/semantics/publishedVersio

Comparação da cinética da desidratação osmótica de goiabas em sistema batelada e semicontínuo

Um desidratador osm´otico, em escala piloto, foi constru´ıdo para a desidrata¸c~ao de frutas com reaproveitamento da solu¸c~ao desidratante. Cin´eticas de desidrata¸c~ao osm´otica de goiabas foram realizadas no desidratador (sistema semicont´ınuo), variando a rela¸c~ao fruta:solu¸c~ao (1:10 e 1:20) e o fluxo da solu¸c~ao osm´otica (77 e 540 kg/h). Os resultados encontrados foram comparados com as respostas de ensaios cin´eticos obtidos em b´equeres (sistema batelada). As condi¸c~oes de processo para ambos sistemas foram: solu¸c~ao de sacarose a 60 % (m/m) e 40oC para o tempo de processamento de 0.5, 30, 60, 120, 180, 300 e 420 minutos. A solu¸c~ao desidratante no sistema semicont´ınuo foi reaproveitada por seis vezes. O fluxo atrav´es do leito de s´olidos no desidratador semicont´ınuo foi misto, entretanto as diferen¸cas na perda de peso (26.5 e 29.1%) e de ´agua (39.0 e 40.5%) em tr^es horas de desidrata¸c~ao n~ao foram significativas entre os sistemas batelada e semicont´ınuo (540 kg/h), respectivamente

Cellulose nanofibers produced from banana peel by enzymatic treatment: study of process conditions

Cellulose nanofibers (CNFs) were isolated from banana peel bran via alkaline treatment followed by enzymatic treatment with xylanase. The influence of process conditions such as pH, temperature, and concentrations of the enzyme and substrate on the properties of the CNFs was evaluated with a 24−1 fractional factorial design with three central points. Enzyme at 70 U/g of bran, substrate at 15%, pH 6.0, and temperature between 35 and 55 °C favored enzymatic hydrolysis. Transmission electron microscopy (TEM) images confirmed that treatment with xylanase effectively isolated cellulose fibers at the nanometer scale. Fourier transform infrared spectroscopy (FTIR) showed that a fraction of amorphous compounds was removed. X-ray diffraction revealed that the CNFs presented high crystallinity index (66.2%). The CNFs had a diameter of 3.7 nm, their aspect ratio was in the range of long nanofibers, and their suspension was stable (−29.1 mV). These features make the CNFs potentially applicable as reinforcing agents in composites. The results evidenced that enzymatic hydrolysis with xylanase successfully afforded CNFs from banana peel, a residue that constitutes a potential source of biodegradable materials of commercial interest95664674CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES477842/2011-92952/201

Physical-chemical, thermal, and functional properties of achira (Canna indica L.) flour and starch from different geographical origin

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Achira (Canna indica L.) is a plant native to the Andes in South America, a starchy source, and its cultivation has expanded to different tropical countries, like Brazil. In order to evaluate the potential of this species, starch and flours with different particle size were obtained from Brazilian achira rhizomes. Proximal analyses, size distribution, SEM, swelling power, solubility, DSC, XRD analysis, and FTIR were performed for characterization of these materials. Flours showed high dietary fiber content (16.532.2% db) and high concentration of starch in the case of the smaller particle size fraction. Significant differences in protein and starch content, swelling power, solubility, and thermal properties were observed between the Brazilian and the Colombian starch. All the studied materials displayed the B-type XRD pattern with relative crystallinity of 20.1% for the flour and between 27.0 and 28.0% for the starches. Results showed that the starch and flour produced from achira rhizomes have great technological potential for use as functional ingredient in the food industry.645348358Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization

BACKGROUND: Amaranth is a little-known culture in Brazilian agriculture. Amaranthus cruentus BRS Alegria was the first cultivar recommended by Embrapa for the soil of the Brazilian scrubland. In order to evaluate the potential of this species in the production of flour, starch and protein concentrates, the latter products were obtained from A. cruentus BRS Alegria seeds, characterized and compared with the products obtained from the A. caudatus species cultivated in its soil of origin. RESULTS: The seeds of A. cruentus BRS Alegria furnished high-purity starch and flour with significant content of starch, proteins, and lipids. The starch and flour of this species presented higher gelatinization temperatures and formed stronger gels upon cooling compared with those obtained from the A. caudatus species. This is due to their greater amylose content and a difference in the composition of the more important fatty acids, such as stearic, oleic and linoleic acids, which indicates that they have greater heat stability. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and differential scanning calorimetry revealed the presence of albumins, globulins, glutelins and prolamins in the protein concentrate, which was obtained as a byproduct of starch production. CONCLUSION: Amaranthus cruentus BRS Alegria has potential application in the production of flour, starch and protein concentrates, with interesting characteristics for use as food ingredients. (C) 2010 Society of Chemical IndustrySao Paulo Research Support Foundation (FAPESP

Potential of amaranthus cruentus BRS alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization

Amaranth is a little-known culture in Brazilian agriculture. Amaranthus cruentus BRS Alegria was the firstcultivar recommended by Embrapa for the soil of the Brazilian scrubland. In order to evaluate the potential of this species inthe production of flour, starch and protein concentrates, the latter products were obtained from A. cruentus BRS Alegria seeds,characterized and compared with the products obtained from the A. caudatus species cultivated in its soil of origin.RESULTS: The seeds of A. cruentus BRS Alegria furnished high-purity starch and flour with significant content of starch, proteins,and lipids. The starch and flour of this species presented higher gelatinization temperatures and formed stronger gels uponcooling compared with those obtained from the A. caudatus species. This is due to their greater amylose content and adifference in the composition of the more important fatty acids, such as stearic, oleic and linoleic acids, which indicates that theyhave greater heat stability. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis and differential scanning calorimetryrevealed the presence of albumins, globulins, glutelins and prolamins in the protein concentrate, which was obtained as abyproduct of starch production.CONCLUSION: Amaranthus cruentus BRS Alegria has potential application in the production of flour, starch and proteinconcentrates, with interesting characteristics for use as food ingredients90711851193FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPSem informaçã

BIOFILMS BASED ON CANIHUA FLOUR ( Chenopodium Pallidicaule

This work aims to (1) produce and characterize the flour obtained from two varieties of canihua, cupi and illpa-inia, and (2) evaluate the ability of these flours to form biofilms. The flours produced contain proteins, starches, lipids, organic substances containing phenol groups, and high percentages of unsaturated fatty acids. Films produced from the illpa variety presented lower water vapor permeability and larger Young’s modulus values than the films formed from the cupi variety. Both films were yellowish and displayed a high light blocking ability (as compared with polyethylene films), which can be attributed to the presence of phenolic compounds. Furthermore, they showed lesser solubility and water permeability than other polysaccharide films, which may be the result of the higher protein (12%–13.8%) and lipid (11%) contents in canihua flours, as well as the formation of a larger number of S–S bonds. On the other hand, these films presented a single vitreous transition temperature at low temperatures (< 0 °C), crystallization of the A and Vh types, and an additional diffraction peak at 2 = 7.5º, ascribed to the presence of essential fatty acids in canihua flour. Canihua flour can form films with adequate properties and shows promise for potential applications in food packaging, because it acts as a good barrier to incident ultraviolet light

Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization

BACKGROUND: Amaranth is a little-known culture in Brazilian agriculture. Amaranthus cruentus BRS Alegria was the first cultivar recommended by Embrapa for the soil of the Brazilian scrubland. In order to evaluate the potential of this species in the production of flour, starch and protein concentrates, the latter products were obtained from A. cruentus BRS Alegria seeds, characterized and compared with the products obtained from the A. caudatus species cultivated in its soil of origin. RESULTS: The seeds of A. cruentus BRS Alegria furnished high-purity starch and flour with significant content of starch, proteins, and lipids. The starch and flour of this species presented higher gelatinization temperatures and formed stronger gels upon cooling compared with those obtained from the A. caudatus species. This is due to their greater amylose content and a difference in the composition of the more important fatty acids, such as stearic, oleic and linoleic acids, which indicates that they have greater heat stability. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and differential scanning calorimetry revealed the presence of albumins, globulins, glutelins and prolamins in the protein concentrate, which was obtained as a byproduct of starch production. CONCLUSION: Amaranthus cruentus BRS Alegria has potential application in the production of flour, starch and protein concentrates, with interesting characteristics for use as food ingredients. (C) 2010 Society of Chemical IndustrySao Paulo Research Support Foundation (FAPESP

Development of active films from pectin and fruit extracts: light protection, antioxidant capacity, and compounds stability

Pectin films containing fruit extracts were developed and tested in relation to ultraviolet light transmission, phytochemical contents, and antioxidant capacity during 90 d shelf life storage. Aqueous and alcoholic extracts from 5 different fruits (acerola, cashew apple, papaya, pequi, and strawberry) were obtained. Because the alcoholic extracts from acerola, cashew apple, and strawberry presented the highest phytochemical content and antioxidant capacity, they were incorporated into pectin films individually or as a mixture. Incorporation of these extracts into pectin films provided antioxidant capacity while retaining the physical properties. The pectin films containing fruit extract acted as adequate light barrier and prevented photooxidation. Among the prepared films, the pectin film containing acerola extract afforded the highest antioxidant capacity, with a half‐life of 99 d. Overall, the results revealed that incorporation of fruit extracts into pectin films potentially produces antioxidant films and coatings for different food applications8011C2389C2396CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP143885/2011-1; 304475/2013-0Sem informaçãoSem informaçã