Perfil de comercialização das Anonáceas nas Ceasas brasileiras

Watanabe, Hélio Satoshi; Oliveira, Sabrina Leite de; Camara, Fabiane Mendes da; Almeida, Gabriel Vicente Bitencourt de; Alves, André Afonso

doi:10.1590/s0100-29452014000500007

Cited by 6 publications

(5 citation statements)

References 6 publications

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“…(SÃO JOSÉ et al, 2014). Por apresentar excelentes características sensoriais e valor nutritivo significativo, os produtores apostam cada vez mais na sua industrialização para produção de polpas, sucos e néctares (LEMOS, 2014;WATANABE et al, 2014).…”

Section: Introductionunclassified

Avaliação dos parâmetros de secagem da polpa de graviola em pó obtida por secagem em spray dryer

Cavalcante

Rodrigues

Afonso

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Avaliação dos parâmetros de secagem da polpa de graviola em pó obtida por secagem em spray dryer Evaluation of the drying parameters of soursop pulp powder obtained by drying in a spray dryer ResumoA polpa de graviola é um produto amplamente consumido no Brasil e sua desidratação pelo processo spray dryer é alternativa relevante para aproveitamento do excedente de produção. Dentro deste contexto, este trabalho teve como objetivo estabelecer a melhor condição operacional de secagem em spray dryer, visando a obtenção de polpa de graviola em pó por meio do planejamento composto central rotacional, tendo a concentração de maltodextrina e a temperatura do ar de secagem como variáveis independentes. Verificaram-se os efeitos negativos lineares e quadráticos significativos (p < 0,05) da concentração de maltodextrina e da temperatura do ar de secagem sobre a umidade da polpa de graviola em pó. Apesar de o modelo não se ajustar aos parâmetros de higroscopicidade e rendimento, foi possível, através do teste de médias, estabelecer as condições de processo. Considerando-se o uso de baixas temperaturas e menores concentrações de maltodextrina, recomenda-se o emprego de 169 °C como temperatura de secagem e 17% (m/m) de maltodextrina como adjuvante de secagem. O uso de tais condições acarreta um produto com baixos teores de umidade e atividade de água, classificado como ligeiramente higroscópico, suscetível ao caking, e que apresenta microestruturas com formato esférico de tamanhos variados e de superfície lisa e uniforme. Palavras-chave: AbstractSoursop pulp is a widely consumed product in Brazil and its dehydration by spray drying has been shown to be a relevant alternative for the exploitation of surplus production. Thus the objective of this research was to establish the best operational conditions to dry soursop pulp in a spray dryer to obtain the powder, using a central composite rotational design (CCRD), the independent variables being the maltodextrin concentration and the drying air temperature. Significant negative linear and quadratic effects (p < 0.05) were found for the maltodextrin concentration and drying air temperature on the moisture content of the powdered soursop pulp. Although the model did not adjust to the hygroscopicity and yield parameters, the process conditions could be established using the means test. Considering the use of low temperatures and lower maltodextrin concentrations, the use of a drying temperature of 169 °C and 17% (w/w) of maltodextrin as the drying aid was recommended. The use of such conditions resulted in a product with low moisture content and water activity, classified as slightly hygroscopic, caking sensitive and that presents a microstructure with spherical shape, different sizes and smooth and uniform surface. Keywords

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Section: Introductionunclassified

Avaliação dos parâmetros de secagem da polpa de graviola em pó obtida por secagem em spray dryer

Cavalcante

Rodrigues

Afonso

et al. 2017

Braz. J. Food Technol.

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“…The demand for soursop fruit in local markets is increasing (Silva, 1996; Jirovetz et al., 1998; Vanichpakorn, 2008; Watanabe et al., 2014; Del Carmen et al., 2020). The requirements for this market are similar to those for processing fruit.…”

Section: Usesmentioning

confidence: 99%

The soursop (Annona muricata): Botany, horticulture, and utilization

Leal

Paull

2023

Crop Science

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The South American soursop, guanabana or graviola fruit, was unknown to Europeans until the voyages of Christopher Columbus. The tree is now grown commercially and in home gardens throughout the tropics. The fruit is consumed as a fresh fruit and juice, and the frozen pulp is used in the preparation of ice creams, sherbets, and juices in many world markets. The juice is sometimes mixed with other fruit juices. The pulp is also used in the preparation of drinks, wines, cakes, mousses, gelatins, and puddings or consumed green as a vegetable. This review discusses the taxonomy and morphology of the soursop, cultivar collection, and their use in selection and breeding programs as progenitors for developing new varieties.The environmental requirements, cultural practices, and plant propagation methods for soursop are reviewed. Orchard management that includes planting density, plant nutrition, pest and disease occurrence and control, harvest methods, and yields are discussed. Future prospects are considered.

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“…Consumption of atemoya ( Annona × atemoya Mabb.) in Brazil has increased since 2012 [ 2 ] due to its widespread use, nutritional properties, health benefits [ 3 , 4 , 5 , 6 , 7 ] and adaptability capacity to consumer demands such as fewer seeds, larger fruit size, and sweetness when compared to sugar apple fruit and cherimoya [ 1 , 2 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Atemoya was discovered in 1908 by a researcher in the United States, but Florida-grown cultivars originated in Israel [ 1 , 8 ]. The global consumption and interest in are increasing [ 2 , 9 , 10 ]. The Thompson cv.…”

Section: Introductionmentioning

confidence: 99%

Modification of Sugar Profile and Ripening in Atemoya (Annona × atemoya Mabb.) Fruits through Copper Hydroxide Application

Cardoso

Campos

Napoleão

et al. 2023

Plants

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Atemoya (Annona × atemoya Mabb.), a climacteric fruit of the Annonaceae family, is becoming increasingly popular due to its organoleptic and nutritional properties. Anthracnose, a fungus of the Colletotrichum genus, is one of the most serious diseases in orchards, causing significant damage if not controlled, so producers use phytosanitary products. The current study sought to investigate the quality of atemoya fruits after harvest in an orchard with anthracnose controlled by Cu(OH)2 application: T1—no Cu(OH)2, T2—7.8 mL Cu(OH)2 L1 divided into two applications, T3—15.6 mL Cu(OH)2 L1 divided into four, T4—8.0 mL Cu(OH)2 L1 divided into eight, and T5—13.0 mL Cu(OH)2 L1 divided into thirteen applications. The sugar profile of fruits was examined, as well as MDA, H2O2, and quality parameters such as pH, mass, soluble solids, titratable acidity, and maturation index. MDA, such as H2O2, can function as a signal molecule. Eight applications of 1.0 mL L-1 Cu(OH)2 resulted in increased concentrations of H2O2 and MDA, signal molecules involved in sugar modification profiles such as glucose, fructose, and trehalose. It also had a high titratable acidity, a lower maturation index, better fruit quality, and a longer shelf life.

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Perfil de comercialização das Anonáceas nas Ceasas brasileiras

Cited by 6 publications

References 6 publications

Avaliação dos parâmetros de secagem da polpa de graviola em pó obtida por secagem em spray dryer

Avaliação dos parâmetros de secagem da polpa de graviola em pó obtida por secagem em spray dryer

The soursop (Annona muricata): Botany, horticulture, and utilization

Modification of Sugar Profile and Ripening in Atemoya (Annona × atemoya Mabb.) Fruits through Copper Hydroxide Application

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