Orbignya phalerata Mart. has great socio-economic value, originating various products and by-products; however, there are few studies about obtaining food products from of this raw material. In face of that reality, this study aimed to obtain powder extract from press cake of the babassu nut kernel, and to verify the influence of varying concentrations of Maltogill®10 and drying temperature on process yield through a factorial design, as well as to characterize the final product. Babassu nut used for pressing and acquisition of residual press cake and extract. Spray dryer was used to obtain the powder extract, which adopted a rotating central composite design (RCCD with 11 trials). The final product was characterized by analyses of moisture, solubility, hygroscopicity, water activity and bulk density. The experimental design showed significant influence (p ? 0.05) for the variables inlet temperature in the linear and quadratic models, focusing only on the linear term and the interaction between them, the model adjusted in planning was considered predictive; the best productivity obtained (80.37%), was for the temperature of 95°C with encapsulating agent of 18%. With respect to the powder product analysis, low moisture values, hygroscopicity, and density were observed, as solubility and water activity within the recommended parameters.
Umbu, a common fruit from the northeastern region of Brazil, contains many bioactive compounds not yet exploited. Thus, this study evaluated the potential of pulps and peels of mature and semi-mature umbu as a source of bioactive compounds. Trigonelline contents ranged from 1.75 to 6.14 mg/100 g, values higher than those of many vegetables described in the literature, such as corn and barley. The contents of extractable and non-extractable phenolic compounds were also higher than those of other vegetables. Bioaccessibility of total extractable phenolics, flavonoids, and tannins was determined (15.67–37.73%, 31.87–39.10% and 18.81–114.27%, respectively). The constituent polysaccharides of the pulp and peel were tentatively chemically characterized as arabinoxylans, arabinogalactans, rhamnoarabinogalactans, xyloglucans, and pectin of the rhamnogalacturonan type. The technological potential of peel flours was evaluated. The maturation advancement showed no significant changes in the technological properties of the flours, except for color and water solubility index. Results indicated excellent prospects for future research on umbu pulps and peels as potential sources of natural bioactive compounds.
Resumo: A planta do buriti Mauritia flexuosa L. de origem amazônica é também encontrado nas regiões brasileiras do Tocantins, Goiás, Maranhão entre outros. A desidratação é considerada uma tecnologia relativamente simples, contribuindo para a remoção da umidade do alimento aos níveis de conservação, o aumento da vida de prateleira, a diminuição do peso do produto final para o transporte entre outros benefícios. O presente trabalho teve como objetivos: estudar a cinética de secagem da polpa de buriti nas temperaturas de 40ºC ±2ºC, 50ºC ±2ºC e 60ºC ±3ºC, aplicar e ajustar modelos matemáticos para estes dados experimentais. Foram utilizados frutos do buriti colhidos frescos e maduros da cidade de Palmas - TO. Para determinar a cinética de secagem, a polpa do buriti foi modelada em 3 (três) formatos distintos de cilindros (discos), cubos e losangos. Quando comparado os modelos matemáticos de Henderson e Pabis e de Newton para o estudo da cinética de secagem, aquele apresentou os melhores ajustes para todos os coeficientes de diferentes temperaturas e formatos, com os valores dos coeficientes de determinação (R2) superiores a 0,9982 e erro médio relativo (P) inferior a 10%. A polpa do buriti no formato de cilindros apresentou umidade de equilíbrio com o tempo de 22h, 17h e 13h para as temperaturas de 40ºC, 50ºC e 60º C respectivamente. A polpa de buriti no formato de cubos ,para as temperaturas de 60ºC, 50ºC e 40ºC, apresentou tempo de equilíbrio de 12h, 16h e 18h respectivamente. Já a modelagem de losangos apresentou equilíbrio de umidade de 11h, 16h e 20h para as respectivas temperaturas de 60ºC, 50ºC e 40ºC.
Cassava peels are waste generated worldwide in large amounts by the cassava processing industry. Although some studies have highlighted their application for animal feed, a more profitable use for these residues has not yet been implemented. Thus, the aim of this study is to extract starch from the peels of cassava and to characterize its physical, chemical, rheological, structural, thermal, and morphological properties. The content (23.2%) and the properties of the starch extracted from cassava residues are within the ranges of those extracted from the flesh, and of those from other sources such as corn and sorghum. Centesimal composition data show low contents of proteins, ash, and lipids. The extracted starch presents an amylopectin‐to‐amylose ratio of 5:1, which facilitates gelatinization and contributes to high solubility and swelling power, highly desirable properties for food applications. The high thermal stability of the extracted starch suggests strong intermolecular and intramolecular interactions of the starch molecules, a characteristic that favors its application in processes where elevated temperatures are applied.
O Brasil é um país de grande atividade agrícola, resultando em elevada produção de resíduos agroindustriais. Estes resíduos, na maioria das vezes, não apresentam aplicação industrial, podendo transformar-se em fonte de poluição ambiental. Esse estudo tem como objetivo revisar os compostos bioativos presentes em resíduos de frutos tropicais e verificar seu potencial para aproveitamento na produção de Pós Ricos em Fibras (PRF). Utilizou-se como metodologia uma revisão bibliográfica qualitativa. Os compostos com efetivos efeitos benéficos à saúde revisados foram os compostos fenólicos, carotenóides, vitaminas (C, E e A) e alcalóides (trigonelina e cafeína). Os dados encontrados para os PRF apontam boas propriedades funcionais e alto teor de compostos antioxidantes e fibras dietéticas, permitindo que esses materiais sejam usados na elaboração de novos produtos. Além disso, verificamos que poucos são os estudos que abordam a bioacessibilidade de pós produzidos a partir de resíduos de frutos tropicais, o que confirma a necessidade de mais estudos com essa temática. Ressaltamos que além dos benefícios a saúde, a produção de pós ricos em fibras é uma alternativa importante para reduzir impactos gerados ao ambiente pelo descarte incorreto de resíduos agroindustriais.
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