Mathematical modeling and effect of thin-layer drying and lyophilization on antioxidant compounds from ultrasonic-assisted extracted Muntingia calabura peels

Detalhes bibliográficos
Autor(a) principal: Tavone, Luciana Alves da Silva
Data de Publicação: 2021
Outros Autores: Nascimento, Kauyse Matos, Fachina, Yasmin Jaqueline, Madrona, Grasiele Scaramal, Bergamasco, Rita de Cássia, Scapim, Mônica Regina da Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Acta Scientiarum. Agronomy (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/50301
Resumo: Muntingia calabura fruits are rich in bioactive compounds such as antioxidants, and the consumption of these compounds is associated with cancer prevention and aging. In this study, mathematical models were used to fit the experimental data of the Muntingia calabura peel drying kinetics, and the effective diffusion coefficient, activation energy and thermodynamic properties of the process were determined. Then, the effect of the drying temperature on the antioxidant activity and phenolic compounds of fruit peels was examined using conventional extraction and ultrasonication. Among the analyzed models, the logarithmic model was selected to represent the drying phenomenon of the calabura peel kinetics. The effective diffusion coefficient decreased by 74% as the temperature increased from 40 to 60°C, and the activation energy for liquid diffusion during drying was 23.96 kJ mol-1. The enthalpy and entropy decreased with increasing temperature, while the Gibbs free energy increased by 5% for each 10°C increase in temperature. Regarding the content of phenolic compounds and the antioxidant activity of the calabura peel, it was observed that an increase in the drying temperature had a positive effect on the conservation of the bioactive compounds, making it possible to conclude that drying at 60°C and ultrasound extraction are the most suitable approach to conduct the process.
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spelling Mathematical modeling and effect of thin-layer drying and lyophilization on antioxidant compounds from ultrasonic-assisted extracted Muntingia calabura peelsMathematical modeling and effect of thin-layer drying and lyophilization on antioxidant compounds from ultrasonic-assisted extracted Muntingia calabura peelseffective diffusion coefficient; lyophilized; bioactive compounds.effective diffusion coefficient; lyophilized; bioactive compounds.Muntingia calabura fruits are rich in bioactive compounds such as antioxidants, and the consumption of these compounds is associated with cancer prevention and aging. In this study, mathematical models were used to fit the experimental data of the Muntingia calabura peel drying kinetics, and the effective diffusion coefficient, activation energy and thermodynamic properties of the process were determined. Then, the effect of the drying temperature on the antioxidant activity and phenolic compounds of fruit peels was examined using conventional extraction and ultrasonication. Among the analyzed models, the logarithmic model was selected to represent the drying phenomenon of the calabura peel kinetics. The effective diffusion coefficient decreased by 74% as the temperature increased from 40 to 60°C, and the activation energy for liquid diffusion during drying was 23.96 kJ mol-1. The enthalpy and entropy decreased with increasing temperature, while the Gibbs free energy increased by 5% for each 10°C increase in temperature. Regarding the content of phenolic compounds and the antioxidant activity of the calabura peel, it was observed that an increase in the drying temperature had a positive effect on the conservation of the bioactive compounds, making it possible to conclude that drying at 60°C and ultrasound extraction are the most suitable approach to conduct the process.Muntingia calabura fruits are rich in bioactive compounds such as antioxidants, and the consumption of these compounds is associated with cancer prevention and aging. In this study, mathematical models were used to fit the experimental data of the Muntingia calabura peel drying kinetics, and the effective diffusion coefficient, activation energy and thermodynamic properties of the process were determined. Then, the effect of the drying temperature on the antioxidant activity and phenolic compounds of fruit peels was examined using conventional extraction and ultrasonication. Among the analyzed models, the logarithmic model was selected to represent the drying phenomenon of the calabura peel kinetics. The effective diffusion coefficient decreased by 74% as the temperature increased from 40 to 60°C, and the activation energy for liquid diffusion during drying was 23.96 kJ mol-1. The enthalpy and entropy decreased with increasing temperature, while the Gibbs free energy increased by 5% for each 10°C increase in temperature. Regarding the content of phenolic compounds and the antioxidant activity of the calabura peel, it was observed that an increase in the drying temperature had a positive effect on the conservation of the bioactive compounds, making it possible to conclude that drying at 60°C and ultrasound extraction are the most suitable approach to conduct the process.Universidade Estadual de Maringá2021-03-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/5030110.4025/actasciagron.v43i1.50301Acta Scientiarum. Agronomy; Vol 43 (2021): Publicação contínua; e50301Acta Scientiarum. Agronomy; v. 43 (2021): Publicação contínua; e503011807-86211679-9275reponame:Acta Scientiarum. Agronomy (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/50301/751375151799Copyright (c) 2021 Acta Scientiarum. Agronomyhttps://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccessTavone, Luciana Alves da Silva Nascimento, Kauyse Matos Fachina, Yasmin Jaqueline Madrona, Grasiele Scaramal Bergamasco, Rita de Cássia Scapim, Mônica Regina da Silva 2021-07-27T17:52:14Zoai:periodicos.uem.br/ojs:article/50301Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgronPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/oaiactaagron@uem.br||actaagron@uem.br|| edamasio@uem.br1807-86211679-9275opendoar:2021-07-27T17:52:14Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Mathematical modeling and effect of thin-layer drying and lyophilization on antioxidant compounds from ultrasonic-assisted extracted Muntingia calabura peels
Mathematical modeling and effect of thin-layer drying and lyophilization on antioxidant compounds from ultrasonic-assisted extracted Muntingia calabura peels
title Mathematical modeling and effect of thin-layer drying and lyophilization on antioxidant compounds from ultrasonic-assisted extracted Muntingia calabura peels
spellingShingle Mathematical modeling and effect of thin-layer drying and lyophilization on antioxidant compounds from ultrasonic-assisted extracted Muntingia calabura peels
Tavone, Luciana Alves da Silva
effective diffusion coefficient; lyophilized; bioactive compounds.
effective diffusion coefficient; lyophilized; bioactive compounds.
title_short Mathematical modeling and effect of thin-layer drying and lyophilization on antioxidant compounds from ultrasonic-assisted extracted Muntingia calabura peels
title_full Mathematical modeling and effect of thin-layer drying and lyophilization on antioxidant compounds from ultrasonic-assisted extracted Muntingia calabura peels
title_fullStr Mathematical modeling and effect of thin-layer drying and lyophilization on antioxidant compounds from ultrasonic-assisted extracted Muntingia calabura peels
title_full_unstemmed Mathematical modeling and effect of thin-layer drying and lyophilization on antioxidant compounds from ultrasonic-assisted extracted Muntingia calabura peels
title_sort Mathematical modeling and effect of thin-layer drying and lyophilization on antioxidant compounds from ultrasonic-assisted extracted Muntingia calabura peels
author Tavone, Luciana Alves da Silva
author_facet Tavone, Luciana Alves da Silva
Nascimento, Kauyse Matos
Fachina, Yasmin Jaqueline
Madrona, Grasiele Scaramal
Bergamasco, Rita de Cássia
Scapim, Mônica Regina da Silva
author_role author
author2 Nascimento, Kauyse Matos
Fachina, Yasmin Jaqueline
Madrona, Grasiele Scaramal
Bergamasco, Rita de Cássia
Scapim, Mônica Regina da Silva
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Tavone, Luciana Alves da Silva
Nascimento, Kauyse Matos
Fachina, Yasmin Jaqueline
Madrona, Grasiele Scaramal
Bergamasco, Rita de Cássia
Scapim, Mônica Regina da Silva
dc.subject.por.fl_str_mv effective diffusion coefficient; lyophilized; bioactive compounds.
effective diffusion coefficient; lyophilized; bioactive compounds.
topic effective diffusion coefficient; lyophilized; bioactive compounds.
effective diffusion coefficient; lyophilized; bioactive compounds.
description Muntingia calabura fruits are rich in bioactive compounds such as antioxidants, and the consumption of these compounds is associated with cancer prevention and aging. In this study, mathematical models were used to fit the experimental data of the Muntingia calabura peel drying kinetics, and the effective diffusion coefficient, activation energy and thermodynamic properties of the process were determined. Then, the effect of the drying temperature on the antioxidant activity and phenolic compounds of fruit peels was examined using conventional extraction and ultrasonication. Among the analyzed models, the logarithmic model was selected to represent the drying phenomenon of the calabura peel kinetics. The effective diffusion coefficient decreased by 74% as the temperature increased from 40 to 60°C, and the activation energy for liquid diffusion during drying was 23.96 kJ mol-1. The enthalpy and entropy decreased with increasing temperature, while the Gibbs free energy increased by 5% for each 10°C increase in temperature. Regarding the content of phenolic compounds and the antioxidant activity of the calabura peel, it was observed that an increase in the drying temperature had a positive effect on the conservation of the bioactive compounds, making it possible to conclude that drying at 60°C and ultrasound extraction are the most suitable approach to conduct the process.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-18
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/50301
10.4025/actasciagron.v43i1.50301
url http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/50301
identifier_str_mv 10.4025/actasciagron.v43i1.50301
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/50301/751375151799
dc.rights.driver.fl_str_mv Copyright (c) 2021 Acta Scientiarum. Agronomy
https://creativecommons.org/licenses/by-nc-nd/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Acta Scientiarum. Agronomy
https://creativecommons.org/licenses/by-nc-nd/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual de Maringá
publisher.none.fl_str_mv Universidade Estadual de Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Agronomy; Vol 43 (2021): Publicação contínua; e50301
Acta Scientiarum. Agronomy; v. 43 (2021): Publicação contínua; e50301
1807-8621
1679-9275
reponame:Acta Scientiarum. Agronomy (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta Scientiarum. Agronomy (Online)
collection Acta Scientiarum. Agronomy (Online)
repository.name.fl_str_mv Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv actaagron@uem.br||actaagron@uem.br|| edamasio@uem.br
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