Drying in foam mat of mixed pulp of jambolan (Syzygium cumini L.) and acerola (Malpighia emarginata D. C.): effect of additives and temperature

Abstract

While acerola is a source of minerals and vitamins, jambolan has a high content of phenolic compounds. The objective of this work was to evaluate the quality of the mixed jambolan, and acerola pulp obtained by drying them in a foam mat. Three foams were produced, composed of mixed pulp + 1% albumin and 0.5% additives (F1: xanthan gum; F2: carboxymethylcellulose; and F3: guar gum), subjected to agitation to form the foam and distributed in trays with 0.5 cm thick and dehydrated at 50, 60, 70 and 80 °C. The experimental design was completely randomized in a 3 x 4 factorial scheme (3 formulations and 4 drying temperatures) with three replications for the analyses. All powders showed low water content and water activity. All dry samples showed high levels of ascorbic acid and bioactive compounds. However, the increase in drying temperatures resulted in a reduction in acidity. The powders with xanthan gum (F1) generated higher levels of proteins and flavonoids, while the samples with guar gum (F3) had higher levels of solubility and; powders with carboxymethylcellulose (F2) had higher contents of anthocyanins and phenolic compounds, standing in nutritional and functional components among the formulations for drying in a foam mat

Tropical Red Fruit Blend Foam Mat Drying: Effect of Combination of Additives and Drying Temperatures

“…From the difference between total and reducing sugars, it can be deduced that most of the total sugars were made up of non-reducing sugars. The same was observed in mixed pulp powders of jambolan and acerola, obtained by foam mat drying at temperatures from 50 to 80 • C by Matos et al [32], in which non-reducing sugars ranged from 38.30 to 67.88 g/100 g (dm), reducing sugars ranged from 0.27 to 0.35 g/100 g (dm), and total sugars ranged between 40.67 and 69.43 g/100 g (dm).…”

Maltodextrin as a Drying Adjuvant in the Lyophilization of Tropical Red Fruit Blend

“…Identical behavior was found in the phenolic extract of wild pomegranate peel, in which the content of phenolic compounds increased from 96.39 mg GAE/100 g (db) in a 1:1 ratio (extract: maltodextrin) to 49.33 mg GAE/100 g (db) when the additive amount was increased to 1:10 [ 24 ]. However, even the BL30 sample presents values higher than those determined in guabijú pulp ( Myrcianthes pungens ) lyophilized without adjuvants, studied by Detoni et al [ 25 ], which presented levels of 2003.39 and 2179.95 mg GAE/100 g db; and values similar to those found in mixed pulp powders of jambolan and acerola produced by drying in a foam layer (50–80 °C) with different additives were observed, with values ranging from 5144.35 to 6999.34 1 mg/100 g db [ 26 ].…”