FUNCTIONAL PROPERTIES AND POTENTIAL UTILIZATION OF STARCH ISOLATED FROM CHAYOTE FRUIT

Moufida Abdelhai; Nadia Boudries; Houria Taibi; Christophe Blecker; Georges Sinnaeve; Marianne Sindic

doi:10.55251/jmbfs.9215

Authors

Moufida Abdelhai 1Ecole Normale Supérieure Cheikh Mohamed El-Bachir El-Ibrahimi de Kouba, ENS-KOUBA, Laboratory of Bioactive Products and Valorization of the Biomass, Department of Chemistry, BO 92 Vieux-Kouba, Algiers 16050, Algeria.
Nadia Boudries 1Ecole Normale Supérieure Cheikh Mohamed El-Bachir El-Ibrahimi de Kouba, ENS-KOUBA, Laboratory of Bioactive Products and Valorization of the Biomass, Department of Chemistry, BO 92 Vieux-Kouba, Algiers 16050, Algeria.
Houria Taibi 1Ecole Normale Supérieure Cheikh Mohamed El-Bachir El-Ibrahimi de Kouba, ENS-KOUBA, Laboratory of Bioactive Products and Valorization of the Biomass, Department of Chemistry, BO 92 Vieux-Kouba, Algiers 16050, Algeria.
Christophe Blecker 2University of Liege, Gembloux Agro-Bo Tech, Laboratory of Food Science and Formulation, Passage des déportés, 2 B, Gembloux B-5030, Belgium. TERRA Teaching and Research Centre, Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liege, Avenue de la Faculté 2 B BAT B-5030, Gembloux, Belgium
Georges Sinnaeve Walloon Agricultural Research Center CRA-W, Chaussée de Namur, 24 B-5030 Gembloux, Belgium
Marianne Sindic

DOI:

https://doi.org/10.55251/jmbfs.9215

Keywords:

Sechium edule, starch, morphology, pasting properties, thermal ‎properties, digestibily

Abstract

Chayote, Sechium edule (Jacq.) Sw., is anoverlooked food‎ plant despite its various ‎potentialities. This study investigated the characteristics of starch isolated from ‎chayote fruit cultivated in Algiers which is known for its Mediterranean ‎climate. The granules morphology, functional properties and amylose content of Algerian chayote fruit starch were examined. Spherical, oval and polygonal shapes and smooth surface were observed using three imaging techniques: a normal and polarized light microscopy with Lucia ‎software and Scanning Electron Microscopy (SEM).‎ Starch granules size was in the rang 3.56-‎‎37.24 μm, and for the chayote tubers, it‎ was 7-50 μm. The amylose content (‎20.36%‎) ‎‎is different from that of the chayote tubers (12.81%), but ‎close‎‎‎ to those of ‎conventional sources. The Algerian chayote fruit starch showed higher swelling strength and lower ‎melting ‎index.‎ The Rapid Visco Analyzer pasting profile revealed a lower peak ‎viscosity (2158.3 cP) than that from chayote tubers (14746 cP).‎ However, Differential Scanning Calorimetry analysis showed higher gelatinisation temperatures (66.89 °‎C) and ‎transition enthalpy (‎15.79‎ J/g)‎. X-ray diffraction profile showed B-type.‎ The digestibility (D∞), hydrolysis index, HI, and average glycemic index, (GI), were estimated at 50.66 %, 52.16% and 70.16 ‎%‎ respectively.‎ The results showed that starch has an ‎acceptable nutritional value with significant in vitro digestion properties and it is suitable for human health and nutrition.‎ The starch of Algerian chayote fruit showed interesting ‎functional characteristics which makes it suitable for relevant applications in both the field food and cosmetics industries. It can, also, be a raw material for starch processing.