Physicochemical and structural properties of native starch from Matayba guianensis Aubl. seeds (Sapindaceae)
DOI:
https://doi.org/10.14295/bjs.v5i7.888Keywords:
proteins, minerals, Sapindaceae, color, microbiological analysis, digestibilityAbstract
This study aimed to characterize the physicochemical, crystalline, morphological, biological, in vitro digestibility, and microbiological properties of starch extracted from Matayba guianensis seeds. Chemical composition analysis revealed a starch yield of 85% and a total protein content of 12%. The starch exhibited good paste clarity (66%), high lightness (L* > 70%), and relevant mineral contents, particularly nitrogen, iron, copper, and zinc. Morphological evaluation indicated typical native starch patterns, while biological assays demonstrated notable in vitro digestibility and low cytotoxicity, with 94.56% cell viability. In addition, the material complied with microbiological standards required for food-grade biopolymers. Overall, these findings highlight the technological potential of Matayba guianensis seed starch, supporting its exploitation as a novel and promising starch source and as a functional ingredient for food industry applications.
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Copyright (c) 2026 João Batista Casemiro, Júlio Cesar Fernandes dos Santos, Aurélio Ferreira Melo, Hellen Regina Fernandes Batista Ventura, Osvaldo Resende, Antonio Carlos Pereira de Menezes Filho
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