Physicochemical properties of tucumã (Astrocaryum aculeatum) powders with different carbohydrate biopolymers

Silva, Renata S.; Santos, Carolina de L.; Mar, Josiana Moreira; Kluczkovski, Ariane Mendonça; Figueiredo, Jayne de Abreu; Borges, Soraia Vilela; Bakry, Amr M.; Sanches, Edgar Aparecido; Campelo, Pedro Henrique

doi:10.1016/j.lwt.2018.04.047

Cited by 26 publications

(17 citation statements)

References 43 publications

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“…), and this value depends on the drying time and air conditions (temperature and relative humidity). Silva, Santos, et al (2018) evaluated the encapsulation process of tucumã pulp (moisture of 46.2 ± 0.2 g/100 g of pulp) using different biopolymers, such as gum arabic, maltodextrin, dextrin, and modified starch (ratio of 85:15 of tucumã extract/wall material) by FD. These authors reported water activity of around 0.4 and moisture content of 7.54% for tucumã powder obtained by FD, higher than that reported in the present study.…”

Section: Resultsmentioning

confidence: 99%

“…Freeze drying consists of the sublimation of frozen water in vacuum chambers and is recommended in heat‐sensitive food (Liapis & Bruttini, 2015). Freeze‐dried fruits have been reported in several studies involving tucumã (Silva, Santos, et al, 2018), goldenberry (Puente et al, 2020), mango (Shofian et al, 2011; Zotarelli, Durigon, Silva, Hubinger, & Laurindo, 2020), papaya, starfruit, muskmelon, and watermelon (Shofian et al, 2011). Silva, Santos, et al (2018) evaluated the encapsulation process of tucumã pulp using different biopolymers (gum arabic, maltodextrin, dextrin, and modified starch) by FD.…”

Section: Introductionmentioning

confidence: 99%

“…Freeze‐dried fruits have been reported in several studies involving tucumã (Silva, Santos, et al, 2018), goldenberry (Puente et al, 2020), mango (Shofian et al, 2011; Zotarelli, Durigon, Silva, Hubinger, & Laurindo, 2020), papaya, starfruit, muskmelon, and watermelon (Shofian et al, 2011). Silva, Santos, et al (2018) evaluated the encapsulation process of tucumã pulp using different biopolymers (gum arabic, maltodextrin, dextrin, and modified starch) by FD. The authors highlighted that tucumã powder presented high solubility, good reconstitution time, and observed that the best bioactive compound retention was for microparticles with modified starch.…”

Section: Introductionmentioning

confidence: 99%

“…Tucumã fruit is highly perishable and drying techniques can be used to increase fruit shelf life. Freeze drying and cast‐tape drying are techniques employed to dry fruit pulp without the need for of adding carrier agents to obtain powder after milling, with remarkable physicochemical characteristics and the retention of bioactive compounds (Durigon, de Souza, Carciofi, & Laurindo, 2016; Mahanti et al, 2021; Nindo & Tang, 2007; Puente et al, 2020; Silva et al, 2018). Therefore, they are considered alternative techniques for drying tucumã pulp.…”

Section: Introductionmentioning

confidence: 99%

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Cast‐tape drying and freeze drying of tucumã pulp into powder

Silva

Aguiar

Durigon

et al. 2021

J Food Process Engineering

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This study aimed to investigate the drying of tucumã pulp into powder by cast‐tape drying (CTD) and freeze drying (FD). Bioactive compounds and the physicochemical properties of the pulp and powder were investigated. Tucumã pulp (2 mm thick pulp) was dehydrated by cast‐tape drying in a short time (8 min) due to the high drying rate, and by freeze drying for 21 h at 0.02 kPa. The powders presented moisture content of 0.04 g/g (d.b.) and water activity lower than 0.40. The degradation of bioactive compounds was of 55.8 and 37.5% of antioxidant activity index, as well as 50.1 and 26.9% of total phenolic compounds in the pulp dried by CTD and by FD, respectively. The greater degradation of bioactive compounds in the powder obtained by CTD is due to the higher pulp temperature and oxidation reactions. Both drying processes reduced β‐carotene, accounting for 45.8% for powders obtained by CTD and 31.2% by FD. However, the degradation of carotenoids did not influence the color of the pulp reconstituted when compared to the raw pulp. Despite possible biocomposite losses due to drying, the results showed that tucumã powders present relatively good values of bioactive compounds in relation to the data reported in the literature. Therefore, FD and CTD processes are appropriate to dehydrate tucumã pulp without adding carrier agents and that can be marketed without refrigeration, which is essential in regions with transport logistics issues. The advantage of CTD over FD is the higher drying rates. Practical Applications Tucumã is a typical exotic fruit from the Amazon region, which is rich in phenolics and antioxidants. This fruit is of great importance in the Amazon and deserves studies that make its conservation viable. Freeze drying and cast‐tape drying processes are considered appropriate conservation methods for the tucumã pulp, as they enable to retain a part of the bioactive compounds of the raw material. Moreover, tucumã powder has potential applications in food, chemical, and pharmaceutical areas.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cast‐tape drying and freeze drying of tucumã pulp into powder

Silva

Aguiar

Durigon

et al. 2021

J Food Process Engineering

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“…Portanto a Amazônia com sua biodiversidade tem muito em contribuir para um avanço tecnológico [6,7]. Dentre uma vasta potencialidade um material bastante comum na cultura popular amazônica chama a atenção é o tucumã (Astrocaryum Aculeatum) (Figura 1), é uma palmeira, que pertence à família das Arecacea, pode alcançar até 15 metros de altura, produz um fruto elipsoide e amarelado sua parte comestível (polpa) varia de 2 a 5 cm, sua parte interna é composta de uma amêndoa e seu endocarpo possui características lenhosas [8,9]. O tucumã é um fruto lignocelulósico, contém em seu endocarpo estruturas como a hemicelulose, celulose e lignina.…”

Section: Introductionunclassified

Efeito da adição de resíduo do endocarpo de tucumã (Astrocaryum Aculeatum) em Poliestireno de Alto Impacto (PSAI)

Silva¹,

Margalho²,

Correia³

2020

Matéria (Rio J.)

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RESUMO Este trabalho investigou o efeito da adição de resíduo do endocarpo de tucumã (Astrocaryum Aculeatum) em poliestireno de alto impacto. Foram obtidos corpos de prova por meio do processamento de injeção plástica, para a confecção dos corpos de prova, foram utilizados 2% e 4% em peso de resíduo (CPS2 e CPS4). Foram realizadas caracterizações térmicas (TG e DSC), mecânicas (ensaio de impacto e resistência em módulo de tração) e um estudo com espectrometria de infravermelho (FTIR). Portanto o estudo mecânico indicou uma menor resistência ao impacto e tração dos CPS2 e CPS4 comparados com o material puro (PSAI). O estudo térmico indicou que a estabilidade térmica é aprimorada com a incorporação do resíduo. Por meio da espectrometria de infravermelho (FTIR), foi possível verificar a perda de ligações de monossubstituição. De forma geral, foi possível observar uma boa adesão entre as partículas, notou-se o efeito compatibilizante da lignina residual, as interações resíduo-polímero provocaram alterações nas propriedades térmicas, mecânicas e espectroscópicas nos corpos de prova.

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Stability of camu‐camu encapsulated with different prebiotic biopolymers

et al. 2020

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BACKGROUNDA viable possibility for the best use of bioactive compounds present in camu‐camu, fruit native to the Amazonian rainforest, is the preparation of microcapsules using different biopolymers by the spray‐drying technique, which would increase the possibilities for innovation in the food industry, as well as facilitate the application in different food matrices. In this context, the chemical, physicochemical, and morphological properties and stability of camu‐camu extract (peel and pulp) spray‐dried using maltodextrin, inulin, and oligofructose as encapsulating agents were investigated, as well as lyophilized camu‐camu extract (CEL). Different relative humidities (22%, 51%, and 75%) and temperatures (25 °C and 45 °C) were evaluated.RESULTSThe moisture, water activity, and solubility values varied from 18.4 to 107.9 g water per kilogram dry powder, 0.06 to 0.27, and 950.80 to 920.28 g microparticles per kilogram of water respectively. Retention of the bioactive compounds varied in the ranges 5.5–7.1 g per kilogram ascorbic acid fresh weight and 7.2–9.0 g per kilogram anthocyanins fresh weight. The increase in temperature and relative humidity during storage provided a significant decrease in the stability of the bioactive compounds for all treatments. However, the CEL presented higher water adsorption kinetics and degradation under all storage conditions, indicating the importance of the use of encapsulating agents.CONCLUSIONIn general, the prebiotic biopolymers used as encapsulating agents in the microencapsulation of extracts of camu‐camu by spray‐drying presented satisfactory results, suggesting that this technique is an effective strategy to increase the stability of bioactive compounds contained in fruits and vegetables. © 2020 Society of Chemical Industry

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Physicochemical properties of tucumã (Astrocaryum aculeatum) powders with different carbohydrate biopolymers

Cited by 26 publications

References 43 publications

Cast‐tape drying and freeze drying of tucumã pulp into powder

Cast‐tape drying and freeze drying of tucumã pulp into powder

Efeito da adição de resíduo do endocarpo de tucumã (Astrocaryum Aculeatum) em Poliestireno de Alto Impacto (PSAI)

Stability of camu‐camu encapsulated with different prebiotic biopolymers

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