Stability of Bioactive Compounds and Quality Parameters of Grugru Palm Powder (Acrocomia Aculeata) in Different Drying Conditions

Abstract

The objective of this paper was to study the stability of bioactive components of grugru palm powder. Fruits were selected, sanitized and pulped; subsequently, the pulp was crushed and submitted to the following four treatments: oven drying (T1: without maltodextrin; T2: with 8% of maltodextrin) and lyophilization (T3: without maltodextrin; T4: with 8% of maltodextrin). The powders of each treatment were packed in plastic, laminate or laminate and vacuum (LV). Analyses of the physicochemical and bioactive compounds were performed every 30 days during the 120 days of storage. An increase in moisture content and water activity was observed and fluctuations occurred in color saturation and in the values of phenolics and flavonoids. The β‐carotene contents decreased during the storage and their values were influenced by the dehydration method and the type of package. Thus, the optimal condition for preserving the grugru palm powder was lyophilization T3 in packaging LV. Practical Applications Acrocomia aculeata is a highly productive palm tree that has great economic value. All parts of this plant can be utilized and its fruits in particular have an interesting nutritive potential. The mesocarp of the grugru palm fruit provides significant concentrations of β‐carotene, which is a natural antioxidant and pro‐vitamin A. Thus, this pulp can be included to enrich the feeding programs of the poor as a source of vitamin A. This work contributes to the study of the stability of bioactive compounds and of the quality parameters of dehydrated grugru palm pulp, with the aim of defining the best processing and conservation conditions for this raw material when used as a new ingredient in the different formulations of food products.

Freeze Dried Acerola (Malpighia emarginata) Pulp and Pomace: Physicochemical Attributes, Phytochemical Content and Stability during Storage

“…On the other hand, the addition of gum Arabic had no clear influence on TPC retention. Similar behavior was observed by Oliveira, Lima, Clemente, Afonso, & Costa (2015) when analyzing the TPC of freeze dried grugru palm (Acrocomia aculeate) with 8% (w/v) maltodextrin during 120 days of storage.…”

Stability of ‘mangaba’ pulp powder obtained by freeze drying

“…Oliveira et al (2015b), in the storage of lyophilized macaúba palm, in three different types of package, observed that the laminated package with vacuum was the most effective to maintain water activity of the product, corroborating with the present study.…”

“…Oliveira et al (2015b) cite the laminated package with vacuum as more efficient to maintain the yellow color in the lyophilized macaúba pulp. Lisbôa et al (2012) observed reduction greater than that of the present study, from 17 to 19% in prickly pear powder at 40 ºC, stored in laminated package.…”

Stability evaluation of quail egg powder obtained by freeze-drying

“…Several authors also reported increased moisture and water activity in powder products stored in different packaging materials during storage (Koç et al, 2011a;Oliveira et al, 2015;Udomkun et al, 2016). Seth et al (2018) reported an increase from 4.85% to almost 9% moisture (dry basis) for powdered sweetened yogurt (spray-dried), stored in LDPE package for 49 days at 38 ± 1 ºC and 90% RH.…”

“…Several studies have already been developed to evaluate the interference of packaging on the stability of powdered foods, such as apple peel (Henríquez et al, 2013), macaúba palm (Oliveira et al, 2015) and sweetened yogurt (Seth et al, 2018) throughout storage. Moura et al (2008) evaluated the effects of different packages on the internal quality of fresh Japanese quail eggs.…”