Abstract
Starch aerogels were obtained from Chayotextle (Sechium edule) and potato (Solanum tuberosum) tubers. An hydrogel was formed by the gelatinization and gelling of a starch dispersion, subsequently, the exchange of water for acetone yields an acetogel, which is then subjected to a supercritical drying process with CO2 to obtain an aerogel. In the present work, we used an unconventional starch source, Chayotextle, and compared it with potato starch. A physicochemical and morphological analysis was carried out to evaluate the properties of the obtained aerogels (FTIR, SEM, % Moisture Content, Water Absorption Capacity, Resistant Starch Content, Oil Retention Capacity and Swelling). The results showed that a stirring speed of 800 RPM and 3 days of cooling allowed obtaining aerogels with a homogeneous porous structure. Changes in Moisture Content, solubility, Oil Retention Capacity, Water Retention Capacity and Swelling could be verified in the aerogels obtained. Chayotextle starch aerogels samples have a lower swelling factor and lower moisture absorption compared to potato starch aerogels. This can be used in certain strategic applications. The size of the granules of chayotextle starch allows for a higher content of resistant starch, which shows a greater tendency to retrograde than potato starch. Aerogels can be used for a variety of advanced food applications: from smart ingredients that control nutrient release to active compound delivery systems; from fat substitutes to new biodegradable and smart food packaging materials.
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