Determination of bioactive compounds and physicochemical composition of jabuticaba bark flour obtained by convective drying and lyophilization

• Autor(a) principal: Almeida, Raphael Lucas
• Data de Publicação: 2020
• Outros Autores: Santos, Newton Carlos, Pereira, Tamires dos Santos, Silva, Virginia Mirtes de alcântara, Cabral, Maysa Bernardino, Barros, Eliélson Rafael, Souza, Neyliane Costa de, luiz, Márcia Ramos, Amorim, Fernanda Vieira, Silva, Lucas Rodolfo Inacio da
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/1876
• topic: Agroindustrial waste; Conservation methods; Phenolic compounds.; Compostos fenólicos; Métodos de conservação; Resíduo agroindustrial.; Compuestos fenólicos; Métodos de conservación; Residuos agroindustriales.

The present article aims to apply two conservation techniques (convective drying and lyophilization) to the jabuticaba peels and to characterize the powders obtained regarding the physicochemical parameters and bioactive compounds, thus evaluating their effect on their composition. Convective drying of the shells was performed in an air circulation oven at 50 °C and 1.0 m.s-1 air velocity for 24h, and lyophilization was performed at -50 °C for 48 h. In natura peels and powders obtained were characterized by the following physicochemical parameters: moisture, ash, lipids, protein, crude fiber, carbohydrates, water activity, pH, acidity, reducing sugars, total soluble solids; and bioactive compounds: anthocyanins, flavonoids, total phenolic compounds and antioxidant activity by ABTS. The use of jabuticaba bark in natura and after drying in flour form are viable for the development of new products, as a way to minimize the disposal of residues produced by the agrifood industry. Through the results obtained the jabuticaba bark flour was considered to be a source of phenolic compounds with antioxidant activity and fiber and could be considered a functional food. Comparing the drying techniques used, the lyophilization stood out because it presented a better preservation of the physicochemical parameters and the bioactive compounds.