High-intensity ultrasound-assisted chemical modification of annatto seed starch
There is a new industrial trend, which aims to develop new processes in order to better exploit the agro-industrial waste, taking advantage of all the fractions originated from a single raw material. Therefore, this study presents the processing of the annatto seed aiming for the integral use of thi...
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| Main Authors: | , , |
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| Format: | Online |
| Language: | Portuguese |
| Published: |
Universidade Estadual de Campinas
2019
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| Subjects: | |
| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/3006 |
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| Summary: | There is a new industrial trend, which aims to develop new processes in order to better exploit the agro-industrial waste, taking advantage of all the fractions originated from a single raw material. Therefore, this study presents the processing of the annatto seed aiming for the integral use of this vegetable matrix. The effects of high-intensity ultrasound (HIUS) technology on the chemical modification of the annatto seed starch through the insertion of the lipophilic component octenyl succinic anhydride (OSA) were evaluated aiming to develop of a new emulsifier for food applications. The chemical modification procedure of the starch molecules was performed employing different HIUS energy density levels (0, 1.2, 2.4 and 3.6 kJ / mL). |
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| ISSN: | 2596-1969 |
