Hygroscopic behavior of buriti (Mauritia flexuosa) fruit

Melo, Wellington dos Santos; Pena, Rosinelson da Silva; Rodrigues, Antônio Manoel da Cruz; Silva, Luiza Helena Meller da

doi:10.1590/s0101-20612011000400017

Cited by 11 publications

(12 citation statements)

References 16 publications

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“…Buritis from the Cerrado presented higher moisture when compared to those from the Amazon region and to those reported for buritis collected in areas located in the Cerrado and Amazon biomes or the transition between the two (Melo et al, 2011). This diversity of results may be related to factors such as the commonly employed method of pulping the fruit, which involves water immersion, in addition to environmental factors inherent to climatic and geographic conditions.…”

Section: Composition In Nutrients and Caloric Valuementioning

confidence: 71%

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Comparison of the physicochemical profiles of buriti from the Brazilian Cerrado and the Amazon region

Cândido

Silva

2017

Food Sci. Technol

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Demand for native fruits has been expanding, due to the increasing interest in foods with possible health benefits. The buriti (Mauritia flexuosa L. f.) is a native Brazilian fruit, appreciated by local populations, and its products are already on the market. This study investigated the physical characteristics and nutritional composition of buriti pulp, obtained from typical Cerrado and Amazon regions in Brazil. These regions influenced physical parameters and chemical composition. The fruits originating in the Cerrado were bigger and heavier than the ones from the Amazon. Nevertheless, protein, fatty acid and carbohydrate contents were higher in fruits from the Amazon region. The analyzed buriti fruits presented high monounsaturated fatty acid concentration (73.03 to 79.43 g/100 g), with the predominance of oleic acid (72.21 to 78.57 g/100 g). Buriti fruits may be a promising source of good nutritional quality vegetable oil and dietary fiber.Keywords: Mauritia flexuosa L. f.; nutritional value; fatty acids; minerals.Practical Application: This work showed that the region influenced the physical parameters and chemical composition of buriti grown in Amazon and Cerrado.

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Section: Composition In Nutrients and Caloric Valuementioning

confidence: 71%

“…Buriti oil is an interesting alternative source of tocopherol, carotenoids and monounsaturated fatty acids (Melo et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Comparison of the physicochemical profiles of buriti from the Brazilian Cerrado and the Amazon region

Cândido

Silva

2017

Food Sci. Technol

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“…Type-OO behavior was observed by Torres et al (2012) for adsorption isotherms of carboxymethyl cellulose, guar gum, locust gum, tragacanth gum, and xanthan gum at different temperatures (20-65 °C). Melo et al (2011) also observed type-OO sorption isotherms for the skin, pulp, and fibrous part of buriti (Mauritia flexuosa).…”

Section: Bg Sorption Isothermsmentioning

confidence: 74%

Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum

Silva

Pena

2018

Food Sci. Technol

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Moisture adsorption and desorption isotherms from buriti tree gum (BG) were obtained at different temperatures (25 to 55 °C) in a water activity range of 0.1 to 0.9. The isotherms were classified as type OO. The hysteresis loop and moisture of the monolayer decreased as temperature increased and Halsey's equation proved able to predict with good precision the product's sorption isotherms in the conditions studied. BG's isosteric heats of moisture adsorption and desorption were close to the latent heat of vaporization of pure water for moisture levels above 30 g/100 g db and exponentially increased below that level. The enthalpy-entropy compensation theory and the isokinetic relationship were applied and indicated that BG's moisture adsorption and desorption processes are spontaneous. The integral sorption properties indicated that the increase in surface tension at BG's moisture sorption sites was more representative for the desorption process.Keywords: Mauritia flexuosa; isotherm; water sorption; enthalpy; entropy. Practical application:The thermodynamic properties of sorption processes of gum from buriti tree were determined. These parameters are important to establish drying and storage conditions for the product.

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“…Rosa e cv. Tommy Atkins e Melo et al (2011) em polpa de buriti; o segundo melhor ajuste foi obtido pelo modelo de BET seguido dos modelos de Oswin e Henderson (Tabela 2). De acordo com Andrade et al (2011) o modelo de BET é aplicável entre atividades de água de 0,05 e 0,45 porém neste trabalho se obtiveram bons resultados para toda a faixa de atividade de água aplicada.…”

Section: Resultsunclassified

Comportamento das isotermas de adsorção do pó da polpa de manga liofilizada

Moreira

Rocha²,

Afonso

et al. 2013

Rev. bras. eng. agríc. ambient.

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RESUMOA qualidade e a vida útil dos pós de frutas dependem de seus teores de água e da maneira como esta se encontra ligada ao alimento. O comportamento higroscópico de alimentos em pó pode ser avaliado através de suas isotermas de sorção. O objetivo deste trabalho foi avaliar modelos matemáticos para representação da isoterma de sorção do pó de manga liofilizada e avaliar as características físico-químicas da polpa de manga in natura e seu pó liofilizado. Foram feitas as análises de umidade, pH, sólidos solúveis, acidez total titulável, ácido ascórbico e cor. Os modelos matemáticos ajustados aos dados experimentais foram BET, GAB, Henderson e Oswin nas temperaturas de 25, 30 e 35 ºC. O melhor ajuste aos dados experimentais foi obtido pelo modelo de GAB. O modelo de GAB apresentou erros médios de 4,092 a 5,175% e valores de R 2 entre 0,9986 a 0,9993 para as temperaturas estudadas. As isotermas do pó da polpa de manga liofilizada apresentaram formato característico do tipo III. Palavras-chave: higroscopicidade, secagem, pó de frutasBehavior of adsorption isotherms of freeze-dried mango pulp powder ABSTRACT The content of water and how it binds to food influence the quality and shelf life of fruit powder. The hygroscopic behavior of powder food can be evaluated by the study of moisture sorption isotherms. This study aimed to evaluate some mathematical models to represent the sorption isotherm of freeze-dried mango pulp powder and to evaluate physicochemically mango pulp and mango pulp powder. The analyses were moisture, pH, total soluble solids, total titratable acidity, ascorbic acid and color. The models adjusted to data were BET, GAB, Henderson and Oswin models at 25, 30 and 35 °C. The GAB model showed the best fit. The GAB model showed mean errors of 4.092 to 5.175% and R 2 values from 0.9986 to 0.9993 for the all temperatures. The isotherms of freeze-dried mango pulp showed characteristic shape of type III.

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Hygroscopic behavior of buriti (Mauritia flexuosa) fruit

Cited by 11 publications

References 16 publications

Comparison of the physicochemical profiles of buriti from the Brazilian Cerrado and the Amazon region

Comparison of the physicochemical profiles of buriti from the Brazilian Cerrado and the Amazon region

Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum

Comportamento das isotermas de adsorção do pó da polpa de manga liofilizada

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