Ultrasound-assisted extraction of starch from frozen jicama (P. erosus) roots: Effect on yield, structural characteristics and thermal properties

Lucía Beatriz González-Lemus, Georgina Calderón-Domínguez, Ma de la Paz Salgado-Cruz, Mayra Díaz-Ramírez, Mónica Ramírez-Miranda, José Jorge Chanona-Pérez, Norma Gϋemes-Vera, Reynold Ramón Farrera-Rebollo

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

© 2018 The Author(s). Jicama roots have been studied as an alternative starch source. However, reports about the extraction yield are scarce, as well as publications about the use of pretreatment techniques for this material. Hence, the aim of this study was to analyze the effect of sonication on the starch yield as well as on the granule structure. Ultrasound was observed to have a positive effect on the starch yield, with the largest value obtained at a sonication time of 10 min (24.76 ± 2.4%). This represents a 46.9% increase over a non-treated sample (16.86 ± 0.9%), and the starch granule structure was unaffected, as confirmed by microscopy and an X-ray diffraction analysis The imperviousness of the starch granule to the sonication process is attributed to the protective effect of soluble fiber and a change in viscosity caused by the material released from parenchyma cells. More studies are required in this area.
Original languageAmerican English
Pages (from-to)738-746
Number of pages663
JournalCYTA - Journal of Food
DOIs
StatePublished - 1 Jan 2018

Fingerprint

Pachyrhizus
thermal properties
Starch
Thermodynamic properties
Hot Temperature
Ultrasonics
Sonication
starch
starch granules
soluble fiber
X-ray diffraction
protective effect
granules
microscopy
viscosity
pretreatment
Viscosity
X-Ray Diffraction
X ray diffraction analysis
Publications

Cite this

@article{f680001448db4349811f8d83f40f9653,
title = "Ultrasound-assisted extraction of starch from frozen jicama (P. erosus) roots: Effect on yield, structural characteristics and thermal properties",
abstract = "{\circledC} 2018 The Author(s). Jicama roots have been studied as an alternative starch source. However, reports about the extraction yield are scarce, as well as publications about the use of pretreatment techniques for this material. Hence, the aim of this study was to analyze the effect of sonication on the starch yield as well as on the granule structure. Ultrasound was observed to have a positive effect on the starch yield, with the largest value obtained at a sonication time of 10 min (24.76 ± 2.4{\%}). This represents a 46.9{\%} increase over a non-treated sample (16.86 ± 0.9{\%}), and the starch granule structure was unaffected, as confirmed by microscopy and an X-ray diffraction analysis The imperviousness of the starch granule to the sonication process is attributed to the protective effect of soluble fiber and a change in viscosity caused by the material released from parenchyma cells. More studies are required in this area.",
author = "Gonz{\'a}lez-Lemus, {Luc{\'i}a Beatriz} and Georgina Calder{\'o}n-Dom{\'i}nguez and {de la Paz Salgado-Cruz}, Ma and Mayra D{\'i}az-Ram{\'i}rez and M{\'o}nica Ram{\'i}rez-Miranda and Chanona-P{\'e}rez, {Jos{\'e} Jorge} and Norma Gϋemes-Vera and Farrera-Rebollo, {Reynold Ram{\'o}n}",
year = "2018",
month = "1",
day = "1",
doi = "10.1080/19476337.2018.1462852",
language = "American English",
pages = "738--746",
journal = "CYTA - Journal of Food",
issn = "1947-6337",
publisher = "Taylor and Francis Ltd.",

}

Ultrasound-assisted extraction of starch from frozen jicama (P. erosus) roots: Effect on yield, structural characteristics and thermal properties. / González-Lemus, Lucía Beatriz; Calderón-Domínguez, Georgina; de la Paz Salgado-Cruz, Ma; Díaz-Ramírez, Mayra; Ramírez-Miranda, Mónica; Chanona-Pérez, José Jorge; Gϋemes-Vera, Norma; Farrera-Rebollo, Reynold Ramón.

In: CYTA - Journal of Food, 01.01.2018, p. 738-746.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Ultrasound-assisted extraction of starch from frozen jicama (P. erosus) roots: Effect on yield, structural characteristics and thermal properties

AU - González-Lemus, Lucía Beatriz

AU - Calderón-Domínguez, Georgina

AU - de la Paz Salgado-Cruz, Ma

AU - Díaz-Ramírez, Mayra

AU - Ramírez-Miranda, Mónica

AU - Chanona-Pérez, José Jorge

AU - Gϋemes-Vera, Norma

AU - Farrera-Rebollo, Reynold Ramón

PY - 2018/1/1

Y1 - 2018/1/1

N2 - © 2018 The Author(s). Jicama roots have been studied as an alternative starch source. However, reports about the extraction yield are scarce, as well as publications about the use of pretreatment techniques for this material. Hence, the aim of this study was to analyze the effect of sonication on the starch yield as well as on the granule structure. Ultrasound was observed to have a positive effect on the starch yield, with the largest value obtained at a sonication time of 10 min (24.76 ± 2.4%). This represents a 46.9% increase over a non-treated sample (16.86 ± 0.9%), and the starch granule structure was unaffected, as confirmed by microscopy and an X-ray diffraction analysis The imperviousness of the starch granule to the sonication process is attributed to the protective effect of soluble fiber and a change in viscosity caused by the material released from parenchyma cells. More studies are required in this area.

AB - © 2018 The Author(s). Jicama roots have been studied as an alternative starch source. However, reports about the extraction yield are scarce, as well as publications about the use of pretreatment techniques for this material. Hence, the aim of this study was to analyze the effect of sonication on the starch yield as well as on the granule structure. Ultrasound was observed to have a positive effect on the starch yield, with the largest value obtained at a sonication time of 10 min (24.76 ± 2.4%). This represents a 46.9% increase over a non-treated sample (16.86 ± 0.9%), and the starch granule structure was unaffected, as confirmed by microscopy and an X-ray diffraction analysis The imperviousness of the starch granule to the sonication process is attributed to the protective effect of soluble fiber and a change in viscosity caused by the material released from parenchyma cells. More studies are required in this area.

UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85055481008&origin=inward

UR - https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85055481008&origin=inward

U2 - 10.1080/19476337.2018.1462852

DO - 10.1080/19476337.2018.1462852

M3 - Article

SP - 738

EP - 746

JO - CYTA - Journal of Food

JF - CYTA - Journal of Food

SN - 1947-6337

ER -