{
  "abstract": "Ramón seed flour (RSF), obtained from the drought- and hurricane-resistant Brosimum alicastrum, is a promising sustainable ingredient with high productivity and a favorable nutritional profile, but its functional properties remain poorly understood. This study characterized the rheological, viscoelastic, and textural behavior of RSF gels prepared at 7.7, 9, or 11% (w/w), heated at 80, 90, or 100 °C, and formulated with 2% salt, 5% sugar, or no additive. Rheological and viscoelastic properties were measured using a controlled-stress rheometer, and textural properties were evaluated using a single-cycle compression test. All systems showed pseudoplastic behavior, with flow behavior index values ranging from 0.42 to 0.68. The strongest gels were obtained at 11% RSF and 90 °C, showing the highest apparent viscosity (12.91 ± 0.85 Pa·s), storage modulus (308 ± 22 Pa), and hardness (1.05 ± 0.08 N). Salt had a temperature-dependent effect, increasing viscosity and hardness at 90 and 100 °C by 15-23%, but reducing them at 80 °C by 18-25%. In contrast, sugar consistently reduced viscosity, viscoelasticity, and hardness by 12-18%. These findings highlight the potential of RSF as a sustainable, plant-based thickener and underscore the importance of temperature-additive interactions on its functional performance.",
  "abstract_shown": true,
  "affiliations": [
    "Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Int. Parque Científico Tecnológico de Yucatán s/n, Km 5.5 Carretera, Sierra Papacal-Chuburná, Chuburná, Mérida 97302, Yucatán, Mexico.",
    "Centro de Innovación, Competitividad y Sostenibilidad (CICS), Universidad Autónoma de Guerrero, Acapulco 39640, Guerrero, Mexico.",
    "Departmento de Ciencia y Tecnología de Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central 9170201, Chile."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 7,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Ángel H Cabrera-Ramírez",
      "orcid": "0000-0002-1148-4202"
    },
    {
      "affs": [
        0
      ],
      "name": "Élida Gastélum-Martínez",
      "orcid": "0000-0003-1629-2135"
    },
    {
      "affs": [
        0
      ],
      "name": "Isabel Elizondo-De La Fuente"
    },
    {
      "affs": [
        0
      ],
      "name": "María D García-Parra"
    },
    {
      "affs": [
        1
      ],
      "name": "Javier Jiménez-Hernández",
      "orcid": "0000-0001-9698-2325"
    },
    {
      "affs": [
        2
      ],
      "name": "Carla Arancibia",
      "orcid": "0000-0002-2174-3474"
    },
    {
      "affs": [
        0
      ],
      "name": "Manuel O Ramírez-Sucre",
      "orcid": "0000-0002-7830-3066"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/dkcz23tn50znz.bib",
  "cited_by": 0,
  "doi": "10.3390/ijms27198708",
  "fulltext_url": "https://europepmc.org/articles/PMC13664728",
  "id": "dkcz23tn50znz",
  "issns": [
    "1422-0067"
  ],
  "landing_url": "https://europepmc.org/article/MED/42883954",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1106|Polysaccharides Composition and Applications"
    ]
  ],
  "openalex": "W7214701629",
  "pdf_url": "https://europepmc.org/articles/PMC13664728?pdf=render",
  "pmcid": "PMC13664728",
  "pmid": "42883954",
  "published": "2026-09-29",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/dkcz23tn50znz.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:19:16Z",
      "native_id": "MED:42883954",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42883954"
    }
  ],
  "subjects": [
    {
      "field": "biochemistry",
      "origin": "issn:1422-0067",
      "subfield": "general"
    }
  ],
  "title": "Functional Properties of Brosimum alicastrum Seed Flour Gels: Impact of Temperature, Concentration, and Additives on Rheology, Viscoelasticity, and Texture.",
  "title_text": "Functional Properties of Brosimum alicastrum Seed Flour Gels: Impact of Temperature, Concentration, and Additives on Rheology, Viscoelasticity, and Texture.",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:19:16Z",
  "url": "https://research.draconitic.com/paper/dkcz23tn50znz",
  "venue": "International journal of molecular sciences",
  "versions": []
}