Foam‐mat‐dried açaí pulp (Euterpe oleracea Mart)

Abstract

Drying, as alternative process, enhances stability, eases transport, and prolongs storage for fruits and fruit pulps. This study focused on producing açaí foam with 2% emulsifier and comparing it to a control (0% emulsifier), following by drying (60 °C) in a forced air circulation oven. Açaí powder with 2% emulsifier exhibited a higher effective diffusion coefficient (5.35 × 10−4 cm2 s−1) than the without emulsifier counter part (1.41 × 10−4 cm2 s−1). The pores formed after pulp aeration with the emulsifying agent led to a higher diffusion coefficient and a shorter drying time. Sorption isotherms at 25 °C and 35 °C displayed favorable fits for both powders (R2>0.9). Açaí powder with emulsifier demonstrated superior solubility (47.93%) and faster rehydration (168 s) compared to the control (19.72%; 324 s). The use of a 2% emulsifying agent resulted in a porous, dried açaí powder with improved flowability and solubility, indicating higher quality.Practical applicationsTraditionally, açai pulp is commercialized as a frozen product, which entails high energy costs and logistical constraints. Foam‐mat drying allows the dehydration of viscous, heat‐sensitive, and high‐sugar foods that cannot be effectively dried through spray drying. It offers a practical application in the food industry, particularly as an ingredient. Powdered fruit pulps, including açai pulp, are widely utilized in ice creams, yogurts, and instant juices. To meet industrial requirements, these powders need to exhibit good solubility, quick rehydration, and stability at room temperature. Through foam‐mat drying, high‐quality powdered açai pulp can be produced with a short drying time. This technology enables the production of stable powders that can be easily rehydrated, opening opportunities for new ingredient development and diverse applications.