Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties

Producción Científica

Detalles Bibliográficos
Autores: García Solaesa, Ángela, Villanueva Barrero, Marina, Beltrán, Sagrario, Ronda Balbás, María Felicidad
Tipo de recurso: artículo
Estado:Versión borrador
Fecha de publicación:2019
País:España
Institución:Universidad de Valladolid
Repositorio:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/39094
Acceso en línea:https://doi.org/10.1007/s11947-019-02329-4
http://uvadoc.uva.es/handle/10324/39094
Access Level:acceso abierto
Palabra clave:Quinoa
Supercritical CO2 oil extraction
Pasting properties
Thermal properties
SEM
In vitro starch enzymatic hydrolysis
3309 Tecnología de Los Alimentos
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spelling Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal propertiesGarcía Solaesa, ÁngelaVillanueva Barrero, MarinaBeltrán, SagrarioRonda Balbás, María FelicidadQuinoaSupercritical CO2 oil extractionPasting propertiesThermal propertiesSEMIn vitro starch enzymatic hydrolysis3309 Tecnología de Los AlimentosProducción CientíficaQuinoa has recently been considered as an alternative oilseed crop due to the quality and quantity of its lipid fraction. Supercritical fluid extraction (SFE) was used as a green process to extract quinoa oil without solvent residues. Defatted quinoa flour is a potentially valuable raw material whose performance as food ingredient needs to be established. Structural, physicochemical, pasting, and thermal properties of quinoa (cv. Titicaca) defatted by supercritical CO2 extraction (DQ-SCCO2) were characterized. In vitro starch enzymatic susceptibility was also evaluated. Full fatted quinoa (NDQ) and quinoa defatted by hexane extraction (DQ-HX) were also evaluated in parallel. DQ-SCCO2 showed a disrupted and microporous structure due to the pressurization/depressurization of CO2 in SFE. However, its viscometric profile was very similar to that of NDQ, while that of DQ-HX was significantly lower. This denotes a physical/thermal modification of the flour as a result of the higher temperature applied during hexane extraction, 68 degrees C, versus 40 degrees C in SFE. Defatted samples showed lower pasting temperatures (4-5 degrees C) and higher amylopectin retrogradation extent than NDQ. Quinoa showed a very high enzymatic susceptibility regardless its lipid content; 90% of the starch was hydrolyzed by digestive enzymes in 20 min in the three samples. However, defatted quinoa had lower slowly digestible starch content than NDQ, being the lowest value for DQ-SCCO2 sample. The work confirms the feasibility of using DQ-SCCO2 as a raw material in food applications, free of solvent residues, and with a technological quality superior to that obtained by extraction with organic solvents.Ministerio de Economia y Competitividad and the European Regional Development Fund (FEDER) AGL2015-63849-C2-2-RJunta de Castilla y Leon/FEDER VA072P17Springer2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/draftapplication/pdfhttps://doi.org/10.1007/s11947-019-02329-4http://uvadoc.uva.es/handle/10324/39094reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidEspañolhttps://link.springer.com/article/10.1007/s11947-019-02329-4info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:uvadoc.uva.es:10324/390942026-06-13T12:44:47Z
dc.title.none.fl_str_mv Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties
title Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties
spellingShingle Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties
García Solaesa, Ángela
Quinoa
Supercritical CO2 oil extraction
Pasting properties
Thermal properties
SEM
In vitro starch enzymatic hydrolysis
3309 Tecnología de Los Alimentos
title_short Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties
title_full Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties
title_fullStr Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties
title_full_unstemmed Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties
title_sort Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties
dc.creator.none.fl_str_mv García Solaesa, Ángela
Villanueva Barrero, Marina
Beltrán, Sagrario
Ronda Balbás, María Felicidad
author García Solaesa, Ángela
author_facet García Solaesa, Ángela
Villanueva Barrero, Marina
Beltrán, Sagrario
Ronda Balbás, María Felicidad
author_role author
author2 Villanueva Barrero, Marina
Beltrán, Sagrario
Ronda Balbás, María Felicidad
author2_role author
author
author
dc.subject.none.fl_str_mv Quinoa
Supercritical CO2 oil extraction
Pasting properties
Thermal properties
SEM
In vitro starch enzymatic hydrolysis
3309 Tecnología de Los Alimentos
topic Quinoa
Supercritical CO2 oil extraction
Pasting properties
Thermal properties
SEM
In vitro starch enzymatic hydrolysis
3309 Tecnología de Los Alimentos
description Producción Científica
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/draft
format article
status_str draft
dc.identifier.none.fl_str_mv https://doi.org/10.1007/s11947-019-02329-4
http://uvadoc.uva.es/handle/10324/39094
url https://doi.org/10.1007/s11947-019-02329-4
http://uvadoc.uva.es/handle/10324/39094
dc.language.none.fl_str_mv Español
language_invalid_str_mv Español
dc.relation.none.fl_str_mv https://link.springer.com/article/10.1007/s11947-019-02329-4
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300719

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