| Title |
Annatto (Bixa orellana L.), a potential novel starch source: antioxidant, microstructural, functional, and digestibility properties |
| ID_Doc |
14298 |
| Authors |
Cortés-Viguri, V; Hernández-Rodríguez, L; Lobato-Calleros, C; Cuevas-Bernardino, JC; Hernández-Rodríguez, BE; Alvarez-Ramirez, J; Vernon-Carter, EJ |
| Title |
Annatto (Bixa orellana L.), a potential novel starch source: antioxidant, microstructural, functional, and digestibility properties |
| Year |
2022 |
| Published |
Journal Of Food Measurement And Characterization, 16, 1 |
| DOI |
10.1007/s11694-021-01228-7 |
| Abstract |
Bixin and norbixin are extracted from annatto seeds, and the residual seed waste can be used as a potential source of annatto starch (AS), contributing to the circular economy of the regional communities where the resource is grown/processed. To assess AS suitability as a food ingredient, its physicochemical, antioxidant, microstructural, and functional properties were evaluated after being purified by: Soaking in sodium metabisulfite solution (low purity), defatting for removing lipids (medium purity), alkaline treatment for extracting protein (medium purity), and combined defatting/alkaline (high purity) treatments. AS degree of purity affected all the evaluated parameters. The zeta-potential values ranged between - 18.30 and - 24.10 mV and those of the antioxidant activity between 0.52 and 1.14 mu g TE/g (ABTS(center dot+) assay). AS presented a heterogeneous morphology with granules tending to agglomerate, and the mean Sauter diameter varied from 26.8 to 31.1 mu m. FTIR spectroscopy showed that protein molecules were present despite the alkaline treatment. X-ray patterns pinpointed that the starch crystalline region was not modified by the deproteinization treatment. The apparent viscosity and viscoelastic properties of gelatinized starch dispersions increased when lipids and proteins were simultaneously removed. The swelling power (21.44-22.71 g/g), solubility index (21.77-40.43%), water absorption (3.9-4.56 g/g), and oil absorption (1.78-2.41 g/g) increased with the purification degree. The in vitro digestibility assay showed that AS presented a higher fraction of slowly digestible starch (36.57-40.68%) than rapidly digestible and resistant starch fractions. This work demonstrates that AS has suitable functional properties that open the possibility for its use in the food industry. |
| Author Keywords |
Annatto starch; Digestibility; Functional properties; Purification treatments |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000722128600001 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
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