This review examines the structural, physical, functional and nutraceutical changes of lyophilized fruits. Collapse, porosity, color, glass transition temperature, rehydration capacity, ability to retain water, volatile compounds, phenolic compounds, ascorbic acid, and beta-carotene, were defined, and the causes of changes in these parameters, during freeze-drying, were analyzed. Advantages and limitations of the freeze-drying, were shown, and strategies to reduce the costs associated with its use were proposed. It was concluded that lyophilized fruit retained to a greater proportion characteristics of fresh fruits, compared with other methods of dehydration. The effects of freeze-drying on physical and chemical properties vary in accordance with factors intrinsic to the fruit, and with extrinsic properties inherent to process. Most fruits maintain their color using freeze-drying. The porosity of freeze-dried fruit depends on the freezing speed. The glass transition temperature of dry solid would be an important optimization parameter for the freezing-drying process. The majority of phenolic acids and volatile compounds were conserved in freeze-drying. Freeze-drying increases the rehydration capacity of dried fruits, to a greater extent the hydrophilic groups which are responsible for interaction with water. However, dried fruits by freeze-drying can show structural collapse. The long processing time and energy costs are limiting the application of technology. The researchers recommend using combined to potentiate the benefits of freeze-drying and to lessen their limiting technologies.
SummaryThe chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) was determined. In artisanal fruit processing, 26.3% of peel and 9.7% of seeds were obtained. The seeds showed a high potential for the development of value-added products because of their dry matter contents
ResumoA caracterização química da polpa, casca e sementes de cocona (Solanum sessiliflorum Dunal) foi determinada. No processamento artesanal da fruta foram obtidos 26.3% de casca e 9.7% de sementes. As sementes apresentaram um alto potencial para o desenvolvimento de produtos com valor agregado devido ao seu conteúdo de matéria seca (23,46%), como segue: carboidrato (69,37% base seca (b.s.)), nitrogênio (3,18 g/100 g de sementes, b.s.), K (0,023 g/100 g de sementes, b.s.), Fe (0,0185 g/100 g de sementes, b.s.) e fibra dietética (21,27 g/100g de sementes, b.s.). O teor de carboidrato, fibra dietética e conteúdos minerais da polpa, casca e sementes também evidenciaram o potencial agroindustrial da fruta, visto que estes constituintes podem ser usados para desenvolver alimentos funcionais, aditivos para alimentos, preparações para dietas funcionais e suplementos dietéticos. Amazonia; Composição química; Sub-produtos.
Palavras-chave: Cocona; Frutas da
This work aimed to evaluate the effect of carrier agents containing maltodextrin and protein, represented by hydrolyzed collagen on the spray drying process of cocona (Solanum sessiliflorum Dunal), and on the properties of the resulting powders. We used pre-established proportions between the solids of cocona pulp and the carrier agents (P:CA), and among carrier agents themselves, maltodextrin and hydrolyzed collagen, (MD:HC). The process was carried out in a spray dryer at an inlet air temperature of 120 ºC. We prepared twelve feed solutions containing 20% of total solids, with P:CA ratios of 1:3, 1:4, 1:5 and 1:6, and MD:HC ratios of 0:100, 50:50, and 100:0. Solids recovery was obtained for the evaluation of the spray drying process. The cocona pulp powders were analyzed for moisture content, water activity, particle size distribution, mean particle diameter, chemical structure (FTIR) and color. For a P:CA of 1:6, for the sample formulated with hydrolyzed collagen only, solids recovery (96.2%) was much higher than that of the sample with maltodextrin only (39.2%). The chemical structure of cocona powders can be considered a sign of a good encapsulation process. The color of the cocona pulp powder was similar to that of the carrier agents. The formulation with highest content of hydrolyzed collagen improved the recovery of solids, guaranteed the cocona pulp encapsulation, and obtained fruit powders with bioactive properties.
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