Characterization of Starch from Jinicuil (<i>Inga jinicuil</i>) Seeds and Its Evaluation as Wall Material in Spray Drying
Alejandro Aparicio-Saguilán,
Lucio Abel Vázquez-León,
Ana Sofía Martínez-Cigarroa,
Violeta Carpintero-Tepole,
Gerardo Fernández Barbero,
Andrés Antonio Acosta-Osorio,
Delia Esther Páramo-Calderón
Affiliations
Alejandro Aparicio-Saguilán
Instituto de Biotecnología, Universidad del Papaloapan, Circuito Central 200, Col. Parque Industrial, Tuxtepec 68301, Mexico
Lucio Abel Vázquez-León
Cátedra CONAHCyT—Instituto de Biotecnología, Universidad del Papaloapan, Circuito Central 200, Col. Parque Industrial, Tuxtepec 68301, Mexico
Ana Sofía Martínez-Cigarroa
División de Estudios de Posgrado, Universidad del Papaloapan, Circuito Central 200, Col. Parque Industrial, Tuxtepec 68301, Mexico
Violeta Carpintero-Tepole
Tecnológico Nacional de México, Instituto Tecnológico de Tehuacán, Departamento de Ingeniería Química y Bioquímica, Libramiento Tecnológico SN, Tehuacán 75770, Mexico
Gerardo Fernández Barbero
Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Institute for Viticulture and Agrifood Research (IVAGRO), 11510 Puerto Real, Spain
Andrés Antonio Acosta-Osorio
Cátedra CONAHCyT—Tecnológico Nacional de México, Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Miguel A. de Quevedo 2779, Veracruz 91860, Mexico
Delia Esther Páramo-Calderón
Instituto de Biotecnología, Universidad del Papaloapan, Circuito Central 200, Col. Parque Industrial, Tuxtepec 68301, Mexico
Jinicuil seed starch (JSS) was partially characterized and then evaluated as wall material. JSS showed higher content of proteins, lipids, and resistant starch than commercial corn starch (CCS). JSS granules presented both oval-spherical shapes and heterogeneous sizes (~1–40 µm) and exhibited a crystallinity lower than CCS with an A-type X-ray diffraction pattern. Both gelatinization peak and final viscosity values in the pasting profile were higher in JSS than in CCS. At 90 °C, the water solubility was 22% and the swelling power was 17 g g−1. Under refrigeration and freeze-thaw, the JSS gel showed high stability. JSS showed a significant presence of protein and small particles; therefore, it was evaluated as wall material in spray drying. The results showed the formation of spherical aggregates and encapsulation efficiencies of L-ascorbic acid of 14.97–81.84%, with process yields of 19.96–27.64%, under the conditions evaluated. JSS has a potential application in the food industry but also as wall material for microencapsulation by spray drying.
