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Your search keyword '"Mighay Lovera"' showing total 4 results
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4 results on '"Mighay Lovera"'

1. Effect of acid catalyst on pyroconversion of breadfruit ( Artocarpus altilis ) starch: Physicochemical and structural properties

Author

Erivan Souza Oliveira, Mighay Lovera, Valessa Rios Pires, Francisco Rogênio Silva Mendes, Nadya Virginia Lima Peixoto Maia, João Pedro Viana Rodrigues, Maria do Socorro Rocha Bastos, Huai N. Cheng, Atanu Biswas, Renato Azevedo Moreira, and Ana Cristina Oliveira Monteiro Moreira

Subjects
General Chemical Engineering, General Chemistry, Food Science
Published
2022

2. Low‐viscosity dietary fiber production by enzymatic hydrolysis of galactomannan from Caesalpinia pulcherrima seeds: Optimization and physicochemical characterization

Author

Mighay Lovera, Renato de Azevedo Moreira, Ana Cristina de Oliveira Monteiro Moreira, Maria do Socorro Rocha Bastos, Jeanny S. Maciel, Venicios G. Sombra, Antonia Ariana Camelo Passos, and Renata Chastinet Braga

Subjects
Galactomannan, chemistry.chemical_compound, biology, Chemistry, General Chemical Engineering, Enzymatic hydrolysis, Dietary fiber, General Chemistry, Food science, Caesalpinia pulcherrima, biology.organism_classification, Food Science
Published
2021

3. Pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil and physicochemical characterization of yellow pyrodextrins

Author

Marjory Lima Holanda-Araújo, Mighay Lovera, Natalia da Rocha Pires, Maria do Socorro Rocha Bastos, Renato de Azevedo Moreira, George Meredite Cunha de Castro, Alexander Laurentin, and Hermógenes David de Oliveira

Subjects
Acid concentration, Polymers and Plastics, Surface Properties, Starch, 02 engineering and technology, 010402 general chemistry, 01 natural sciences, Incubation period, chemistry.chemical_compound, Dextrins, Heating temperature, Materials Chemistry, Response surface methodology, Food science, Particle Size, biology, Chemistry, Physical, Dioscorea, Viscosity, Chemistry, Organic Chemistry, food and beverages, 021001 nanoscience & nanotechnology, biology.organism_classification, 0104 chemical sciences, Dietary fiber, 0210 nano-technology, Brazil
Abstract

This study optimizes the pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil to produce a yellow pyrodextrin with the lowest enzymatically available starch (AS) content and color difference (ΔE) index. At 140 °C (fixed heating temperature), the effects of acid concentration (0.65 - 2.99 g of HCl/kg of starch) and incubation time (53 - 307 min) on the response variables were evaluated using a response surface methodology. Some physicochemical characteristics were also determined on pyrodextrins. Both factors negatively affected the AS content, although positively influenced the ΔE (P 0.05). The yellow pyrodextrin produced with 1.82 g/kg and heating for 307 min, presented physicochemical properties similar to the commercial pyrodextrins from potato starch, with 46.6 % of AS, 24.5 of ΔE, high solubility and very low viscosity. The pyrodextrinization caused a decrease of 30 - 54 % in AS content (P 0.05), making these yam pyrodextrins a promising material for water-soluble and very low viscous dietary fiber.

Published
2020

4. Digestibility of starches isolated from stem and root tubers of arracacha, cassava, cush-cush yam, potato and taro

Author

Alexander Laurentin, Mighay Lovera, and Elevina Pérez

Subjects
0301 basic medicine, 030109 nutrition & dietetics, food.ingredient, Polymers and Plastics, biology, Starch, Sitophilus, Organic Chemistry, Dry basis, food and beverages, biology.organism_classification, Bioavailability, Colocasia esculenta, 03 medical and health sciences, chemistry.chemical_compound, 030104 developmental biology, food, Rice weevil, Agronomy, chemistry, Dioscorea trifida, Materials Chemistry, Food science, Resistant starch
Abstract

Digestibility of arracacha, cassava, cush‐cush yam, potato and taro starches was evaluated. In vitro (potentially-available starch and total resistant starch) and in vivo digestibility in the rice weevil ( Sitophilus oryzae ) bioassay (survival, weight variation, α‐amylase like activity [ALA], and uric acid excretion [UAE] as biomarkers) were estimated. In in vitro assays, all starches presented high resistant starch content (14–56%, dry basis), except for cassava starch. In in vivo assays, cush–cush yam and potato starches promoted higher ALA (>3 times) and UAE (>4 times) compare to a reference diet (cornstarch), in agreement to their low digestibility. These two biomarkers were related with resistant starch (r > 0.81) and could be used to predict the starch bioavailability. This study demonstrates that the use of both in vitro and in vivo assays allows a better evaluation of starch digestibility, and may help to elucidate the final metabolic fate of starch digestion products.

Published
2017

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