Drying of Acerola (Malpighia emarginata D. C.) by-Product: Evolution of Active Compounds in Function of Time

Abstract

The objective of this study was to evaluate the behavior of active compounds concentration present in the industrial by-product of acerola during drying using convective dehydration at 40, 50 and 60 °C. For this, flavones and flavonols, total proanthocyanidins, vitamin C, total phenolic content and antioxidant capacity as function of drying time were determined. The drying data were adjusted using the models of Page, Lewis, Henderson & Pabis, Modified Page and Logarithmic. In relation to the applied models, Page model presented the best fit. Acerola by-products dried at 40 °C showed higher concentrations of active compounds and higher antioxidant capacity. Although the drying process provoked changes in concentration of the active compounds, in the studied temperature range, significant concentrations of those bioactive compounds were observed. Thus, acerola by-product may present potential for application in different foods.

Drying acerola residue in a spouted bed: Fluid dynamic study and functional quality analysis

“…Previous studies have explored using dried acerola residue in food formulations, such as pies, cakes, and meat products, and as a source of bioactive compounds for active packaging (Portugal Zegarra et al, 2018;Reinaldo et al, 2021;Rezende et al, 2018). Some studies have examined drying acerola residue using different devices, such as ovens with and without forced air circulation (Barros et al, 2020), tray dryers (Nóbrega et al, 2015;Tedesco et al, 2021), roto-aerated dryers (Silva et al, 2016), microwave ovens ( de Sousa et al, 2020), microwave-assisted rotary drums (Ramadan et al, 2019), infrared-assisted rotary dryers (Silva et al, 2021), radiation-assisted packed bed infrared (Nogueira et al, 2019), microwave vacuum dryers (Nogueira et al, 2023), fixed beds (Duzzioni et al, 2013;Silva et al, 2019), and thick-layer dryers (Silva et al, 2018).…”