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6. Thermal analysis of food materials

Author

Ito, Vivian Cristina, primary, Bet, Camila Delinski, additional, Schnitzler, Egon, additional, Demiate, Ivo Mottin, additional, Lacerda, Luiz Gustavo, additional, and Soccol, Carlos Ricardo, additional

Published
2022
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7. Contributors

Author

Agrawal, Ravi Kant, primary, Bet, Camila Delinski, additional, Bhardwaj, Mamta, additional, de Carvalho, Júlio Cesar, additional, Costa, Jorge Alberto Vieira, additional, Cruz, Carlos M., additional, Cuadros-Rodríguez, Luis, additional, Dass, Sneh Lata, additional, Demiate, Ivo Mottin, additional, Dey, Swarnima, additional, Dumouilla, Vincent, additional, Dussap, Claude-Gilles, additional, Fernandes, Isabela de Andrade Arruda, additional, Haminiuk, Charles Windson Isidoro, additional, Herrmann, Leonardo Wedderhoff, additional, Ito, Vivian Cristina, additional, Iwamoto, Hissashi, additional, Jiménez-Carvelo, Ana M., additional, Balasaheb Kardile, Nilesh, additional, Kaukab, Shaghaf, additional, Kaushik, Aman, additional, Kheto, Ankan, additional, Koidis, Anastasios, additional, Kumar, Deepak, additional, Kumar, Keshav, additional, Kumar, Yogesh, additional, Kumkum, Chamarajanagar Ravish, additional, Lacerda, Luiz Gustavo, additional, Mishra, Alka, additional, Mittal, Shirin, additional, Morais, Michele Greque de, additional, Moreira, Juliana Botelho, additional, Biswas Murmu, Sanchita, additional, Mythri, Rani, additional, Pandey, Ashok, additional, Pareek, Sunil, additional, Pedro, Alessandra Cristina, additional, Rodrigues, Cristine, additional, Sagar, Narashans Alok, additional, Sandhya, Konnadath Rajan, additional, Saxena, Dharmesh, additional, Schnitzler, Egon, additional, Sharma, A. P. Mahanta, additional, Sharma, Sanjeev Kumar, additional, Sharma, Meemansha, additional, Silveira, Jéssica Teixeira da, additional, Singh, Ramveer, additional, Singh, Vinay, additional, Sinha, Ankit, additional, Sirohi, Ranjna, additional, Soccol, Carlos Ricardo, additional, Sruthy, Gopalakrishnan Nair, additional, Sunita, Thongam, additional, Tarafdar, Ayon, additional, Teixeira, Natascha Amalio, additional, Mahadeo Thakre, Shubhangi, additional, Trystram, Gilles, additional, and Zaparoli, Munise, additional

Published
2022
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14. Extraction and physical modification of Mango palmer kernel starch and its application in cookies.

Author

Mainardes, Bruna, Moreira Mikota, Larissa, Bet, Camila Delinski, Marinho, Marina Tolentino, Bassetto Bisinella, Radla Zabian, Schiavo Romko, Stéphanie, and Schnitzler, Egon

Subjects
COLORIMETRIC analysis, DIFFERENTIAL scanning calorimetry, MANGO, SCANNING electron microscopy, THERMAL analysis, STARCH
Abstract

Introduction. The aim of this study was to extract, analyze and apply mango kernel starch (Mangifera indica L.) in cookies production. Materials and methods. The starchy material was extracted using an aqueous medium, without chemical treatment, and cookies were produced with different amounts of modified mango seed starch. Determination of proteins, lipids, ash, and moisture was done according to AOAC standards. Thermogravimetry was performed to evaluate mass loss with heating, using TA-50 equipment. Thermal transitions and the gelatinization enthalpy of the starches were assessed using Differential Scanning Calorimetry. Scanning Electron Microscopy applied to observe the morphology of starch granules before and after modification. Results and discussion The results of this study showed that the starch extracted from the seed kernel of Palmer mango exhibits distinct physico-chemical characteristics, with a higher content of carbohydrates and lipids compared to other starches, such as mango endocarp starch. Thermal analyses, including thermogravimetry and differential scanning calorimetry, indicated that the modified starch had greater thermal stability and higher gelatinization enthalpy, particularly in the 100% modified starch. Scanning electron microscopy revealed differences in the morphology of the starch granules, with the modified starches showing significant changes compared to native starch, such as alterations in the shape and size of the granules. Colorimetric analysis showed that the modifications to the starch resulted in significant changes in color parameters, especially in luminosity (L*), where the modified starches exhibited a lighter color than the native starch. These results indicate that the modifications made to Palmer mango starch lead to improvements in thermal and morphological properties, making it a potentially useful material for industrial applications. Conclusions. The modifications made to the starch from Palmer mango seed significantly improved its thermal and morphological properties, highlighting its potential for diverse industrial applications. [ABSTRACT FROM AUTHOR]

Published
2024
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21. EFFECT OF ULTRASOUND ON THE THERMAL, STRUCTURAL, PASTING AND MORPHOLOGICAL PROPERTIES OF MARANTA ARUNDINACEA STARCH.

Author

Barboza, Raíssa Arantes, Bet, Camila Delinski, Beninca, Cleoci, Bassetto Bisinella, Radla Zabian, Romko, Stephanie Schiavo, Schnitzler, Egon, and Giurgiulescu, Liviu

Subjects
STARCH, ULTRASONIC waves, ULTRASONIC imaging, THERMAL stability, SYNERESIS
Abstract

Starch extracted from maize, rice and potato is widely used in various sectors of different industries. However, other alternative sources have proved equally interesting for industrial applications, arrowroot being one of them. The starch of this rhizome has been studied, especially when subjected to modifications, such as physical by means of ultrasound, and its technological properties should be investigated. Therefore, the objective of this work was to evaluate the thermal, structural, morphological and paste properties of arrowroot starch modified by ultrasound. It was observed that the modification of arrowroot starch caused a decrease in the initial gelatinization temperature, and gradual reduction of thermal stability at temperatures of 270 ºC. In the analysis of the paste properties, the sonicated samples showed a greater tendency to retrogradation and syneresis, and higher final viscosity. Regarding structural properties, a decrease in relative crystallinity was observed. The morphology of the granules was little affected by the ultrasonic waves. Thus, it is stated that ultrasonic modification was able to alter some properties of arrowroot starch. [ABSTRACT FROM AUTHOR]

Published
2024
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22. Application of ultrasound in wood chips on the accelerated aging of apple liqueur.

Author

Krüger, Roselini Trapp, Alberti, Aline, Los, Paulo Ricardo, Schnitzler, Egon, and Nogueira, Alessandro

Subjects
WOOD chips, LIQUEURS, PHENOLS, ULTRASONIC imaging, GALLIC acid, WINE aging
Abstract

Summary: The practice of aging beverages, such as fruit liqueur, incorporates phenolic compounds from wood, contributing to sensorial enhancement with new aromas and flavours. The apple liqueurs were prepared with 100 g L−1 of sugar, 20°GL and the addition of oak chips (toasted or untoasted) was previously treated with ultrasound (bath or probe). The content of total and individual phenolic compounds, antioxidant activity (FRAP, DPPH and ABTS) and colour were evaluated. A Ranking Descriptive Analysis was performed to evaluate the characteristics of each apple liqueur. The apple liqueur that received chips pre‐treated with an ultrasonic probe presented 116.5% more phenolic compounds, on average 4.9 times more antioxidant activity, and greater variation in total colour ΔE 7.03 than the control apple liqueur. The pre‐treatment with an ultrasonic probe accelerated the extraction process in approximately 60 days. The untoasted chips contributed by adding 17.4% more total phenols than the toasted chips, due to the significant presence of gallic acid. The pre‐treatment on wood chips accelerated the aging of apple liqueurs, increased phenolics compounds. Sensorially, the woody descriptors (taste, aroma and residual) were more intensely perceived and with the best acceptance scores among the judges. [ABSTRACT FROM AUTHOR]

Published
2024
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