Stability and microstructure of freeze-dried guava pulp (Psidium guajava L.) with added sucrose and pectin

Conceição, Márcia Cavalcante; Fernandes, Tatiana Nunes; Resende, Jaime Vilela de

doi:10.1007/s13197-016-2237-5

Cited by 14 publications

(13 citation statements)

References 29 publications

(40 reference statements)

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“…In general, the particles exhibited varied and irregular shapes, besides presence of pores, indicated by the arrows in Figure 1, which are typical of lyophilized products. Conceição et al (2016) claim that powders obtained by lyophilization have a porous structure due to the solid state of water during the (1) by these agents, such as rounding of particle edges, reducing the segregation of the particles of the powders.…”

Section: Resultsmentioning

confidence: 99%

Microstructure and flow properties of lyophilized mango pulp with maltodextrin

Afonso

Rodrigues

Costa

et al. 2019

Rev. bras. eng. agríc. ambient.

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The present study had as objective to determine the flow properties and behavior of lyophilized mango pulp powder as a function of different concentrations of maltodextrin. In the samples of the powders contain 5, 10 and 15% of maltodextrin the angle of effective internal friction, wall friction angle, flow index and bulk density were determined. The microstructure was evaluated by scanning electron microscopy. The freeze-dried samples are characterized as having an amorphous structure, and the drying aid used modified the surface of the particles. The flow index was 3.19, 4.28 and 4.53 for samples containing, respectively, 5, 10 and 15% maltodextrin. Increasing the concentration of maltodextrin in the mango pulp decreased the effective angles of internal friction and wall friction. The bulk density of the powders increased with increasing concentration of maltodextrin for the samples containing 5, 10 and 15% of the maltodextrin, being equal to 597.8, 689.8 and 691.3 kg m-3, respectively. Thus, it was concluded that the addition of maltodextrin modified the shape of the particles, decreased segregation, affected the flow properties of the mango powders, facilitating flow and increasing their bulk density.

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Section: Resultsmentioning

confidence: 99%

Microstructure and flow properties of lyophilized mango pulp with maltodextrin

Afonso

Rodrigues

Costa

et al. 2019

Rev. bras. eng. agríc. ambient.

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“…This microstructure is quite different when compared to spray dried particles, which commonly exhibit spherical structures without fissures or cracks. In fact, the sublimation of water results in a rigid and porous structure with no shrinkage, which is characteristic of freeze dried samples (Conceição, Fernandes, & Resende, 2016).…”

Section: Scanning Electron Microscopy (Sem) and X-ray Diffractionmentioning

confidence: 99%

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

Moraes¹,

Gonçalves²,

Miguel³

et al. 2017

JFI

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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

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“…Above the glass transition temperature (Tg), the change from the more stable glassy state to the rubbery state occurs [14]. Freeze-dried fruit pulps, as sugar-rich foods, have a low Tg value in the range of 5-15 • C [15,16]. For this reason, they present collapse and other structural problems related to stickiness and caking, which begin to be developed about 20 • C above Tg [14].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree

Silva-Espinoza

Ayed

Foster

et al. 2019

Foods

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Fruits are essential for a healthy diet, as they contribute to the prevention of cardiovascular diseases and some cancers, which is attributed to their high bioactive compound content contributing to their antioxidant capacity. Nevertheless, fruits have a short shelf life due to their high-water content, and freeze-drying is a well-known technique to preserve their nutritive quality. However, it is an expensive technology, both due to the use of low pressure and long processing time. Therefore, an optimisation of variables such as the freezing rate, working pressure and shelf temperature during freeze-drying may preserve fruit quality while reducing the time and costs. The impact of these variables on colour, porosity, mechanical properties, water content, vitamin C, total phenols, β-carotene, and antioxidant activity of a freeze-dried orange puree was evaluated. The results showed a great impact of pressure and shelf temperature on luminosity, chroma and water content. Vitamin C and β-carotene were more preserved with higher shelf temperatures (shorter times of processing) and lower pressure, respectively. The optimum freeze-drying conditions preserving the nutrients, and with an interesting structural property, perceived as a crunchy product by consumers, are low pressure (5 Pa) and high shelf temperature (50 • C).

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Stability and microstructure of freeze-dried guava pulp (Psidium guajava L.) with added sucrose and pectin

Cited by 14 publications

References 29 publications

Microstructure and flow properties of lyophilized mango pulp with maltodextrin

Microstructure and flow properties of lyophilized mango pulp with maltodextrin

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

The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree

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