Hygroscopic trend of lyophilized ‘mangaba’ pulp powder

Abstract

A B S T R A C TMangaba is a widely-consumed fruit in the Northeast of Brazil, which is usually exploited through extractivism. This fruit is rich in various nutrients, especially in vitamin C, with pleasant taste and aroma. The lyophilization process transforms these fruits into amorphous powders, which must be analyzed regarding their properties and hygroscopic trend. Thus, the objective of this study was to characterize and evaluate the physico-chemical properties of adsorption isotherms of the lyophilized 'mangaba' pulp powder, with addition of maltodextrin (DE 20). The pH, titratable acidity, soluble solids, ascorbic acid and water activity were analyzed. Regarding the isotherms, the mathematical models of GAB, BET, Oswin, and Henderson were used at temperatures of 25, 30, 35 and 40 °C. The obtained powder presented pH of 3.14, titratable acidity of 1.95 mg of citric acid 100g -1 of powder, soluble solid contents of 99 ºBrix, ascorbic acid content of 55.97 mg 100g -1 and water activity of 0.16. Henderson was the mathematical model that best fitted the data of the adsorption isotherms at the four evaluated temperatures, with average errors ranging from 5.76 to 9.70% and R 2 from 0.9974 to 0.9995. Comportamento higroscópico do pó da polpa de mangaba liofilizada R E S U M OA mangaba é um fruto bastante consumido no Nordeste do Brasil e ainda explorado de maneira extrativista. Os frutos são ricos em vários nutrientes, notadamente em vitamina C, além de possuírem sabor e aroma agradáveis. A liofilização permite a obtenção de pós de natureza amorfa que necessitam de análise de suas propriedades e comportamento higroscópico. O objetivo do presente trabalho foi realizar a caracterização físico-química e avaliação das isotermas de adsorção do pó da polpa de mangaba liofilizada adicionada de maltodextrina (DE 20

Sorption isotherms of powdered cajá-manga pulp in different drying processes

“…The sorption constant (C), which represents the total heat of sorption of the first layer and has a physical meaning related to the effect of temperature, of the evaluated models, BET (A), BET (B) and GAB (C), of the powders obtained in spray-dryer, lyophilization and fluidized bed, respectively, demonstrated constant reduction, with increasing temperature from 25 °C to 45°C. A similar behavior was observed by Conegero et al (2017) and Cavalcante et al (2018) in their studies on the hygroscopic behavior of powdered mangaba and soursop pulps added with maltodextrin and obtained by drying in lyophilization and spray-dryer, in that order. This reduction can be explained by the strength of interaction between adsorbate-adsorbent, favored by low temperatures, causing an increase in C values (MOREIRA et al, 2013).…”

“…In this work, it was noted that the equilibrium moisture content of the evaluated powders behaved proportionally to the temperature, that is, the increase in temperature increased the equilibrium moisture Sorption isotherms of powdered cajá-manga pulp in different drying processes content of the isotherms. Conegero et al (2017) stated that the moisture balance also increased with the rise in temperature of the powdered freeze-dried mangaba pulp isotherms. Within the studied temperatures, which aimed to simulate the possible temperatures of the food distribution chain, processing, transport, marketing and storage, the isotherms with the highest temperature tended to increase water absorption.…”

Biotechnological potential of Hancornia speciosa whole tree: A narrative review from composition to health applicability

“…Only one study describes no longer than the physicochemical characteristics of the mangaba sherbet [ 3 ]. Aware of the nutritional and cultural importance of mangaba was developed a freeze-dried mangaba pulp flour with incorporated maltodextrin, which maintained the physicochemical and sensory characteristics of the fruit for up to 90 days, making it possible and easier to use it in the development of food products after the harvest period [ 89 , 90 ]. Yamashita et al.…”

Prediction of storage stability parameters of spray dried powders of maltodextrins and corn syrups with different levels of hydrolysis (conversion)

“…Values of K < 1.0 have been found especially when water sorption is influenced by polymers; and as temperature increased, K values also increased (Table 4) indicating multilayer molecules became more entropic (Pavón-García et al, 2015). Timmermman ( 2003) and Conegero et al (2017) report that the addition of maltodextrin strongly reduces the interaction between water vapor and the matrix of solids, compared to materials that do not contain them.…”