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This is a Quantitative Study study.

September 19, 2025Interfaces Científicas - Saúde e AmbienteOpen Access

Physicochemical Characterization of the Seed Flour and the Pulp of Unripe and Ripe Araticum, a Brazilian Native Fruit

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Authors

GFGuilherme Francio SGSamantha Lemke Gonzalez MFMirian Cristina Feiten

Discussion

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Implication

This analysis evaluates physicochemical characteristics of araticum pulp and seed flour, revealing nutritional differences and implications for commercial use.

Key Points

Pulp’s total soluble solids and proteins increased with ripening, while moisture and pH decreased.
Seed flour showed enhanced proteins and carbohydrates with ripening, while lipids and acidity decreased.
The nutritional profile of araticum indicates it is viable for commercialization or processing.
Instrumental color changes highlighted darker seed flour without significant pulp color difference after ripening.

Cite This Study

Francio et al. (2025) studied this question.

synapsesocial.com/papers/68d463f131b076d99fa63aca https://doi.org/10.17564/2316-3798.2025v10n1p439-453

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Implication

This analysis evaluates physicochemical characteristics of araticum pulp and seed flour, revealing nutritional differences and implications for commercial use.

Physicochemical Characterization of the Seed Flour and the Pulp of Unripe and Ripe Araticum, a Brazilian Native Fruit

Discussion

Member takes

Implication

Key Points

Cite This Study

Physicochemical Characterization of the Seed Flour and the Pulp of Unripe and Ripe Araticum, a Brazilian Native Fruit

Discussion

Member takes

Implication

Key Points

Cite This Study

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