Characterization of pupunha starch (Bactris gasipaes var. gasipaes) and its application in aerogel production

Pupunha is a palm tree native to the Amazon region, with a high starch content in its fruit. To assess the potential application of this starch, it is crucial to understand its physicochemical and technological properties, directing its use in the food industry. This study aimed to characterize pupunha starch (Bactris gasipaes var. gasipaes), a non-conventional starch source native to the Amazon region, and explore its potential applications, including aerogel production. Physicochemical, technological, and microscopic analyses were conducted on pupunha mesocarp starch, providing insights into its diverse applications. The starch exhibited an amylose content of 32.6% and granules with a bimodal distribution (size 6.1–12.0 μm). The smaller granules had a smooth surface and oval or conical shape, while larger granules were spherical with holes and fissures on the surface. The starch showed an A-type crystalline pattern and a relative crystallinity of 34.5%. The starch presented low pasting viscosity compared to corn and cassava starch but had a high pasting temperature (93.4 °C) and low retrogradation tendency (71.1 cP). The aerogel demonstrated a high water absorption capacity, firmness before and after swelling, and the presence of micropores, suggesting a product with increased water retention during storage. Therefore, based on the results obtained, food products requiring low retrogradation, such as bread, soups, sauces, and porridge, are indicated as potential candidates for incorporating pupunha starch. Additionally, this alternative source showed promise in aerogel development. [Display omitted] •Pupunha starch is a non-conventional alternative for food applications.•Characterization reveals bimodal granule distribution and A-type crystalline pattern.•Despite low viscosity, pupunha starch shows high pasting temperature and low retrogradation.•Due to low retrogradation, pupunha starch can be used in products like bread, soups, and sauces.•Pupunha starch-based aerogels exhibit high water absorption.