Alejandro Martínez-Velasco, César Alberto Roldán-Cruz, Heidi Andrea Fonseca Florido, Daniel Trujillo-Ramírez, Juan Carlos Cuevas-Bernardino
{"title":"作为一种新的淀粉来源的刺金芥种子：分离馏分的形态、结构和热重特征","authors":"Alejandro Martínez-Velasco, César Alberto Roldán-Cruz, Heidi Andrea Fonseca Florido, Daniel Trujillo-Ramírez, Juan Carlos Cuevas-Bernardino","doi":"10.1007/s11694-024-02987-9","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to analyze three fractions obtained from starch extraction from cuajinicuil (<i>Inga jinicuil</i>) seeds, to determine their physicochemical composition and potential functionality. The proximal, morphological, structural, and thermogravimetric characteristics of CF<sub>U</sub>, CF<sub>I,</sub> and CF<sub>A</sub> fractions were determined. CF<sub>U</sub> had high fat and fiber content, CF<sub>I</sub> had high protein values and CF<sub>A</sub> had high carbohydrate content. The size and shape of the particles seen in the micrographs, the intensity of the signals in the infrared spectrum, and the thermogravimetric behavior suggest that the CF<sub>U</sub> fraction does not correspond to starch, but rather contains impurities related to lignin, since the particles had polyhedral shape, size larger than 50 µm, a signal at 1530 cm<sup>−1</sup> and a band at 600 °C, which are characteristic of lignin. The CF<sub>I</sub> fraction contained starch granules embedded in larger polyhedral portions and exhibited a behavior more similar to starch, but with impurities. The CF<sub>A</sub> fraction showed uniform granule size, infrared spectra, crystallinity, and thermogravimetric behavior characteristic of purified native starch. Cuajinicuil seeds are a new source of high-quality purified starch, as well as other fractions with potential applications in the food and pharmaceutical industries. This represents a regional, sustainable, and economically viable alternative for utilizing this important plant resource.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"537 - 548"},"PeriodicalIF":2.9000,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Cuajinicuil (Inga Jinicuil) seeds as a novel source of starch: morphological, structural, and thermogravimetric characteristics of isolated fractions\",\"authors\":\"Alejandro Martínez-Velasco, César Alberto Roldán-Cruz, Heidi Andrea Fonseca Florido, Daniel Trujillo-Ramírez, Juan Carlos Cuevas-Bernardino\",\"doi\":\"10.1007/s11694-024-02987-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study aimed to analyze three fractions obtained from starch extraction from cuajinicuil (<i>Inga jinicuil</i>) seeds, to determine their physicochemical composition and potential functionality. The proximal, morphological, structural, and thermogravimetric characteristics of CF<sub>U</sub>, CF<sub>I,</sub> and CF<sub>A</sub> fractions were determined. CF<sub>U</sub> had high fat and fiber content, CF<sub>I</sub> had high protein values and CF<sub>A</sub> had high carbohydrate content. The size and shape of the particles seen in the micrographs, the intensity of the signals in the infrared spectrum, and the thermogravimetric behavior suggest that the CF<sub>U</sub> fraction does not correspond to starch, but rather contains impurities related to lignin, since the particles had polyhedral shape, size larger than 50 µm, a signal at 1530 cm<sup>−1</sup> and a band at 600 °C, which are characteristic of lignin. The CF<sub>I</sub> fraction contained starch granules embedded in larger polyhedral portions and exhibited a behavior more similar to starch, but with impurities. The CF<sub>A</sub> fraction showed uniform granule size, infrared spectra, crystallinity, and thermogravimetric behavior characteristic of purified native starch. Cuajinicuil seeds are a new source of high-quality purified starch, as well as other fractions with potential applications in the food and pharmaceutical industries. 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Cuajinicuil (Inga Jinicuil) seeds as a novel source of starch: morphological, structural, and thermogravimetric characteristics of isolated fractions
This study aimed to analyze three fractions obtained from starch extraction from cuajinicuil (Inga jinicuil) seeds, to determine their physicochemical composition and potential functionality. The proximal, morphological, structural, and thermogravimetric characteristics of CFU, CFI, and CFA fractions were determined. CFU had high fat and fiber content, CFI had high protein values and CFA had high carbohydrate content. The size and shape of the particles seen in the micrographs, the intensity of the signals in the infrared spectrum, and the thermogravimetric behavior suggest that the CFU fraction does not correspond to starch, but rather contains impurities related to lignin, since the particles had polyhedral shape, size larger than 50 µm, a signal at 1530 cm−1 and a band at 600 °C, which are characteristic of lignin. The CFI fraction contained starch granules embedded in larger polyhedral portions and exhibited a behavior more similar to starch, but with impurities. The CFA fraction showed uniform granule size, infrared spectra, crystallinity, and thermogravimetric behavior characteristic of purified native starch. Cuajinicuil seeds are a new source of high-quality purified starch, as well as other fractions with potential applications in the food and pharmaceutical industries. This represents a regional, sustainable, and economically viable alternative for utilizing this important plant resource.
期刊介绍：
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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