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Thermal, structural, morphological and bioactive characterization of acid and neutral modified loquat (Eriobotrya japonica lindl.) seed starch and its by-products

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Abstract

Extraction methods are determinant in technological properties of non-conventional starches. Different steeping procedures are capable of modifying the starch regarding its proximal composition and its morphological thermal and rheological profile, also changing the residues produced during the extractions. Thus, this study aimed to characterize the modified loquat seed starch (LSS) by neutral (NS—neutral starch) and acid (AS—acid starch) steeping and their by-products (AEB—acid extraction by-product) and (NEB—neutral extraction by-product). This study was based on data from thermal analysis, viscosity profile, antioxidant properties and determination of structural and morphological characteristics. Regardless of the extraction method applied, LSS presented a C-type crystalline structure. The AS resulted in a less yellowish starch, with low protein (1.18%), lipid (0.34%) and ash content (0.15%). Compared with the NS, the AS provided more thermal stability. Using differential scanning calorimetry (DSC) and Rapid Visco Analyzer (RVA), was verified a low gelatinization temperature (60.53–60.55 °C) and a higher tendency to gelatinization of the starches. Furthermore, higher antioxidant capacity was observed for NS (600.20 mg GAE/100 g). Moreover, all by-products presented higher content of fiber (65.82%) and protein (8.92%), verified by their proximal composition and Scanning Electron Microscopy. The thermogravimetric analysis showed a low thermal stability for by-products. These findings demonstrate that all samples obtained from loquat seed showed potential characteristics for industrial usage in new processes. Their by-products can also be associated with the decreasing of agro-industrial waste and can be used in food formulations or biodegradable films.

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Acknowledgements

The authors would like to thank the financial support from CAPES (Coordination for the Improvement of Higher Education Personnel) granted to B. P. Costa (Grant number 88882.3816556/2019-01), as well as the support of the Post-Graduation Program in Food Engineering (Federal University of Paraná, Curitiba, Brazil). The authors would also like to thank R. H. Ribani of the National Council for Scientific and Technological Development CNPq (Grant number 432361/2018-9) for the financial support, as well as also acknowledge the support of the Center of Electronic Microscopy of UFPR for the scanning electron microscopy analysis and thank the UFPR for the laboratory structure such as FT-IR of the Chemistry department and DRX of the Physics department.

Funding

The research was financially supported by CAPES (Coordination for the Improvement of Higher Education Personnel) granted to B. P. Costa (Grant number 88882.3816556/2019–01). R.H. Ribani would like to thank the National Council for Scientific and Technological Development—CNPq (Grant number 314184/2020–1).

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  1. Food Engineering Graduate Program, Polytechnic Centre, Federal University of Paraná, Curitiba, PR, 81531-980, Brazil

    Bruno Patrício Costa, Daniele Carpiné, Fillemon Edillyn da Silva Bambirra Alves, Rafaela Cristina Turola Barbi, Anely Maciel de Melo, Mônica Ikeda & Rosemary Hoffmann Ribani

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Contributions

BPC designed the study, collected experimental data, performed analyses, interpreted the results, and wrote the manuscript. RCTB and AMM helped in the analysis of antioxidants and thermogravimetry, interpretation of data in the writing of the manuscript. MI, FESBA, and DC assisted in the extraction and characterization methods of the starches and writing of the manuscript. Professor Dr. RHR supervised the project and contributed to the writing of the article.

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Correspondence to Rosemary Hoffmann Ribani.

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Costa, B.P., Carpiné, D., da Silva Bambirra Alves, F.E. et al. Thermal, structural, morphological and bioactive characterization of acid and neutral modified loquat (Eriobotrya japonica lindl.) seed starch and its by-products. J Therm Anal Calorim 147, 6721–6737 (2022). https://doi.org/10.1007/s10973-021-10965-2

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