Sorption isotherms, glass transition and storage stability of drum-dried mango peels obtained with and without process additives

Autor(es)

Antoniolli, Paula Ramos ; Ferrari, Cristhiane Caroline ; Borges, Daniele Fidelis ; Marconi Germer, Silvia Pimentel

• Tipo de documento: Artigo Científico
• Fonte: Drying Technology; v. N/A, p. 12-pg., 2022-06-25.

Resumo

The study aimed to evaluate the stability of mango peel flakes obtained by drum-drying through sorption isotherms, glass transition temperature, and controlled storage. Two products were produced using drum-drying (146 degrees C/15 s): without (DMP) and with process additives (DMPA) (5% corn starch d.b.; 1% glyceryl monostearate d.b.). The isotherms, obtained by gravimetric method (25 degrees C), had the best fit with the GAB model (R-2=0.99), revealing a monolayer of 0.0954 g water/g d.b. (a(w)=0.5089) for DMP, and 0.0826 g water/g d.b. (a(w)=0.4818) for DMPA. The glass transition temperatures (T-g) were fitted through Roos and Gordon-Taylor, demonstrating the plasticizing effect of water. Combined GAB-Gordon Taylor analysis pointed out critical storage conditions (25 degrees C): a(w)=0.061 and moisture content of 0.7 g/100 g for DMPA; a(w)=0.055 and moisture content of 0.6 g/100 g for DMP. The storage of DMPA (a(w)=0.219; moisture content of 1.27 g/100 g) at 25 degrees C (240 days) and 35 degrees C (120 days) showed high retention of vitamin C, color, and phenolic compounds. (AU)

• Processo FAPESP: 18/17957-0 - Desenvolvimento de processo produtivo de ingrediente funcional a partir de cascas de manga pela desidratação em cilindro rotativo (drum drying)
• Beneficiário: Silvia Pimentel Marconi Germer
• Modalidade de apoio: Auxílio à Pesquisa - Regular