ABSTRACT Starch was isolated from three Andean-native crops — arracacha (Arracacia xanthorrhiza), oca (Oxalis tuberosa), and sweet potato (Ipomoea batatas) — for use as a raw material for the production of foam trays. The starches were characterized in their proximal composition, crystallinity, microstructure and thermal properties. The sweet potato starch showed the highest amylose content (42.65%) and the lowest protein content (0.30%). The oca starch granules were larger (10–30 μm) than sweet potato and arracacha starch. The highest crystallinity of sweet potato starch caused larger values of onset temperature (To), peak temperature (Tp), conclusion temperature (Tc) (67.64 °C, 72.83 °C, and 81.20 °C, respectively) than arracacha and oca starch. The novel foam trays showed good appearance, adequate expansion, and low density; however, all foam trays showed a water abs...

The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were developed: corn starch with xanthan gum (CS-XG), corn starch with tara gum (CS-TG), potato starch with xanthan gum (PS-XG) and potato starch with tara gum (PS-TG) (XG and TG—0.5% of flour). Rheological and textural properties of doughs were evaluated, as well as specific volume, alveolar structure and texture profile of breads. The results showed that the addition of tara gum increased pasting properties of the potato starch formulation, however, in the corn starch formulations, it was not significantly different from xanthan gum addition. All formulations showed more elastic than viscous behavior (G′>G″) and these viscoelastic properties had an influence on the kin...

The physical-chemical, thermal and rheological properties of starches isolated from four commercial potato cultivars (Colparina, Huayro, Canchan and Yungay) were evaluated and characterized. The starches presented ovoid and spherical shapes, with average size from 20.08 ± 2.48 to 25.33 ± 6.54 μm and B-type granules, with amylose content from 15.49 ± 2.02 to 32.10 ± 0.14% and relative crystallinity, between 34.6 and 37.3%. The rheological properties measured using a dynamic rheometer, showed predominance storage module (G’) on the loss module (G’’) during the frequency range (0.01 - 3.20 Hz) studied, which would classify them as weak gels. The starches presented low syneresis, high clarity, pasting temperature from 65.70 ± 0.31 °C to 67.70 ± 0.23 °C, gelatinization start temperature (To); peak temperature (Tp); gelatinization final temperature (Tf) and gelatinization enthal...

The physical-chemical, thermal and rheological properties of starches isolated from four commercial potato cultivars (Colparina, Huayro, Canchan and Yungay) were evaluated and characterized. The starches presented ovoid and spherical shapes, with average size from 20.08 ± 2.48 to 25.33 ± 6.54 μm and B-type granules, with amylose content from 15.49 ± 2.02 to 32.10 ± 0.14% and relative crystallinity, between 34.6 and 37.3%. The rheological properties measured using a dynamic rheometer, showed predominance storage module (G’) on the loss module (G’’) during the frequency range (0.01 - 3.20 Hz) studied, which would classify them as weak gels. The starches presented low syneresis, high clarity, pasting temperature from 65.70 ± 0.31 °C to 67.70 ± 0.23 °C, gelatinization start temperature (To); peak temperature (Tp); gelatinization final temperature (Tf) and gelatinization enthal...

The valorization and use of lignocellulosic biomass from food processing to obtain value-added products is crucial to improve sustainability and reduce waste management costs. This potential for cost reduction is a reason for optimism, as it allows agro-industrial waste to be transformed into valuable resources, contributing to the circular economy. This study focused on the compositional and structural characterization of eleven types of lignocellulosic biomass (LCB) to evaluate their potential in producing nanopolysaccharides and polyhydroxyalkanoates. Parameters such as humidity, ash, proteins, extractives, structural carbohydrates, and lignin were analyzed in passion fruit peels, artichoke bracts, asparagus peels, lemon peels, orange peels, avocado seed, potato peels, cassava peels, sugar cane bagasse, rice husk, and rice straw. The results showed that fruit peels and other waste had...

Intelligent packaging represents a sustainable solution for food preservation by enabling the monitoring of freshness through chromatic changes. In this study, a biofilm based on polyvinyl alcohol (PVA), nanocellulose (NC) extracted from rice straw and blueberry extract was developed and evaluated for its performance as a visual freshness indicator in tilapia fillets. Nanocellulose, obtained by TEMPO oxidation, exhibited proper integration into the polymeric matrix according to transmission electron microscopy, Fourier transform infrared spectroscopy, thermogravimetric analysis and X-ray diffraction analysis. The biofilms improved their mechanical properties with the addition of NC, by increasing tensile strength and reducing water solubility. However, the incorporation of anthocyanins increased solubility and water vapor permeability due to their hydrophilic character. Despite this, the...