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Production and characterization of jabuticaba skin powder obtained by freeze dryer

Grant number: 19/26137-9
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): April 01, 2020
Effective date (End): December 16, 2021
Field of knowledge:Engineering - Chemical Engineering - Chemical Process Industries
Principal Investigator:Matheus Boeira Braga
Grantee:Milena da Silva Moura
Host Institution: Instituto de Ciências Ambientais, Químicas e Farmacêuticas (ICAQF). Universidade Federal de São Paulo (UNIFESP). Campus Diadema. Diadema , SP, Brazil


Jabuticabeira is a native plant from Brazil, being present predominantly in the Atlantic Forest biome. Jabuticabeira fruits are characterized as spherical berries, stuck to the tree's stem, which can be eaten in natura or after industrial processing. The fruit's peel is thick, with astringent flavor and dark-colored, with potential use as natural dye due to the high anthocyanin concentrations. These flavonoids are responsible for the coloring of many fruits, flowers and grains, and present antioxidant properties and capability to combat inflammatory diseases and cancer cells. Jabuticaba in natura is highly perishable, and the anthocyanin concentration in the fruit's peel is susceptible to storage conditions and time between harvest and consumption. Therefore, the application of techniques to enhance the shelf life of fruits, or parts of it (like the skin pulp), is of great interest. In this context, the freeze-drying, which is appropriate for drying heat sensitive materials, stands out. Modified starch and treehouse have technological advantages when used as wall materials. They support the formation of particulate matter, enhance the products' stability, and aid the preservation of interesting compounds in the product. Thus, the proposal of this project is to obtain powdered jabuticaba's skin pulp through freeze-drying using modified starch, treehouse and mixtures between these two adjuvants as wall material. The best formulations will be determined by physical and physical-chemical analysis of the powders, including determination of anthocyanin content. The execution of thermal analysis by DSC are also proposed. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MOURA, MILENA DA SILVA; DA COSTA, BEATRIZ DA SILVA GOMES; GIACONIA, MICHELE AMENDOEIRA; DE ANDRADE, RAFAEL RAMOS; BRAGA, ANNA RAFAELA CAVALCANTE; BRAGA, MATHEUS BOEIRA. Jaboticaba powders production by freeze-drying: Influence of octenyl succinic anhydride-modified starch concentrations over anthocyanins and physical properties. JOURNAL OF FOOD PROCESS ENGINEERING, v. 46, n. 3, p. 14-pg., . (18/01550-8, 19/26137-9)

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