Drum drying process of jabuticaba pulp using corn starch as an additive

Detalhes bibliográficos
Autor(a) principal: Nunes,Larissa Peixoto
Data de Publicação: 2020
Outros Autores: Ferrari,Cristhiane Caroline, Ito,Danielle, Souza,Elaine de Cássia Guerreiro, Germer,Silvia Pimentel Marconi
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100415
Resumo: Abstract Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum drying to obtain jabuticaba flakes using corn starch as the main carrier agent. The sorption isotherm of the flakes at 25 °C was also studied, as well as the determination of the critical storage condition and the estimation of product shelf life through the permeability of different packages to the water vapor using mathematical models. The drum drying conditions were: temperature of 144 °C; residence time of 18 seconds; addition of 20% (dry basis) of corn starch and 0.5% (d.b.) of glyceryl monostearate. The final product was analyzed with respect to its physicochemical and technological properties. The sorption isotherm of the flakes was determined at 25 °C, using the gravimetric method with saturated solutions (0.11 ≤ aw ≤ 0.84). After the process, the flakes presented good retention of anthocyanins and total phenolic compounds, besides a high antioxidant activity. The water solubility of the product was around 70% and the hygroscopicity was approximately 24%. The equilibrium experimental points of the isotherm were better adjusted by the GAB model, with a monolayer moisture value of 12.74% (w.b) and a critical aw of 0.432.
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spelling Drum drying process of jabuticaba pulp using corn starch as an additiveMyrciaria sp.Sorption isothermsStorageAnthocyaninsAntioxidant activityPhenolic compoundsTechnological propertiesShelf lifeAbstract Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum drying to obtain jabuticaba flakes using corn starch as the main carrier agent. The sorption isotherm of the flakes at 25 °C was also studied, as well as the determination of the critical storage condition and the estimation of product shelf life through the permeability of different packages to the water vapor using mathematical models. The drum drying conditions were: temperature of 144 °C; residence time of 18 seconds; addition of 20% (dry basis) of corn starch and 0.5% (d.b.) of glyceryl monostearate. The final product was analyzed with respect to its physicochemical and technological properties. The sorption isotherm of the flakes was determined at 25 °C, using the gravimetric method with saturated solutions (0.11 ≤ aw ≤ 0.84). After the process, the flakes presented good retention of anthocyanins and total phenolic compounds, besides a high antioxidant activity. The water solubility of the product was around 70% and the hygroscopicity was approximately 24%. The equilibrium experimental points of the isotherm were better adjusted by the GAB model, with a monolayer moisture value of 12.74% (w.b) and a critical aw of 0.432.Instituto de Tecnologia de Alimentos - ITAL2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100415Brazilian Journal of Food Technology v.23 2020reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.16619info:eu-repo/semantics/openAccessNunes,Larissa PeixotoFerrari,Cristhiane CarolineIto,DanielleSouza,Elaine de Cássia GuerreiroGermer,Silvia Pimentel Marconieng2020-03-19T00:00:00Zoai:scielo:S1981-67232020000100415Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2020-03-19T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Drum drying process of jabuticaba pulp using corn starch as an additive
title Drum drying process of jabuticaba pulp using corn starch as an additive
spellingShingle Drum drying process of jabuticaba pulp using corn starch as an additive
Nunes,Larissa Peixoto
Myrciaria sp.
Sorption isotherms
Storage
Anthocyanins
Antioxidant activity
Phenolic compounds
Technological properties
Shelf life
title_short Drum drying process of jabuticaba pulp using corn starch as an additive
title_full Drum drying process of jabuticaba pulp using corn starch as an additive
title_fullStr Drum drying process of jabuticaba pulp using corn starch as an additive
title_full_unstemmed Drum drying process of jabuticaba pulp using corn starch as an additive
title_sort Drum drying process of jabuticaba pulp using corn starch as an additive
author Nunes,Larissa Peixoto
author_facet Nunes,Larissa Peixoto
Ferrari,Cristhiane Caroline
Ito,Danielle
Souza,Elaine de Cássia Guerreiro
Germer,Silvia Pimentel Marconi
author_role author
author2 Ferrari,Cristhiane Caroline
Ito,Danielle
Souza,Elaine de Cássia Guerreiro
Germer,Silvia Pimentel Marconi
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Nunes,Larissa Peixoto
Ferrari,Cristhiane Caroline
Ito,Danielle
Souza,Elaine de Cássia Guerreiro
Germer,Silvia Pimentel Marconi
dc.subject.por.fl_str_mv Myrciaria sp.
Sorption isotherms
Storage
Anthocyanins
Antioxidant activity
Phenolic compounds
Technological properties
Shelf life
topic Myrciaria sp.
Sorption isotherms
Storage
Anthocyanins
Antioxidant activity
Phenolic compounds
Technological properties
Shelf life
description Abstract Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum drying to obtain jabuticaba flakes using corn starch as the main carrier agent. The sorption isotherm of the flakes at 25 °C was also studied, as well as the determination of the critical storage condition and the estimation of product shelf life through the permeability of different packages to the water vapor using mathematical models. The drum drying conditions were: temperature of 144 °C; residence time of 18 seconds; addition of 20% (dry basis) of corn starch and 0.5% (d.b.) of glyceryl monostearate. The final product was analyzed with respect to its physicochemical and technological properties. The sorption isotherm of the flakes was determined at 25 °C, using the gravimetric method with saturated solutions (0.11 ≤ aw ≤ 0.84). After the process, the flakes presented good retention of anthocyanins and total phenolic compounds, besides a high antioxidant activity. The water solubility of the product was around 70% and the hygroscopicity was approximately 24%. The equilibrium experimental points of the isotherm were better adjusted by the GAB model, with a monolayer moisture value of 12.74% (w.b) and a critical aw of 0.432.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100415
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100415
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.16619
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.23 2020
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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