LAPSE:2020.1026
Published Article
LAPSE:2020.1026
Hydrothermal−Microwave Processing for Starch Extraction from Mexican Avocado Seeds: Operational Conditions and Characterization
October 6, 2020
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 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.
Record ID
Keywords
avocado seeds, microwave-assisted extraction, starch source
Suggested Citation
Araújo RG, Rodríguez-Jasso RM, Ruiz HA, Govea-Salas M, Rosas-Flores W, Aguilar-González MA, Pintado ME, Lopez-Badillo C, Luevanos C, Aguilar CN. Hydrothermal−Microwave Processing for Starch Extraction from Mexican Avocado Seeds: Operational Conditions and Characterization. (2020). LAPSE:2020.1026
Author Affiliations
Araújo RG: Bioprocesses & Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Mexico; Biorefinery Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280
Rodríguez-Jasso RM: Biorefinery Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Mexico
Ruiz HA: Biorefinery Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Mexico [ORCID]
Govea-Salas M: Nanobioscience Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Mexico
Rosas-Flores W: Department of Chemical and Biochemical Engineering, National Technological Institute of Mexico/I.T. Durango, Felipe Pescador 1830, Nueva Vizcaya, 34080 Durango, Mexico [ORCID]
Aguilar-González MA: Center for Research and Advanced Studies of the National Polytechnic Institute, CINVESTAV-Saltillo, Avenida Industria Metalurgia 1062, Parque Industrial Saltillo-Ramos Arizpe, 25900 Ramos Arizpe, Mexico [ORCID]
Pintado ME: Center for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, 4202-401 Porto, Portugal
Lopez-Badillo C: Bioprocesses & Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Mexico
Luevanos C: Bioprocesses & Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Mexico
Aguilar CN: Bioprocesses & Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Mexico [ORCID]
Rodríguez-Jasso RM: Biorefinery Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Mexico
Ruiz HA: Biorefinery Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Mexico [ORCID]
Govea-Salas M: Nanobioscience Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Mexico
Rosas-Flores W: Department of Chemical and Biochemical Engineering, National Technological Institute of Mexico/I.T. Durango, Felipe Pescador 1830, Nueva Vizcaya, 34080 Durango, Mexico [ORCID]
Aguilar-González MA: Center for Research and Advanced Studies of the National Polytechnic Institute, CINVESTAV-Saltillo, Avenida Industria Metalurgia 1062, Parque Industrial Saltillo-Ramos Arizpe, 25900 Ramos Arizpe, Mexico [ORCID]
Pintado ME: Center for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, 4202-401 Porto, Portugal
Lopez-Badillo C: Bioprocesses & Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Mexico
Luevanos C: Bioprocesses & Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Mexico
Aguilar CN: Bioprocesses & Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Mexico [ORCID]
Journal Name
Processes
Volume
8
Issue
7
Article Number
E759
Year
2020
Publication Date
2020-06-29
Published Version
ISSN
2227-9717
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Original Submission
Other Meta
PII: pr8070759, Publication Type: Journal Article
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LAPSE:2020.1026
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External Link
doi:10.3390/pr8070759
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[v1] (Original Submission)
Oct 6, 2020
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Oct 6, 2020
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https://psecommunity.org/LAPSE:2020.1026
Original Submitter
Calvin Tsay
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