Aplicação de plasma a frio atmosférico na modificação do amido de Ariá (Goeppertia allouia Aubl.) Borchs.& S. Suárez): efeito da alta tensão

Abstract

Starches, in their native form, do not present interesting characteristics for the food industry, such as high water solubility, water and oil absorption or stable gel formation. Several methods are used for the modification of starches, with the aim of improving its technological properties aiming at application in the food industry. Due to the new global trend of modification, plasma appears as an emerging green technology, allowing the creation of new functionalities in starches due to the reactive species in plasma interacting with starch, inducing chemical changes. From the export, this work aims to study the influence of different stresses of cold plasma on the modification of native aria starch (g. Allouia). For this study, analyzes were carried out to determine the physical-chemical, thermal, rheological and morphological properties of native starch and starch treated with plasma. The effect of stress on the modification was evaluated using Analysis of Variance (ANOVA) at the significance level of 5%, if there was a significant difference, Duncan average comparison tests were used, with a significance level of 5%. From the results found it was possible to verify the changes in the properties of starch with: Decrease in the amylose content, increase in the content of reducing sugars, improvement in hydrophobicity, change in the morphology of the grain surface where it was possible to visualize the formation of pores, cracks, corrosion and small cavities, reduced pH, increased water solubility and water absorption, reduced gelatinization temperature and retrogradation. From the results we obtained new structural, functional and rheological properties of starch. This conclusion contributes to ratify that the use of cold plasma can be used as an alternative technology for modifying starch.