Secagem do extrato da casca de berinjela (Solanum melongena L.) por atomização em spray dryer com adição de adjuvantes

• Autor(a) principal: Silva, Raissa Henrique
• Data de Publicação: 2017
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFRN
• Texto Completo: https://repositorio.ufrn.br/handle/123456789/38822
• topic: Casca da berinjela; Spray dryer; Compostos bioativos; Eggplant peel; Bioactive compounds; Engenharias.

Eggplant (Solanum melongena L.) is an abundant vegetable, grown annually in tropical and subtropical climates. It presents in its composition essential components that are responsible for maintaining the good balance of the body. It has a high water content and is rich in dietary fiber, mineral salts (calcium, phosphorus, potassium and magnesium) and vitamins (B1, B2, B3 and C). Eggplant peel that is thought to be a discarded food during home or industrial preparation presents high levels of phenolic compounds and anthocyanins in its composition. Despite being considered a functional food, it presents high perishability and the dehydration appears as an alternative of use to minimize the losses. Thus, the present work deals with the spray drying process of the eggplant peel extract by varying the types of adjuvants in albumin, gum arabic, maltodextrin and concentrated whey protein. The drying performance was evaluated as well as the physico-chemical characteristics (pH, ATT, SST, humidity, water activity, solubility and hygroscopicity) and concentration of bioactive compounds (Total Phenolic Compounds, Total Anthocyanins and Antioxidant Activity) of the obtained dry material. The results show that the drying tests had no significant variations when used albumin, maltodextrin and whey protein, presenting an average of 42.46% yield. For the physicochemical analyzes, it was observed in general, reduction of titratable total acidity, pH and total soluble solids did not present variations. Powder analysis showed low moisture (4.3% to 6.6%), low water activity (0.269 to 0.438), high solubility (90% to 95.3%) and low hygroscopicity for samples containing maltodextrin and protein of whey (16.17% and 13.17%). The impact of drying on the extract of dehydrated eggplant peel was observed by the decrease of the bioactive compounds, presenting different TPC contents (213,47 to 1606,52 mg GAE / 100g bs), TA (18,758 to 44,552 mg / 100g bs ) And AA (20.20 to 146.14 μmol TEAC / g b. S). The results are promising and show the spray drying in spray dryer as a possible strategy to take advantage of eggplant peel, with albumin being the adjuvant that enhances the preservation and maintenance of the eggplant peel extract powder as a high value end product aggregated.