Products and co-products of andiroba: amazonian fruit as a new source of high added-value ingredients for food and cosmetic applications

Version 1.0
Santos, Priscila Dayane de Freitas; Sonaglio, Felipe Fernandes do Carmo; Silva, Thayná Torres da; Ribeiro, Ana Paula Badan; Cunha, Rosiane Lopes da, 2026, "Products and co-products of andiroba: amazonian fruit as a new source of high added-value ingredients for food and cosmetic applications", https://doi.org/10.25824/redu/OLXWQN, Repositório de Dados de Pesquisa da Unicamp , V1
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Description
Data on the preliminary tests and characterization analysis of andiroba oil and palm olein blends; data on the production and characterization of andiroba oil emulsions; data on the extraction and characterization of proteins from the press cake of andiroba oil's production. Especifically, the dataset includes data on the characterization of the lipid profile and composition of minor compounds of andiroba oil, on the cold stability, solid fat content, rheological and thermal properties of blends composed of andiroba oil and palm olein. In addition, there is data on the evaluation of the microstrutucture, rheological characteristics, macroscopic appearance and oxidative stability of andiroba oil emulsions. Finally, data on the optimization of protein extraction from andiroba press-cake are reported, followed by the characterization of the extracts regarding their proximate composition, rheological properties and techno-functional aspects (water solubility, zeta potential, foaming capacity, emulsifying capacity, gelling capacity, water and oil retention). Most of the data has not been published yet, so it is not made fully available. To access the data, please contact Priscila Santos by email (prisciladayane.freitas@gmail.com). (2025-10-20)
Subject Engineering
Keyword Carapa guianensis, Andiroba oil blends and emulsions, Proteins from andiroba press cake
Related Publication Priscila Dayane de Freitas Santos, Thayná Torres Da Silva, Ana Paula Badan Ribeiro, Rosiane Lopes da Cunha, Crystallization behavior of andiroba oil and palm olein blends, Food Chemistry, Volume 496, Part 1, 2025, 146680, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2025.146680. (https://www.sciencedirect.com/science/article/pii/S0308814625039329) doi: 10.1016/j.foodchem.2025.146680
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