Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/68056
Type: Artigo de periódico
Title: Ginger and turmeric starches hydrolysis using subcritical water +CO2: The effect of the SFE pre-treatment
Author: Moreschi, SRM
Leal, JC
Braga, MEM
Meireles, MAA
Abstract: In this work, the hydrolysis of fresh and dried turmeric (Curcuma longa L.) and ginger (Zingiber officinale R.) in the presence of subcritical water + CO2 was studied. The hydrolysis of ginger and turmeric bagasses from supercritical fluid extraction was also studied. The reactions were done using subcritical water and CO2 at 150 bar, 200 degrees C and reaction time of 11 minutes; the degree of reaction was monitored through the amount of starch hydrolyzed. Process yields were calculated using the amount of reducing and total sugars formed. The effects of supercritical fluid extraction in the starchy structures were observed by scanning electron microscopy. Higher degree of hydrolysis (97-98%) were obtained for fresh materials and the highest total sugar yield (74%) was established for ginger bagasse. The supercritical fluid extraction did not significantly modify the degree of hydrolysis in the tested conditions.
Subject: ginger
subcritical water
hydrolysis
supercritical fluid extraction
turmeric
Country: Brasil
Editor: Brazilian Soc Chemical Eng
Rights: aberto
Date Issue: 2006
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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