Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying

Tavares, Iasnaia Maria de Carvalho; Sumere, Beatriz Rocchetti; Gómez‐Alonso, Sergio; Gomes, Eleni; Silva, Roberto da; Lago-Vanzela, Ellen Silva

doi:10.1016/j.foodres.2019.108750

Cited by 28 publications

(13 citation statements)

References 38 publications

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“…Emulsifiers are surface‐active substances that contain hydrophobic and hydrophilic portions in their molecular structure. Emustab ® is one of the most used emulsifiers used in the food industry (Gomes et al., 2017a), and other ingredients such as powdered albumin, liquid egg white, protein isolates, and powdered milk have also been used in the production of fruit pulp foam (Benković et al., 2019; Col et al., 2021; Tavares et al., 2020). According to Zhao et al.…”

Section: Introductionmentioning

confidence: 99%

“…Emulsifiers are surface-active substances that contain hydrophobic and hydrophilic portions in their molecular structure. Emustab R is one of the most used emulsifiers used in the food industry (Gomes et al, 2017a), and other ingredients such as powdered albumin, liquid egg white, protein isolates, and powdered milk have also been used in the production of fruit pulp foam (Benković et al, 2019;Col et al, 2021;Tavares et al, 2020). According to Zhao et al (2020), goat milk can be effectively used as an ingredient in the food industry because of its outstanding interfacial properties and is usually used as an emulsifying and foaming agent (Nguyen et al, 2020;Roy et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying

Santos

Almeida

Medeiros

et al. 2022

Journal of Food Science

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The objective of this study was to optimize the production of powdered avocado using foam mat drying. In order to achieve this, the effect of Emustab® (4, 6, and 8% w/w), goat's milk (10, 15, and 20% w/w), and whipping time (15, 20, and 25 min) on the foam physical properties of avocado pulp were evaluated. In addition, the influence of ethanol pretreatment on the drying kinetics, thermodynamic properties, and physicochemical characteristics of the powders was also assessed. An experimental design 23 with three central points was used in this study and optimized foam conditions were dried at 50, 60, and 70°C, with a fixed air speed of 1.5 m/s. Empirical and diffusive models (boundary conditions of the third type) were adjusted to the experimental data to describe the drying kinetics and to determine the process activation energy and thermodynamic properties. The final products were characterized regarding their physical properties. Optimized foam mat drying conditions were achieved when avocado pulp was whipped for 15 min and 8% of Emustab® and 20% of powdered goat milk were used as foaming agents. The use of an ethanol pretreatment and higher drying temperature (70°C) resulted in higher drying rate (1.6 × 102/min) and shorter processing time (270 min). The ethanol pretreatment reduced the activation energy and Biot number and led to more uniform moisture distribution. The physical properties, such as water content, water activity, bulk, and tapped densities decreased with an increase in drying temperature and pretreatment with ethanol, whereas water absorption capacity increased. Practical Application In this work, new information about the drying kinetics and mass transfer of the foam mat avocado pulp using ethanol as pretreatment is obtained. The results will contribute to the optimization production avocado foaming and powder. Ethanol pretreatment can represent an alternative to minimize the negative impacts on drying process and can be surely suggested as an industrial application.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying

Santos

Almeida

Medeiros

et al. 2022

Journal of Food Science

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“…These results are confirmed with the photos of the juices at each storage time, presented in Figure 2, and when confronted with the sensorial response, where the tasters did not indicate changes in color, thus characterizing the color stability against storage in room temperature. Tavares et al (2020) observed that the color of jambolan juice, in storage of up to 150 days at 25 and 35 °C, also showed small variations, and the product became opaquer, without losing its purplish-red color. According to Gadelha et al (2019), the tamarind juice presented mainly anthocyanins as pigments, followed by chlorophylls and carotenoids (0.14 mg 100g -1 , 0.08 mg 100 g -1 and 1.64 µg 100 g -1 ).…”

Section: Physicochemical and Color Stabilitymentioning

confidence: 99%

“…The study of stability can be performed by evaluating quality parameters such as sensory acceptance, physicochemical parameters, nutritional value and microbial load for a period up to the limit of acceptance. Tavares et al (2020) evaluated jambolan powder juice and observed parameters oscillation during storage, without major losses after 150 days in cold or room temperature. However, there are few data in the literature associated with the tamarind juice storage stability.…”

Section: Introductionmentioning

confidence: 99%

Quality and storage stability of tamarind juice

Maia

Wurlitzer

Lima

et al. 2021

Braz. J. Food Technol.

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Tamarind is a tropical fruit with relevant importance for family agriculture, and can be used as raw material for a ready-to-drink juice; however, there are few data in the literature associated with the tamarind juice storage stability. This work aimed to evaluate the physicochemical, sensory and microbiological stability of tamarind juice throughout storage at room temperature (~28 °C) for 180 days. Two juice formulations were produced, a control (pH 2.5), and the formulation with acidity reduction (pH 3.5). Physicochemical (pH, acidity, and soluble solids), sensory and microbiological analyses were performed for both juices along storage. The results showed that both juices were stable regarding all physicochemical parameters analyzed. Furthermore, both juices kept sensory scores in the acceptance zone, despite little changes in attributes (tamarind, sour, and sweet taste) for the partially neutralized juice (pH 3.5). Microbiological results were also stable for the period analyzed, which indicated efficient good manufacturing process alongside efficient heat treatment. Therefore, both juices can be stored at room temperature without presenting quality loss.

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“…The foam mat drying technique is now considered to be an effective dehydration method to produce powder from juices or pulp. Only a small reduction in anthocyanins (7-9%) was observed after the storage of jambolana juice powder produced by foam mat drying for 150 days [46]. When foam-mat freeze-drying was used for powder production from blueberry juice, 80-100% of anthocyanins remained after processing; the most stable was Cy3glc [47].…”

Section: Stability Of Anthocyanins In Foods and Beveragesmentioning

confidence: 99%

Anthocyanins: From the Field to the Antioxidants in the Body

et al. 2020

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Anthocyanins are biologically active water-soluble plant pigments that are responsible for blue, purple, and red colors in various plant parts—especially in fruits and blooms. Anthocyanins have attracted attention as natural food colorants to be used in yogurts, juices, marmalades, and bakery products. Numerous studies have also indicated the beneficial health effects of anthocyanins and their metabolites on human or animal organisms, including free-radical scavenging and antioxidant activity. Thus, our aim was to review the current knowledge about anthocyanin occurrence in plants, their stability during processing, and also the bioavailability and protective effects related to the antioxidant activity of anthocyanins in human and animal brains, hearts, livers, and kidneys.

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Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying

Cited by 28 publications

References 38 publications

Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying

Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying

Quality and storage stability of tamarind juice

Anthocyanins: From the Field to the Antioxidants in the Body

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