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Impact of the ripening process and extraction method on the properties of starch from achachairu seeds

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Abstract

Starch was isolated from the seeds of ripe and unripe fruits of achachairu (Garcinia humilis) using three extraction methods: neutral, using distilled water at pH 7.0, acid, using ascorbic acid solution at pH 4.0, and alkaline, using sodium hydroxide solution at pH 10.0. After extraction, the starches were characterized in terms of proximate composition and antioxidant, morphological, structural, thermal and spectrometric properties. In general, the highest starch yield was observed for neutral extraction, although the morphological structure and proximate composition revealed higher purity for the starch obtained by acid extraction. Starches obtained from mature matrices can be characterized as products with a high-amylose content, as they resulted in amylose contents greater than 50%. However, alkaline extraction, in addition to promoting greater agglomeration and damaged starch, is also related to the reduction in amylose–lipid complexes. The viscosity parameters of the starches confirmed their apparent levels of amylose, mainly those extracted from mature seeds. Starches also showed antioxidant activity, especially those obtained by neutral extraction, since the highest total phenolic content was determined in this sample, while the other extractions (acid and alkaline) showed results according to method affinity for antioxidant activity. The results suggest that the attributes of the starches found in achachairu seeds make them viable for use in several applications, mainly in the development of biodegradable films, especially for starches obtained in neutral extraction, whose rheological characteristics proved to be favorable for this application.

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Acknowledgements

The authors would like to thank the Post-Graduation Program in Food Engineering (Federal University of Paraná, Curitiba, Brazil) for the support provided and achachairu producer Edgar Gessner, who provided the fruits used in this study.

Funding

The research was financially supported by CAPES (Coordination for the Improvement of Higher Education Personnel) granted to M. Ikeda (Grant number 88882.381643/2019–01); and the National Council for Scientific and Technological Development to R. H. Ribani (Grant number 432361/2018–9).

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  1. Department of Chemical Engineering, Federal University of Parana, Curitiba, PR, 81531-990, Brazil

    Mônica Ikeda, Bruno Patrício Costa, Anely Maciel de Melo, Igor Artur Eller Pazzini & Rosemary Hoffmann Ribani

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MI involved in conceptualization, methodology, validation, formal analysis, investigation, data curation, writing—original draft, writing—review and editing and project administration. BPC involved in conceptualization, software, formal analysis, investigation and writing—review and editing. AMM involved in methodology, validation, formal analysis, investigation, and writing—review and editing. IAEP involved in formal analysis, investigation and writing—review and editing. RHR involved in conceptualization, validation, resources, data curation, writing—review and editing, visualization and supervision.

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Correspondence to Mônica Ikeda.

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Ikeda, M., Costa, B.P., de Melo, A.M. et al. Impact of the ripening process and extraction method on the properties of starch from achachairu seeds. J Therm Anal Calorim 148, 4151–4169 (2023). https://doi.org/10.1007/s10973-023-12034-2

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