Peruvian fava beans for health and food innovation: physicochemical, morphological, nutritional, and techno-functional characterization.

Peruvian fava beans (PFB) are used in traditional cuisine as a nutrient-rich, flavorful, and textural ingredient; however, little is known about their industrial properties. This study evaluated the physicochemical, nutritional, and techno-functional characteristics of PFB varieties: Verde, Quelcao, and Peruanita. PFB exhibited distinct physical characteristics, quality parameters, and morphology.

Microstructured lipid microparticles containing anthocyanins: Production, characterization, storage, and resistance to the gastrointestinal tract.

Anthocyanins from grape peel extract have several biological properties and can act as a natural colorant and antioxidant agent. However, these compounds are susceptible to degradation by light, oxygen, temperature, and the gastrointestinal tract. Thus, this study produced microstructured lipid microparticles (MLMs) containing anthocyanins by the spray chilling technique and evaluated the particle stability.

Dielectric barrier atmospheric cold plasma applied to the modification of Ariá (Goeppertia allouia) starch: Effect of plasma generation voltage.

The goal of this paper was to evaluate the influence of a range of plasma generation voltages on the physicochemical, structural, and technological properties of Aria (Goeppertia allouia) starch. Untreated (0 kV) and high voltages of cold plasma generation (7, 10, 14, and 20 kV) treated samples were evaluated according to their amylose content, pH, groups carbonyl/carboxyl, molecular size distribution, structure and technological properties (empirical viscosity, hydration properties, thermal analysis and gel strength). The applied voltage of 14 kV resulted in the greatest depolymerization of the starch chains, while 20 kV allowed the formation of oxidized complexes, promoting crosslinking of the starches chain.

Ariá (Goeppertia allouia) Brazilian Amazon tuber as a non-conventional starch source for foods.

Ariá (Goeppertia allouia) is a tuber from the arrowroot's family widely found in the Brazilian Amazon. The tuber has a flavor similar to corn, besides high retrogradation when cooked, differing from other commercial starches. To enhance its added value, the Ariá starch was extracted to evaluate its potential as a food ingredient.

Characterization and technological properties of peach palm (Bactris gasipaes var. gasipaes) fruit starch.

Peach palm fruit mesocarp (Bactris gasipaes var. gasipaes) is already consumed in the Northern region of Brazil, after its cooking and is known as a source of starch and carotenoids and like all fruits it has low storage stability. This work characterized the starch extracted from the mesocarp of peach palm fruit using with water in terms of its physical and chemical properties.