Effect of the Extraction Temperature on the Physicochemical, Functional and In Vitro Protein Digestibility of Cherimoya (Annona cherimola Mill.) Seed Composite.

Abstract

Cherimoya (Annona cherimola Mill) is a tropical crop widely distributed in Latin America, valued for its fruit and traditional medicinal properties. The fruit contains biological compounds with various health benefits (e.g., anthelmintic, anti-inflammatory and antihyperglycemic) During pulp separation a significant number of seeds (∼13%) is generated. This last non-edible fraction, considered an environmental contaminant of the agroindustry, constitutes an interesting alternative source of a wide variety of macromolecules that can potentially confer desired functional properties to pharmaceutical and food matrices. In this sense, this study aimed to develop a cherimoya seed composite (CC) and investigate the effect of extraction temperature on its antioxidant, functional, physicochemical, and in vitro protein digestibility properties. CC was obtained through aqueous extraction of defatted kernel flour at 70, 80 and 90 °C, followed by characterization of its physicochemical, functional, and in vitro protein digestibility properties. Microscopy analysis revealed a layered structure in the CC, regardless of the extraction temperature. The results showed that highest extraction temperature (90 °C) positively affected antioxidant activity (63.40 ± 4.28 μm TE g^- 1) and protein digestibility (92.94%) but negatively impacted emulsification capacity (50.76 ± 0.06%) and stability (81.18 ± 0.07%). Water absorption capacity was positively correlated with extraction temperature, showing the highest value at 90 °C (239.99 ± 3.48%). Overall, this study demonstrates the potential of CC as a valuable ingredient in the food industry, suitable for use as an emulsion stabilizer, protein additive, and thickener.