Impact of defibrillation technique on the rheological, thermo-mechanical, and nutritional properties of nanosuspensions produced from multiple fractions of pinhão seed (Araucaria angustifolia (Bertol.) Kuntze).

Autor: Leal FC; Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil., Ueda KM; Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil., Tucunduva Arantes MS; Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil., Morais de Lima TA; Materials Research Institute, Technological University of the Shannon: Midlands Midwest, N37HD68 Athlone, Ireland., Hansel FA; Embrapa Florestas, Colombo, Brazil., Esteves Magalhães WL; Embrapa Florestas, Colombo, Brazil., Helm CV; Embrapa Florestas, Colombo, Brazil., Freitas RA; Federal University of Paraná, Chemistry Department, Polytechnic Center - Jardim das Américas, Caixa Postal 19032, 81531-980 Curitiba, PR, Brazil., Farias FO; Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil., Mafra MR; Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil. Electronic address: marcos.mafra@ufpr.br., Igarashi-Mafra L; Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 May 15; Vol. 440, pp. 138195. Date of Electronic Publication: 2023 Dec 13.
DOI: 10.1016/j.foodchem.2023.138195
Abstrakt: This work aimed to evaluate the influence of the mechanical defibrillation technique on the pinhão nanosuspensions production obtained from the whole pinhão, its coat, and almond. The nanosuspensions were characterized concerning their composition, morphology, thermal stability, rheological behavior, compound profiling, and cytotoxicity. The results revealed a significant fiber content in pinhão coat nanosuspension (63.12 ± 0.52 %) and non-fiber carbohydrates in whole pinhão (59.00 ± 0.13 %) and almond (74.39 ± 0.23 %) nanosuspensions. The defibrillation process led to micro/nano-sized fibers in pinhão coat nanosuspensions and small-size starch granules in almond nanosuspensions. The nanosuspensions containing pinhão coat exhibited a gel-like behavior, while almond nanosuspensions displayed liquid-like characteristics. Pinhão coat nanosuspensions presented a significant content of flavonoids and phytosterols, whereas almond-based nanosuspensions contained substantial sugar amounts. No cytotoxicity was observed at the concentrations evaluated. These findings demonstrated that the defibrillation technique impacted the properties of pinhão constituents, allowing their application in new product development.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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