TY - JOUR
T1 - Hydrothermal-microwave processing for starch extraction from Mexican avocado seeds
T2 - operational conditions and characterization
AU - Araújo, Rafael G.
AU - Rodríguez-Jasso, Rosa M.
AU - Ruiz, Héctor A.
AU - Govea-Salas, Mayela
AU - Rosas-Flores, Walfred
AU - Aguilar-González, Miguel Angel
AU - Pintado, Manuela E.
AU - Lopez-Badillo, Claudia
AU - Luevanos, Cynthia
AU - Aguilar, Cristobal Noe
N1 - Funding Information:
Acknowledgments: Author Rafael G. Araújo would like to thank the National Council of Science and Technology of Mexico for the scholarship received for this project in the Ph.D. program in Food Science and Technology at the Autonomous University of Coahuila, México. Thanks to Shiva and Rohit Saxena for the technical support.
Funding Information:
Funding: Authors thank the financial support given by CONACYT through the project FSSEP02-C-2018-1 A1-S-42515 and the scientific collaboration of CBQF under the FCT—Fundação para a Ciência e a Tecnologia through project UID/Multi/50016/2013.
Publisher Copyright:
© 2020 by the authors.
PY - 2020/7
Y1 - 2020/7
N2 - Avocado 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 dierent 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.
AB - Avocado 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 dierent 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.
KW - Avocado seeds
KW - Microwave-assisted extraction
KW - Starch source
UR - http://www.scopus.com/inward/record.url?scp=85088503456&partnerID=8YFLogxK
U2 - 10.3390/pr8070759
DO - 10.3390/pr8070759
M3 - Article
AN - SCOPUS:85088503456
VL - 8
JO - Processes
JF - Processes
IS - 7
M1 - 759
ER -
