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Characterization of the caiminto fruit (Chrysophyllum cainito L.) as a promising functional food.

Inocencio Higuera Ciapara
,
Gabriela R. Tapia-Álvarez
,
Élida Gastélum-Martínez
,
Neith Pacheco
,
Lía Valencia-Chan
,
Rosa Moo-Puc

*Corresponding author for this work

Research and Development Office
,
Anahuac Mayab University
,
Centro de Investigacion Cientifica de Yucatan
,
CIATEJ
,
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco
,
Unidad de INvestigación Médica YUcatán, IMSS

Research Output:

Contribution to journal

Article

Peer-review

Publication Information

Output type

Research Output:

Contribution to journal

Article

Peer-review

Original language

English

Article number

00915

Journal (Volume, Issue Number)

ACS Food Science and Technology (Volume 5, Issue 3)

Publication milestones

E-pub ahead of print - 17/02/2025
Published - 17/02/2025

Publication status

Published - 17/02/2025

Abstract

This study evaluated the caimito fruit (Chrysophyllum cainito), traditionally consumed in Yucatán, Mexico, as a functional food through detailed characterization protocols. For the first time, this work establishes a maturity index value and provides standard parameters useful when developing caimito-derived products.