Estudo de estabilidade do suco misto de acerola e ciriguela atomizado

• Autor(a) principal: RIVEROS, Ana Laura Rotela
• Data de Publicação: 2019
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
• Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8209
• topic: Suco misto; Acerola; Seriguela; Atomização; Armazenamento; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

The Northeast region of Brazil has a wide variety of native and exotic fruits, sources of phytochemicals that exert beneficial properties in human health. The fruit spray drying process is a viable method, giving greater stability of the product, allowing the consumer to purchase throughout the year. Because of their amorphous nature, fruit juice powder is sensitive to variations in extrinsic factors that can lead to loss of nutrients and bioactive compounds, especially during storage. Shelf life is the time a food can be stored under proper conditions while maintaining optimum quality and safety. In this context, the objective was to evaluate the stability of the mixed juice of acerola and ciriguela atomized (SMACA), thus determining optimal storage conditions to minimize physic-chemical changes and loss of bioactive compounds. The spray drying was performed in a mini spray dryer, with a temperature of 140øC, feed rate of 0.60 L / h and the amount of 10% maltodextrin 5 DE. The SMACA was stored under different aw conditions of 0.11, 0.23 and 0.34 at 25øC for 90 days. In the SMACA samples the parameters of aw, moisture, pH, titratable acidity, soluble solids, color parameters, bioactive compounds (ascorbic acid, carotenoids and total phenolic) and antioxidant activity were evaluated in the initial time after 30, 60 and 90 days of storage. In addition, the sorption isotherms were determined. The highest values for aw and humidity did not exceed 0.40 and 6.77%, respectively, considered stable and safe for powdered foods. With increasing aw and storage time, SMACA showed a significant increase in color difference and also having texture changes. Significant losses were observed at the end of the storage period (90 days) in ascorbic acid, carotenoid and total phenolic contents. The GAB, BET linear and Halsey models were those that had the best fit to the data to obtain the adsorption isotherm of the SMACA at 25 ° C. Storage of SMACA for 30 to 60 days at aw 0.11 to 25 ° C maintains the most stable physicochemical characteristics, bioactive compounds and antioxidant activity.