ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2025
Effect of the Extraction Temperature on the Physicochemical, Functional and In Vitro Protein Digestibility of Cherimoya (Annona cherimola Mill.) Seed Composite.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Cherimoya (Annona cherimola Mill) is a tropical crop widely distributed in Latin America, valued for its fruit and traditional medicinal properties. The fruit contains biological compounds with various health benefits (e.g., anthelmintic, anti-inflammatory and antihyperglycemic) During pulp separation a significant number of seeds (∼13%) is generated. This last non-edible fraction, considered an environmental contaminant of the agroindustry, constitutes an interesting alternative source of a wide variety of macromolecules that can potentially confer desired functional properties to pharmaceutical and food matrices. In this sense, this study aimed to develop a cherimoya seed composite (CC) and investigate the effect of extraction temperature on its antioxidant, functional, physicochemical, and in vitro protein digestibility properties. CC was obtained through aqueous extraction of defatted kernel flour at 70, 80 and 90 °C, followed by characterization of its physicochemical, functional, and in vitro protein digestibility properties. Microscopy analysis revealed a layered structure in the CC, regardless of the extraction temperature. The results showed that highest extraction temperature (90 °C) positively affected antioxidant activity (63.40 ± 4.28 μm TE g
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