Drum drying process of jabuticaba pulp using corn starch as an additive

Abstract

Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum drying to obtain jabuticaba flakes using corn starch as the main carrier agent. The sorption isotherm of the flakes at 25 °C was also studied, as well as the determination of the critical storage condition and the estimation of product shelf life through the permeability of different packages to the water vapor using mathematical models. The drum drying conditions were: temperature of 144 °C; residence time of 18 seconds; addition of 20% (dry basis) of corn starch and 0.5% (d.b.) of glyceryl monostearate. The final product was analyzed with respect to its physicochemical and technological properties. The sorption isotherm of the flakes was determined at 25 °C, using the gravimetric method with saturated solutions (0.11 ≤ aw ≤ 0.84). After the process, the flakes presented good retention of anthocyanins and total phenolic compounds, besides a high antioxidant activity. The water solubility of the product was around 70% and the hygroscopicity was approximately 24%. The equilibrium experimental points of the isotherm were better adjusted by the GAB model, with a monolayer moisture value of 12.74% (w.b) and a critical aw of 0.432.

Stability of jabuticaba flakes obtained by drum drying with cassava starch as additive

“…Although Henderson model showed lower p values, the GAB model had the lowest SE value, and then, the lowest error. Nunes et al (2020) reported similar behavior in the study of the sorption isotherm at 25 ºC of jabuticaba flakes with starch (20% d.b.). MC eq = equilibrium moisture content (g water/g dry basis); a w = water activity; X m = monolayer moisture content (g water/g dry basis); n = number of molecular layers; C, K, a, b = constants; SE = Standard Error.…”

“…The mathematical models of GAB, BET, Halsey, Oswin and Henderson (Park et al, 2001;Tonon et al, 2009) were adjusted to the experimental data using Statistica® 8.0 software (StatSoft Inc., Tulsa, USA) by non-linear regression, according to Nunes et al (2020). The fit to the model was evaluated based on the coefficients of determinations (R 2 ), the mean relative percentage deviation (P) (Equation 1) and the estimated Standard Error (SE) (Equation 2).…”

“…Different additives can be used in drum drying, such as starch, maltodextrin and gum Arabic. Nunes et al (2020) reported the use of corn starch (20% d.b. ) in the drum drying of jabuticaba pulp.…”

Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage

“…Samples were weighed periodically (each 3 days) until a constant value (mass variation lower than 0.0001 g) was reached, when the equilibrium was assumed, which occurred around 5 weeks. These criteria to determine the equilibrium was based on some previous works [7,14]. During this period, samples were visually observed concerning color, the occurrence of caking (agglomeration) and microbial growth.…”

Influence of drying on bioactive compounds and antioxidant activity of fruits of guabiju (Myrcianthes pungens)

“…The drying of vegetable foods promotes a reduction of the moisture content, decreasing the water activity, preventing the deterioration caused by microorganisms (Mahayothee et al, 2020), providing greater product diversity, reducing volume and increasing product life (Araujo et al, 2020;Salimi and Hoseinnia, 2020;Landim et al, 2016;Nunes et al, 2020). However, it can compromise the taste and nutritional quality of the food, due to the thermal sensitivity of the bioactive compounds (Kwiatkowski et al, 2016), besides promoting browning reactions depending on the temperature and time used in the drying process (Kwiatkowski et al, 2016;Salimi & Hoseinnia, 2020).…”