Starches Isolated from the Pulp and Seeds of Unripe Pouteria campechiana Fruits as Potential Health‐Promoting Food Additives

Abstract

AbstractThe non‐conventional starch isolated from unripe fruits is an alternative to obtain this raw material with improved or different functionality and digestibility. The starch isolated from Pouteria campechiana pulp (SIP) and seeds (SIS) of unripe fruits shows similar average granule sizes and A‐type X‐ray diffraction pattern. The digestibility characteristics are related to the hierarchical structure, since the amylopectin of the SIS sample has the highest crystallinity percentage and degree of polymerization (DP). These long amylopectin chains produce a thermally stable helical structure. Resistant starch (RS) in the SIP and SIS samples remains after cooking, and the cooked SIS show an increase in slowly digestible starch (SDS) content. In contrast, cooked SIP has an increased content of rapidly digestible starch (RDS). The SIP sample also shows interesting β‐carotene content values (15.4 µg g−1 dry starch) for the manufacture of potentially health‐promoting food additives in terms of anti‐inflammatory and antioxidant activities. The supramolecular structure–in vitro digestibility relationship of the SIS sample yields interesting results as a novel, low‐cost, and underutilized alternative starch source for the manufacture of potential health‐promoting starchy food additives.