Full utilization of genipap: bioactive, physicochemical, and technological properties of flours from peels, pulp, and seeds after drying

Genipap is a tropical fruit rich in nutrients and bioactive compounds but remains commercially underutilized. This study evaluated flours made from genipap pulp, peels, and seeds, processed through convective drying at 70 °C, focusing on their physicochemical, bioactive, and technological properties. Protein content was close to 10% in the peel and pulp flours, and all samples presented a valuable mineral profile, especially phosphorus, magnesium, and potassium. Bioactive compounds were present in all flours, with peel flour showing the highest antioxidant activity in DPPH, ABTS, and FRAP assays. The flours exhibited favorable flow properties, along with high water and oil absorption capacities and solubility. Additionally, they were classified as moderately hygroscopic, making them suitable for food formulations. The study highlights the potential of genipap flours, particularly peel flour, as functional ingredients due to their high protein, mineral, and antioxidant content. These findings suggest that genipap flours could be effectively incorporated into food products, offering nutritional and functional benefits.