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    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/76717

    Título
    Physico-chemical and nutritional properties of breadfruit pulp and peel flours: Insights into starch molecular characteristics and their impact on starch digestibility
    Autor
    Calix Rivera, Caleb Samir
    Neves, Grazielle NathiaAutoridad UVA Orcid
    Mauro, Raúl RicardoAutoridad UVA Orcid
    Villanueva Barrero, MarinaAutoridad UVA Orcid
    Ronda Balbás, María FelicidadAutoridad UVA Orcid
    Año del Documento
    2025
    Editorial
    Elsevier
    Descripción
    Producción Científica
    Documento Fuente
    International Journal of Biological Macromolecules, 2025, vol. 305, p. 141224
    Résumé
    Breadfruit is an underutilized crop with significant nutritional potential as a gluten-free starch-rich food ingredient. This study evaluated the chemical, molecular, structural, and nutritional properties of breadfruit (BF) flours derived from both pulp and peel, along with banana flour as a reference. Starch digestibility, estimated in vitro, was linked to these properties. Both BF flours showed high starch and fiber contents, with low amylose levels. Flow Field-Flow Fractionation-MALS-dRI analysis revealed similar amylopectin molecular weights (MW = 1.04–1.15·108g/mol) and root mean square radius (rrms = 172–174 nm) in both BF flours, which were lower than those of banana flour (MW = 1.73·108 g/mol; rrms = 187 nm). Scanning electron micrographs revealed that BF starch granules were smaller (3–15 μm) and rougher compared to those found in the banana sample (15–50 μm). X-ray diffraction showed a B-type crystalline pattern in BF samples. Fourier-transform infrared spectroscopy showed a higher ordered crystallinity of starch and a significantly higher amount of disordered structures in the Amide I region in BF flours compared to banana. BF flours also exhibited higher gelatinization temperatures with a narrower range, indicating increased granular thermostability and amylopectin crystallite homogeneity. Peel flour contained high levels of polyphenols and minerals. The lower amylopectin molecular weight and size, smaller starch granules and lower amylose content of BF flours compared to banana flour could explain the higher starch-digestion-rate-index (SDRI) of their uncooked samples. Cooked BF flours, however, showed an SDRI 10 % lower than banana, suggesting a reduced glycemic index after gelatinization. This study provides valuable insights into BF flours composition, molecular and structural properties, and their relationship with digestibility. These findings are relevant for developing novel gluten-free foods. Further research is needed to assess the starch digestibility of real food products made with BF flours and to investigate their functional properties and technological performance.
    Materias Unesco
    31 Ciencias Agrarias
    Palabras Clave
    Breadfruit flour
    Flow field-flow fractionation
    MALS detection
    Thermal properties
    In vitro starch digestibility
    ISSN
    0141-8130
    Revisión por pares
    SI
    DOI
    10.1016/j.ijbiomac.2025.141224
    Patrocinador
    Ministerio de Ciencia e Innovación (PID2019-110809RBI00) y (EQC2021-006985-P)
    Ministerio de Ciencia, Innovación y Universidades (PID2023-153330OB-100)
    Junta de Castilla y León/FEDER (VA195P20)
    Junta de Castilla y León y el programa UE-FEDER (CLU 2019-04 – Unidad de Excelencia BIOECOUVA de la Universidad de Valladolid)
    Version del Editor
    https://www.sciencedirect.com/science/article/pii/S0141813025017738
    Propietario de los Derechos
    © 2025 The Author(s)
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/76717
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
    Aparece en las colecciones
    • DEP42 - Artículos de revista [295]
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    Physico-chemical-nutritional-properties.pdf
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    Attribution-NonCommercial-NoDerivatives 4.0 InternacionalExcepté là où spécifié autrement, la license de ce document est décrite en tant que Attribution-NonCommercial-NoDerivatives 4.0 Internacional

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