Arrowroot (Maranta arundinacea L.): evaluation of the technological and nutritional potential of the rhizome.

Authors

Ana Beatriz Silva de Lemos, Pâmara Virna Carlos de Oliveira, Romayana Medeiros de Oliveira Tavares, Kaylane Lais Oliveira Santos, Palloma Vitória Carlos de Oliveira, Naama Jessica de Assis Melo, Luiz Odonil Gomes Dos Santos, Patrícia de Oliveira Lima, Cristiane Fernandes de Assis, Thais Souza Passos, Fernanda de Freitas Virginio Nunes, Karla Suzanne Florentino da Silva Chaves Damasceno

Published in

Journal of the science of food and agriculture. Jul 26, 2026. Epub Jul 26, 2026.

Abstract

Arrowroot is an underutilized unconventional food plant in the food industry. This study investigated the nutritional and technological viability of the rhizome, focusing on post-harvest preservation methods to increase shelf life. It comprises a pioneering study that evaluated the blanching effect on arrowroot rhizomes, defined shelf life and conducted sensory evaluations. The study was divided into two phases. Phase 1 used a central composite design to evaluate the effects of blanching on mass variation, enzymatic activity, color, firmness and rhizome microstructure. Phase 2 involved characterization, shelf-life determination under freezing and sensory analysis of fresh and cooked blanched samples.
Blanching combined with freezing reduced mass loss (50.6 g kg^-1 in the fresh sample and 20.6 g kg^-1 in the blanched sample), maintained satisfactory microbiological quality, pH and acidity stability, promoted enzymatic inactivation, and preserved starch content during 180 days. Furthermore, blanching improved the nutritional profile of the rhizome as a result of the concentration of fibers and carbohydrates. Color parameters indicated darkening of the blanched sample because of heat-induced reactions. There was no change in the samples' firmness. Sensory analysis showed that the rhizomes were not well accepted, with fibrous texture being the attribute that most influenced the choice.
Blanching at 80 °C for 4 min promoted enzyme inactivation, with minimal impact on color and firmness. Thus, the technological strategy was effective in extending shelf life, expanding access for use as a raw material in the production of flour products and in culinary preparations, adding value to the underutilized rhizome. © 2026 Society of Chemical Industry.

PMID:
42503012
Bibliographic data and abstract were imported from PubMed on 26 Jul 2026.

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