Evaluation of the Sorption Equilibrium and Effect of Drying Temperature on the Antioxidant Capacity of the Jaboticaba<i>(Myrciaria Cauliflora)</i>

López-Vidaña, Erick César; Rojano, Benjamín; Figueroa, Isaac Pilatowsky; Zapata, Karol; Cortés, Farid B.

doi:10.1080/00986445.2015.1107721

Cited by 12 publications

(12 citation statements)

References 27 publications

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“…The monolayer moisture content, Xm, was a 0.1274 g water/g dry basis, which represents the amount of water strongly bound to the matrix food, a condition in which stability is greater (Lins et al, 2017). López-Vidaña et al (2016) found higher values (0.2954 g water/g dry basis) for jabuticaba flour obtained by conventional air drying. On the other hand, Moreira et al (2013) obtained Xm of 0.1171 g water/g dry basis for freeze-dried mango, while Castoldi et al (2015) reported Xm of 0.09 g water/g dry basis for tomato powder obtained by refractance window.…”

Section: Stability: Sorption Isothermsmentioning

confidence: 98%

Drum drying process of jabuticaba pulp using corn starch as an additive

Nunes

Ferrari

Ito

et al. 2020

Braz. J. Food Technol.

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Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum drying to obtain jabuticaba flakes using corn starch as the main carrier agent. The sorption isotherm of the flakes at 25 °C was also studied, as well as the determination of the critical storage condition and the estimation of product shelf life through the permeability of different packages to the water vapor using mathematical models. The drum drying conditions were: temperature of 144 °C; residence time of 18 seconds; addition of 20% (dry basis) of corn starch and 0.5% (d.b.) of glyceryl monostearate. The final product was analyzed with respect to its physicochemical and technological properties. The sorption isotherm of the flakes was determined at 25 °C, using the gravimetric method with saturated solutions (0.11 ≤ aw ≤ 0.84). After the process, the flakes presented good retention of anthocyanins and total phenolic compounds, besides a high antioxidant activity. The water solubility of the product was around 70% and the hygroscopicity was approximately 24%. The equilibrium experimental points of the isotherm were better adjusted by the GAB model, with a monolayer moisture value of 12.74% (w.b) and a critical aw of 0.432.

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Section: Stability: Sorption Isothermsmentioning

confidence: 98%

Drum drying process of jabuticaba pulp using corn starch as an additive

Nunes

Ferrari

Ito

et al. 2020

Braz. J. Food Technol.

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“…While decrease in TPC with the increase in temperature from 40°C to 70°C was published for cocoa bean (10), sweet corn (11), tomatoes (12), carrots (13), gac fruit (14), leaves of Stevia (15) or jaboticaba fruit (16), the increase in TPC with the increase of drying temperature was observed for apple (17), ginger rizome (18), cucumber (19) or quinoa seed (20).…”

Section: Introductionmentioning

confidence: 98%

Is air-drying of plant-based food at low temperature really favorable? A meta-analytical approach to ascorbic acid, total phenolic, and total flavonoid contents

Červenka

Červenková

Velichová

2017

Food Reviews International

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“…[18] Additionally, increases in phenolic and flavonoid content, as well as antioxidant activity, due to drying have even been reported. [19,20] In this sense, water plays an important role in biological reactions, including physical, chemical, microbiological, and enzyme reactions. [21] Due to the limited information currently available about the dehydration of mortiño, the aim of this study was to investigate changes in its antioxidant activity as a function of drying temperature.…”

Section: Introductionmentioning

confidence: 99%

Effect of temperature on antioxidant capacity during drying process of mortiño (Vaccinium meridionale Swartz)

López-Vidaña

Figueroa

Cortés

et al. 2016

International Journal of Food Properties

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The mortiño fruit (Vaccinium meridionale Swartz) has been recognized as an excellent source of antioxidants, phenolic compounds, and anthocyanins. Drying conditions, particularly temperature, often lead to food quality degradation. The present study investigated the influence of drying temperature (40, 50, and 60°C) on antioxidant activity, anthocyanin, and phenol content of mortiño. Four different thin layer drying models of drying kinetics (Modified page, Newton, Henderson & Pabis and, twoterms) were fitted to the experimental data. For antioxidant capacity determination, oxygen radical absorbance capacity and ferric ion reducing antioxidant power assays were used. The results showed that antioxidant capacity, and phenolic and anthocyanin content all decreased with increasing temperature and drying time. It was observed that phenols and anthocyanins were conserved in greater amounts at 60°C with 34% (5.85 mg gallic acid/g dm) and 32% (2.36 mg Cyanidin-3-glucoside/g dm) preservation of initial content, respectively. Drying kinetics models were compared based on their R 2 and root mean square error values between the experimental and predicted moisture ratios. The two-terms model was found to satisfactorily describe the drying curves for all temperatures evaluated, with a determination coefficient (R 2 ) above 0.9987 and root mean square error lower than 0.0201. ARTICLE HISTORY

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Evaluation of the Sorption Equilibrium and Effect of Drying Temperature on the Antioxidant Capacity of the Jaboticaba(Myrciaria Cauliflora)

Cited by 12 publications

References 27 publications

Drum drying process of jabuticaba pulp using corn starch as an additive

Drum drying process of jabuticaba pulp using corn starch as an additive

Is air-drying of plant-based food at low temperature really favorable? A meta-analytical approach to ascorbic acid, total phenolic, and total flavonoid contents

Effect of temperature on antioxidant capacity during drying process of mortiño (Vaccinium meridionale Swartz)

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