Stability of ‘mangaba’ pulp powder obtained by freeze drying

Abstract

A B S T R A C TThis work examined the stability of lyophilized 'mangaba' pulp powder, rolled and packaged in plastic containers, with and without vacuum during 90 days of storage under room temperature, with evaluation of the parameters every 15 days. Analyses of ascorbic acid concentration, pH, color and water activity were carried out. It was found that ascorbic acid remained in accordance with the standards specified for daily consumption according to the Brazilian legislation in all analyzed packages, with preservation of stability in the laminated package with vacuum, which was also effective in maintaining water activity, which contributes to better stability of the product.Estabilidade do pó da polpa de mangaba obtido por liofilização R E S U M O A conservação de produtos desidratados, como aqueles obtidos por liofilização, torna necessária a avaliação das características físico-químicas do produto durante o armazenamento. Foi analisada a estabilidade da mangaba em pó obtida por secagem, através de liofilização, acondicionada em embalagens laminadas e plásticas, com e sem vácuo, durante 90 dias de armazenamento em temperatura ambiente. A cada 15 dias de armazenamento foram realizadas as análises de concentração de ácido ascórbico, pH, atividade de água e cor. Verificou-se que o ácido ascórbico se manteve de acordo com os padrões indicados para consumo diário, conforme a legislação brasileira em todas as embalagens analisadas, com preservação da estabilidade pela embalagem laminada com vácuo, que também foi eficaz na manutenção da atividade de água, o que contribui para melhor estabilidade do produto.

Stability of Kiwi Varieties of ‘Hayward’ in Powder During Storage

“…This behavior is similar to that observed by other authors for fruit powders during storage. Conegero et al (2017) observed increase in the water's activity, evaluating the stability of 'mangaba' (Hancornia speciosa Gomes) powder along the 90 days of storage. Santos et al (2016) stored 'umbu-cajá' (Spondias spp.)…”

“…There are several studies seeking to understand the stability of food products during their storage, such as Galdino et al (2016), studying the stability of cactus pear (Opuntia ficus-indica) powder, Conegero et al (2017), studying 'mangaba' (Hancornia speciosa Gomes) pulp powder, Rodrigues et al (2018) evaluating a byproduct of 'jabuticaba' (Plinia cauliflora) stored in microcapsules, and Sousa et al (2016) evaluating the stability of cashew (Anacardium occidentale L.) juice powder dehydrated in a spouted bed.…”

Biotechnological potential of Hancornia speciosa whole tree: A narrative review from composition to health applicability

“…Only one study describes no longer than the physicochemical characteristics of the mangaba sherbet [ 3 ]. Aware of the nutritional and cultural importance of mangaba was developed a freeze-dried mangaba pulp flour with incorporated maltodextrin, which maintained the physicochemical and sensory characteristics of the fruit for up to 90 days, making it possible and easier to use it in the development of food products after the harvest period [ 89 , 90 ]. Yamashita et al.…”