Performance of different process additives on the properties of mango powder obtained by drum drying

Tonin, Isabela Portelinha; Ferrari, Cristhiane Caroline; Silva, Marta Gomes da; Oliveira, Karen Linelle de; Berto, Maria Isabel; Silva, Vanessa Martins da; Germer, Sílvia Pimentel Marconi

doi:10.1080/07373937.2017.1334000

Cited by 29 publications

(17 citation statements)

References 35 publications

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“…According to Mishra & Rai (2006), the gelatinization of the starch granule promotes the collapse of the molecular arrangement, with consequent loss of its native crystallinity, which results in swelling and solubilization, improving the solubility of the final product. Nevertheless, the solubility of the jabuticaba flakes (~ 69%) (Table 3) is lower than the value pointed out by Tonin et al (2018) for drum dried mango flakes with corn 3% starch (~ 79%). This result is probably due to the greater concentration of the additive used in the present study.…”

Section: Physicochemical Propertiescontrasting

confidence: 52%

“…The equipment is provided with a single-cylinder, with two application cylinders, and a drying area of approximately 0.5 m 2 . The conditions of drum drying were fixed based on a previous study (Tonin et al, 2018): clearance of 0.15 mm (between the heating and applicator cylinder), pool level of 400 mL, a residence time of 18 seconds and temperature of 144 °C. The dried product, obtained as a film, was flocculated (S508, Fabbe, São Paulo, Brazil) using a 2.5-mm sieve.…”

Section: Drum Drying Process Of the Jabuticaba Pulpmentioning

confidence: 99%

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Drum drying process of jabuticaba pulp using corn starch as an additive

Nunes

Ferrari

Ito

et al. 2020

Braz. J. Food Technol.

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Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum drying to obtain jabuticaba flakes using corn starch as the main carrier agent. The sorption isotherm of the flakes at 25 °C was also studied, as well as the determination of the critical storage condition and the estimation of product shelf life through the permeability of different packages to the water vapor using mathematical models. The drum drying conditions were: temperature of 144 °C; residence time of 18 seconds; addition of 20% (dry basis) of corn starch and 0.5% (d.b.) of glyceryl monostearate. The final product was analyzed with respect to its physicochemical and technological properties. The sorption isotherm of the flakes was determined at 25 °C, using the gravimetric method with saturated solutions (0.11 ≤ aw ≤ 0.84). After the process, the flakes presented good retention of anthocyanins and total phenolic compounds, besides a high antioxidant activity. The water solubility of the product was around 70% and the hygroscopicity was approximately 24%. The equilibrium experimental points of the isotherm were better adjusted by the GAB model, with a monolayer moisture value of 12.74% (w.b) and a critical aw of 0.432.

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Section: Physicochemical Propertiescontrasting

confidence: 52%

Section: Drum Drying Process Of the Jabuticaba Pulpmentioning

confidence: 99%

Drum drying process of jabuticaba pulp using corn starch as an additive

Nunes

Ferrari

Ito

et al. 2020

Braz. J. Food Technol.

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“…This is related with the low adherence of the pulp (as depicted in Figure 1 b), which was composed only of broccoli florets and water. The adherence properties of the pulp can be improved by adding structuring compounds, such as maltodextrin, carboxy methyl cellulose, starch, or others [ 27 , 28 ]. The improvement of the adherence properties of the pulp falls outside the scope of the present work, however such study should be carried out in the future.…”

Section: Resultsmentioning

confidence: 99%

Effect of Drum-Drying Conditions on the Content of Bioactive Compounds of Broccoli Pulp

Córdova

Vivanco²,

Quintero

et al. 2020

Foods

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This work studied the effect of drum-rotation frequency, drum temperature, and water-to-pulp ratio in a double-drum drier on the content of sulforaphane, glucoraphanin, total phenolic compounds, ascorbic acid, and antioxidant activity of broccoli pulp through a multilevel factorial design with one replicate. Drum-drying conditions did not significantly affect sulforaphane content, unlike glucoraphanin, however the poor adherence of broccoli pulp resulted in a final product with undefined shape and heterogeneous color. On the other hand, antioxidant activity was unevenly affected by drying conditions; however, drum-rotation frequency affected it in the same way that phenolic compounds and ascorbic acid, showing a concordant behavior. The ascorbic acid content decreased significantly after drying, and it was highly dependent on the experimental factors, resulting in a regression model that explained 90% of its variability. Drum-rotation frequency of 5 Hz, drum temperature of 125 °C, and water-to-pulp ratio of 0.25 resulted in an apparent increase of sulforaphane and phenolic compounds content of 13.7% and 47.6%, respectively. Drum drying has great potential to fabricate dehydrated broccoli-based foods with functional properties. Besides, since drum drying has low investment and operation costs, it represents a very attractive option for the industrialization of broccoli derivatives.

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“…The lightness L* of the dried samples were higher in comparison to the raw material, meaning that drying resulted in lighter powders. This behavior may be attributed to the reflection of the light by the irregular particles of the powder, making the color closer to white [35]. The chromaticity parameter a* was almost 0, while the parameter b*, responsible for the yellow color of the mango, increased after the drying, indicating the concentration of the pigments.…”

Section: Stability Of Color Parameters (L* A* B*)mentioning

confidence: 98%

Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage

Ferrari¹,

Morgano

Germer³

2021

SN Appl. Sci.

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The purpose of this work was to study the physical and chemical stability of the mango peel powder produced by hot-air drying. Sorption isotherms at 25 °C and glass transition temperatures (Tg) of the samples in equilibrium at different aw were determined. The degradation of vitamin C and color parameter b* was evaluated along storage under controlled conditions (relative humidity = 60%, temperature = 10, 25 and 35 °C) during 180 days. GAB model well-described water adsorption of the product, showing a monolayer moisture content (Xm) of 0.1260 g water/g dry solids and a critical aw of 0.56. The Gordon-Taylor model predicted the plasticizing effect of water on glass transition temperature, since Tg of the powders kept at different relative humidity conditions decreased as water activity increased. No visual signs of agglomeration and darkening were observed for samples stored at aw ≤ 0.529. The powders are a source of calcium and rich in potassium, copper, magnesium and manganese. The concentration of inorganic contaminants and pesticide residues were below the maximum allowed limits. The degradation of vitamin C and color parameter b* followed the first and zero-order kinetic models, respectively. The study indicated good stability for the powders along the storage at 10 and 25 °C, which can be incorporated into different food products, showing high retention of vitamin C, phenolic compounds, antioxidant activity and maintenance of color characteristics.

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Performance of different process additives on the properties of mango powder obtained by drum drying

Cited by 29 publications

References 35 publications

Drum drying process of jabuticaba pulp using corn starch as an additive

Drum drying process of jabuticaba pulp using corn starch as an additive

Effect of Drum-Drying Conditions on the Content of Bioactive Compounds of Broccoli Pulp

Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage

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