Maniglia Bianca Chieregato, Silveira Thamiris Maria Garcia, Tapia-Blácido Delia Rita
Departamento de Química, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Av. Bandeirantes, 3900, CEP 14040-901 Ribeirão Preto, SP, Brazil.
Departamento de Química, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Av. Bandeirantes, 3900, CEP 14040-901 Ribeirão Preto, SP, Brazil.
Int J Biol Macromol. 2022 Mar 31;202:508-519. doi: 10.1016/j.ijbiomac.2021.12.145. Epub 2022 Jan 8.
In this study, we have isolated starch from turmeric dye extraction residue by steeping in acid medium (AS), steeping in water (WS), or steeping in alkaline medium (KS) and assessed the filmogenic capacity of the resulting starches. We have also characterized the chemical composition, morphology, swelling power, solubility, crystallinity, and active properties of the AS, WS, and KS starches and investigated the mechanical, functional, antioxidant, and antimicrobial properties of the corresponding films. The AS and KS starches showed lower apparent amylose content and higher purity, relative crystallinity, swelling power, and solubility than the WS starch. All the starches retained phenolic compounds and curcuminoids; their phenolic and curcuminoid contents were higher than the contents in the residue, especially in the case of the AS starch, which yielded films with the best antioxidant and antimicrobial activities. The AS and KS starches yielded films that were more resistant at break, less soluble in water, and less hydrophilic than the film obtained from the WS starch. Thus, submitting turmeric dye extraction residue to AS in ascorbic acid yielded a starch that resulted in films with good mechanical properties and better antioxidant and antimicrobial properties, to ensure safe and prolonged food shelf life.
在本研究中，我们通过在酸性介质中浸泡（AS）、在水中浸泡（WS）或在碱性介质中浸泡（KS），从姜黄染料提取残渣中分离出淀粉，并评估了所得淀粉的成膜能力。我们还对AS、WS和KS淀粉的化学成分、形态、溶胀力、溶解度、结晶度和活性特性进行了表征，并研究了相应薄膜的机械性能、功能特性、抗氧化性能和抗菌性能。与WS淀粉相比，AS和KS淀粉的表观直链淀粉含量较低，纯度、相对结晶度、溶胀力和溶解度较高。所有淀粉都保留了酚类化合物和姜黄素类；它们的酚类和姜黄素类含量高于残渣中的含量，尤其是AS淀粉，其制成的薄膜具有最佳的抗氧化和抗菌活性。与由WS淀粉制成的薄膜相比，AS和KS淀粉制成的薄膜更耐断裂、在水中的溶解度更低且亲水性更弱。因此，将姜黄染料提取残渣在抗坏血酸中进行AS处理，得到的淀粉制成的薄膜具有良好的机械性能以及更好的抗氧化和抗菌性能，可确保食品在安全的条件下延长保质期。
