Effects of drying conditions and ethanol pretreatment on the techno-functional and morpho-structural properties of avocado powder produced by foam-mat drying

Santos, Newton Carlos; Almeida, Raphael Lucas Jacinto; Andrade, Eduardo Wagner Vasconcelos de; Medeiros, Maria de Fátima Dantas de; Pedrini, Márcia Regina da Silva

doi:10.1007/s11694-023-01857-0

Cited by 14 publications

(10 citation statements)

References 54 publications

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“…El-Shoaimy et al ( 2019) obtained high carbohydrate levels ranging from 76.61 to 84.56 g/100 g for bread supplemented with quinoa flour at concentrations of 5%, 10%, 15%, 20%, 25%, and 30%. The presence of substantial carbohydrate levels in the formulations can be attributed to the nutritional composition of APP itself, which, as evidenced in previous studies (Santos et al, 2023), contains appreciable amounts of carbohydrates.…”

Section: Nutritional Composition and Energetic Value Of Bread Formula...supporting

confidence: 58%

“…Considering the nutritional composition (Table 1) previously obtained for APP in our previous study (Santos et al., 2023), the incorporation of this pulp into the formulations of the new products significantly enriches the nutritional value. Table 2 presents the nutritional composition of the different breads formulated in this study.…”

Section: Resultsmentioning

confidence: 77%

“…Similarly to the TPC content, the antioxidant activity values (regardless of the determination method) also exhibited the same behavior, that is, they increased with higher concentrations of APP replacing hydrogenated vegetable fat. This suggests a strong correlation with TPC levels, which may contribute to the higher antioxidant activity of the final products (Santos et al., 2023). The antioxidant activity values of the breads increased from 0.04 to 0.22 µmol TE/g (ABTS), from 0.01 to 0.15 µmol TE/g (DPPH), and from 0.00 to 0.06 µmol TE/g (FRAP) when hydrogenated vegetable fat was replaced.…”

Section: Resultsmentioning

confidence: 99%

“…Thereafter, we examined how ethanol pre‐treatment and drying temperature influence the drying kinetics and mass transfer in the process (Santos et al., 2022). Subsequently, we explored the synergy between ethanol pre‐treatment and drying temperature to assess the effects on techno‐functional properties (such as nutritional composition, total phenolic content, and antioxidant activity) and the structure of the avocado powder obtained through this innovative method (Santos et al., 2023).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Santos,

Almeida,

de Andrade

et al. 2024

Journal of Food Science

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The aim of the current study was to evaluate the influence of increasing contents (5%–25%) of avocado pulp powder (APP) produced by foam‐mat drying (FMD) as a substitute for hydrogenated vegetable fat in bread on its nutritional composition, physical properties, α‐amylase, α‐glucosidase, and lipase inhibition, total phenolic content, antioxidant activity, color, structure, and x‐ray diffraction patterns. The increase in the APP content decreased the values of lipids, carbohydrates, energy, firmness, and specific volume of breads. The inhibition of lipase activity showed a pronounced increase, while the total phenolic content and antioxidant activity were significantly elevated. The color parameters a* and b* were higher in the breads with added APP. The crystalline structure transitioned from type A to type V with 15% APP incorporation. Taken together, these results suggest that APP has potential to act as a healthier substitute for saturated fats in breads, paving the way to develop creative and innovative solutions for the functionalization of bakery food products.

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Section: Nutritional Composition and Energetic Value Of Bread Formula...supporting

confidence: 58%

Section: Resultsmentioning

confidence: 77%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Santos,

Almeida,

de Andrade

et al. 2024

Journal of Food Science

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“…Furthermore, this practice enhances benefits by incorporating a probiotic bacterium. However, fruit pulps face challenges in preserving quality during transportation and storage due to their highly perishable nature due to enzymatic activity and the action of deteriorating microorganisms (Santos et al, 2023). Therefore, this study aims to evaluate the impact of drying methods, specifically SB drying and FD, on umbu‐cajá pulp, with emphasis on the cell viability of the probiotic culture Bifidobacterium animalis ssp.…”

Section: Introductionmentioning

confidence: 99%

Impact of drying technique on umbu‐cajá pulp with the addition of probiotic culture: Optimization, cell viability, physicochemical, and functional properties

Albuquerque,

Rodrigues,

da Silva

et al. 2024

Food Bioengineering

Self Cite

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This study aimed to assess the effects of spouted bed (SB) drying and freeze‐drying (FD) on the properties of probiotic umbu‐cajá pulp. The strain Bifidobacterium animalis ssp. lactis was employed to obtain this pulp. Initially, the study was conducted with two separate experimental designs, one for SB and another for FD, encompassing variables such as inlet temperature and concentrations of drying adjuvants (maltodextrin and inulin). This approach aimed to identify the most favorable conditions in terms of yield and cell viability. Both drying methods proved effective in preserving probiotic cells, with comparable viable cell counts (12 Log CFU g−1) and process yield of up to 30.68%. Additionally, FD exhibited advantages in preserving and increasing levels of bioactive compounds, including phenolics and carotenoids, in the final product. In contrast, SB drying stood out for retaining carotenoids and exhibiting lower degradation of ascorbic acid. In summary, this study demonstrated that both SB drying and FD are promising approaches in producing powders from probiotic umbu‐cajá pulp. However, the selection between the methods should be guided by specific production goals, considering the desired characteristics of the final product.

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Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films

Santos,

Almeida,

Albuquerque

et al. 2024

Packag Technol Sci

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In this study, dragon fruit peels were subjected to different times (5, 10, 15, 20 and 25 min) of ultrasound pretreatment (4.870 W m−2/25°C) and then freeze‐drying (FD) (−56°C/48 h) to obtain powder particles, which underwent physical–chemical, functional and structural characterisation. Additionally, the extraction of total phenolic compound (TPC) was evaluated through ultrasound‐assisted kinetics and mechanical agitation. Finally, films based on black rice starch were developed with the addition (0.5, 1.5 and 2.5%) of dragon fruit peel powder particles, and their physical, barrier, antioxidant, structural and mechanical properties were evaluated. The results obtained showed that all particles had low water content (4.21%–6.58%) and high solubility (84.62%–88.73%) with a reduction in particle size (23.21–39.32 μm). In the extraction of TPC, the synergistic effect of the tested conditions increased efficiency, reaching 686.66 mg GAE/100 g for pretreated dragon fruit peel powder particles (25 min) in 180 min of extraction. Furthermore, the type ‘A’ crystallinity structure did not change significantly with pretreatment, but there was a reduction in peak area, reflecting on relative crystallinity, with a maximum decrease of 29.04%. The starch‐based films produced with 2.5% dragon fruit peel powder particles showed low solubility (28.72%) and low water vapour permeability (5.03 × 10−8 g mm s−1 m2 Pa), however, they contained higher levels of TPC (31.78 mg GAE/100 g film) and antioxidant activity (8.17 μmol TE/g film) that were easily migrated in aqueous medium. Furthermore, they also presented low values of tensile strength at break (3.41 MPa) and Young's modulus (4.18 MPa), as well as a high value of elongation at break (45.82%). Finally, our results highlight the potential of ultrasound as a pretreatment for FD of dragon fruit peels, paving the way for the development of rice starch‐based food packaging.

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Effects of drying conditions and ethanol pretreatment on the techno-functional and morpho-structural properties of avocado powder produced by foam-mat drying

Cited by 14 publications

References 54 publications

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Impact of drying technique on umbu‐cajá pulp with the addition of probiotic culture: Optimization, cell viability, physicochemical, and functional properties

Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films

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