Structural modification on potato tissue and starch using ethanol pre-treatment and drying process

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The authors are grateful to the Sao Paulo Research Foundation (FAPESP, Brazil) for funding the project n? 2019/05043-6; this study was financed in part by the ?Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - Brazil (CAPES)? ? for the JS Guedes (88882.378356/2019-01) and KC Santos (8888...

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Detalles Bibliográficos
Autores: Guedes J.S., Santos K.C., Castanha N., Rojas M.L., Matta Junior M.D., Lima D.C., Augusto P.E.D.
Formato: artículo
Fecha de Publicación:2021
Institución:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/3059
Enlace del recurso:https://hdl.handle.net/20.500.12390/3059
https://doi.org/10.1016/j.foostr.2021.100202
Nivel de acceso:acceso abierto
Materia:Pasting properties
Drying
https://purl.org/pe-repo/ocde/ford#4.04.01
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oai_identifier_str oai:repositorio.concytec.gob.pe:20.500.12390/3059
network_acronym_str CONC
network_name_str CONCYTEC-Institucional
repository_id_str 4689
dc.title.none.fl_str_mv Structural modification on potato tissue and starch using ethanol pre-treatment and drying process
title Structural modification on potato tissue and starch using ethanol pre-treatment and drying process
spellingShingle Structural modification on potato tissue and starch using ethanol pre-treatment and drying process
Guedes J.S.
Pasting properties
Drying
https://purl.org/pe-repo/ocde/ford#4.04.01
title_short Structural modification on potato tissue and starch using ethanol pre-treatment and drying process
title_full Structural modification on potato tissue and starch using ethanol pre-treatment and drying process
title_fullStr Structural modification on potato tissue and starch using ethanol pre-treatment and drying process
title_full_unstemmed Structural modification on potato tissue and starch using ethanol pre-treatment and drying process
title_sort Structural modification on potato tissue and starch using ethanol pre-treatment and drying process
author Guedes J.S.
author_facet Guedes J.S.
Santos K.C.
Castanha N.
Rojas M.L.
Matta Junior M.D.
Lima D.C.
Augusto P.E.D.
author_role author
author2 Santos K.C.
Castanha N.
Rojas M.L.
Matta Junior M.D.
Lima D.C.
Augusto P.E.D.
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Guedes J.S.
Santos K.C.
Castanha N.
Rojas M.L.
Matta Junior M.D.
Lima D.C.
Augusto P.E.D.
dc.subject.none.fl_str_mv Pasting properties
topic Pasting properties
Drying
https://purl.org/pe-repo/ocde/ford#4.04.01
dc.subject.es_PE.fl_str_mv Drying
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#4.04.01
description The authors are grateful to the Sao Paulo Research Foundation (FAPESP, Brazil) for funding the project n? 2019/05043-6; this study was financed in part by the ?Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - Brazil (CAPES)? ? for the JS Guedes (88882.378356/2019-01) and KC Santos (88882.378385/2019-01) M.Sc. scholarships; to the National Council for Scientific and Technological Development (CNPq, Brazil) for the JS Guedes M.Sc. scholarship (131235/2020-6) and the productivity grant of PED Augusto (306557/2017-7); and to the Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (FONDECYT, Peru) from the ?Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica? (CONCYTEC, Peru) for funding the project n° 409-2019-FONDECYT.
publishDate 2021
dc.date.accessioned.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.available.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.issued.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12390/3059
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1016/j.foostr.2021.100202
dc.identifier.scopus.none.fl_str_mv 2-s2.0-85107780630
url https://hdl.handle.net/20.500.12390/3059
https://doi.org/10.1016/j.foostr.2021.100202
identifier_str_mv 2-s2.0-85107780630
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Food Structure
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier Ltd
publisher.none.fl_str_mv Elsevier Ltd
dc.source.none.fl_str_mv reponame:CONCYTEC-Institucional
instname:Consejo Nacional de Ciencia Tecnología e Innovación
instacron:CONCYTEC
instname_str Consejo Nacional de Ciencia Tecnología e Innovación
instacron_str CONCYTEC
institution CONCYTEC
reponame_str CONCYTEC-Institucional
collection CONCYTEC-Institucional
repository.name.fl_str_mv Repositorio Institucional CONCYTEC
repository.mail.fl_str_mv repositorio@concytec.gob.pe
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spelling Publicationrp08466600rp08468600rp01167600rp01185600rp08813600rp08814600rp01010600Guedes J.S.Santos K.C.Castanha N.Rojas M.L.Matta Junior M.D.Lima D.C.Augusto P.E.D.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2021https://hdl.handle.net/20.500.12390/3059https://doi.org/10.1016/j.foostr.2021.1002022-s2.0-85107780630The authors are grateful to the Sao Paulo Research Foundation (FAPESP, Brazil) for funding the project n? 2019/05043-6; this study was financed in part by the ?Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - Brazil (CAPES)? ? for the JS Guedes (88882.378356/2019-01) and KC Santos (88882.378385/2019-01) M.Sc. scholarships; to the National Council for Scientific and Technological Development (CNPq, Brazil) for the JS Guedes M.Sc. scholarship (131235/2020-6) and the productivity grant of PED Augusto (306557/2017-7); and to the Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (FONDECYT, Peru) from the ?Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica? (CONCYTEC, Peru) for funding the project n° 409-2019-FONDECYT.This work evaluated ethanol as a pre-treatment to the convective drying of potatoes, focused on obtaining their starch. Potato slices were treated by immersion in ethanol for up to 30 min and then dried by convection (40 °C, 1 m/s). Different treatments were conducted to evaluate the effect of pre-treatment with ethanol and/or drying on the potato tissue and starch structure and properties. Potato microstructure, rehydration capacity, and drying kinetics were evaluated. After pre-treatment, drying, and rehydration, the starch was extracted and evaluated in relation to both structure and properties. Ethanol pre-treatment promoted structural changes on potato tissues and cells: the cells became withered, with thinner walls, lose turgidity, and changed the initial shape becoming more distorted and compacted. These permanent structural modifications impacted the subsequent mass transfer: the drying time was reduced in ?56%, and the initial rehydration rate increased ?25%. There were no changes in the starch molecular profile and only minor imperfections in the surface of the granules. The starch pasting and gel properties were only slightly altered by the drying process. In conclusion, drying and its pre-treatment with ethanol can be a simple technology for preserving potatoes focused on starch extraction. © 2021 Elsevier LtdConsejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdFood Structureinfo:eu-repo/semantics/openAccessPasting propertiesDrying-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Structural modification on potato tissue and starch using ethanol pre-treatment and drying processinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC20.500.12390/3059oai:repositorio.concytec.gob.pe:20.500.12390/30592024-05-30 16:13:37.255http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="23d54ddc-9958-4fea-a5fc-bdbad55142d9"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Structural modification on potato tissue and starch using ethanol pre-treatment and drying process</Title> <PublishedIn> <Publication> <Title>Food Structure</Title> </Publication> </PublishedIn> <PublicationDate>2021</PublicationDate> <DOI>https://doi.org/10.1016/j.foostr.2021.100202</DOI> <SCP-Number>2-s2.0-85107780630</SCP-Number> <Authors> <Author> <DisplayName>Guedes J.S.</DisplayName> <Person id="rp08466" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Santos K.C.</DisplayName> <Person id="rp08468" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Castanha N.</DisplayName> <Person id="rp01167" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Rojas M.L.</DisplayName> <Person id="rp01185" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Matta Junior M.D.</DisplayName> <Person id="rp08813" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Lima D.C.</DisplayName> <Person id="rp08814" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Augusto P.E.D.</DisplayName> <Person id="rp01010" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Pasting properties</Keyword> <Keyword>Drying</Keyword> <Abstract>This work evaluated ethanol as a pre-treatment to the convective drying of potatoes, focused on obtaining their starch. Potato slices were treated by immersion in ethanol for up to 30 min and then dried by convection (40 °C, 1 m/s). Different treatments were conducted to evaluate the effect of pre-treatment with ethanol and/or drying on the potato tissue and starch structure and properties. Potato microstructure, rehydration capacity, and drying kinetics were evaluated. After pre-treatment, drying, and rehydration, the starch was extracted and evaluated in relation to both structure and properties. Ethanol pre-treatment promoted structural changes on potato tissues and cells: the cells became withered, with thinner walls, lose turgidity, and changed the initial shape becoming more distorted and compacted. These permanent structural modifications impacted the subsequent mass transfer: the drying time was reduced in ?56%, and the initial rehydration rate increased ?25%. There were no changes in the starch molecular profile and only minor imperfections in the surface of the granules. The starch pasting and gel properties were only slightly altered by the drying process. In conclusion, drying and its pre-treatment with ethanol can be a simple technology for preserving potatoes focused on starch extraction. © 2021 Elsevier Ltd</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
score 13.377223
Structural modification on potato tissue and starch using ethanol pre-treatment and drying process
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