Physicochemical And Functional Properties Of A Novel Starch From Uvaia (Eugenia Pyriformis) Seed, A Native Fruit From Brazil

Starches are ingredients with wide industrial applications. In fact, there is constant search for new starch sources, to obtain new properties. Uvaia (Eugenia pyriformis Cambess) is a Brazilian fruit native from the Atlantic Forest, which exploration has been subtle. This work described the uvaia seed starch as a potential new source, obtaining and characterizing it. The obtained starch was evaluated in relation to its structure and properties, which were compared with other traditional and nonconventional sources. This starch has irregular granules with type B pattern crystallinity, and molecules with high amylose content, affecting pasting and forming strong gels. The gel presented a well-defined shape and an interesting color, probably due to the high content of phenolic compounds. It was demonstrated the starch from uvaia seeds presents attractive properties from an industrial point of view, with similar or better performance than commercial sources, whose possible applications were described. Novelty Impact Statement Starch from uvaia seeds was obtained and characterized as a potential new source. This starch forms stronger gels with a well-defined shape after demolding. An interesting, colored gel can be obtained, due to the traces of phenolic compounds.