Impact of defibrillation technique on the rheological, thermo-mechanical, and nutritional properties of nanosuspensions produced from multiple fractions of pinh?o seed (Araucaria angustifolia (Bertol.) Kuntze)

This work aimed to evaluate the influence of the mechanical defibrillation technique on the pinh & atilde;o nanosuspensions production obtained from the whole pinh & atilde;o, its coat, and almond. The nanosuspensions were characterized concerning their composition, morphology, thermal stability, rheological behavior, compound profiling, and cytotoxicity. The results revealed a significant fiber content in pinh & atilde;o coat nanosuspension (63.12 +/- 0.52 %) and non-fiber carbohydrates in whole pinh & atilde;o (59.00 +/- 0.13 %) and almond (74.39 +/- 0.23 %) nanosuspensions. The defibrillation process led to micro/nano-sized fibers in pinh & atilde;o coat nanosuspensions and small-size starch granules in almond nanosuspensions. The nanosuspensions containing pinh & atilde;o coat exhibited a gel-like behavior, while almond nanosuspensions displayed liquid-like characteristics. Pinh & atilde;o coat nanosuspensions presented a significant content of flavonoids and phytosterols, whereas almond-based nanosuspensions contained substantial sugar amounts. No cytotoxicity was observed at the concentrations evaluated. These findings demonstrated that the defibrillation technique impacted the properties of pinh & atilde;o constituents, allowing their application in new product development.