Evaluation of Lyophilized Myrtle Pulp Powder Stability During Storage

Abstract

Myrtle is a fruit with great industrial potential, due to its nutritional characteristics and presence of phenolic compounds, especially anthocyanins. Nonetheless, the high perishability and short post-harvest life of this fruit limit its diffusion in the internal market and use in the food processing industry. Lyophilization of fruit pulps represents an alternative to increasing preservation time, resulting in a powder with higher stability and longer shelf life. In this context, this study was aimed to evaluate the stability of myrtle pulp powder during storage in laminated packages and under controlled conditions of temperature (between 30 and 40 ºC), and evaluate the kinetics of degradation of anthocyanins and flavonoids. As storage time increased at both temperatures, moisture content and water activity increased; and caused reductions of anthocyanins, flavonoids and lightness. In the evaluation of the kinetics of degradation of anthocyanins and flavonoids, the zero-order was the best model to represent the behavior and with higher stability at a temperature of 20 ºC.

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

“…Much higher values of anthocyanins were reported for lyophilized myrtle pulp powder with 20% maltodextrin, with levels from 145.56 to 146.12 mg/100 g db before storage [ 30 ]. However, despite the reduced content of anthocyanins in the red fruit blend powders, these pigments are derived from flavonols and are responsible for the variation in the red hue of various fruits with acidic pH, with important bioactivities beneficial to health and are widely used as natural dyes [ 28 ].…”

“…determined in the grape foam powder (BRS Rúbea×IAC 1398-21) lyophilized with only half the addition of maltodextrin (15%), which was reported by the authors as 11.01 mg/100 g [29], indicating the richness in flavonoids of the powders studied in the present work. Much higher values of anthocyanins were reported for lyophilized myrtle pulp powder with 20% maltodextrin, with levels from 145.56 to 146.12 mg/100 g db before storage [30]. However, despite the reduced content of anthocyanins in the red fruit blend powders, these pigments are derived from flavonols and are responsible for the variation in the red hue of various fruits with acidic pH, with important bioactivities beneficial to health and are widely used as natural dyes [28].…”