Huaya ( Melicoccus bijugatus ) seed flour as a new source of starch: physicochemical, morphological, thermal and functional characterization

The huaya seed, considered as fruit waste, represents 40% of the total weight of this tropical fruit that is highly consumed in the Yucatan Peninsula, Mexico. Starch isolated from the fruit seed flour has becoming an alternative to the use of non-conventional sources starches. The present study aims to isolate starch from huaya seed flour and characterize it by its physicochemical, structural, thermal and functional properties. The starch yield was 39.38% containing low levels of protein, lipids, ash and fiber. Starch was characterized by exhibiting an average size of 14.54 µm presenting an oval shape without cracks, high amylose content and high content of resistant starch (RS). Additional analysis shown that starch possesses a more ordered microstructure (C-type starch and ratio 1047/1022 cm −1 and 1022/995 cm −1 ), high decomposition and gelatinization temperatures, and perhaps these results explain the low swelling capacity of the granule and its low rate of enzymatic hydrolysis. According to the results, this starch owns the potential to be used in non-transparent foods that require high temperatures (such as baking), for the design of products with a lower glycemic index and lower caloric value, and additionally, for the manufacture of bioplastic films for applications as wrappings in food industry.