02437naa a2200349 a 450000100080000000500110000800800410001902400560006010000160011624502390013226000090037152012460038065000120162665000220163865300300166065300370169065300300172765300190175765300330177665300270180970000160183670000210185270000250187370000180189870000240191670000160194070000220195670000180197870000170199670000230201377300510203621602052023-12-22       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodchem.2023.1381952DOI1 aLEAL, F. C.  aImpact of defibrillation technique on the rheological, thermo-mechanical, and nutritional properties of nanosuspensions produced from multiple fractions of pinhão seed (Araucaria angustifolia (Bertol.) Kuntze).h[electronic resource]  c2023  aThis work aimed to evaluate the influence of the mechanical defibrillation technique on the pinhão nano-suspensions production obtained from the whole pinhão, its coat, and almond. The nanosuspensions were characterized concerning their composition, morphology, thermal stability, rheological behavior, compound profiling, and cytotoxicity. The results revealed a significant fiber content in pinhão coat nanosuspension (63.12 ± 0.52 %) and non-fiber carbohydrates in whole pinh˜ao (59.00 ± 0.13 %) and almond (74.39 ± 0.23 %) nanosuspensions. The defibrillation process led to micro/nano-sized fibers in pinh˜ao coat nanosuspensions and small-size starch granules in almond nanosuspensions. The nanosuspensions containing pinhão coat exhibited a gel-like behavior, while almond nanosuspensions displayed liquid-like characteristics. Pinhão coat nano- suspensions presented a significant content of flavonoids and phytosterols, whereas almond-based nano- suspensions contained substantial sugar amounts. No cytotoxicity was observed at the concentrations evaluated. These findings demonstrated that the defibrillation technique impacted the properties of pinhão constituents, allowing their application in new product development.  aPinhão  aProduto Florestal  aAlmond sourced bioactives  aDefibrillation process operation  aDesfibrilação mecânica  aNanotecnologia  aPinhão-based nanosuspension  aPinhão-seed fractions1 aUEDA, K. M.1 aM. S. T, ARANTES1 aLIMA, T. A. de M. de1 aHANSEL, F. A.1 aMAGALHAES, W. L. E.1 aHELM, C. V.1 aFREITAS, R. A. de1 aFARIAS, F. O.1 aMAFRA, M. R.1 aIGARASHI-MAFRA, L.  tFood Chemistrygv. 440, 138195, p. 1-10, 2024.