Summary
This laboratory study characterized nutritive powders derived from the Brazilian native fruit pitomba (Talisia esculenta) prepared from three different fruit fractions. Peel powder exhibited the highest mineral density, providing up to 60.7% of adult women's potassium requirement and 68.6% of children's, alongside substantial calcium and magnesium. All powders demonstrated favourable functional-technological properties including gelation and differential water/oil absorption, supporting their potential use as composite food ingredients.
Regional applicability
This study demonstrates the nutritional and technological potential of a Brazilian native fruit; findings are directly applicable to food product development in Brazil and may inform valorization strategies for underutilized tropical fruits in other regions. Transferability to United Kingdom food formulations would depend on sourcing availability and regulatory approval of the ingredient, though the methodology could support similar characterization of UK-grown or imported fruit by-products.
Key measures
Moisture content, water activity, protein, carbohydrates, ash, total dietary fiber, mineral composition (potassium, calcium, magnesium), water absorption capacity, oil absorption capacity, pH-dependent solubility, gelation ability, dietary reference intake contribution percentages
Outcomes reported
Physical, chemical, and technological characterization of pitomba powders prepared from different fruit fractions (pulp+seed, seed, peel) to assess suitability as nutrient-dense food ingredients. Mineral content, proximal composition, and functional properties (gelation, water/oil absorption, pH-dependent solubility) were quantified.
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