Partial characterization of chayotextle starch-based films added with ascorbic acid encapsulated in resistant starch.
Chayotextle starch was modified by subjecting it to a dual treatment with acid and heating-cooling cycles. This caused a decrease in the content of amylose, which showed values of 30.22%, 4.80%, 3.27% and 3.57% for native chayotextle starch (NCS), starch modified by acid hydrolysis (CMS), and CMS with one (CMS1AC) and three autoclave cycles (CMS3AC), respectively. The percentage of crystallinity showed an increase of 36.9%-62% for NCS and CMS3AC. The highest content of resistant starch (RS) was observed in CMS3AC (37.05%). The microcapsules were made with CMS3AC due to its higher RS content; the total content of ascorbic acid of the microcapsules was 82.3%. The addition of different concentrations of CMS3AC microcapsules (0%, 2.5%, 6.255% and 12.5%) to chayotextle starch-based films (CSF) increased their tensile strength and elastic modulus. The content of ascorbic acid and RS in CSF was ranged from 0% to 59.4% and from 4.84% to 37.05% in the control film and in the film mixed with CMS3AC microcapsules, respectively. Water vapor permeability (WVP) values decreased with increasing concentrations of microcapsules in the films. Microscopy observations showed that higher concentrations of microcapsules caused agglomerations due their poor distribution in the matrix of the films.
Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, C.P. 43600 Tulancingo, Hidalgo, Mexico.
Miguel A
MA
Martínez-Ortiz
Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, C.P. 43600 Tulancingo, Hidalgo, Mexico.
Apolonio
A
Vargas-Torres
Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo km 4.5, Mineral de la Reforma, C.P. 42184 Pachuca, Hidalgo, Mexico.
Alma D
AD
Román-Gutiérrez
Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, C.P. 43600 Tulancingo, Hidalgo, Mexico.
Norberto
N
Chavarría-Hernández
Centro de Investigación en Alimentación y Desarrollo A.C., Unidad Cuauhtémoc, Avenida Río Conchos s/n, Parque Industrial, Apartado postal 781, C.P. 31570, Ciudad Cuauhtémoc, Chihuahua, Mexico.
Paul B
PB
Zamudio-Flores
Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, C.P. 43600 Tulancingo, Hidalgo, Mexico.
Martín
M
Meza-Nieto
Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, C.P. 43600 Tulancingo, Hidalgo, Mexico. Electronic address: palma.heidi@gmail.com.
Heidi M
HM
Palma-Rodríguez
D000688:Amylose / Q000032:analysis; D001205:Ascorbic Acid / Q000737:chemistry*; D002214:Capsules; D019662:Cucurbitaceae / Q000737:chemistry*; D004063:Digestion; D006868:Hydrolysis; D055595:Mechanical Phenomena; D010539:Permeability; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D013227:Steam
D002214:Capsules; D013227:Steam; D013213:Starch; D000688:Amylose; D001205:Ascorbic Acid
Chayotextle starch; Films; Mechanical properties; Microcapsules; Resistant starch