Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredient
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/11577 |
Resumo: | Canistel (Pouteria campechiana (Kunth) Baehni) is a tropical fruit with a yellow pulp due to the presence of carotenoids, which may be interesting for application by the food industry. The aim of this research was to analyze the phytochemical and technological characteristic of dehydrated canistel pulp by thermal dehydration and freeze-drying techniques. Test for antioxidant activities (DPPH and ABTS radical scavenging; ferric reducing antioxidant power - FRAP), total polyphenols, flavonoids, carotenoids content (UV-Vis, FTIR and Raman spectroscopy), color, and hygroscopic properties were performed. The freeze-dried sample showed a higher carotenoids concentration, more intense coloring and better hydration properties than the thermally dehydrated sample. Functional groups such as water, carotenoids, primary and secondary amides, aldehydes groups, phenolic acids, aromatic rings, cellulose, polysaccharides and niacin were identified by FTIR in both samples. Ingredient obtained by freeze drying showed better technological characteristics, allowing its use by the food industry. |
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Research, Society and Development |
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Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredientCaracterización fitoquímica y tecnológica de la pulpa deshidratada de canistel: un nuevo ingrediente alimentario potencialCaracterização fitoquímica e tecnológica da polpa desidratada de canistel: um novo potencial ingrediente alimentarPouteria campechiana (Kunth) BaehniCompuestos bioactivosCarotenoidesPropiedades higroscópicas.Pouteria campechiana (Kunth) BaehniBioactive compoundsCarotenoidsHygroscopic properties.Pouteria campechiana (Kunth) BaehniCompostos bioativosCarotenoidesPropriedades higroscópicas.Canistel (Pouteria campechiana (Kunth) Baehni) is a tropical fruit with a yellow pulp due to the presence of carotenoids, which may be interesting for application by the food industry. The aim of this research was to analyze the phytochemical and technological characteristic of dehydrated canistel pulp by thermal dehydration and freeze-drying techniques. Test for antioxidant activities (DPPH and ABTS radical scavenging; ferric reducing antioxidant power - FRAP), total polyphenols, flavonoids, carotenoids content (UV-Vis, FTIR and Raman spectroscopy), color, and hygroscopic properties were performed. The freeze-dried sample showed a higher carotenoids concentration, more intense coloring and better hydration properties than the thermally dehydrated sample. Functional groups such as water, carotenoids, primary and secondary amides, aldehydes groups, phenolic acids, aromatic rings, cellulose, polysaccharides and niacin were identified by FTIR in both samples. Ingredient obtained by freeze drying showed better technological characteristics, allowing its use by the food industry.Canistel (Pouteria campechiana (Kunth) Baehni) es una fruta tropical de pulpa amarilla debido a la presencia de carotenoides, que puede ser de interés para aplicación en la industria alimentaria. El objetivo de esta investigación fue analizar las características fitoquímicas y tecnológicas de la pulpa de canistel deshidratada mediante técnicas de deshidratación térmica y liofilización. Se realizaron pruebas de actividad antioxidante (DPPH y ABTS; poder antioxidante reductor férrico - FRAP), contenido total de polifenoles, flavonoides, carotenoides (espectroscopía UV-Vis, FTIR y Raman), color y propiedades higroscópicas. La muestra liofilizada mostró mayor concentración de carotenoides, coloración más intensa y mejores propiedades de hidratación que la muestra deshidratada térmicamente. Se identificaron mediante FTIR grupos funcionales pertenecientes al agua, carotenoides, aminas primarias y secundarias, grupos aldehídos, ácidos fenólicos, anillos aromáticos, celulosa, polisacáridos y niacina en ambas muestras. El ingrediente obtenido por la liofilización mostró mejores características tecnológicas, permitiendo su uso por la industria alimentaria.Canistel (Pouteria campechiana (Kunth) Baehni) é uma fruta tropical de polpa amarela devido à presença de carotenoides, que pode ser de interesse para aplicação na indústria alimentícia. O objetivo desta pesquisa foi analisar as características fitoquímicas e tecnológicas da polpa de canistel desidratada por técnicas de desidratação térmica e liofilização. Os ensaios de atividades antioxidantes (radical DPPH e ABTS; atividade antioxidante pelo poder de redução do ferro - FRAP), teor de polifenóis totais flavonoides e carotenoides (Espectroscopia UV-Vis, FTIR e Raman), cor e propriedades higroscópicas foram realizados. A amostra liofilizada apresentou maior concentração de carotenoides, coloração mais intensa e melhores propriedades de hidratação que a amostra desidratada termicamente. Grupos funcionais pertencentes a água, carotenoides, amidas primárias e secundárias, grupos aldeídos, ácidos fenólicos, anéis aromáticos, celulose, polissacarídeos e niacina foram identificados por FTIR em ambas as amostras. O ingrediente obtido por liofilização apresentou melhores características tecnológicas, permitindo seu uso pela indústria alimentícia.Research, Society and Development2021-01-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1157710.33448/rsd-v10i1.11577Research, Society and Development; Vol. 10 No. 1; e16410111577Research, Society and Development; Vol. 10 Núm. 1; e16410111577Research, Society and Development; v. 10 n. 1; e164101115772525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/11577/10363Copyright (c) 2021 Fernando Antônio Anjo; Bianka Rocha Saraiva; Camilla Yara Langer Ogawa; Ana Carolina Pelaes Vital; Francielle Sato; Paula Toshimi Matumoto-Pintrohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAnjo, Fernando Antônio Saraiva, Bianka Rocha Ogawa, Camilla Yara Langer Vital, Ana Carolina Pelaes Sato, Francielle Matumoto-Pintro, Paula Toshimi2021-02-20T21:19:23Zoai:ojs.pkp.sfu.ca:article/11577Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:33:22.010138Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredient Caracterización fitoquímica y tecnológica de la pulpa deshidratada de canistel: un nuevo ingrediente alimentario potencial Caracterização fitoquímica e tecnológica da polpa desidratada de canistel: um novo potencial ingrediente alimentar |
title |
Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredient |
spellingShingle |
Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredient Anjo, Fernando Antônio Pouteria campechiana (Kunth) Baehni Compuestos bioactivos Carotenoides Propiedades higroscópicas. Pouteria campechiana (Kunth) Baehni Bioactive compounds Carotenoids Hygroscopic properties. Pouteria campechiana (Kunth) Baehni Compostos bioativos Carotenoides Propriedades higroscópicas. |
title_short |
Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredient |
title_full |
Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredient |
title_fullStr |
Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredient |
title_full_unstemmed |
Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredient |
title_sort |
Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredient |
author |
Anjo, Fernando Antônio |
author_facet |
Anjo, Fernando Antônio Saraiva, Bianka Rocha Ogawa, Camilla Yara Langer Vital, Ana Carolina Pelaes Sato, Francielle Matumoto-Pintro, Paula Toshimi |
author_role |
author |
author2 |
Saraiva, Bianka Rocha Ogawa, Camilla Yara Langer Vital, Ana Carolina Pelaes Sato, Francielle Matumoto-Pintro, Paula Toshimi |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Anjo, Fernando Antônio Saraiva, Bianka Rocha Ogawa, Camilla Yara Langer Vital, Ana Carolina Pelaes Sato, Francielle Matumoto-Pintro, Paula Toshimi |
dc.subject.por.fl_str_mv |
Pouteria campechiana (Kunth) Baehni Compuestos bioactivos Carotenoides Propiedades higroscópicas. Pouteria campechiana (Kunth) Baehni Bioactive compounds Carotenoids Hygroscopic properties. Pouteria campechiana (Kunth) Baehni Compostos bioativos Carotenoides Propriedades higroscópicas. |
topic |
Pouteria campechiana (Kunth) Baehni Compuestos bioactivos Carotenoides Propiedades higroscópicas. Pouteria campechiana (Kunth) Baehni Bioactive compounds Carotenoids Hygroscopic properties. Pouteria campechiana (Kunth) Baehni Compostos bioativos Carotenoides Propriedades higroscópicas. |
description |
Canistel (Pouteria campechiana (Kunth) Baehni) is a tropical fruit with a yellow pulp due to the presence of carotenoids, which may be interesting for application by the food industry. The aim of this research was to analyze the phytochemical and technological characteristic of dehydrated canistel pulp by thermal dehydration and freeze-drying techniques. Test for antioxidant activities (DPPH and ABTS radical scavenging; ferric reducing antioxidant power - FRAP), total polyphenols, flavonoids, carotenoids content (UV-Vis, FTIR and Raman spectroscopy), color, and hygroscopic properties were performed. The freeze-dried sample showed a higher carotenoids concentration, more intense coloring and better hydration properties than the thermally dehydrated sample. Functional groups such as water, carotenoids, primary and secondary amides, aldehydes groups, phenolic acids, aromatic rings, cellulose, polysaccharides and niacin were identified by FTIR in both samples. Ingredient obtained by freeze drying showed better technological characteristics, allowing its use by the food industry. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-06 |
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 |
https://rsdjournal.org/index.php/rsd/article/view/11577 10.33448/rsd-v10i1.11577 |
url |
https://rsdjournal.org/index.php/rsd/article/view/11577 |
identifier_str_mv |
10.33448/rsd-v10i1.11577 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/11577/10363 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 1; e16410111577 Research, Society and Development; Vol. 10 Núm. 1; e16410111577 Research, Society and Development; v. 10 n. 1; e16410111577 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052805104533504 |