Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries
ABSTRACT: The starch extracted from avocado (Persea americana L. cv. Hass) seeds was characterized and used in the preparation of an edible coating to reduce the oil uptake and acrylamide content in French fries. Starch characterization was carried out using Differential Scanning Calorimetry, Fourie...
- Autores:
-
Vega Castro, Oscar Alfonso
Ramírez Álvarez, Milanyela
Blandón Mena, Leimin Antonio
Contreras Calderón, José del Carmen
Mesías, Marta
Delgado Andrade, Cristina
Morales Navas, Francisco José
Granda Restrepo, Diana María
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2022
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/30080
- Acceso en línea:
- https://hdl.handle.net/10495/30080
- Palabra clave:
- Acrilamida
Acrylamide
Almidón
Starch
Aguacate
Avocados
Persea americana
http://aims.fao.org/aos/agrovoc/c_9022
http://aims.fao.org/aos/agrovoc/c_5723
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by/4.0/
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| dc.title.spa.fl_str_mv |
Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries |
| title |
Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries |
| spellingShingle |
Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries Acrilamida Acrylamide Almidón Starch Aguacate Avocados Persea americana http://aims.fao.org/aos/agrovoc/c_9022 http://aims.fao.org/aos/agrovoc/c_5723 |
| title_short |
Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries |
| title_full |
Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries |
| title_fullStr |
Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries |
| title_full_unstemmed |
Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries |
| title_sort |
Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries |
| dc.creator.fl_str_mv |
Vega Castro, Oscar Alfonso Ramírez Álvarez, Milanyela Blandón Mena, Leimin Antonio Contreras Calderón, José del Carmen Mesías, Marta Delgado Andrade, Cristina Morales Navas, Francisco José Granda Restrepo, Diana María |
| dc.contributor.author.none.fl_str_mv |
Vega Castro, Oscar Alfonso Ramírez Álvarez, Milanyela Blandón Mena, Leimin Antonio Contreras Calderón, José del Carmen Mesías, Marta Delgado Andrade, Cristina Morales Navas, Francisco José Granda Restrepo, Diana María |
| dc.contributor.researchgroup.spa.fl_str_mv |
BIOALI Biotecnología de Alimentos |
| dc.subject.decs.none.fl_str_mv |
Acrilamida Acrylamide Almidón Starch |
| topic |
Acrilamida Acrylamide Almidón Starch Aguacate Avocados Persea americana http://aims.fao.org/aos/agrovoc/c_9022 http://aims.fao.org/aos/agrovoc/c_5723 |
| dc.subject.agrovoc.none.fl_str_mv |
Aguacate Avocados Persea americana |
| dc.subject.agrovocuri.none.fl_str_mv |
http://aims.fao.org/aos/agrovoc/c_9022 http://aims.fao.org/aos/agrovoc/c_5723 |
| description |
ABSTRACT: The starch extracted from avocado (Persea americana L. cv. Hass) seeds was characterized and used in the preparation of an edible coating to reduce the oil uptake and acrylamide content in French fries. Starch characterization was carried out using Differential Scanning Calorimetry, Fourier transform infrared spectrophotometry, gelatinization, and scanning electron microscopy. Uncoated (UFF) and coated (CFF) French fries were compared and evaluated for moisture, water activity (Aw), fat, color, firmness, acrylamide content, and sensorial analysis. The extracted starch presented a high crystalline structure and good stability to mechanical work and heat treatments. The CFF French fries showed significantly higher Aw, color parameter a*, but lower luminosity and acrylamide content than UFF samples. Similarly, the CFF samples tended to decrease the fat content, although without statistical differences. Avocado seed starch can be an economical and technically feasible alternative to the food industry as an effective coating to reduce acrylamide content in French fries. |
| publishDate |
2022 |
| dc.date.accessioned.none.fl_str_mv |
2022-08-17T14:44:23Z |
| dc.date.available.none.fl_str_mv |
2022-08-17T14:44:23Z |
| dc.date.issued.none.fl_str_mv |
2022 |
| dc.type.spa.fl_str_mv |
Artículo de investigación |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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https://purl.org/redcol/resource_type/ART |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
| dc.identifier.citation.spa.fl_str_mv |
Vega-Castro, O., Ramírez, M., Blandón-Mena, L. et al. Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries. Food Sci Biotechnol (2022). https://doi.org/10.1007/s10068-022-01140-w |
| dc.identifier.issn.none.fl_str_mv |
1226-7708 2092-6456 |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/10495/30080 |
| dc.identifier.doi.none.fl_str_mv |
10.1007/s10068-022-01140-w |
| identifier_str_mv |
Vega-Castro, O., Ramírez, M., Blandón-Mena, L. et al. Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries. Food Sci Biotechnol (2022). https://doi.org/10.1007/s10068-022-01140-w 1226-7708 2092-6456 10.1007/s10068-022-01140-w |
| url |
https://hdl.handle.net/10495/30080 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Food. Sci. Biotechnol. |
| dc.relation.citationendpage.spa.fl_str_mv |
12 |
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1 |
| dc.relation.citationvolume.spa.fl_str_mv |
2022 |
| dc.relation.ispartofjournal.spa.fl_str_mv |
Food Science and Biotechnology |
| dc.rights.uri.spa.fl_str_mv |
https://creativecommons.org/licenses/by/4.0/ |
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http://creativecommons.org/licenses/by/2.5/co/ |
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info:eu-repo/semantics/openAccess |
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Atribución 2.5 Colombia |
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http://purl.org/coar/access_right/c_abf2 |
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https://creativecommons.org/licenses/by/4.0/ http://creativecommons.org/licenses/by/2.5/co/ Atribución 2.5 Colombia http://purl.org/coar/access_right/c_abf2 |
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openAccess |
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12 |
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application/pdf |
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Springer |
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Seúl, Corea del Sur |
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Vega Castro, Oscar AlfonsoRamírez Álvarez, MilanyelaBlandón Mena, Leimin AntonioContreras Calderón, José del CarmenMesías, MartaDelgado Andrade, CristinaMorales Navas, Francisco JoséGranda Restrepo, Diana MaríaBIOALI Biotecnología de Alimentos2022-08-17T14:44:23Z2022-08-17T14:44:23Z2022Vega-Castro, O., Ramírez, M., Blandón-Mena, L. et al. Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries. Food Sci Biotechnol (2022). https://doi.org/10.1007/s10068-022-01140-w1226-77082092-6456https://hdl.handle.net/10495/3008010.1007/s10068-022-01140-wABSTRACT: The starch extracted from avocado (Persea americana L. cv. Hass) seeds was characterized and used in the preparation of an edible coating to reduce the oil uptake and acrylamide content in French fries. Starch characterization was carried out using Differential Scanning Calorimetry, Fourier transform infrared spectrophotometry, gelatinization, and scanning electron microscopy. Uncoated (UFF) and coated (CFF) French fries were compared and evaluated for moisture, water activity (Aw), fat, color, firmness, acrylamide content, and sensorial analysis. The extracted starch presented a high crystalline structure and good stability to mechanical work and heat treatments. The CFF French fries showed significantly higher Aw, color parameter a*, but lower luminosity and acrylamide content than UFF samples. Similarly, the CFF samples tended to decrease the fat content, although without statistical differences. Avocado seed starch can be an economical and technically feasible alternative to the food industry as an effective coating to reduce acrylamide content in French fries.COL003837912application/pdfengSpringerSeúl, Corea del Surhttps://creativecommons.org/licenses/by/4.0/http://creativecommons.org/licenses/by/2.5/co/info:eu-repo/semantics/openAccessAtribución 2.5 Colombiahttp://purl.org/coar/access_right/c_abf2Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French friesArtículo de investigaciónhttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARThttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAcrilamidaAcrylamideAlmidónStarchAguacateAvocadosPersea americanahttp://aims.fao.org/aos/agrovoc/c_9022http://aims.fao.org/aos/agrovoc/c_5723Food. Sci. 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