QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTS
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Engenharia Agrícola |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000300381 |
Resumo: | ABSTRACT One of the factors that hinder the usability of Cerrado fruits is their perishable nature, requiring industrial processing to ensure prolonged shelf life. This study aims to determine the optimal foaming agent for industrial processing of this fruit, and to evaluate the physicochemical characteristics and antioxidant activity of dried cagaita powder (Eugenia dysenterica DC) in foam layers at temperatures of 40, 50, 60, and 70 °C. The effectiveness of three foaming agents at various concentrations were tested, and suitable agents were identified based on a factorial analysis of density, expansion, and stability. The physicochemical characteristics of the powder, along with its vitamin A and C and total carotenoid content and antioxidant activity, were evaluated. Vitamin C levels and antioxidant activity decreased with increasing temperature, but were retained at levels significant enough to establish cagaita as an important source of this vitamin. Higher carotenoid and vitamin A concentrations were found in the powder prepared by drying at 60 and 70 °C. The foam layer drying process employed for processing cagaita pulp reported here proved suitable for maintaining desired physicochemical and bioactive qualities in the final powdered product. |
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QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTSCerrado fruitscagaita powderbioactive compoundsantioxidant activityvitamin Cvitamin Acarotenoidsfoam layer dryingABSTRACT One of the factors that hinder the usability of Cerrado fruits is their perishable nature, requiring industrial processing to ensure prolonged shelf life. This study aims to determine the optimal foaming agent for industrial processing of this fruit, and to evaluate the physicochemical characteristics and antioxidant activity of dried cagaita powder (Eugenia dysenterica DC) in foam layers at temperatures of 40, 50, 60, and 70 °C. The effectiveness of three foaming agents at various concentrations were tested, and suitable agents were identified based on a factorial analysis of density, expansion, and stability. The physicochemical characteristics of the powder, along with its vitamin A and C and total carotenoid content and antioxidant activity, were evaluated. Vitamin C levels and antioxidant activity decreased with increasing temperature, but were retained at levels significant enough to establish cagaita as an important source of this vitamin. Higher carotenoid and vitamin A concentrations were found in the powder prepared by drying at 60 and 70 °C. The foam layer drying process employed for processing cagaita pulp reported here proved suitable for maintaining desired physicochemical and bioactive qualities in the final powdered product.Associação Brasileira de Engenharia Agrícola2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000300381Engenharia Agrícola v.40 n.3 2020reponame:Engenharia Agrícolainstname:Associação Brasileira de Engenharia Agrícola (SBEA)instacron:SBEA10.1590/1809-4430-eng.agric.v40n3p381-387/2020info:eu-repo/semantics/openAccessCavalcante,Maisa D.Belisário,Celso M.Oliveira,Daniel Emanuel C. deMaia,Geisa Priscilla A. G.eng2020-08-25T00:00:00Zoai:scielo:S0100-69162020000300381Revistahttp://www.engenhariaagricola.org.br/ORGhttps://old.scielo.br/oai/scielo-oai.phprevistasbea@sbea.org.br||sbea@sbea.org.br1809-44300100-6916opendoar:2020-08-25T00:00Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)false |
dc.title.none.fl_str_mv |
QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTS |
title |
QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTS |
spellingShingle |
QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTS Cavalcante,Maisa D. Cerrado fruits cagaita powder bioactive compounds antioxidant activity vitamin C vitamin A carotenoids foam layer drying |
title_short |
QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTS |
title_full |
QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTS |
title_fullStr |
QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTS |
title_full_unstemmed |
QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTS |
title_sort |
QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTS |
author |
Cavalcante,Maisa D. |
author_facet |
Cavalcante,Maisa D. Belisário,Celso M. Oliveira,Daniel Emanuel C. de Maia,Geisa Priscilla A. G. |
author_role |
author |
author2 |
Belisário,Celso M. Oliveira,Daniel Emanuel C. de Maia,Geisa Priscilla A. G. |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Cavalcante,Maisa D. Belisário,Celso M. Oliveira,Daniel Emanuel C. de Maia,Geisa Priscilla A. G. |
dc.subject.por.fl_str_mv |
Cerrado fruits cagaita powder bioactive compounds antioxidant activity vitamin C vitamin A carotenoids foam layer drying |
topic |
Cerrado fruits cagaita powder bioactive compounds antioxidant activity vitamin C vitamin A carotenoids foam layer drying |
description |
ABSTRACT One of the factors that hinder the usability of Cerrado fruits is their perishable nature, requiring industrial processing to ensure prolonged shelf life. This study aims to determine the optimal foaming agent for industrial processing of this fruit, and to evaluate the physicochemical characteristics and antioxidant activity of dried cagaita powder (Eugenia dysenterica DC) in foam layers at temperatures of 40, 50, 60, and 70 °C. The effectiveness of three foaming agents at various concentrations were tested, and suitable agents were identified based on a factorial analysis of density, expansion, and stability. The physicochemical characteristics of the powder, along with its vitamin A and C and total carotenoid content and antioxidant activity, were evaluated. Vitamin C levels and antioxidant activity decreased with increasing temperature, but were retained at levels significant enough to establish cagaita as an important source of this vitamin. Higher carotenoid and vitamin A concentrations were found in the powder prepared by drying at 60 and 70 °C. The foam layer drying process employed for processing cagaita pulp reported here proved suitable for maintaining desired physicochemical and bioactive qualities in the final powdered product. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-01 |
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=S0100-69162020000300381 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000300381 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1809-4430-eng.agric.v40n3p381-387/2020 |
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 |
Associação Brasileira de Engenharia Agrícola |
publisher.none.fl_str_mv |
Associação Brasileira de Engenharia Agrícola |
dc.source.none.fl_str_mv |
Engenharia Agrícola v.40 n.3 2020 reponame:Engenharia Agrícola instname:Associação Brasileira de Engenharia Agrícola (SBEA) instacron:SBEA |
instname_str |
Associação Brasileira de Engenharia Agrícola (SBEA) |
instacron_str |
SBEA |
institution |
SBEA |
reponame_str |
Engenharia Agrícola |
collection |
Engenharia Agrícola |
repository.name.fl_str_mv |
Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA) |
repository.mail.fl_str_mv |
revistasbea@sbea.org.br||sbea@sbea.org.br |
_version_ |
1752126274830073856 |