Author
Luiz Gustavo Lacerda
Other affiliations: Federal University of Paraná, Universidade Positivo
Bio: Luiz Gustavo Lacerda is an academic researcher from Ponta Grossa State University. The author has contributed to research in topics: Starch & Differential scanning calorimetry. The author has an hindex of 18, co-authored 58 publications receiving 768 citations. Previous affiliations of Luiz Gustavo Lacerda include Federal University of Paraná & Universidade Positivo.
Papers
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TL;DR: The nutritional value of black rice means that it has the potential to be used in the production of healthy foods and beverages, such as functional products and gluten-free cereals, thereby providing extra health benefits to consumers.
85 citations
TL;DR: In this article, the cassava starch granules were hydrolyzed by standard hydrochloric acid solution at different temperatures (30°C and 50°C) and the hydrolytic transformations were investigated by the following techniques: simultaneous thermogravimetry-differential thermal analysis (TG-DTA), differential scanning calorimetry (DSC), as well as non-contact atomic force microscopy (NC-AFM), X-ray diffraction (XRD) powder patterns, and rapid viscoamylographic analysis (RVA).
62 citations
TL;DR: In this paper, two commercial varieties of Peruvian carrot ('Amarela de Carandai' and 'Senador Amaral') were processed into flour, starch and bagasse and chemically evaluated.
Abstract: Two commercial varieties of Peruvian carrot ('Amarela de Carandai' and 'Senador Amaral') were processed into flour, starch and bagasse and chemically evaluated. The starch was extracted, modified with H2O2 and characterized by the physicochemical methods. By using the methylene blue dyeing, the granules of the modified starches showed intense blue color. The carboxyl content, the reducing power and the amount of the water liberated from the pastes after the freeze-thawing were higher for the oxidized starches and their pastes were clearer than those of the native starches of the two varieties from the two production areas. The RVA viscoamylography showed that the modified starches had lower viscosities with differences between the varieties. In the thermal analysis, the temperatures of the pyrolysis were higher for the native (310.37, 299.08, 311.18 oC) than for the modified starches (294.16, 296.65 e 293.29 oC) for both the varieties. This difference could be related with the larger surface of the granules due to the partial degradation promoted by the chemical modification. In almost all results, the differences were evident between the varieties but not for the cultivation places.
61 citations
TL;DR: In this article, starch granules were extracted from avocado seeds and oxidized with standard sodium hypochlorite solutions at 0.5, 1.0 and 2.0 %.
Abstract: The avocado (Persea americana, Miller) is a tree that is native to Central/North America (Mexico) and it is very popular worldwide due to its food applications. Its seeds contain an important amount of starch and there is lack of study and understanding regarding the physico-chemical properties of this biopolymer. In this research, starch granules were extracted from avocado seeds and oxidised with standard sodium hypochlorite solutions at 0.5, 1.0 and 2.0 %. Untreated and modified samples were investigated using the following techniques: simultaneous thermogravimetry–differential thermal analysis, differential scanning calorimetry, non-contact atomic force microscopy, rapid viscoamylographic analysis and X-ray powder patterns diffractometry. The main purpose was to investigate the thermal, structural and rheological behaviour of native and oxidised avocado starch, and it was verified that the treated samples showed a decrease in gelatinisation enthalpy and average roughness as well as in the degree of relative crystallinity and pasting properties.
51 citations
TL;DR: The use of chemically modified starches is widely accepted in various industries, with several applications as discussed by the authors, and they are used in many industries, such as food processing, pharmaceuticals, and agriculture.
Abstract: The use of chemically modified starches is widely accepted in various industries, with several applications. In this research, natural cassava starch granules were treated with standard sodium hypochlorite solution at 0.8, 2.0, and 5.0 g Cl/100 g starch. The native and modified starch samples were investigated by means of the following techniques: simultaneous thermogravimetry–differential thermal analysis, which allowed us to verify the thermal decomposition associated with endothermic or exothermic phenomena; and differential scanning calorimetry that was used to determine gelatinization enthalpy as well as the rapid viscoamylographic analysis that provided the pasting temperature and viscosity. By means of non-contact-atomic force microscopy method and X-ray powder patterns diffractometry, it was possible to observe the surface morphology, topography of starch granules, and alterations in the granules’ crystallinity.
46 citations
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TL;DR: The article reviews the current state-of-art scenario and perspectives on the development of bioprocesses and products in SSF and also discusses microbes employed in these processes, the types of bioreactors used for these and also presents the modeling and kinetics aspects.
610 citations
TL;DR: In this article, a review of gelatinization and rheological properties of native starches from different botanical sources are compared and impacts of other ingredients, including sugars, salts, and lipids, on the properties are summarized.
Abstract: Native and modified starches are important raw materials used in the industry. Gelatinization and rheological properties of starch are primary physicochemical properties to determine its applications. Starch gelatinization refers to a process that starch loses the native order and crystalline structure of the granules and becomes amorphous. Key rheological properties of starch include pasting property, viscosity of starch paste, and rheological features of starch gel. In this review, gelatinization and rheological properties of native starches from different botanical sources are compared and impacts of other ingredients, including sugars, salts, and lipids, on the properties are summarized. The review also covers current understandings of the gelatinization and rheological properties of modified starches with different structures. The information provided will be useful for the applications of starch in the industry as well as fundamental research in this field.
286 citations
TL;DR: This review summarizes the current knowledge of the composition, physical and chemical structures, physicochemical properties, nutritional quality, and modifications of cassava starch.
264 citations
TL;DR: This paper reviews the recent knowledge and developments using physical modifications methods, some chemical modification methods, and a combination of both to produce a novel molecule with substantial applications, in food industry along with future perspectives.
Abstract: The development of green material in the last decade has been increased, which tends to reduce the impact of humans on the environment. Starch as an agro-sourced polymer has become very popular rec...
254 citations
TL;DR: The results showed that physicochemical and functional properties of sorghum starches are influenced by soaking and malting methods.
Abstract: Starches were isolated from soaked and malted sorghum and studied to understand their physicochemical and functional properties. The swelling power (SP) and the water solubility index (WSI) of both starches were nearly similar at temperatures below 50 °C, but at more than 50 °C, the starch isolated from malted sorghum showed lower SP and high WSI than those isolated from raw and soaked sorghum. The pasting properties of starches determined by rapid visco-analyzer (RVA) showed that malted sorghum starch had a lower viscosity peak value (86 BU/RVU) than raw sorghum starch (454 BU/RVU). For both sorghum, X-ray diffractograms exhibited an A-type diffraction pattern, typical of cereal starches and the relative degrees of crystallinity ranged from 9.62 to 15.50%. Differential scanning calorimetry (DSC) revealed that raw sorghum starch showed an endotherm with a peak temperature (Tp) at 78.06 °C and gelatinization enthalpies of 2.83 J/g whereas five-day malted sorghum starch had a Tp at 47.22 °C and gelatinization enthalpies of 2.06 J/g. Storage modulus (G′) and loss modulus (G″) of all starch suspensions increased steeply to a maximum at 70 °C and then decreased with continuous heating. The structural analysis of malted sorghum starch showed porosity on the granule’s surface susceptible to the amylolysis. The results showed that physicochemical and functional properties of sorghum starches are influenced by soaking and malting methods.
214 citations