Cachichín (Oecopetalum mexicanum) is a tropical fruit tree native to Mexico and Central America, whose fruit contains an edible seed with potential nutraceutical properties. Empirical toasting of the cachichín seed often compromises the quality of its bioactive compounds. In a first experiment, this study evaluated the effects of time (25, 35, and 45 min) and temperature (115, 134, and 148 °C) to establish a controlled toasting process. The colorimetric properties were evaluated using a HunterLab colorimeter. The stability and structural integrity of fatty acids were assessed through the iodine value and Fourier Transform Infrared Spectroscopy (FTIR) in oils extracted by two methods: extrusion and Soxhlet. The most intense thermal treatments caused progressive darkening and significant lipid degradation. Although chemical variability was observed among treatments, the main functional groups of both saturated and unsaturated fatty acids remained structurally stable. The treatment at 134 °C for 25 min mitigated excessive degradation, achieving a better balance among color preservation, physicochemical properties, and lipid stability. Furthermore, Soxhlet extraction resulted in better preservation of unsaturated fatty acids under these controlled toasting conditions. In a second experiment, this controlled method outperformed traditional treatments (boiling and commercial toasting), preserving a desirable color and low water activity (a_w). Fatty acid analysis confirmed that this treatment maintained lipid stability, notably preserving unsaturated fatty acids (oleic, linoleic and linolenic acids) regardless of the extraction method. These results demonstrate that optimizing thermal processing is fundamental for maximizing the nutritional value of the cachichín seed, enhancing its potential in the food industry.

Cachichín (Oecopetalum mexicanum) is a tree from Sierra de Misantla, Veracruz, Mexico, whose fruit produces a seed traditionally consumed raw, boiled, or toasted. This study evaluated the effects of three thermal treatments (boiling, commercial toasting, and controlled toasting) on the seed’s physicochemical properties, including color, water activity (αw), and fatty acid profile, using raw (unprocessed) seeds as a reference. Results showed that thermal treatments significantly altered αw, color, and lipid composition. Controlled toasting better preserved unsaturated fatty acids, while commercial toasting led to greater losses. These findings highlight the impact of processing methods on the seed’s nutritional quality and provide a basis for future research or applications.

In the present study, a whey protein-based hydrogel was developed as an alternative for the microencapsulation of Hibiscus extracts. The resulting hydrogels showed a high percentage of moisture and water activity, along with a partial degradation of anthocyanins during their production and storage. The hydrogels exhibited particle sizes between 8 and 15 μm and retained some of the characteristic color properties of extracts. The results obtained provide a novel alternative for the microencapsulation of bioactive compounds through the use of protein-based carrier systems, highlighting their potential for the development of innovative encapsulation systems.

Tamarillo (Solanum betaceum) processing is characterized by early biomass exclusion and thermal stabilization, which may limit in-process retention of phytochemicals. This study evaluated an integrated sequence combining Flash Vacuum Expansion (FVE) under different processing conditions with whey protein-based cryostructuring as a strategy to enhance the redistribution and structural immobilization of tamarillo bioactives. FVE promoted migration of phenolics and pigments prior to mechanical fractionation. Selected FVE-treated puree was incorporated into a whey protein matrix and subjected to cryostructuring and freeze-drying to generate a porous stabilization scaffold. Structural characterization by scanning electron microscopy and gas adsorption confirmed the formation of an interconnected porous matrix. Cryostructuring reduced water activity to 0.17 ± 0.01 and produced high porosity (91.9%) with low bulk density (0.109 g·cm⁻³). Total phenolic retention exceeded 83%, while anthocyanins showed greater sensitivity (46% retention). No statistically significant additional losses of phenolics or antioxidant activity were observed during cryostructuring relative to gelation. The integrated approach illustrates a process-level stabilization pathway in which redistributed phytochemicals are physically confined within a porous scaffold, providing a structurally differentiated alternative to conventional drying for improved in-stream resource utilization.