Efeitos da adição de agentes carreadores sobre o pó da polpa de pitaia vermelha (H. polyrhizus) liofilizada

Alves, Thallyne de Brito; Afonso, Marcos Rodrigues Amorim; Costa, José Maria Correia da

doi:10.33448/rsd-v9i8.6105

Cited by 5 publications

(3 citation statements)

References 20 publications

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“…According to the Carr index (CI), the blend powders showed good fluidity (BL20 and BL30) and poor fluidity (BL0 and BL10). In their study on the effects of adding carrier agents (maltodextrin, gum Arabic and dextrin) to lyophilized red dragon fruit (Hylocereus polyrhizus) pulp powders, Alves et al [36] observed behavior similar to that of the present study. They noted HF values ranging from 1.29 and 1.75 and CI from 22.61 to 43.00%.…”

Section: Physical Characterizationsupporting

confidence: 81%

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

Paiva,

Figueirêdo,

Queiroz

et al. 2023

Molecules

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Guava, pitanga and acerola are known for their vitamin content and high levels of bioactive compounds. Thus, the preparation of combinations of these fruits comprises a blend with high nutraceutical potential, yielding a strong and attractive pigmentation material. In this study, the influence of different proportions of maltodextrin on the lyophilization of a blend of guava, acerola and pitanga was evaluated considering not only the physicochemical, physical and colorimetric parameters but also the bioactive compounds in the obtained powders. The blend was formulated from the mixture and homogenization of the three pulps in a ratio of 1:1:1 (m/m), then maltodextrin was added to the blend, resulting in four formulations: blend without adjuvant (BL0), and the others containing 10% (BL10), 20% (BL20) and 30% (BL30) maltodextrin. The formulations were lyophilized and disintegrated to obtain powders. The powders were characterized in terms of water content, water activity, pH, total titratable acidity, ash, total and reducing sugars, ascorbic acid, total phenolic content, flavonoids, anthocyanins, carotenoids, lycopene, color parameters, Hausner factor, Carr index, angle of repose, solubility, wettability and porosity. All evaluated powders showed high levels of bioactive compounds and the increase in maltodextrin concentration promoted positive effects, such as reductions in water content, water activity and porosity and improved flow, cohesiveness and solubility characteristics.

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Section: Physical Characterizationsupporting

confidence: 81%

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

Paiva,

Figueirêdo,

Queiroz

et al. 2023

Molecules

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“…It is a climacteric fruit, has a rapid ripening and short shelf life (8–12 days) with a reduction in its overall quality, changes in aroma, flavor, texture, and a significant reduction of bioactive compounds (Miranda et al, 2008). Thus, spray drying of fruit pulps has been used and evaluated for the conservation of nutrients, especially in the protection of the compounds in the pulps of various fruits, such as blackberry (Ferrari et al, 2012), soursop (Cavalcante et al, 2017), banana passionfruit (Troya et al, 2018), and pitaya (Alves et al, 2020). However, pulps and juices rich in low molecular weight sugars (fructose, glucose, and sucrose) and organic acids (citric, tartaric, and malic) have a low glass transition temperature, making drying, and powder handling difficult.…”

Section: Introductionmentioning

confidence: 99%

Flowability of spray‐dried sapodilla pulp powder

Lima

Afonso

Rodrigues

et al. 2022

J Food Process Engineering

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This study aimed to evaluate the influence of maltodextrin, Arabic gum, and dextrin on phenolic compounds, morphology, and flowability of sapodilla pulp powder obtained in a spray dryer. Sapodilla pulp was characterized by its moisture and total polyphenols. The carriers were individually added to the pulp at a concentration of 20% (m/m), and the samples were dried in a spray dryer. The powders were analyzed for moisture, hygroscopicity, total polyphenols, and particle morphology, and their flowability was evaluated using the Powder Flow Tester (PFT). Total polyphenols of sapodilla pulp (average of 1055.30 mg GAE in 100 g of pulp solids) were more significant than in the powders (457.06 to 635.55 mg GAE in 100 g of pulp solids). The lowest moisture (1.16%) was obtained for maltodextrin. All carriers generated nonhygroscopic powders. The particles showed a rounded shape with greater roughness in samples containing Arabic gum. The powder with dextrin resulted in better flowability characteristics, with a higher flow index and lower compressibility index, Hausner ratio, and wall friction angle. Sapodilla pulp powder was classified as cohesive, with flow indices < 3, compressibility index from 53.2 to 59.9, and Hausner ratio between 2.14 and 2.50. The carriers used influenced the characteristics of sapodilla pulp powders, the Arabic gum promoting greater protection of total polyphenols and dextrin resulting in better flowability characteristics. Practical Applications The consumption of tropical fruits has increased in recent years, especially fruits considered exotic. The sapodilla fruit has many health benefits potential, but it has a short shelf life and seasonal crop. This research provides information on the spray‐dried sapodilla pulp powder containing different drying carriers, in order to evaluate the powder flowability behavior. This evaluation was based on particle morphology, wall friction angle, and bulk and tapped densities. It is important to determine the influence of carriers on the powder in order to produce a good quality product.

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“…Seerangurayar et al (2017) when producing date powder, obtained Carr index values in the range of 22 to 26%. According to Aziz et al (2018) and Alves et al (2020), Carr index (CI) greater than 26% indicates high compressibility of the particles, being little fluid when packaged and stored. The Hausner factor is used to indirectly assess the flow properties of powders (Kalman, 2021).…”

Section: Resultsmentioning

confidence: 99%

Influence of high hydrostatic pressure ( HHP ) pretreatment on plum ( Prunus salicina ) drying: Drying approach, physical, and morpho‐structural properties of the powder and total phenolic compounds

Santos

Almeida

Silva

et al. 2022

Food Processing Preservation

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This study aimed to evaluate the influence of high hydrostatic pressure (HHP) pretreatment (200 MPa (HHP1) and 400 MPa (HHP 2)) on the drying of plum slices and on the physical, morphostructural and total phenolic compounds of its dust. Drying was carried out at a temperature of 70°C and an air velocity of 2.0 m s−1. The application of 400 MPa (HHP2) promoted a 34% reduction in drying time (210 min), higher drying rate, and variation in effective diffusivity from 6.703 to 14.273 × 10−4 m2 min−1 between the terms of the Check The GAB model was more suitable to determine the equilibrium moisture content (R2 > 0.99 and p < 10%). The plum powders showed a water activity lower than 0.22 (p ≥ .05), the increase in HHP promoted an increase in the water solubility index and total phenolic compounds. Larger irregularities such as pores and cavities were observed on the powder surface for HHP2 and the spectra indicated that the intensities of the characteristic bands were significantly altered with the application of HHP. Therefore, the results of this study provide information for the potential application of HHP as a drying pretreatment. Practical applications High hydrostatic pressure (HHP) as a pretreatment for convective drying of plums is a promising technology. This study was based on pretreatment with HHP, for which we investigated changes in drying parameters, physical, and morphostructural properties of the powder. Through this study, we hope to provide a theoretical basis for the application of HHP with pre‐drying treatment and consequently industrial development of plum powder.

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Efeitos da adição de agentes carreadores sobre o pó da polpa de pitaia vermelha (H. polyrhizus) liofilizada

Cited by 5 publications

References 20 publications

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

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

Flowability of spray‐dried sapodilla pulp powder

Influence of high hydrostatic pressure ( HHP ) pretreatment on plum ( Prunus salicina ) drying: Drying approach, physical, and morpho‐structural properties of the powder and total phenolic compounds

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