vaia fruit (Eugenia pyriformis Cambess) drying: Ethanol as pre-treatment, convective drying kinetics and bioactive compound

Author(s)

Gomes, Bruna de Oliveira ^[1] ; Santos, Karoline Costa ^[1] ; Carvalho, Gisandro Reis ^[1] ; Bitencourt, Bruna Sousa ^{[1, 2]} ; Guedes, Jaqueline Souza ^[1] ; Duarte Augusto, Pedro Esteves ^{[3, 1]}

Affiliation

^[1] Univ Sao Paulo, Luiz de Quiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Ave Padua Dias 11, BR-13418900 Piracicaba, SP - Brazil

^[2] Fed Univ Lavras UFLA, Dept Food Sci DCA, Lavras - Brazil

^[3] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo - Brazil

• Document type: Journal article
• Source: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 46, n. 2 JAN 2022.
• Web of Science Citations: 0

Abstract

This study evaluated the effects of ethanol pre-treatment on convective drying and its impacts on the bioactive compounds of uvaia. The treatments consisting of control and samples pre-treated by immersion in ethanol (99.8% v/v) for 10 and 20 min, followed by convective drying (1 m/s) at 40 and 60 degrees C. The sample temperatures were traced over processing and the products were evaluated in relation to their content of phenolic compounds and antioxidant capacity. Pre-treatment times in combination with temperatures influenced drying time and were associated with ethanol penetration and volatility in the sample. Furthermore, the high vapor pressure of ethanol reduced the initial temperature of the samples. Drying temperatures and pre-treatments reduced by 16%-34% phenolics compounds and 13%-45% antioxidant capacity, which was associated with degradation and possible extraction by ethanol. The advantages of using ethanol were discussed, but also some limitations, especially on bioactive compounds. Practical applications Uvaia is a native fruit rich in sensory and healthy aspects. However, its high perishability and seasonality make it unfeasible for post-harvest commercialization. This work demonstrated that drying and application of ethanol proved to be effective for preserving this fruit, resulting in a shorter processing time. Although ethanol partially extracted the bioactive compounds, significant levels are still found in the final product-which can be used as convenient products with a positive impact on consumers' health. Furthermore, the proposed approach is simple, relatively cheap, and viable techniques to obtain stable products for both industry and small producers. (AU)

• FAPESP's process: 19/05043-6 - NewDRYING: new strategies to enhance food drying
• Grantee: MARIA ANTONIA CALORI
• Support Opportunities: Regular Research Grants
• FAPESP's process: 14/12606-3 - Fruits of the Atlantic Forest potentially functional potential: characterization, plant propagation and postharvest conservation
• Grantee: Angelo Pedro Jacomino
• Support Opportunities: Research Projects - Thematic Grants
• FAPESP's process: 18/17844-0 - High-Intensity Ultrasound and Drying Accelerators to Enhance Drying and Rehydration of Foods: Vegetables and Grains
• Grantee: Gisandro Reis de Carvalho
• Support Opportunities: Scholarships in Brazil - Post-Doctoral