Freeze Dried Acerola (Malpighia emarginata) Pulp and Pomace: Physicochemical Attributes, Phytochemical Content and Stability during Storage

Abstract

In this study, acerola pulp and acerola pomace were freeze dried with and without gum Arabic (GA) and analyzed in regard to their physicochemical attributes, bioactive content, and phytochemical stability (total phenolic content, ascorbic acid, total monomeric anthocyanins and antioxidant activity), during storage at 4 o C and 25 o C. The freeze dried products were highly porous and had low water activity (0.273 to 0.300). Freeze dried acerola pulp with GA were the most soluble samples (64.1% to 73.7 %). The addition of GA to freeze dried acerola pomace increased samples hygroscopicity from 4.5% to 11.1%. High ascorbic acid retention in freeze dried acerola pulp was observed for all samples (65.2 % at 25 °C and 88.9% at 4 °C). It was observed that freeze dried acerola pomace showed increased

Spouted‐bed drying of acerola pulp (Malpighia emarginata DC): Effects of adding milk and milk protein on process performance and characterization of dried fruit powders

“…Souza et al (de Souza, Thomazini, de Carvalho Balieiro, & Fávaro‐Trindade, ) reported that freeze dried grape powder presented hygroscopicity higher than 17%. The results presented here are in accordance to de Moraes et al (), that reported that acerola powders are naturally hygroscopic, due to its reducing sugars content, and that the use of drying adjuvants can decrease such values.…”

“…The powder characterization results are presented in Table . The freezed dried acerola (ALIO) was used as comparison standard (Borges et al, ; de Moraes et al, ). ALIO sample presented the highest ( p < .05) moisture content (10.11 ± 0.90%) and the lowest ( p < .05) water activity results (0.300 ± 0.034).…”

“…The growing market of functional foods, associated with the highly perishable nature of ripe fruits, has been pushing food industry to develop new product‐oriented technologies in order to best exploit the dietary and therapeutic value of fruit (Belwal et al, ; Moura et al, ). Frozen fruit and pulps (Vergara, Reissig, Franzon, Rodrigues, & Chim, ), prebiotic fortification of juice (Alves Filho et al, ), flavored beverages (Cappato et al, ) and powdered food ingredients (Correia, Grace, Esposito, & Lila, ; de Moraes, Gonçalves, Miguel, Borges, & Correia, ) are among the processing strategies for increasing the alternative consumption of fruits.…”

“…Frozen fruit and pulps (Vergara, Reissig, Franzon, Rodrigues, & Chim, 2018), prebiotic fortification of juice (Alves Filho et al, 2018), flavored beverages (Cappato et al, 2018) and powdered food ingredients (Correia, Grace, Esposito, & Lila, 2017;de Moraes, Gonçalves, Miguel, Borges, & Correia, 2017) are among the processing strategies for increasing the alternative consumption of fruits.…”

Estimation of Ascorbic Acid in Intact Acerola (Malpighia emarginata DC) Fruit by NIRS and Chemometric Analysis

“…Ascorbic acid is a labile molecule affected by several deleterious conditions such as oxygen, light, temperature and pressure [23]. Acerola is known for its high content of ascorbic acid [24] which is associated with several biological activities such as antioxidant capacity, antiscorbutic activity and iron metabolism. The recent growing interest of the industry for such bioactive molecules has brought attention to the need to develop rapid and precise detection methods [25].…”