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Annatto (Bixa orellana L.), a potential novel starch source: antioxidant, microstructural, functional, and digestibility properties

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Abstract

Bixin and norbixin are extracted from annatto seeds, and the residual seed waste can be used as a potential source of annatto starch (AS), contributing to the circular economy of the regional communities where the resource is grown/processed. To assess AS suitability as a food ingredient, its physicochemical, antioxidant, microstructural, and functional properties were evaluated after being purified by: Soaking in sodium metabisulfite solution (low purity), defatting for removing lipids (medium purity), alkaline treatment for extracting protein (medium purity), and combined defatting/alkaline (high purity) treatments. AS degree of purity affected all the evaluated parameters. The ζ-potential values ranged between − 18.30 and − 24.10 mV and those of the antioxidant activity between 0.52 and 1.14 µg TE/g (ABTS•+ assay). AS presented a heterogeneous morphology with granules tending to agglomerate, and the mean Sauter diameter varied from 26.8 to 31.1 µm. FTIR spectroscopy showed that protein molecules were present despite the alkaline treatment. X-ray patterns pinpointed that the starch crystalline region was not modified by the deproteinization treatment. The apparent viscosity and viscoelastic properties of gelatinized starch dispersions increased when lipids and proteins were simultaneously removed. The swelling power (21.44–22.71 g/g), solubility index (21.77–40.43%), water absorption (3.9–4.56 g/g), and oil absorption (1.78–2.41 g/g) increased with the purification degree. The in vitro digestibility assay showed that AS presented a higher fraction of slowly digestible starch (36.57–40.68%) than rapidly digestible and resistant starch fractions. This work demonstrates that AS has suitable functional properties that open the possibility for its use in the food industry.

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Data availability

All raw data are available from the corresponding author upon reasonable request.

Abbreviations

AS:

Annatto starch

D3,2 :

Sauter mean diameter

OAC:

Oil absorption capacity

RDS:

Rapidly digestible starch

SDS:

Slowly digestible starch

SI:

Solubility index

SP:

Swelling power

WAC:

Water absorption capacity

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Acknowledgements

This work was supported by the Universidad Autónoma Chapingo [projects 19026-ECI-62, 20225-C-62]; and Consejo Nacional de Ciencia y Tecnología (CONACyT) [Ph.D. scholarship 384708].

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Authors and Affiliations

  1. Posgrado en Ciencia y Tecnología Agroalimentaria, Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Km. 38.5 Carretera México-Texcoco, 56230, Texcoco, México

    Vianney Cortés-Viguri

  2. Departamento de Preparatoria Agrícola, Universidad Autónoma Chapingo, Km 38.5 Carretera México-Texcoco, 56230, Texcoco, México

    Landy Hernández-Rodríguez, Consuelo Lobato-Calleros & Blanca Elizabeth Hernández-Rodríguez

  3. CONACYT − Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Subsede Sureste, Parque Científico Tecnológico de Yucatán, km 5.5. Carretera Sierra Papacal ‑ Chuburná Puerto, 97302, Mérida, Yucatán, México

    Juan C. Cuevas-Bernardino

  4. Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Iztapalapa, 09340, Mexico City, México

    Jose Alvarez-Ramirez & E. Jaime Vernon-Carter

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  1. Vianney Cortés-Viguri
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  2. Landy Hernández-Rodríguez
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  3. Consuelo Lobato-Calleros
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  7. E. Jaime Vernon-Carter
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Contributions

VC-V: conceptualization, formal analysis, investigation, writing—original draft, visualization; LH-R: project administration, funding acquisition, supervision, writing—review and editing; CL–C: resources, funding acquisition, writing—review and editing; JCC-B: writing—review and editing; JA-R: supervision, writing—review and editing; EJV-C: writing—review and editing; BEH-R: writing—review and editing.

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Correspondence to Landy Hernández-Rodríguez.

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Cortés-Viguri, V., Hernández-Rodríguez, L., Lobato-Calleros, C. et al. Annatto (Bixa orellana L.), a potential novel starch source: antioxidant, microstructural, functional, and digestibility properties. Food Measure 16, 637–651 (2022). https://doi.org/10.1007/s11694-021-01228-7

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