Amido de sementes de jaca orgânica (Artocarpus heterophyllus L.): Extração, tratamento por ultrassom, caracterização física, térmica e morfológica

Abstract

Starch is considered an essential component in food preparation, responsible for the technological properties that characterize most industrialized products. Among the sources of starches, jackfruit (Artocarpus heterophyllus L.) can be highlighted. However, the seed has a considerable nutritional value, which can be added to starch formulations for food preparations. The aim of this study was to evaluate the morphological, thermal and structural properties of physically modified organic jackfruit seed starch. The native starch was equally divided into 2 samples: sample A (seed with husk) and sample B (seed without husk) and submitted to physical modifications by the ultrasound technique (amplitudes of 40 and 70%). In RVA (Rapid Visco Analyser) the viscosity of starch from jackfruit seeds was analyzed and it was noted that US40% would be a less viscous product compared to starches from other sources.

The morphology of the granules was observed by scanning electron microscopy (SEM- FEG), and native and modified starches were found without the shell, with the granules

having rounded polygonal shapes and irregular diameters, and with the shell, the granules also have rounded shapes and irregular diameters. X-Ray Diffraction analyzed the crystallinity of native and modified starches and found semicrystalline starches. The colorimetry indicated a reddish and yellowish color for the starch with the shell and the one without the shell with a lighter color. In thermogravimetry (TG/DTG), it was observed in relation to stability that there was a variation of (Ti=136.55°C to 151.25°C) and (Tf=239.7 to 249.09) and starch native with bark obtained the lowest stability when comparing it with other samples. In the Differential Scanning Calorimetry (DSC), it was seen that at the initial temperature the samples with native starch husk and those modified by US remained at similar temperatures, which differs from the analyzed samples without husk where the native starch (79.16°C) had the highest temperature. Considering these aspects, jackfruit seed starch would be a product with viscosity, which can be used in food products, mainly as a thickener.