Pulp and peel breadfruit flours as techno-functional ingredients. Rheological and staling behavior of their gels

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-07 DOI:10.1016/j.foodhyd.2025.111730

Caleb S. Calix-Rivera , Grazielle Náthia-Neves , Marina Villanueva , Felicidad Ronda

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Abstract

Breadfruit represents an exceptional nutritional source. However, its potential as a techno-functional food ingredient remains largely unexplored. In this context, this study aimed to produce and characterize flours derived from breadfruit (BF) pulp and peel in terms of their physical, techno-functional, pasting and rheological properties. Banana flour was used as a reference for comparison purpose. BF flours formed heat-stable gels at a 4 % concentration, double the threshold required for banana flour, with higher water absorption capacity (+68 %), swelling power (+75 %), and five-fold lower solubility than banana flour. BF-pulp flour demonstrated 10 % higher emulsifying activity and 60 % higher emulsion stability. Additionally, it showed a higher pasting temperature, increased final viscosity (+24 %), and substantially lower breakdown viscosity (−75 %) compared to banana. All gels exhibited pseudoplastic flow behavior, with BF-pulp presenting the highest consistency index and thixotropy. Dynamic oscillatory tests revealed superior viscoelastic properties in BF-gels, with storage and loss moduli exceeding those of banana gel at equivalent concentrations. Retrogradation kinetics showed faster amylopectin recrystallization in BF gels, in particular those from BF-pulp flour, compared to banana gel, suggesting an earlier achievement of structural stability during storage. In contrast, banana gels exhibited a higher leveling-off retrogradation enthalpy, reflecting a firmer and more stable texture over long-term storage. These findings position BF-pulp flour as a high-performance hydrocolloid, offering enhanced gel strength and emulsion stability, suitable for gluten-free sauces or bakery fillings. Meanwhile, the lower viscosity and unique shear rheology of BF-peel flour may benefit low-viscosity applications. The distinct viscometric and staling profiles exhibited by BF-samples enable the design of novel foods with a wide range of textures.

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作为技术功能成分的果肉和果皮面包果粉。凝胶的流变和老化行为

面包果是一种特殊的营养来源。然而，它作为一种技术功能性食品成分的潜力在很大程度上仍未得到开发。在此背景下，本研究旨在从面包果（BF）果肉和果皮中提取面粉，并对其物理、技术功能、糊化和流变性能进行表征。以香蕉粉为参照进行比较。BF面粉在4%的浓度下形成热稳定的凝胶，是香蕉面粉所需阈值的两倍，具有更高的吸水能力（+ 68%），膨胀力（+ 75%），溶解度比香蕉面粉低5倍。bf浆面粉乳化活性提高10%，乳化稳定性提高60%。此外，与香蕉相比，它具有更高的糊化温度，更高的最终粘度（+ 24%）和更低的击穿粘度（- 75%）。所有凝胶均表现出假塑性流动行为，其中bf浆具有最高的稠度指数和触变性。动态振荡试验表明，bf -凝胶具有优越的粘弹性性能，其储存和损失模量超过同等浓度下的香蕉凝胶。降解动力学表明，与香蕉凝胶相比，BF凝胶中的支链淀粉重结晶速度更快，特别是来自BF浆面粉的凝胶，这表明在储存过程中更早实现结构稳定性。相比之下，香蕉凝胶表现出更高的稳定退化焓，反映出在长期储存中更坚固和更稳定的质地。这些发现表明bf浆面粉是一种高性能的水胶体，具有增强的凝胶强度和乳液稳定性，适用于无麸质酱料或烘焙馅料。同时，BF-peel面粉的低粘度和独特的剪切流变性可能有利于低粘度应用。bf样品所表现出的独特的粘度和变质特征使设计具有多种质地的新型食品成为可能。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.