Structural modifications induced by high pressure homogenization under acidic and alkaline conditions improve the functionality of pequi almond (Caryocar brasiliense Camb.) proteins

Food Hydrocolloids 2026 Open access

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Authors: Fábio Ribeiro dos Santos, Jeferson Silva Cunha, Irene Andressa, Flaviana Coelho Pacheco, Julliana da Fonseca Alves, Luiz Fernando Cappa de Oliveira, Ana Flávia Coelho Pacheco, Márcia Cristina Teixeira Ribeiro Vidigal, Bruno Ricardo de Castro Leite Júnior
DOI: 10.1016/j.foodhyd.2026.112598
Cited by: 2
References: 62

Abstract

Pequi almond ( Caryocar brasiliense Camb.) is a protein-rich agro-industrial by-product. However, the application of pequi almond protein (PAP) is limited by its low solubility. High pressure homogenization (HPH) combined with pH modulation is a promising strategy to overcome this limitation. In this study, PAP was processed by HPH at acidic (pH 2.0) and alkaline (pH 10.0) conditions using pressures of 60-120 MPa for one cycle. Structural analyses, including particle size, zeta potential, polydispersity index, FTIR and Raman spectroscopy, intrinsic fluorescence, and free sulfhydryl groups, were performed at the respective processing pH. In macrostructural terms, HPH reduced particle size (

Fields of Study & Subjects

Microbial Inactivation Methods Polysaccharides and Plant Cell Walls Proteins in Food Systems

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
177
Pages
112598–112598
Publication date
26 February 2026
Language
EN