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

Autor(es)

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]}

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 46, n. 2 JAN 2022.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 19/05043-6 - NewDRYING: novas estratégias para melhoria da secagem de alimentos
• Beneficiário: Maria Antonia Calori
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 14/12606-3 - Frutas da Mata Atlântica potencialmente funcionais: caracterização, multiplicação de plantas e conservação pós-colheita
• Beneficiário: Angelo Pedro Jacomino
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• 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
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado