Is isolating starch from the residue of Annatto (cas 1393-63-1) pigment extraction feasible?

Add time:09/07/2019    Source:sciencedirect.com

We tested three different methods to isolate starch from the residue of Annatto (cas 1393-63-1) pigment extraction, namely water steeping (WS), acid steeping (AS), and alkaline steeping (KS), and analyzed how these methods affected the chemical composition, the antioxidant activity, and the physical characteristics of isolated materials. None of the methods afforded pure starch because they failed to remove proteins, lipids, phenolic compounds, and carotenoids efficiently; the non-removed components acted as encapsulating agents of starch granules. Because the isolated materials presented high starch content (64.6–68.7%), we designated them starchy materials. The isolation methods influenced the chemical composition, crystallinity, particle size, thermal properties, and antioxidant activity of the starchy materials. AS removed more fibers, but this method failed to remove phenolic compounds and carotenoids, to yield a starchy material with the greatest antioxidant activity and the highest crystallinity. KS solubilized more lipids, carotenoids, and proteins; promoted loss of phenolic compounds; and afforded agglomerated starch granules with larger particle size and high gelatinization enthalpy. WS impacted the bixin content of the starchy material to a lesser extent, but it led to loss of phenolic compounds. Overall, AS provided the starchy material with the best properties for application as food additive and for use in the production of films with antioxidant activity.

We also recommend Trading Suppliers and Manufacturers of Annatto (cas 1393-63-1). Pls Click Website Link as below: cas 1393-63-1 suppliers

Prev:Technological characterization of biomass obtained from the turmeric and Annatto (cas 1393-63-1) processing by using green technologies
Next:The impact of E-beam treatment on the microbial population and sensory quality of hard Annatto (cas 1393-63-1)-coloured cheese)