Abstract
In this paper, biorefinery coproducts from the annatto and turmeric were characterized aiming their application in the manufacture of new products. Therefore, the objective of this work was to study annatto and turmeric coproducts obtained after integrated and intensified extraction processes based on green technologies. Annatto seeds were submitted to supercritical fluid extraction plus low-pressure solvent extraction. Turmeric rhizomes were submitted to supercritical fluid extraction plus pressurized liquid extraction. The coproducts generated after such extractions were mostly composed of carbohydrates (81 wt%), which starchy materials and dietary fibers were the predominant ones. The starch granules presented elliptical shape and sizes ranging from 16 ± 4 to 62 ± 7 μm. Diffractograms, thermal properties as transition temperatures and enthalpy associated with the starch gelatinization, and crystallinity index of the coproducts are also presented. The annatto and turmeric coproducts obtained in this study represent a valuable source of starchy materials and have a great potential to be used as new products' precursors.
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