Hygroscopic behavior of lyophilized acerola pulp powder

Abstract

A B S T R A C TPowder products are characterized by their practicality and long life. However, fruit powders have high hygroscopicity and tend to agglomerate due to its hydrophilic nature. The isotherms of equilibrium moisture content apply to the study of dehydrated food preservation potential. Acerola is a nutritionally rich fruit, with great economic and industrial potential. The objective of this study was to analyse acerola powder adsorption isotherms obtained by lyophilization and characterize the powder obtained from lyophilized acerola pulp. Analysis of hygroscopicity, solubility and degree of caking were performed. Isotherms were represented by the mathematical models of GAB, BET, Henderson and Oswin, at temperatures of 25, 35 and 45 °C. According to the results, the obtained powder showed hygroscopicity of 5.96 g of absorbed water 100g -1 of solids, solubility of 95.08% and caking of 14.12%. The BET model showed the best fit to the adsorption isotherms of the acerola pulp powder obtained by lyophilization. The obtained isotherm was of type III, with a "J" shape. There was an inversion of the effect of temperature on the isotherms of acerola powders.Comportamento higroscópico do pó da polpa de acerola liofilizada R E S U M O Produtos em pó são caracterizados pela sua praticidade e vida útil longa; no entanto, os pós de fruta apresentam alta higroscopicidade e tendência à aglomeração devido à sua natureza hidrofílica. As isotermas de equilíbrio higroscópico se aplicam para estudo do potencial de conservação de alimentos desidratados. A acerola, por sua vez, é um fruto rico nutricionalmente e de grande potencial econômico e industrial. O objetivo do presente trabalho foi analisar as isotermas de adsorção do pó de acerola obtido por liofilização e caracterizar o pó obtido a partir de polpa de acerola liofilizada. Foram feitas as análises de higroscopicidade, do grau de caking e da solubilidade. Para representação das isotermas foram utilizados os modelos matemáticos de GAB, BET, Henderson e Oswin nas temperaturas de 25, 35 e 45 °C cujos resultados mostraram que o pó obtido apresentou higroscopicidade de 5,96 g de água absorvida 100g -1 de sólidos, solubilidade de 95,08% e caking de 14,12%. O modelo de BET foi o que melhor se ajustou às isotermas de adsorção do pó de polpa de acerola obtido por liofilização. A isoterma obtida foi do tipo III em formato de "J"; observou-se a ocorrência de uma inversão do efeito da temperatura sobre as isotermas dos pós de acerola.

Composition and physicochemical properties of dried berry pomace

“…The WBC of fruits is mainly determined by sugar content and surface characteristics, with convective drying resulting in minor porosity and hygroscopicity compared to other drying methods . Compared to other fruits and their by‐products, powders from berry pomace adsorb less moisture at 20/25 °C as a result of processing and compositional properties . Regarding the presumptive applications of dried berry pomace as a food ingredient, a wide range of food systems is possible, particularly sweet or savoury baked products.…”

“…63 Compared to other fruits and their by-products, powders from berry pomace adsorb less moisture at 20/25 ∘ C as a result of processing and compositional properties. 62,64,65 Regarding the presumptive applications of dried berry pomace as a food ingredient, a wide range of food systems is possible, particularly sweet or savoury baked products. Depending on berry variety and substitution level, the powders will have an impact on colour, rheological properties, texture and nutritional value.…”

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 water sorption isotherms of food powders make it possible to obtain information such as how water molecules bond to the matrix surface and its major components, possible biochemical reactions, powder stability as a function of variations in ambient temperature and moisture, and process parameters, such as the energy required to remove the water present in the material (Kelly et al, ; Kelly, O'Mahony, Kelly, & O'Callaghan, ; Ribeiro, da Costa, & Afonso, ; Rodríguez‐Bernal et al, ; Tejada‐Ortigoza, Garcia‐Amezquita, Serment‐Moreno, Torres, & Welti‐Chanes, ).…”

Germination Impact in the Nutrition and Technological Properties of Jackfruit Seeds

“…Xm is a critical parameter since it represents the moisture content in which the rate of any associated reaction will be negligible due to the strong binding of water to the surface (Yogendrarajah et al, 2015). The molecular monolayer is the primary food layer and its moisture content interferes with the hygroscopicity or affinity of the molecules with water (Ribeiro et al, 2016).…”