Huaya ( Melicoccus bijugatus ) seed flour as a new source of starch: physicochemical, morphological, thermal and functio
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ORIGINAL PAPER
Huaya (Melicoccus bijugatus) seed flour as a new source of starch: physicochemical, morphological, thermal and functional characterization Víctor M. Moo‑Huchin1 · Dulce M. Ac‑Chim2 · Yasser A. Chim‑Chi2 · Carlos R. Ríos‑Soberanis3 · Gonzalo Ramos4 · Hernani T. Yee‑Madeira5 · Alejandro Ortiz‑Fernández2 · Raciel J. Estrada‑León2 · Emilio Pérez‑Pacheco2 Received: 14 May 2020 / Accepted: 21 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The huaya seed, considered as fruit waste, represents 40% of the total weight of this tropical fruit that is highly consumed in the Yucatan Peninsula, Mexico. Starch isolated from the fruit seed flour has becoming an alternative to the use of non-conventional sources starches. The present study aims to isolate starch from huaya seed flour and characterize it by its physicochemical, structural, thermal and functional properties. The starch yield was 39.38% containing low levels of protein, lipids, ash and fiber. Starch was characterized by exhibiting an average size of 14.54 µm presenting an oval shape without cracks, high amylose content and high content of resistant starch (RS). Additional analysis shown that starch possesses a more ordered microstructure (C-type starch and ratio 1047/1022 cm−1 and 1022/995 cm−1), high decomposition and gelatinization temperatures, and perhaps these results explain the low swelling capacity of the granule and its low rate of enzymatic hydrolysis. According to the results, this starch owns the potential to be used in non-transparent foods that require high temperatures (such as baking), for the design of products with a lower glycemic index and lower caloric value, and additionally, for the manufacture of bioplastic films for applications as wrappings in food industry. Keywords Starch · Physicochemical properties · Tropical fruit · Melicoccus bijugatus · Huaya
Introduction * Emilio Pérez‑Pacheco [email protected] 1
Tecnológico Nacional de México, Campus Instituto Tecnológico de Mérida, km 5 Mérida‑Progreso, C.P. 97118 Mérida, Yucatán, Mexico
2
Tecnológico Nacional de México, Campus Instituto Tecnológico Superior de Calkiní, Cuerpo Académico Bioprocesos, Av. Ah‑Canul, C.P. 24900 Calkiní, Campeche, Mexico
3
Centro de Investigación Científica de Yucatán, A.C, Unidad de Materiales, Calle 43, No. 130 x 32 y 34, Colonia Chuburná de Hidalgo, C.P 97205 Mérida, Yucatán, Mexico
4
Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Cerro Blanco 141, Col. Cimatario, 76090 Querétaro, Mexico
5
Instituto Politécnico Nacional, Escuela Superior de Física y Matemáticas, Av. Instituto Politécnico Nacional, S/N, San Pedro Zacatenco, Gustavo A. Madero, C.P. 02200 Mexico, México D.F., Mexico
Starch is stored as semi-crystalline granules in cereal grains, roots, tubers, stem-piths, leaves, seeds, fruits and pollen. Starch structure consists of linear amylose and branched amylopectin fractions. These fractions are
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