Maltodextrin as a Drying Adjuvant in the Lyophilization of Tropical Red Fruit Blend.

Guava, pitanga and acerola are known for their vitamin content and high levels of bioactive compounds. Thus, the preparation of combinations of these fruits comprises a blend with high nutraceutical potential, yielding a strong and attractive pigmentation material. In this study, the influence of different proportions of maltodextrin on the lyophilization of a blend of guava, acerola and pitanga was evaluated considering not only the physicochemical, physical and colorimetric parameters but also the bioactive compounds in the obtained powders. The blend was formulated from the mixture and homogenization of the three pulps in a ratio of 1:1:1 (m/m), then maltodextrin was added to the blend, resulting in four formulations: blend without adjuvant (BL0), and the others containing 10% (BL10), 20% (BL20) and 30% (BL30) maltodextrin. The formulations were lyophilized and disintegrated to obtain powders. The powders were characterized in terms of water content, water activity, pH, total titratable acidity, ash, total and reducing sugars, ascorbic acid, total phenolic content, flavonoids, anthocyanins, carotenoids, lycopene, color parameters, Hausner factor, Carr index, angle of repose, solubility, wettability and porosity. All evaluated powders showed high levels of bioactive compounds and the increase in maltodextrin concentration promoted positive effects, such as reductions in water content, water activity and porosity and improved flow, cohesiveness and solubility characteristics.

Tropical Red Fruit Blend Foam Mat Drying: Effect of Combination of Additives and Drying Temperatures.

Foam mat drying is a widely used technique for liquid products because it has a number of advantages; however, for an efficient process, the choice of additives and temperatures is extremely important. The objective of this study was to evaluate the effect of additives and drying temperatures on the powders obtained from the blend of tropical red fruits, such as acerola, guava, and pitanga. The foam formulations were prepared by mixing the pulps of the three fruits in equal proportions (1:1:1), all added with 6% albumin and 1% stabilizing agent: E1, gum Arabic; E2, guar gum; E3, gelatin. The combinations were subjected to beating, and subsequently, they were dried in an oven with forced air circulation at four temperatures (50 to 80 °C), with a mat thickness of 0.5 cm. The obtained powders showed low levels of water and water activity and high levels of bioactive compounds, colors with a predominance of yellow, intermediate cohesiveness, poor fluidity, and solubility above 50%. The best temperature for obtaining the powders was 60 °C. The formulation that produced the best results for the production of the tropical red fruit blend powder was the combination of albumin and gelatin.

Physicochemical Aspects, Bioactive Compounds, Phenolic Profile and In Vitro Antioxidant Activity of Tropical Red Fruits and Their Blend.

The combination of fruit pulps from different species, in addition to multiplying the offer of flavors, aromas and textures, favors the nutritional spectrum and the diversity of bioactive principles. The objective was to evaluate and compare the physicochemical characteristics, bioactive compounds, profile of phenolic compounds and in vitro antioxidant activity of pulps of three species of tropical red fruits (acerola, guava and pitanga) and of the blend produced from the combination. The pulps showed significant values of bioactive compounds, with emphasis on acerola, which had the highest levels in all parameters, except for lycopene, with the highest content in pitanga pulp. Nineteen phenolic compounds were identified, being phenolic acids, flavanols, anthocyanin and stilbene; of these, eighteen were quantified in acerola, nine in guava, twelve in pitanga and fourteen in the blend. The blend combined positive characteristics conferred by the individual pulps, with low pH favorable for conservation, high levels of total soluble solids and sugars, greater diversity of phenolic compounds and antioxidant activity close to that of acerola pulp. Pearson's correlation between antioxidant activity and ascorbic acid content, total phenolic compounds, flavonoids, anthocyanins and carotenoids for the samples were positive, indicating their use as a source of bioactive compounds.

Smelling Peppers and Pout Submitted to Convective Drying: Mathematical Modeling, Thermodynamic Properties and Proximal Composition.

Pepper (Capsicum spp.) is among the oldest and most cultivated crops on the planet. Its fruits are widely used as natural condiments in the food industry for their color, flavor, and pungency properties. Peppers have abundant production; on the other hand, their fruits are perishable, deteriorating within a few days after harvesting. Therefore, they need adequate conservation methods to increase their useful life. This study aimed to mathematically model the drying kinetics of smelling peppers (Capsicum chinense) and pout peppers (Capsicum chinense Jacq.) to obtain the thermodynamic properties involved in the process and to determine the influence of drying on the proximal composition of these peppers. Whole peppers, containing the seeds, were dried in an oven with forced air circulation, at temperatures of 50, 60, 70, and 80 °C, with an air speed of 1.0 m/s. Ten models were adjusted to the experimental data, but the Midilli model was the one that provided the best values of coefficient of determination and lowest values of the mean squared deviation and chi-square value in most of the temperatures under study. The effective diffusivities were well represented by an Arrhenius equation, appearing in the order of 10-10 m2·s-1 for both materials under study, since the activation energy of the smelling pepper was 31.01 kJ·mol-1 and was 30.11 kJ·mol-1 in the pout pepper, respectively. Thermodynamic properties in both processes of drying the peppers pointed to a non-spontaneous process, with positive values of enthalpy and Gibbs free energy and negative values of entropy. Regarding the influence of drying on the proximal composition, it was observed that, with the increase in temperature, there was a decrease in the water content and the concentration of macronutrients (lipids, proteins, and carbohydrates), providing an increase in the energy value. The powders obtained in the study were presented as an alternative for the technological and industrial use of peppers, favoring obtaining a new condiment, rich in bioactives, providing the market with a new option of powdered product that can be consumed directly and even adopted by the industry as a raw material in the preparation of mixed seasonings and in the formulation of various food products.

Use of Inverse Method to Determine Thermophysical Properties of Minimally Processed Carrots during Chilling under Natural Convection.

The aim of this study was to determine the thermophysical properties and process parameters of cylindrical carrot pieces during their chilling. For this, the temperature of the central point of the product, initially at 19.9 °C, was recorded during chilling under natural convection, with the refrigerator air temperature maintained at 3.5 °C. A solver was created for the two-dimensional analytical solution of the heat conduction equation in cylindrical coordinates. This solver and the experimental data set were coupled to the LS Optimizer (V. 7.2) optimization software to simultaneously determine not only the values of thermal diffusivity (α) and heat transfer coefficient (hH), but also the uncertainties of these values. These values were consistent with those reported in the literature for carrots; in this study, the precision of these values and the confidence level of the results (95.4%) were also presented. Furthermore, the Biot numbers were greater than 0.1 and less than 40, indicating that the mathematical model presented in this study can be used to simultaneously estimate α and hH. A simulation of the chilling kinetics using the values obtained for α and hH showed good agreement with the experimental results, with a root mean square error RMSE = 9.651 × 10-3 and a chi-square χ2 = 4.378 × 10-3.

Optimization of Extraction Method of Anthocyanins from Red Cabbage.

Among the vegetables that stand out for their high concentration of anthocyanins, red cabbage appears as one of the most-used sources of these pigments in food production and it is considered a suitable raw material for the extraction of natural dye. Therefore, the objective was to carry out the production of natural extracts from red cabbage, under different conditions, varying the solvent, type of pre-treatment, pH range, and processing temperature during the concentration of the extracts. The anthocyanins were extracted from red cabbage using the following solvents: distilled water, 25% ethyl alcohol, and 70% ethyl alcohol. The raw material was divided into two groups, the first was subjected to a drying pre-treatment at 70 °C for 1 h and for the second group, the extraction was performed with the raw material in natura. Two pH ranges of 4.0 and 6.0 and extraction temperatures of 25 °C and 75 °C were used in the extracts, resulting in 24 formulations. The extracts obtained were analyzed for colorimetric parameters and anthocyanins. The results of anthocyanins show that the methodology that uses 25% alcohol, pH 4.0, and processing temperature of 25 °C produces a reddish extract and better results in the extraction, presenting average values of 191.37 mg/100 g of anthocyanins, being 74% higher compared to the highest values obtained in the other extracts where the same raw material was used and the solvents differed.

Influence of Dehydration Temperature on Obtaining Chia and Okra Powder Mucilage.

Gum and mucilage from seeds and fruits are objects of study because they have characteristics of high viscosity at low concentrations and gelling properties, which are useful characteristics for modifying the texture and stabilizing products in the food industry. Chia and okra have high concentrations of polysaccharide gums in their composition, which makes them an interesting target for use in the composition of foods that require the use of texture enhancers and stabilizers. The present study investigated the influence of dehydration temperature on the characteristics of chia and okra powder mucilage obtained at different temperatures. The mucilages were extracted using an aqueous process and dehydrated in an air circulation oven at 50, 60, and 70 °C until hydroscopic equilibrium. Then, the powdered chia mucilage (CM) and okra mucilage (OM) were analyzed for chemical and physicochemical characteristics, bioactive compounds, antioxidant activity, and physical properties. It was found that powdered mucilage had low water content and water activity, with CM standing out in terms of ash, pectin, and starch content and OM, along with higher averages of proteins, sugars, total phenolic compounds, anthocyanins, flavonoids, and antioxidant activity. As for the physical parameters, CM stood out in relation to greater solubility and lower hygroscopicity, whereas OM presented higher wettability rates. Both powdered mucilages were classified as having good fluidity and cohesiveness from low to intermediate. In relation to the dehydration temperature, the best mucilage properties were verified at 70 °C. The study revealed that mucilages have good functional properties offering great potential as raw material for industry.

Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds.

The residue generated from the processing of Tacinga inamoena (cumbeba) fruit pulp represents a large amount of material that is discarded without proper application. Despite that, it is a raw material that is source of ascorbic acid, carotenoids and phenolic compounds, which are valued in nutraceutical diets for allegedly combating free radicals generated in metabolism. This research paper presents a study focused on the mathematical modeling of drying kinetics and the effect of the process on the level of bioactive of cumbeba residue. The experiments of cumbeba residue drying (untreated or whole residue (WR), crushed residue (CR) and residue in the form of foam (FR)) were carried out in a fixed-bed dryer at four air temperatures (50, 60, 70 and 80 °C). Effective water diffusivity (Deff) was determined by the inverse method and its dependence on temperature was described by an Arrhenius-type equation. It was observed that, regardless of the type of pretreatment, the increase in air temperature resulted in higher rate of water removal. The Midilli model showed better simulation of cumbeba residue drying kinetics than the other models tested within the experimental temperature range studied. Effective water diffusivity (Deff) ranged from 6.4890 to 11.1900 × 10-6 m2/s, 2.9285 to 12.754 × 10-9 m2/s and 1.5393 × 10-8 to 12.4270 × 10-6 m2/s with activation energy of 22.3078, 46.7115 and 58.0736 kJ/mol within the temperature range of 50-80 °C obtained for the whole cumbeba, crushed cumbeba and cumbeba residue in the form of foam, respectively. In relation to bioactive compounds, it was observed that for a fixed temperature the whole residue had higher retention of bioactive compounds, especially phenolic compounds, whereas the crushed residue and the residue in the form of foam had intermediate and lower levels, respectively. This study provides evidence that cumbeba residue in its whole form can be used for the recovery of natural antioxidant bioactive compounds, mainly phenolic compounds, with the possibility of application in the food and pharmaceutical industries.

Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus Salivarius Using Predictive Mathematical Models.

It is well known that intake of probiotic brings health benefits. Lactic bacteria with probiotic potential have aroused the interest of the industry in developing food products that incorporate such benefits. However, incorporating probiotic bacteria into food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. Therefore, the objective of this study is to evaluate gelatin- and inulin-based filmogenic solutions as a potential vehicle for incorporating probiotics into food products and to model the fermentation kinetics. L. salivarius (Lactobacillus salivarius) growth in filmogenic solutions was analyzed under the influence of a variety gelatin concentrations (1.0-3.0%) and inulin concentrations (4.0-6.0%) and fermented under the effect of different temperatures (25-45 °C). A full 23 factorial plan with three replicates at the central point was used to optimize the process. The impacts of process conditions on cell development are fundamental to optimize the process and make it applicable by the industry. The present study showed that the optimal conditions for the development of probiotic cells in filmogenic solutions are a combination of 1.0% gelatin with 4.0% inulin and fermentation temperature of 45 °C. It was observed that the maximum cell growth occurred in an estimated time of about 4 h of fermentation. L. salivarius cell production and substrate consumption during the fermentation of the filmogenic solution were well simulated by a model proposed in this article, with coefficients of determination of 0.981 (cell growth) and 0.991 (substrate consumption).

Thermophysical properties of the pequi pulp in different concentrations / Propriedades termofísicas da polpa de pequi em diferentes concentrações

The pequi fruit (Caryocar coriaceum Wittm) has a great economic interest, regarding the use of its fruits in cooking as a source of vitamins and extraction of oils for the manufacture of cosmetics. However, are unknown studies on the thermophysical properties (specific heat, thermal diffusivity and thermal conductivity), in which properties are very important to the pulp being favored in an industrial level. The work in question was aimed at studying the physical properties of the pequi pulp with levels of total soluble solids of 6, 8, 10 and 12 °Brix. The physical properties were studied: specific heat, thermal diffusivity and thermal conductivity. The specific heat of the pulps was determined using the method of mixtures, the thermal diffusivity was determined using the method proposed by Dickerson and the thermal conductivity KD-2 equipment. Therefore, it was found that the specific heat tended to increase with the increase of temperature and total soluble solids content of the pulp. The thermal diffusivity of the pequi pulp decreased with the increase in total soluble solids; the thermal conductivity of the pulp did not show a definite increase in temperature trend in the pulps investigated.

O fruto do pequi (Caryocar coriaceum Wittm) possui um grande interesse econômico, no que se refere ao uso de seus frutos na culinária como fonte de vitaminas e na extração de óleos para a fabricação de cosméticos. Todavia, são desconhecidos estudos voltados para as propriedades termofísicas (calor específico, difusividade térmica e condutividade térmica), nas quais são propriedades de suma importância para que a polpa seja beneficiada a nível industrial. O trabalho em questão teve como objetivo estudar as propriedades físicas da polpa de pequi com teores de sólidos solúveis totais de 6, 8, 10 e 12 oBrix. As propriedades físicas estudadas foram: calor específico, difusividade térmica e condutividade térmica. O calor específico das polpas foi realizado por meio do calorímetro de mistura, a difusividade térmica utilizando-se o método do cilindro de Dickerson e a condutividade térmica no equipamento KD-2. Portanto, constatou-se que o calor específico apresentou tendência de aumento com o aumento da temperatura e do teor de sólidos solúveis totais das polpas. A difusividade térmica da polpa de pequi diminui com o aumento dos sólidos solúveis totais, a condutividade térmica das polpas não apresentou uma tendência definida com o aumento da temperatura nas polpas estudadas.

Secagem solar de grãos residuais e farinha de grãos residuais de urucum / Solar drying of annatto grains and waste grains flour of annatto

O subproduto constituído pelos grãos residuais de urucum é resultante do processo de extração da bixina, principalmente na indústria alimentícia, utilizando-se como meio extrator óleo vegetal. Atualmente, a maioria desses grãos vem sendo descartada, no entanto vê-se a possibilidade de incorporá-los na dieta humana, uma vez que, como todos os grãos, são ricos em carboidratos, proteínas e fibras alimentares. Neste trabalho objetivou-se secar, em um secador solar, grãos residuais e farinha de grãos residuais de urucum, com e sem a camada de óleo proveniente do processo de extração industrial da bixina, ajustar diferentes modelos matemáticos as curvas de secagem e determinar a difusividade efetiva das amostras. Durante as secagens solares foi verificado, no interior do secador, temperaturas médias superiores a 50 °C. Observou-se que as amostras de grãos residuais de urucum com e sem a camada de óleo demoram um maior intervalo de tempo para atingirem o teor de água de aproximadamente 5% b.u., enquanto que as amostras de farinhas de grãos residuais de urucum com e sem óleo tiveram as maiores taxas de secagens. Todos os modelos matemáticos avaliados representaram de forma satisfatória a cinética de secagem das amostras testadas, com valores de R2 superiores a 0,96 e valores de DQM inferiores a 1,0, sendo que o modelo de Midilli foi o que apresentou os melhores parâmetros de ajustes. A difusividade efetiva apresentou-se na ordem de 10-11 m2 s-1, para todas as amostras estudadas, sendo que o maior valor foi encontrado para a amostra de grão sem óleo (6,47 × 10-11 m2 s-1) e o menor para a farinha sem óleo (0,69 × 10-11 m2 s-1).

The byproduct consisting of annatto grains is waste resulting from the extraction of bixin, especially in the food industry, using as extractant vegetable oil. Currently, most of these grains has been ruled out, however sees the possibility of incorporating them in the human diet, since, like all grains are rich in carbohydrates, protein and dietary fiber. The objective of this study was to dry annatto grains and waste grains flour of annatto, with and without the oil layer from the industrial process of extraction of bixin, in a solar dryer and fit different mathematical models of the drying and determine the diffusivity effective samples. During the solar drying was observed inside the dryer, average temperatures exceeding 50 °C. It was observed that samples of grain annatto with and without oil layer takes a longer time to achieve moisture content of approximately 5% wb, whereas the samples of waste grains flour of annatto with and without oil had the highest rates of drying. All mathematical models evaluated represent satisfactorily the drying kinetics of the samples tested, with R2 values greater than 0.96 and DQM values below 1.0, and the Midilli model presented the best parameters adjustments. The effective diffusivity presented in the order of 10-11 m2 s-1 for all samples, while the highest value was found for the sample of grain without oil (6.47 × 10-11 m2 s-1) and lowest for flour without oil (0.69 × 10-11 m2 s-1).

Armazenamento de buriti em pó: efeito da embalagem nas características físicas e químicas / Storage buriti powder: effect of packaging on the characteristics physical and chemical

A secagem é um dos métodos mais utilizados na conservação de alimentos, principalmente frutos, que quando associado a uma embalagem adequada pode conservar as características do produto por longos períodos. Objetivou-se com o estudo avaliar o efeito de diferentes embalagens (polietileno e laminada) nas características físicas e químicas de buriti em pó obtido por secagem em estufa (50, 60 e 70 ºC) e armazenados a temperatura ambiente por 90 dias. A secagem da polpa de buriti foi realizada em estufa com circulação de ar, nas temperaturas de 50, 60 e 70 ºC em camada fina (4 mm). Após a secagem as amostras foram trituradas em moinho de facas e acondicionadas em dois tipos de embalagens (polietileno de baixa densidade e laminada). As embalagens contendo o pó de buriti foram termosseladas e armazenadas por um período de 90 dias à temperatura (26 ºC) e umidade relativa (78%) ambiente. Após o processamento e a cada 15 dias foram realizadas análises físicas e químicas do pó (teor de água, acidez total titulável, sólidos solúveis totais, pH, açúcares redutores, luminosidade, intensidade de vermelho e intensidade de amarelo). As amostras apresentaram aumento no teor de água e redução nos valores de pH, sólidos solúveis totais, acidez total e açúcares redutores para todas as temperaturas de secagem em ambas as embalagens utilizadas no armazenamento. Não se observou diferença significativa entre os valores de luminosidade, intensidade de vermelho e intensidade de amarelo em todo o período de armazenamento. A embalagem laminada foi mais eficiente na manutenção da estabilidade das amostras, no tocante aos parâmetros de teor de água e acidez total titulável.

Drying is one of the methods most commonly used in food preservation, especially fruits, which when combined with a suitable packaging can retain the characteristics of the product for extended periods. The objective of the study was evaluate the effect of different packaging (low density polyethylene and laminated) on the characteristics physical and chemical buriti powder obtained by drying in an oven (50, 60 and 70 ºC) and stored at room temperature for 90 days. Drying the buriti pulp was performed in an oven with circulating air at temperatures of 50, 60 and 70 °C, in thinlayer (4 mm). After drying the samples were ground in mill of knives and packed into two kinds of packages (low density polyethylene and laminated). The packages containing the buriti powder were closed and stored for a period of 90 days at room temperature (26 ºC) and relative humidity (78%) environments. After processing and each 15 days were analyzed physical and chemical powder (moisture content, total titratable acidity, total soluble solids, pH, reducing sugars, luminosity, redness and yellowness). The samples showed an increase in moisture content, and reduction in amounts of pH, soluble solids, acidity and reducing sugars for all drying temperatures in both packaging used in storage. There was no significant difference between the values of luminosity, redness and yellowness throughout the storage period. The laminated packaging was more effective in maintaining the stability of the samples with respect to the parameters of moisture content and total titratable acidity.