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Aqueous extraction of organic amaranth starch and their by-products

Characterisation before and after degreasing

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Abstract

The aim of this study was to characterise the organic amaranth flour (Amaranthus caudatus), native starch and by-products generated after its aqueous extraction (bagasse, post-sieving and post-centrifugation residues) and to evaluate the influence of lipids on the thermal, structural and pasting properties of these samples. The analyses performed were: thermogravimetry (TG), differential scanning calorimetry, viscographic analysis, scanning electron microscopy with field emission gun and Fourier-transform infrared spectroscopy (FTIR). After aqueous extraction, the amaranth starch presented low protein and lipid content, which were retained together with inorganic material mainly in the post-sieving and post-centrifugation residues. TG curves showed three mass losses, associated with dehydration, macronutrients decomposition and oxidation of organic matter. These losses were consecutive for flour, bagasse and residues, resulting in a stability period after degreasing, which increased for the sample of defatted starch. About gelatinisation, the presence of lipids, fibre or proteins hinders the starch gelatinisation and the increase of viscosity, requiring higher energy. By microscopy, it was possible to identify different characteristics according proximal composition in each studied fraction. Three regions were identified by FTIR (lipid, protein and carbohydrates), and the spectral bands corroborated with the proximal analysis. The results obtained encourage the aqueous extraction of starch from organic sources, as well as future studies to evaluate the use of the generated residues in food formulations or starch films. The lipids removal process becomes interesting for the amaranth starch, favouring the occurrence of the gelatinisation process, property of greater industrial interest.

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Acknowledgements

The authors would like to thank the Brazilian organisations CAPES and CNPq (Proc. 307654/2017-6) for the financial support and to thank C-LABMU (UEPG) for help in the analysis.

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Authors and Affiliations

  1. State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, Ponta Grossa, PR, 84030-900, Brazil

    Camila Delinski Bet, Cristina Soltovski de Oliveira, Radla Zabian Bassetto Bisinella, Cleoci Beninca, Luiz Gustavo Lacerda & Egon Schnitzler

  2. Federal University of Grande Dourados, Rodovia Dourados - Itahum, Km 12, Dourados, MS, 79804-970, Brazil

    Tiago André Denck Colman

  3. Federal Institute of Education, Science and Technology of Santa Catarina (IFSC), Av. Expedicionários, 2150, Canoinhas, SC, 89460-000, Brazil

    Cleoci Beninca

  4. Universidad Peruana Unión, Carretera Arequipa Km 06, 0051, Chullunquiani, Juliaca, Puno, Peru

    Augusto Pumacahua Ramos

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  1. Camila Delinski Bet
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Bet, C.D., de Oliveira, C.S., Colman, T.A.D. et al. Aqueous extraction of organic amaranth starch and their by-products. J Therm Anal Calorim 138, 2733–2749 (2019). https://doi.org/10.1007/s10973-019-08374-7

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