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Tropical fruit seed starches structure-function insights for high value applications.

M A Morales-Ovando1, M E Domínguez-Espinosa2, R M Sánchez-Albores2

  • 1Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas (UNICACH), Tuxtla Gutiérrez, 29039, Chiapas, Mexico.

International Journal of Biological Macromolecules
|January 11, 2026
PubMed
Summary

Tropical fruit seeds offer a sustainable starch source. Starches from guama, huaya, mango, and rambutan seeds show diverse properties, making them viable alternatives for food and industrial applications.

Keywords:
CrystallinityFunctional applicationsGelatinizationPhysicochemical propertiesRheological behaviorTropical seed starches

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Area of Science:

  • Food Science
  • Material Science
  • Sustainable Chemistry

Background:

  • Tropical fruit seeds are abundant agricultural byproducts, often discarded.
  • These seeds contain significant amounts of starch with unique properties.
  • Valorizing fruit seed starch aligns with circular economy principles.

Purpose of the Study:

  • To characterize starches from guama, huaya, mango, and rambutan seeds.
  • To evaluate their physicochemical, morphological, thermal, functional, and rheological properties.
  • To explore their potential as sustainable alternatives to conventional starches.

Main Methods:

  • Aqueous extraction of starches from tropical fruit seeds.
  • Characterization using X-ray diffraction, SEM, DSC, and rheological analysis.
  • Functional assays including swelling power, solubility, and gel firmness.

Main Results:

  • Starch properties varied significantly: amylose content (12.6-34.8%), granule size (3.2-18.7 μm).
  • Guama starch showed high crystallinity and swelling power; mango starch had low gelatinization parameters and good paste clarity.
  • Rambutan starch formed robust gels, while huaya starch offered initial clarity and shear stability.

Conclusions:

  • Tropical fruit seed starches possess diverse, valuable properties.
  • These starches can serve as sustainable substitutes in food, pharmaceutical, and industrial sectors.
  • Waste valorization of fruit seeds supports environmental sustainability and bioeconomy.