Uvaia () frozen pulp processing generates a solid byproduct that can potentially contain important components of human nutrition. In this study, the drying of uvaia byproduct was studied. Two different drying treatments were tested: drying of wet waste and drying of waste with prior removal of water by centrifugation. Three drying temperatures were used: 40, 60, and 80 °C. Eight models were applied to fit the drying curves: Page, Lewis, Modified Page, Logarithmic, Midilli, Wang and Singh, Henderson and Pabis, and Weibull. Midilli presented an excellent fit to the curves. The effective moisture diffusivity of the uvaia byproduct ranged between 8.52 × 10 and 3.22 × 10 m/s. The activation energy was 25.65 and 24.97 kJ/mol for non-centrifuged and centrifuged assays, respectively. The dried byproducts had a reduction of 3-21% of the total phenolic content against the control. The assay performed at 40 °C with centrifugation presented the lowest total color difference value.

RESUMOO objetivo desta pesquisa foi avaliar o efeito de diferentes antioxidantes -ácido ascórbico, ácido cítrico, ácido oxálico e metabissulfi to de sódio -na redução do escurecimento enzimático de batata-doce e inhame. Os tubérculos foram lavados, descascados, fatiados e imersos nas soluções antioxidantes. Foram realizadas análises para caracterização da matéria-prima e foi determinado em colorímetro o índice de escurecimento (IE). As batatas-doces controle, no terceiro dia, apresentaram IE 1,90 vezes superior em relação ao tratamento com solução de metabissulfi to de sódio 2%. O tratamento de metabissulfi to de sódio (2%) foi o único tratamento que não apresentou diferença signifi cativa no decorrer do tempo de estocagem para batata-doce. Os inhames controle, no terceiro dia, apresentaram IE 4,29 vezes superior em relação ao tratamento com solução de metabissulfi to de sódio 1%. Os tratamentos metabissulfi to de sódio (1 e 2%) foram os únicos tratamentos que não apresentaram diferenças signifi cativas no decorrer do tempo de estocagem para o inhame. O antioxidante de menor efi ciência no processo foi o ácido oxálico (0,01 e 0,1%), e o de maior efi ciência foi o metabissulfi to de sódio 1% para inhame e 2% para batata-doce.Palavras chaves: Tuberosas. Oxidação e cor.

Babassu mesocarp is a product generated during the processing of babassu fruit. That material is a valuable source of starch, which exhibits distinct properties. This review addresses the extraction methods, chemical composition, structure, morphology, properties, and potential uses of babassu mesocarp starch (BMS). In addition, comparisons with other conventional and nonconventional starch sources are also presented. Significant variations in the chemical composition of BMS are found by some authors. Morphological studies demonstrate that starch granules come in a variety of sizes, but the shape is mostly oval. Additionally, authors have observed C‐type crystallinity of babassu starches by X‐ray diffraction. Although native BMS has techno‐functional limitations and food applications have been poorly explored, their characteristics are like those of corn. This review provides the latest useful references about BMS and its usability in the food and nonfood industries and shows potential remarks to direct future research on BMS.

No abstract

Brazil presents a major role in fruit production, which processing leads to a great amount of waste. The use of these by-products and its application in products for human nutrition is a point of great interest. The present work intended to characterize uvaia, cambuci and grumixama by-products dried in conventional air drying oven using different temperatures and conditions as to its physical properties (apparent density, specific volume, bulk density, emulsifying activity and emulsion stability). Furthermore, jelly candies were developed with different gelling agents (agar, pectin, gelatin and acacia gum), using fruit pulp and the byproduct in powder form. The candies were evaluated for pH, total acidity, water activity, humidity, instrumental texture and content of total phenolic compounds. All obtained candies were sensory evaluated by a test of acceptability with 120 consumers. Physical properties, especially emulsifying activity and emulsion stability, were influenced by drying conditions. Phenolic compounds concentration ranged from 0.413 to 5.637 mg of gallic acid/g, and global impression ranged from 4.4 to 7 in a 9-point structured scale.

Resumo O Brasil apresenta papel de destaque na produção mundial de frutas, cujo processamento gera grande quantidade de resíduos. Estes subprodutos são ricos em fibras e compostos bioativos, com propriedades benéficas à saúde, sendo interessante sua aplicação em alimentos. Visando propor métodos para a aplicação e consumo direto dos subprodutos do processamento de polpa de frutas, o objetivo deste trabalho foi desenvolver núcleos a partir de resíduos do processamento de polpa de frutas nativas da Mata Atlântica, para a produção de confeitos drageados cobertos com cupulate (produto análogo ao chocolate e proveniente do cupuaçu, nativo da Amazônia). Os confeitos produzidos foram avaliados sensorialmente e quanto ao teor de compostos fenólicos totais (CFT) e foram comparados com núcleos idênticos cobertos com chocolate. Na avaliação sensorial, não houve diferença entre os drageados de uma mesma fruta produzidos com cupulate e chocolate, exceto para a uvaia, em que o chocolate foi preferido para os atributos de "sabor" e "impressão global". Dos confeitos produzidos, aquele com núcleo à base de uvaia drageado com chocolate foi o melhor avaliado. Com relação ao teor de CFT, observou-se que os drageados produzidos com cupulate apresentaram, em média, a metade do teor de CFT dos produzidos com chocolate.

vem se tornando uma bebida popular em diversos países devido ao seu potencial probiótico, atrelado à preocupação atual da sociedade com a qualidade nutricional dos alimentos. No entanto, no Brasil, o Kombuchá ainda é considerado um produto novo, produzido por pequenos produtores ou de forma caseira. Esse trabalho propõe a caracterização e o estudo de 3 kombuchás dos sabores: melissa com capim limão, abacaxi e gengibre; aroeira com maçã verde e menta; e hibisco com frutas vermelhas, em diferentes etapas de produção e fermentação. A caracterização foi realizada através das análises de acidez, pH, sólidos solúveis, compostos fenólicos totais, análises microbiológicas tradicionais e por metagenoma, além de uma análise sensorial para avaliar a aceitação do consumidor.

Brazil has a great diversity of fruit threes. Many of them are still not known by the majority of the population, but have great potential to be exploited. Fruit pulp industries generate large amounts of solids by-products that can still have important compounds to human nutrition. Drying is a solution for further utilization of fruit by-products in other products. The aim of the present study was to evaluate the effect of air-drying conditions on antioxidant capacity of three Brazilian native fruit by-products: uvaia (Eugenia pyriformis), cambuci (Campomanesia phaea) and grumixama (Eugenia brasiliensis Lam.). By-products were obtained from a small fruit producer and processor in the State of São Paulo, after frozen pulp processing. The samples received or not a centrifugation pre-treatment and then were dried at 40, 60 or 80°C in conventional oven until constant weight (drying times between 4.25 and 24h). Freeze dried by-products were used as a control. Pulp and entire fruit fractions were also obtained, freeze dried and evaluated. Antioxidant activity (ORAC, FRAP, ABTS), total phenolic content, total anthocyanins and organic acids (citric, malic, tartaric and ascorbic) were evaluated for the samples. Total anthocyanins were evaluated only for grumixama fractions and organic acids were evaluated for pulp, fruit, by-product (control) and dried by-product with the highest phenolic content. The by-products still presented important compounds to human nutrition, such as high total phenolic content, besides high antioxidant activity. Comparing the by-product and the pulp, the total phenolic content of the byproducts was 1.9, 1.6 and 4.9 times higher for uvaia, cambuci and grumixama, respectively. In general, for the three fruits, the assays with previous centrifugation step presented higher total phenolic content and antioxidant activity when compared to the assays where the product was directly dried. For grumixama, the by-product presented 7.1 times the quantity of total anthocyanins of the pulp. After drying, from 52 to 92% of total anthocyanin content remained in the dried samples, compared to the control. The main organic acids present in the three fruits were citric (grumixama and cambuci) and malic (uvaia). As expected, after drying, ascorbic acid was no longer present in the dried by-products. Finally, different drying conditions may influence the content of bioactive compounds and antioxidant capacity of dried by-products, but all the processing conditions evaluated led to products that may still be considered a source of bioactive compounds that can be used by food industries.