Quality of Cagaita Powder by Foam Layer Drying Method and Different Foamer Agents

Abstract

One of the factors that hinder the usability of Cerrado fruits is their perishable nature, requiring industrial processing to ensure prolonged shelf life. This study aims to determine the optimal foaming agent for industrial processing of this fruit, and to evaluate the physicochemical characteristics and antioxidant activity of dried cagaita powder (Eugenia dysenterica DC) in foam layers at temperatures of 40, 50, 60, and 70 ºC. The effectiveness of three foaming agents at various concentrations were tested, and suitable agents were identified based on a factorial analysis of density, expansion, and stability. The physicochemical characteristics of the powder, along with its vitamin A and C and total carotenoid content and antioxidant activity, were evaluated. Vitamin C levels and antioxidant activity decreased with increasing temperature, but were retained at levels significant enough to establish cagaita as an important source of this vitamin. Higher carotenoid and vitamin A concentrations were found in the powder prepared by drying at 60 and 70 °C. The foam layer drying process employed for processing cagaita pulp reported here proved suitable for maintaining desired physicochemical and bioactive qualities in the final powdered product.