Effects of thick‐layer drying on the bioactive compounds of acerola residues

Silva, Diogo I. S.; Silva, Neiton C.; Mendes, L. G.; Barrozo, M. A. S.

doi:10.1111/jfpe.12854

Cited by 4 publications

(3 citation statements)

References 34 publications

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“…This procedure showed moderate retention of phenolic (26-31%), anthocyanins (23-36%), and proanthocyanidins (21%) compounds [41]. Better results were obtained using a roto-aerated dryer (115°C, 2.25 m/s) with a pretreatment of the sample (sprayed with ethanol), and total phenol compounds (TPC) increased 104.6% with respect to fresh residue [42]. A more recent drying method for acerola bagasse is dehydration in a thick-layer dryer, where drying was done at low temperatures (31.7°C, 230 min, 0.4 m/s or 60°C, 159.3 min, 0.4 m/s), which were enough to obtain a dry residue with TPC values similar to those obtained in fresh residue (2352.4 AE 57.23 mg gallic acid/100 g dm) [42].…”

Section: Waste Dryingmentioning

confidence: 95%

“…Better results were obtained using a roto-aerated dryer (115°C, 2.25 m/s) with a pretreatment of the sample (sprayed with ethanol), and total phenol compounds (TPC) increased 104.6% with respect to fresh residue [42]. A more recent drying method for acerola bagasse is dehydration in a thick-layer dryer, where drying was done at low temperatures (31.7°C, 230 min, 0.4 m/s or 60°C, 159.3 min, 0.4 m/s), which were enough to obtain a dry residue with TPC values similar to those obtained in fresh residue (2352.4 AE 57.23 mg gallic acid/100 g dm) [42]. Drying studies of other ARs are described for grape and olive waste using thin-layer drying (air temperature 20-110°C) [43,44], and sustainable drying strategies such as the use of solar dryers have been described [45].…”

Section: Waste Dryingmentioning

confidence: 99%

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Antioxidant Compounds from Agro-Industrial Residue

Hernández-Carlos¹,

Santos-Sánchez²,

Salas-Coronado³

et al. 2019

Antioxidants

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Agro-industrial residues are a potential source of antioxidant compounds, which in general are phenolic compounds with a large chemical variability. The structure and the complexity of the phenolic compounds (polyphenols) determine their antioxidant capacity, pretreatments, and extraction methods. This chapter gives an overview of the chemical complexity of the phenolic compounds found in extractable and non-extractable fractions of agro-industrial residues, and representative compounds that are present in such residues are shown. Moreover, extraction methods described in this review showed the use of nonconventional technologies and chemical, enzymatic, or thermic treatments, useful to transform non-extractable polyphenols (NEP) to extractable polyphenol (EP) and then apply the EP extraction methods and recover antioxidants.

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Section: Waste Dryingmentioning

confidence: 95%

Section: Waste Dryingmentioning

confidence: 99%

Antioxidant Compounds from Agro-Industrial Residue

Hernández-Carlos¹,

Santos-Sánchez²,

Salas-Coronado³

et al. 2019

Antioxidants

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“…Previous studies have explored using dried acerola residue in food formulations, such as pies, cakes, and meat products, and as a source of bioactive compounds for active packaging (Portugal Zegarra et al, 2018;Reinaldo et al, 2021;Rezende et al, 2018). Some studies have examined drying acerola residue using different devices, such as ovens with and without forced air circulation (Barros et al, 2020), tray dryers (Nóbrega et al, 2015;Tedesco et al, 2021), roto-aerated dryers (Silva et al, 2016), microwave ovens ( de Sousa et al, 2020), microwave-assisted rotary drums (Ramadan et al, 2019), infrared-assisted rotary dryers (Silva et al, 2021), radiation-assisted packed bed infrared (Nogueira et al, 2019), microwave vacuum dryers (Nogueira et al, 2023), fixed beds (Duzzioni et al, 2013;Silva et al, 2019), and thick-layer dryers (Silva et al, 2018).…”

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confidence: 99%

Drying acerola residue in a spouted bed: Fluid dynamic study and functional quality analysis

Braga,

de Lima Santos,

Bicalho

et al. 2024

J Food Process Engineering

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In the fruit processing industry, a large volume of residue is generated, which is usually discarded. However, fruit residues may have appeal as functional ingredients due to the presence of bioactive compound. In this study, the drying of acerola residue in a medium‐sized conventional spouted bed was investigated. The residue was characterized; vitamin C and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) were determined to evaluate the effect of drying on bioactive compounds. To overcome the difficulty of material fluidization, a mixture composed of in natura acerola residue and acerola residue previously dried in an oven as an inert material was used. The effect of air temperature (40 and 60°C) and velocity (28 and 36 m/s) and amount of in natura residue in the mixture (20% and 30%) was evaluated during drying. As expected, higher temperatures and air velocities and lower percentages of in natura residue favored the reduction of moisture. For a mixture containing 20% in natura residue, air velocity of 36 m/s, and temperature of 60°C, it was possible to achieve a final moisture content suitable for storage (14.23% w.b.) and the highest percentage of DPPH free radical capture activity (85.31%). Moreover, a mixture containing 30% in natura residue, velocity of 28 m/s, and temperature of 40°C conserved more vitamin C (48.30 mg of ascorbic acid/100 g). Finally, spouted bed can be considered a good technique for drying acerola residue as it was able to reduce a high amount of moisture content preserving bioactive compounds during short drying periods at low temperatures.Practical ApplicationsThe acerola processing generates a residue that consists basically of the seeds, bagasse, and peels, which is rich in ascorbic acid, phenolic compounds, flavonoids, anthocyanins, and organic acids. This residue can be used to generate new food products, which reduces the environmental problem of its disposal and the loss of raw material in fruit processing. To extend the residue shelf life, it must be subjected to a drying process. In this paper, the drying of acerola residue was investigated in a medium‐sized spouted bed. The spouted bed proved effectiveness in drying the acerola residue and in conserving bioactive compounds when operating for short periods and with low temperature. Thus, it can be considered as a promising technique for drying food products. Also, the data provided in this study can contribute to the solution of the scale‐up problem in spouted beds.

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Vacuum Microwave Drying of Acerola Residue: Effects of Pre-treatment and Operating Variables on Main Bioactive Compounds

Nogueira

Silva

Souza

et al. 2022

Waste Biomass Valor

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Even though the residue from the processing of acerola (Malpighia emarginata D.C.) has signi cant amounts of vitamin C and other bioactive compounds at the same level as the pulp and the juice of this fruit, it also has a high moisture content level (> 80%). In this work, the drying performance of acerola residue in a microwave oven combined with a vacuum environment was investigated. The effect of pretreatment with ethanol on this drying process was successfully analyzed, together with the in uence of main process variables on the moisture removal and the main bioactive compounds of this by-product of the fruit industry. The values obtained for the bioactive compounds after drying could be classi ed as intermediate concentrations, thus showing a good potential to be used as food additives. The growth of mesophilic bacteria, molds, and yeasts in acerola residues was not observed for the dried material at a nal moisture content below 26.2% (wb). Statement Of NoveltyThe high amounts of vitamin C and bioactive compounds with antioxidant activity in the residues from the processing of acerola justify the growing interest from the fruit processing industry in the development of appropriate techniques for its best use. In this work, a hybrid technology -vacuum microwave -and ethanol pre-treatment, was successfully used in the acerola waste drying. We achieved a shorter drying time and lower product surface temperature, while improved the moisture removal compared to other drying techniques used for this material. This technology is able to maintain the quality of acerola residues, prolonging their shelf life and providing safe moisture and water activity levels.

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Effects of thick‐layer drying on the bioactive compounds of acerola residues

Cited by 4 publications

References 34 publications

Antioxidant Compounds from Agro-Industrial Residue

Antioxidant Compounds from Agro-Industrial Residue

Drying acerola residue in a spouted bed: Fluid dynamic study and functional quality analysis

Vacuum Microwave Drying of Acerola Residue: Effects of Pre-treatment and Operating Variables on Main Bioactive Compounds

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