DEHYDRATION AND SPRAYING OF BURITI PULP (Mauritia flexuosa L.): SHELF-LIFE EVALUATION

Abstract

-The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°c (ambient), 4°c (cooling) and -12°c (Freezer). Fresh and dehydrated fruits were analyzed for moisture, ph, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, β-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The constituents that stood out both in fresh and dehydrated and sprayed fruits were: lipids, carbohydrates and consequently, energy and β-carotene. In relation to shelf-life, all treatments presented good chemical and microbiological stability during the 150 days of storage period. It was concluded that dehydrated and sprayed buriti remained with good chemical and microbiological stability for at least 150 days of storage at temperatures of 4°c and -12°c. It is suggested that this product can be used as an ingredient in formulated foods aimed at supplementation of pro-vitamin a. Index terms: arecaceae; amazon fruits; Shelf-life; Dehydrated products. DESIDRATAÇÃO E PULVERIZAÇÃO DE POLPA DE BURITI (Mauritia flexuosa L.): AVALIAÇÃO DA VIDA DE PRATELEIRARESUMO -O presente estudo teve como objetivo processar frutos de buriti por desidratação e pulverização e avaliar sua vida de prateleira em embalagens de plástico polietileno em diferentes temperaturas de armazenagem. a parte comestível do fruto foi desidratada, triturada e passada em tamisador para a padronização do diâmetro dos grânulos, embalada em embalagens (plástico polietileno) e armazenada em diferentes temperaturas: 24 °C (ambiente), 4 °C (refrigeração) e -12 °C (freezer). Os frutos in natura e desidratados foram analisados quanto a umidade, pH, acidez, açúcares totais e redutores, proteínas, lipídios, cinzas, carboidratos, energia, β-caroteno e equivalente de retinol. O buriti desidratado e pulverizado foi analisado a cada 30 dias, durante 150 dias de armazenagem quanto aos índices de peróxido, de acidez e de iodo e também quanto aos parâmetros microbiológicos. Os constituintes que se destacaram, tanto no fruto in natura quanto no desidratado e pulverizado, foram: lipídios, carboidratos e, consequentemente, energia e β-caroteno. Em relação à vida-de-prateleira, todos os tratamentos apresentaram boa estabilidade química e microbiológica durante os 150 dias de armazenamento. Conclui-se que o buriti desidratado e pulverizado manteve-se com boa estabilidade química e microbiológica por, no mínimo, 150 dias de armazenamento, nas temperaturas de 4 °C e -12 °C. Sugere-se o aproveitamento desse produto para a aplicação, como ingrediente em alimentos formulados, visando à suplementação de próvitamina A. Termos para ind...

Physicochemical composition and antioxidants of buriti (Mauritia flexuosa Linn. F.) – pulp and sweet

“…The buritis from Goiás showed similar behaviors to those from São Paulo (Schiassi et al, 2018) and Maranhão (Mariath et al, 1989), with close values for the moisture, protein, total lipid and total energy. Whereas the buritis from Pará and Tocantins showed values closer to those of buritis from Amazonas (Aguiar & Souza, 2017), Mato Grosso (Sandri et al;2017) and Pará (Manhães & Sabaa-Srur, 2011) (Table 3). Thus, the proximities of values could be related to the origin of the fruits, since buritis harvested in the regions dominated by the Amazonian biome tended to show similar compositions, the same occurring in the regions dominated by the Savanna biome.…”

Fatty acid profile and physicochemical characterization of buriti oil during storage

“…Compounds like these are observed at the beginning of the oxidation as intermediates, and hence, are not present in large quantities (RODRIGUEZ-AMAYA, 2004). Several studies reported varied carotenoid contents for buriti oil and buriti pulp (ALBUQUERQUE et al, 2005;SILVA et al, 2009;AGUIAR & SOUZA, 2017;FREITAS et al, 2017;SERRA et al, 2019).…”

Food Composition Data: Edible Plants in Cerrado

“…Sensory characteristic testing revealed good consumer acceptability (Santos et al 2011). M. flexuosa fruits processed by dehydration and spraying maintained good chemical and microbiological storage stability for 150 days, at temperatures of 4 °C and 12 °C (Aguiar and Souza 2017).…”

“…Although due to an elevated β-carotene content, M. flexuosa is considered a good source of carotenoids, and as a supplement of pro-vitamin A (Aguiar and Souza 2017), its fibers and polyphenols may bind to macromolecular compounds that are not dialyzable, or generate mineral complexes, decreasing their solubility and bioaccessibility (Bouayed et al 2011).…”