Functional Properties of Brosimum alicastrum Seed Flour Gels: Impact of Temperature, Concentration, and Additives on Rheology, Viscoelasticity, and Texture.
- 1Centro 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.
- 2Centro de Innovación, Competitividad y Sostenibilidad (CICS), Universidad Autónoma de Guerrero, Acapulco 39640, Guerrero, Mexico.
- 3Departmento de Ciencia y Tecnología de Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central 9170201, Chile.
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.
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BibTeX
@article{cabreraramirez2026functional,
title = {{Functional Properties of Brosimum alicastrum Seed Flour Gels: Impact of Temperature, Concentration, and Additives on Rheology, Viscoelasticity, and Texture.}},
author = {Ángel H Cabrera-Ramírez and Élida Gastélum-Martínez and Isabel Elizondo-De La Fuente and María D García-Parra and Javier Jiménez-Hernández and Carla Arancibia and Manuel O Ramírez-Sucre},
journal = {International journal of molecular sciences},
year = {2026},
month = sep,
doi = {10.3390/ijms27198708},
url = {https://europepmc.org/article/MED/42883954},
note = {CC BY},
}
RIS
TY - JOUR
TI - Functional Properties of Brosimum alicastrum Seed Flour Gels: Impact of Temperature, Concentration, and Additives on Rheology, Viscoelasticity, and Texture.
AU - Ángel H Cabrera-Ramírez
AU - Élida Gastélum-Martínez
AU - Isabel Elizondo-De La Fuente
AU - María D García-Parra
AU - Javier Jiménez-Hernández
AU - Carla Arancibia
AU - Manuel O Ramírez-Sucre
PY - 2026
DA - 2026/09/29
JO - International journal of molecular sciences
DO - 10.3390/ijms27198708
UR - https://europepmc.org/article/MED/42883954
AB - 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.
SN - 1422-0067
ER -