Tratamento de manipueira de fecularia utilizando processos oxidativos com peróxido de hidrogênio, ôzônio e radiação ultravioleta

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Componentes agronômicos e índices fisiológicos da mandioca correlacionados ao preparo do solo

Pós-graduação em Agronomia (Agricultura) - FCA

Cassava bagasse cellulose nanofibrils reinforced thermoplastic cassava starch

Cellulose cassava bagasse nanofibrils (CBN) were directly extracted from a by-product of the cassava starch (CS) industry, viz. the cassava bagasse (CB), The morphological structure of the ensuing nanoparticles was investigated by scanning electron microscopy (SEM), transmission electron microscopy (TEM), atomic force microscopy (AFM), presence of other components such as sugars by high performance liquid chromatography (HPLC), thermogravimetric analysis (TGA), and X-ray diffraction (XRD) experiments. The resulting nanofibrils display a relatively low crystallinity and were found to be around 2-11 nm thick and 360-1700 nm long. These nanofibrils were used as reinforcing nanoparticles in a thermoplastic cassava starch matrix plasticized using either glycerol or a mixture of glycerol/sorbitol (1:1) as plasticizer. Nanocomposite films were prepared by a melting process. The reinforcing effect of the filler evaluated by dynamical mechanical tests (DMA) and tensile tests was found to depend on the nature of the plasticizer employed. Thus, for the glycerol-plasticized matrix-based composites, it was limited especially due to additional plasticization by sugars originating from starch hydrolysis during the acid extraction. This effect was evidenced by the reduction of glass vitreous temperature of starch after the incorporation of nanofibrils in TPSG and by the increase of elongation at break in tensile test. On the other hand, for glycerol/sorbitol plasticized nanocomposites the transcrystallization of amylopectin in nanofibrils surface hindered good performances of CBN as reinforcing agent for thermoplastic cassava starch. The incorporation of cassava bagasse cellulose nanofibrils in the thermoplastic starch matrices has resulted in a decrease of its hydrophilic character especially for glycerol plasticized sample. (C) 2009 Elsevier Ltd. All rights reserved.

Improvement of L(+)-lactic acid production from cassava wastewater by Lactobacillus rhamnosus B 103

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Production of volatile compounds by Geotrichum fragrans using cassava wastewater as substrate

The cassava processing industry generates wastewater named manipueira with a high organic content. Although considered a pollutant, manipueira can be used as substrate for fermentative processes including the cultivation of Geotrichum fragrans. This aerobic microorganism isolated from cassava wastewater has cyanide resistant respiration. Under cassava wastewater cultivation, G. fragrans produced fruit aroma volatile compounds. This study evaluated volatile compounds produced by G. fragrans in cassava liquid waste. The waste had a sugar composition composed of dextrin (2.6%), maltose (1.4%), sucrose (32.1%), glucose (38.3%), and fructose (25.6%). The average value of total sugars was 58.2 g l(-1), composed of 38.0 g l(-1) reducing and 20.2 g l(-1) non-reducing sugars. The chemical oxygen demand (COD) average value was 60 000 mg l(-1). G. fragrans used sugars (fructose and glucose) for energy generation reducing the COD value of the cassava wastewater by 40%. Biomass production of G. fragrans cultivated for 12 h in natural cassava liquid waste was 12.8 g l(-)1. The volatile compounds identified in the cassava liquid waste after 72 h cultivation were: 1-butanol, 3-methyl 1-butanol (isoamylic alcohol), 2-methyl 1-butanol, 1-3 butanodiol and phenylethanol; ethyl acetate, ethyl propionate, 2-methyl ethyl propionate and 2-methyl propanoic. The effect of substrate supplementation with glucose (50 g l(-1)), fructose (50 g l(-1)) and aqueous yeast extract (200 ml l(-1)) did not affect the qualitative and quantitative profiles of volatile compounds. These results indicate that the carbon (C) source utilized by microorganism was glucose or fructose, while nitrogen (N) supplementation was not necessary because the agent did not exhaust all the nitrogen of the wastewater. (C) 2003 Elsevier B.V. Ltd. All rights reserved.

Cassava bagasse as a dietary food product

Cassava bagasse, the solid residue of the starch industry, was studied as a potential ingredient in high-fibre dietary products. The bagasse contained 80% of starch, 11.5% fibre, 1.14% ash and 0.85% of protein, and it had a pH of 5.8. Glucose was the major sugar and the hemicellulose content was 22.31%. Microscopic analysis of the bagasse revealed a large number of starch granules inside the parenchyma cells and fibres, as well as outside the cells. The bagasse may be used in high-fibre products, and total or partial hydrolysis of its starch content might increase its commercial value.

A genomic assisted breeding program for cassava to improve nutritional quality and industrial traits of storage root

A mandioca é cultivada como "mandioca mansa" para consumo in natura e "mandioca para indústria" como fonte de amidos e farinhas. Raças locais foram utilizadas para descoberta de "mutações espontâneas" e desenvolvimento de abordagem evolutiva e de melhoramento para estudos de função gênica. Recursos de Genômica e Proteômica foram obtidos. Análises de expressão gênica por blot de RNA e microarranjos foram desenvolvidos para identificação de expressão diferencial. "Mandioca açucarada" foi identificada, sendo relacionada com falta de expressão do gene da BEI e de uma mutação "nonsence" na sequência do gene GBSSI causando a formação do amido serose. "Mandioca avermelhada" apresentou falta de expressão do gene CasLYB, e a "amarela" uma regulação de repressão do gene CasHYb. Análise Proteômica do complexo carotenóide-proteína, juntamente com a análise de expressão de gene da CAP4, revelaram uma dupla fita de cDNA associada ao elevado acúmulo de carotenóide. Sequenciamento do gene da GBSSI identificou 22 haplótipos e grande diversidade de nucleotídios. Populações segregantes de cruzamentos de fenótipos bioquímicos diferenciados com cultivares elites dos Cerrados foram obtidas.

Thermoanalytical study of cassava starch native and treated with hydrogen peroxide

Starch is one of the most important sources of reserve of carbohydrate in plants and the main source in the human diet due to its abundance in the nature. There no other food ingredient that can be compared with starch in terms of sheer versatility of application in the food industry. Unprocessed native starches are structurally too weak and functionally too restricted for application in today’s advanced food and industrial technologies. The main objective of this study was to compare the thermal behavior of native cassava starch and those treated with hydrogen peroxide, as well as those treated with hydrogen peroxide and ferrous sulfate. The cassava starch was extracted from cassava roots (Manihot esculenta, Crantz) and treated by standardized hydrogen peroxide (H2 O2 ) solutions at 1, 2 and 3% (with or without FeSO4 ). Investigated by using they are thermoanalytical techniques: thermogravimetry - TG, differential thermal analysis – DTA and differential scanning calorimetry - DSC, as well as optical microscopy and X-ray powder diffractometry. The results showed the steps of thermal decomposition, changes in temperatures and in gelatinization enthalpy and small changes in crystallinity of the granules.

THERMOGRAVIMETRIC ALTERATIONS OF CASSAVA STARCH GRANULES INDUCED BY HYDROGEN PEROXIDE, UV RAYS AND MICROWAVE

Starches are applied in several fields of industry. Amylose and amylopectin (natural polymers) constitute the starch in vegetable cells. In some processes native starches cannot support high stress conditions (high temperatures/acidity). Then, modification methods are developed aiming the improving of starch technological utilization. Oxidative modification with H2O2 has been the subject of many researches. UV rays as well microwave irradiation can be used. The aim was to confirm possible thermogravimetric alterations in native cassava starch (A) granules due to a double starch modification: 1st step) H2O2 standard solutions 0.1 mol L-1 (B), 0.2 mol L-1 (C) and 0.3 mol L-1 (D) and UV rays exposure for 1h; 2nd step) microwave irradiation for 5 min. The results of thermogravimetric curves (TG-DTA) show that the behaviors of the starch proprieties were modified. Highlighting, the modified samples C and D showed a decrease on the thermal stability step. This alteration turned them suitable to many field of industry like the paper one.