Physicochemical Characterization and Bioactive Value of Tropical Berry Pomaces after Spouted Bed Drying

Abstract

This study addressed the physicochemical characteristics and selected bioactive compounds of tropical fruit pomaces acerola (Malpighia glabra L.), red pitanga (Eugenia uniflora) and jambolan (Syzygium cumini) obtained by spouted bed drying. The dried pomaces presented attractive colors, acidic pH, moisture between 8.3 and 9.7 g/100g, water activity lower than 0.5 and solubility around 40%. The water and ethanol extracts of these fruit powder samples showed high concentration of phenolics (10.1–30.7 mg GAE/g) with relevant DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) antioxidant activity (30.1–36.3 μmol Trolox equivalent/g). Dried jambolan also proved to be an outstanding anthocyanin‐rich product (377.0–478.7 mg cyanidin 3‐glycoside equivalent/100g). In addition, all extracts presented intermediate α‐amylase inhibitory activity (23.9–76.6%) and remarkable in vitro effect against α‐glucosidase (up to 99.3%). Overall, our results show the bioactive and technological potentials of dried acerola, red pitanga and jambolan pomaces as high quality food ingredients with functional attributes. Practical Applications Acerola, red pitanga and jambolan are bioactive‐rich tropical fruits. The fruit processing generates a considerable amount of low‐value fruit pomaces. The motivation for this research was to propose the spouted bed drying as an appropriate strategy to produce food ingredients using the abundant residues of these selected fruits. A relevant concentration of residual bioactive compounds, antioxidant activity and inhibitory activities against key enzymes relevant to the management of early stages of type 2 diabetes were detected in the final dried products. Overall, our results present the spouted bed drying as a promising eco‐friendly process that can be successfully applied to produce value‐added fruit co‐products with potential health benefits. The data presented here constitute the biochemical rationale for the better exploitation of these tropical fruit pomaces.

Spouted‐bed drying of acerola pulp (Malpighia emarginata DC): Effects of adding milk and milk protein on process performance and characterization of dried fruit powders

“…The powder characterization results are presented in Table . The freezed dried acerola (ALIO) was used as comparison standard (Borges et al, ; de Moraes et al, ). ALIO sample presented the highest ( p < .05) moisture content (10.11 ± 0.90%) and the lowest ( p < .05) water activity results (0.300 ± 0.034).…”

“…Previously, we have demonstrated the effective use of the spoutedbed dryer with high density inert particles for producing fruit-based powders from fruit pulps (Dantas et al, 2017;Medeiros et al, 2002;Rocha, Souza, Alsina, & Medeiros, 2011) and fruit pomaces (Borges, Azevedo, Medeiros, & Correia, 2016;Correia, Borges, Medeiros, & Genovese, 2012). The aim of this study was to develop a powdered product by drying acerola pulp using milk and concentrated milk wheyprotein as adjuvants.…”

Guabijú (Myrcianthes pungens): Characterization of in natura and lyophilized Brazilian berry

“…Myrcianthes pungens 64.57 -245.31 a (Seraglio et al, 2018) Guabijú Myrcianthes punges 334 -531 b (Andrade et al, 2011) Red pitanga Eugenia uniflora 1.7 b (Borges et al, 2015 parameters. These variations reinforce the transformations in fruit due to the drying process.…”

Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product

“…The extract used for testing anthocyanins and phenolic compounds was prepared according to the method of Borges et al (2016) using water as extractor solution. The total phenolic compound content was determined by UV-Vis spectrophotometry at a wavelength of 760 nm, according to Georgé et al (2005).…”

“…The TA concentration in Bacaba powder (7.74 ± 2.10 mg 100 g -1 ) is relevant for comparison with other promising products such as Suriname cherry and blueberry powder residue (1.70, 0.10-1.21 mg 100 g -1 ), which are recommended by Borges et al (2016) and Santos et al (2019) as natural sources of food coloring and raw materials for anthocyanins. The TP concentration in Bacaba powder was 376.43 ± 1.20 mg GAE 100 g -1 , presenting a 17% degradation from that of the in natura pulp.…”