Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder

Abstract

E-mail address: nmartin@tal.upv.es 2 the greater the water content the lower the time needed. In this study, the powder was stable 20 for a relatively long storage time (3 months) regardless the relative humidity, due to the 21 limited mobility of the molecular system. Between 3 and 6 months had to pass before a 22 significant loss of bioactive compounds was observed; the higher the relative humidity, the 23 greater the loss. 24

Phytochemical content and antioxidant activity of grapefruit (Star Ruby): A comparison between fresh freeze-dried fruits and different powder formulations

“…These results are similar to those compiled by Peterson et al (2006). Various flavanone neohesperidosides (naringin, neohesperidin, poncirin) and rutinosides (narirutin, hesperidin, eriocitrin, and didymin) were identified in the analyzed grapefruit samples, with naringin and narirutin being the predominant phenolic compounds, as also reported by other authors (Gattuso et al, 2007;Moraga et al, 2012;Vanamala et al, 2006). Naringin is a characteristic component of grapefruit juices and the principal responsible for the bitter taste of this fruit (Mullen et al, 2007).…”

“…Similar results were reported by Vanamala et al (2005) and Moraga et al (2012), which found that freeze-drying did not reduce significantly vitamin C content in different varieties of grapefruits. As it is shown in Table 2, the retention of this vitamin in relation to the non-formulated fruit was higher in the FD (97e100%) than in the SD samples (92e94%).…”

“…Naringin is a characteristic component of grapefruit juices and the principal responsible for the bitter taste of this fruit (Mullen et al, 2007). Its mean concentration ranged between 560 and 680 mg/100 g dw in the two samples without carriers added (GG and GL), values similar to those reported by Moraga et al (2012).…”

Physicochemical Changes and Antioxidant Activity Prediction Model of Corn/Ginger-Based Extrudates during a Long Term Storage

“…Both the cylindrical extrudates and powder samples were divided into three series, and stored in low-density polyethylene plastic bags at different temperatures ( _ 10, 0, and 25℃). The relative humidity storage environment was controlled according to Moraga et al (2012) …”

Estabilidad del polvo de aguacate adicionado con componentes activos durante el almacenamiento

“…Sin embargo, el aguacate es un fruto climatérico altamente perecedero y con barreras fitosanitarias de ingreso a varios mercados internacionales, por lo que la implementación de métodos de conservación, en particular el secado por atomización o aspersión (SA) ha sido utilizado por sus características de estabilidad, fácil manejo y reconstitución del producto en polvo [3,4,5], permitiendo ampliar el rango de comercialización y de vida útil del aguacate como materia prima en polvo. Actualmente, los productos alimenticios en polvo son utilizados como colorantes, aromatizantes, saborizantes, principios activos [3,5,6,7,8], y en la elaboración de tabletas de frutas y otros alimentos en polvo [5,7,9].…”