Sapucaia nut (Lecythis pisonis Cambess.) flour as a new industrial ingredient: Physicochemical, thermal, and functional properties

Abstract

The aim of this work was to investigate the physicochemical, thermal, and functional properties of partially defatted sapucaia nut (Lecythis pisonis Cambess.) flours (PDSF) degreased by subcritical propane (20-60 °C; 20-100 bar) and supercritical CO + ethanol (1:1 w/w) as co-solvent (60 °C; 200 bar) in comparison to the PDSF obtained through Soxhlet extraction with petroleum ether. Under the conditions studied herein, compressed propane has a minor effect on the granules' morphology (average particle size between 22 and 32 μm) or in the physicochemical characteristics of the PDSF. It caused a minimum impact on the nutritional profile of the samples; unlike, the thermogravimetric analysis revealed that there is an influence on the thermal stability of the PDSF. Functional characteristics, such as emulsifying (8-20 m/g), foam (6-12%), and high water (0.35-1.38 g/g flour) and oil (0.72-1.57 g/g flour) absorption capacity, were observed in PDSF. Defatted flours were found to be effective in the production of emulsions with structures that showed micrometric-sized droplets (up to 85% droplet size <15.0 μm) with alleged stability. PDSF is a source of proteins (31-49%) and carbohydrates (17-31%), thus it can be used as an ingredient to produce foodstuff in bakery and confectionery aiming to increase their nutritional value and functional properties.

Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by‐product

“…Compared with other bran, the caloric value of PDBB is low, since pecan nut cake and sapucaia nut by‐product have, respectively, 398.81 kcal/100 g and 414.31–460.43 kcal/100 g (Demoliner et al, 2018; Maciel et al, 2020). The ash content (3.81%) was higher than that found in buriti bran extracted by a solvent (0.96%), partially sapucaia nut flour defatted by supercritical fluid (2.08%–3.04%), in cashew nut cake (2.65%), and in pecan nut bran (2.97%) (Lima et al, 2017; Maciel et al, 2020; Melo et al, 2011; Resende et al, 2019; Schiassi et al, 2018; Teixeira et al, 2018). Details of the most important minerals in PDBB are discussed below.…”

Valorization of Native Nuts from Brazil and Their Coproducts

“…Sanchez et al [51] reported that pistachio and cashew nut flours with thermal trapping in autoclave showed interesting emulsifying and water rectifying properties for application in bakery products. In another study, Teixeira et al [19] reported functional properties of defatted sapucaia flour. The parameters of emulsion formation and stability indicated that it could be applied as an ingredient in emulsified products such as cakes, creams, sauces and sausages, among others.…”

Nutraceutical potential of Amazonian oilseeds in modulating the immune system against COVID-19 – A narrative review

“… Ferreira et al (2014) Sapucaia nut flours Macronutrients, fibers and phenolics In vitro studies The sapucaia flours is is a source of proteins (31–49%) and carbohydrates (17–31%). Teixeira et al (2018) . Sapucaia nut cake milk Macronutrients and phenolics In vitro studies Good antioxidant activity due to phenolic compounds (gallic, vanillic, ferulic, sinapic and salicylic acids, catechin, taxifolin and sinapaldehyde); promising bioactive food ingredient.…”

“…These authors have been studied this seed and its by-products as a rich source of phenolic compounds, such as myricetin and, vanillic, ferulic, and ellagic acids. These bioactive compounds may display anti-inflammatory, antimicrobial, and antioxidant effects, which have contributed to the potential use of L. pisonis for pharmaceutical, cosmetic and food applications, such as a plant-based milk enhancer, confectionery flour and others ( Barreto et al, 2020 , Demoliner et al, 2020 , Lopes et al, 2021 , Teixeira et al, 2018 ). Moreover, polyphenols present in Brazil nuts and Sapucaia nuts could bind to the angiotensin-converting enzyme 2 (ACE-2), thus preventing that virus entry in host cells, as they may hold the same binding site that S protein from SARS-CoV-2 ( Paraiso, Revel, & Stevens, 2020 ).…”