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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Iron-Fortified Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying

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Autor(es):
Carvalho, Gisandro Reis [1] ; Massarioli, Adna Prado [1] ; Alvim, Izabela Dutra [2] ; Augusto, Pedro Esteves Duarte [1, 3]
Número total de Autores: 4
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba, SP - Brazil
[2] Food Technol Inst ITAL, Technol Ctr Cereal & Chocolate Cereal Chocotec, Campinas, SP - Brazil
[3] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo de Revisão
Fonte: FOOD ENGINEERING REVIEWS; OCT 2020.
Citações Web of Science: 0
Resumo

The present work proposes using microencapsulation, ethanol, ultrasound and convective drying to obtain iron fortified pineapple chips. Iron microparticles were produced by ferrous sulphate encapsulation with maltodextrin by spray drying. As a hydrophilic material, microparticles were dispersed in ethanol to be incorporated into the pineapple tissue, with or without the application of ultrasound. Then, the effect of different pre-treatment times with ethanol and ethanol + ultrasound was evaluated on pineapple drying. Finally, the residue of ethanol was evaluated in the final products. Pre-treatment with ethanol and ethanol + ultrasound allowed to increase significantly the iron content of pineapple chips (up to 1000% in comparison with control). In addition, the drying time decreased from 35.4 to 51.9% with the utilization of ethanol and ultrasound. Pre-treatment for 7.5 min allowed to reduce the drying time and to achieve negligible residual ethanol in the sample. The results demonstrated that the combination of the proposed technologies can be used to obtain pineapple chips enriched in iron, with reduced time of drying and a negligible residue of ethanol. (AU)

Processo FAPESP: 19/05043-6 - newDRYING: Novas Estratégias para Melhoria da Secagem de Alimentos
Beneficiário:Pedro Esteves Duarte Augusto
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 18/17844-0 - Ultrassom de Potência e Aceleradores de Secagem para Melhorar a Secagem e a Reidratação de Alimentos: Vegetais e Grãos
Beneficiário:Gisandro Reis de Carvalho
Linha de fomento: Bolsas no Brasil - Pós-Doutorado