Stability and microstructure of powdered pulp of the Palmer mango obtained by the
            process of lyophilisation

Costa, Laiana Oliveira; Lara, Jovan Marques; Costa, José Maria Correia da; Afonso, Marcos Rodrigues Amorim; Rodrigues, Suelí; Wurlitzer, Nédio Jair

doi:10.5935/1806-6690.20190029

Cited by 5 publications

(6 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Costa et al [ 17 ] reported a water content of 4.37 g/100 g wb in lyophilized Palmer mango pulp with 20% maltodextrin, which is lower than the powders in the present study. Similar values were quantified by Almeida et al [ 18 ], evaluating lyophilized jabuticaba peels without any adjuvants, with an a w of 0.320.…”

Section: Resultscontrasting

confidence: 76%

Maltodextrin as a Drying Adjuvant in the Lyophilization of Tropical Red Fruit Blend

Paiva,

Figueirêdo,

Queiroz

et al. 2023

Molecules

View full text Add to dashboard Cite

Guava, pitanga and acerola are known for their vitamin content and high levels of bioactive compounds. Thus, the preparation of combinations of these fruits comprises a blend with high nutraceutical potential, yielding a strong and attractive pigmentation material. In this study, the influence of different proportions of maltodextrin on the lyophilization of a blend of guava, acerola and pitanga was evaluated considering not only the physicochemical, physical and colorimetric parameters but also the bioactive compounds in the obtained powders. The blend was formulated from the mixture and homogenization of the three pulps in a ratio of 1:1:1 (m/m), then maltodextrin was added to the blend, resulting in four formulations: blend without adjuvant (BL0), and the others containing 10% (BL10), 20% (BL20) and 30% (BL30) maltodextrin. The formulations were lyophilized and disintegrated to obtain powders. The powders were characterized in terms of water content, water activity, pH, total titratable acidity, ash, total and reducing sugars, ascorbic acid, total phenolic content, flavonoids, anthocyanins, carotenoids, lycopene, color parameters, Hausner factor, Carr index, angle of repose, solubility, wettability and porosity. All evaluated powders showed high levels of bioactive compounds and the increase in maltodextrin concentration promoted positive effects, such as reductions in water content, water activity and porosity and improved flow, cohesiveness and solubility characteristics.

show abstract

Section: Resultscontrasting

confidence: 76%

Maltodextrin as a Drying Adjuvant in the Lyophilization of Tropical Red Fruit Blend

Paiva,

Figueirêdo,

Queiroz

et al. 2023

Molecules

View full text Add to dashboard Cite

show abstract

“…In Figure 2b of the bacaba pulp obtained by convective drying, it was not possible to distinguish the structures, even in an enlarged form. The outer surface of the material had involutions and were similar to amorphous structures (Costa et al, 2019) with intense unstructured appearance and apparent destruction of plant parenchyma due to dehydrated material residues. These findings may be related to the drying temperature applied to the material during this method.…”

Section: Resultsmentioning

confidence: 99%

“…method stands out for the feasibility and simplicity of the process, which thus affects the cost and benefit (Morais et al, 2019). The freeze-drying process is another promising method in drying food (Costa et al, 2019), as its operation is based on the sublimation process with high pressures and low temperature. Due to the specific conditions of each method, the product must be evaluated in terms of possible changes in bioactivity, spectroscopic composition and morphological structures after the application of each drying method.…”

Section: Introductionmentioning

confidence: 99%

Industrial potential of Bacaba (Oenocarpus bacaba) in powder: antioxidant activity, spectroscopic and morphological behavior

et al. 2022

View full text Add to dashboard Cite

The objective of this research was to analyze the industrial potential of a bacaba powder (Oenocarpus bacaba) obtained by different drying methods, evaluating antioxidant activity, spectroscopic and morphological behavior and addition to the composition of inorganic elements. The content of anthocyanins, flavonoids and carotenoids of each powder were determined as well as the total phenolic compounds. The structure of the granules of the powder were visualized via scanning electron microscopy (SEM) and the elemental composition was attained by the X-ray spectroscopic energy dispersive system (EDS). The data suggest that the freeze-drying method is more efficient in obtaining the bacaba powder material. The increase in temperature applied in the convection drying process caused a reduction in the bioactive compound content and elements with antioxidant activity, it severely damaged the morphology of the plant membrane and influenced the composition of the spectral bands. Thus, this study indicates that the freezer-drying method could be particularly useful for obtaining bacaba powder in off-season periods, and that bacaba itself is a raw material that could be exploited by several industrial segments.

show abstract

“…The Palmer variety was selected for the next step of the study due to some of its peel characteristics, such as low moisture content and reducing sugar content, and high nutrient concentration. In addition, Palmer is one of the most widely produced varieties in Brazil and largely used in the pulp industry (Costa et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Drum-drying of mango peel and characterization of different varieties

Troiani

Pacheco

Ferrari

et al. 2022

Rev. bras. eng. agríc. ambient.

View full text Add to dashboard Cite

Mango peel, a by-product of the mango pulp industry, is rich in nutrients but with high moisture content. Drying is indicated to stabilize the residue and use of a drum-dryer is a little studied alternative. The present study evaluated the application of this technology for mango peels, investigating the influence of process conditions. The potential of mango peels from Palmer, Haden, Keitt, and Espada Vermelha varieties was also assessed using physicochemical analyses. The results showed differences between the varieties: Palmer exhibited the lowest moisture content (73.97 g per 100 g); Keitt the highest reducing sugar content (25.06 g per 100 g d.b.); Haden the highest soluble dietary fiber content (20.85 g per 100 g d.b.); and Espada Vermelha the highest phenolic compound content (5462 mg GAE per 100 g d.b.). Palmer mango peels were dried, varying temperature (130.6/146.4 ºC) and residence time (14/28 s). The independent variables influenced mass flow rate, moisture content, and color parameter a*. The antioxidant capacity, phenolic compounds and total carotenoid content, in addition to other color parameters, were not affected. The best process conditions were determined at 138.4-146.4 ºC and 14-21 s. The flakes exhibited phenolic compound contents of 3200 mg GAE per 100 g d.b., and antioxidant capacity of 360 µmol TE g-1 d.b. The product can be used as an ingredient in food formulations.

show abstract

Stability and microstructure of powdered pulp of the Palmer mango obtained by the process of lyophilisation

Cited by 5 publications

References 2 publications

Maltodextrin as a Drying Adjuvant in the Lyophilization of Tropical Red Fruit Blend

Maltodextrin as a Drying Adjuvant in the Lyophilization of Tropical Red Fruit Blend

Industrial potential of Bacaba (Oenocarpus bacaba) in powder: antioxidant activity, spectroscopic and morphological behavior

Drum-drying of mango peel and characterization of different varieties

Contact Info

Product

Resources

About