Articles
Characterization of native starches from Amazonian roots and tubers
Article number
1118_30
Pages
201 – 206
Language
English
Abstract
Exploring the potential uses of Amazonian native starches is the starting point to apply the potential of these native resources.
In the future, these starches could reinforce food value supply chains and might be used in developing products for the green markets.
However, native Amazonian starches have not been studied and the demand for them is increasing in the local industry.
Full characterization is mandatory for registration and labeling before marketing.
The starch isolation from Amazonian roots and tubers from Colombia was achieved by stirring, filtrating, decanting and washing.
Finally, the isolated starch was dehydrated and homogenized before analysis, and the yield of extraction was assessed.
The starch granule morphometry was characterized by scanning electron microscopy.
Functional properties such as the percentage of apparent amylose content were determined by the colorimetric iodine assay method; the swelling powder, water absorption capability and solubility were also evaluated.
The yield of starch extraction ranged from 8.7 to 14.4%, with the rhizome of Maranta ruiziana achieving the highest yield.
The starch granules showed ellipsoidal to polyhedral shapes that were: small-sized in M. ruiziana (11 µm), medium-sized in C. allouia (21 µm) and large-sized in C. indica (43 µm). C. indica had a high amylose content of 60.9% and, consequently, the best solubility in water, while the other two starches had a medium to high amylose content around 40%. Due to the high amylose content, the C. indica starch could be of potential use in the plastic, fiber and adhesives industries; while the M. ruiziana and C. allouia starches would be appropriate for the alimentary industry.
These results will help in future labeling of the starches for industrial use and promote the sustainable use of Amazonian biodiversity.
In the future, these starches could reinforce food value supply chains and might be used in developing products for the green markets.
However, native Amazonian starches have not been studied and the demand for them is increasing in the local industry.
Full characterization is mandatory for registration and labeling before marketing.
The starch isolation from Amazonian roots and tubers from Colombia was achieved by stirring, filtrating, decanting and washing.
Finally, the isolated starch was dehydrated and homogenized before analysis, and the yield of extraction was assessed.
The starch granule morphometry was characterized by scanning electron microscopy.
Functional properties such as the percentage of apparent amylose content were determined by the colorimetric iodine assay method; the swelling powder, water absorption capability and solubility were also evaluated.
The yield of starch extraction ranged from 8.7 to 14.4%, with the rhizome of Maranta ruiziana achieving the highest yield.
The starch granules showed ellipsoidal to polyhedral shapes that were: small-sized in M. ruiziana (11 µm), medium-sized in C. allouia (21 µm) and large-sized in C. indica (43 µm). C. indica had a high amylose content of 60.9% and, consequently, the best solubility in water, while the other two starches had a medium to high amylose content around 40%. Due to the high amylose content, the C. indica starch could be of potential use in the plastic, fiber and adhesives industries; while the M. ruiziana and C. allouia starches would be appropriate for the alimentary industry.
These results will help in future labeling of the starches for industrial use and promote the sustainable use of Amazonian biodiversity.
Authors
N.M. Orjuela-Baquero, J.P. Fernández-Trujillo, M.S. Hernández
Keywords
Marantaceae, rhizomes, Cannaceae, functional properties, Vaupés, chagra
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