title: Ozone oxidation of cassava starch in aqueous solution at different pH.
abstract: Ozone is a more powerful oxidant than common oxidising agents, such as sodium hypochlorite and hydrogen peroxide. It is considered as a safer starch modification method for both consumers and the environment. However, few studies have investigated the changes in starch properties associated with ozone treatment, particularly when applied in aqueous solution. This work aimed to evaluate the carbonyl and carboxyl contents, the X-ray diffraction patterns, the spectrum profiles of Fourier transform infrared spectroscopy, the pasting properties and the surface morphology of ozone-oxidised cassava starch during 60 min under different pH (3.5, 6.5 and 9.5) at 25°C. The pH 6.5 and 9.5 seemed to favour the cross-linking between the depolymerised starch molecules during ozonation. The pH 3.5 was more effective in reducing the peak viscosity, breakdown, setback and final viscosity of cassava starch during ozonation in aqueous solution. No differences in the granule surface morphology were observed in the ozone-treated cassava starches compared to native starch.
authors.affiliation: Universidade Estadual do Rio Grande do Sul, Unidade de Cruz Alta, Cruz Alta, RS 98025-810, Brazil; Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, RS 96010-900, Brazil.
authors.forename: Bruna
authors.initials: B
authors.lastname: Klein
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, RS 96010-900, Brazil; Processed Foods Research Unit, WRRC, ARS, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, United States. Electronic address: nathanvanier@hotmail.com.
authors.forename: Nathan Levien
authors.initials: NL
authors.lastname: Vanier
authors.affiliation: Department of Food Science, University of Guelph, Ontario N1G 2W1, Canada.
authors.forename: Khalid
authors.initials: K
authors.lastname: Moomand
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, RS 96010-900, Brazil; Department of Food Science, University of Guelph, Ontario N1G 2W1, Canada.
authors.forename: Vânia Zanella
authors.initials: VZ
authors.lastname: Pinto
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, RS 96010-900, Brazil.
authors.forename: Rosana
authors.initials: R
authors.lastname: Colussi
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, RS 96010-900, Brazil.
authors.forename: Elessandra
authors.initials: E
authors.lastname: da Rosa Zavareze
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, RS 96010-900, Brazil.
authors.forename: Alvaro Renato Guerra
authors.initials: AR
authors.lastname: Dias
mesh_terms: D006863:Hydrogen-Ion Concentration; D002365:Manihot / Q000737:chemistry*; D016877:Oxidants / Q000737:chemistry*; D010084:Oxidation-Reduction; D010126:Ozone / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D014783:Viscosity
chemical_list: D016877:Oxidants; D010936:Plant Extracts; D010126:Ozone; D013213:Starch
keywords: Aqueous solution; Ozonation; Pasting properties; Starch structure; pH