The Impact of Hot Air Drying on the Physical-Chemical Characteristics, Bioactive Compounds and Antioxidant Activity of Acerola (M alphigia emarginata ) Residue

Abstract

This article evaluates the effect of hot air drying on the physicochemical characteristics, color, concentration of bioactive compounds and antioxidant activity of agroindustrial residue of acerola, which was hot air dried under different conditions of temperature (60, 70 and 80C) and air velocity (4, 5 and 6 m/s), taking up the residue in natura as the control group. The experimental dimensionless moisture content as a function of drying time of acerola residue is also presented and discussed. The retention values of total phenolic (26-31%), carotenoids (50-61%), anthocyanins (23-36%), proanthocyanidins (21%), ascorbic acid (40-70%) and the antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl method (20%) were calculated and discussed. Considering the concentration of bioactive compounds detected in the final product, as well as the microbiological stability achieved by the substantial moisture reduction, it can be concluded that the dried acerola residue is an important source of bioactive compounds with appropriate characteristics to be utilized as a health-relevant food ingredient. PRACTICAL APPLICATIONSBrazil is one of the largest agricultural producers in the world. In recent years, the processing industry has developed and as a consequence, the generation of residues has also increased. The search for answers to this technological challenge was the motivation of this research, which evaluated the drying process as means for obtaining a natural functional powder from acerola residue. The data shown would provide the scientific rationale for a better exploitation of this tropical fruit residue.

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

“…The water activity (Aw) of freeze dried acerola samples ranged between 0.273 and 0.301 (Table 1). This is similar to Nóbrega et al (2015) when analyzing oven dried acerola pomace (0.204 to 0.405), but higher than spouted bed dried acerola juice (0.17 to 0.18; Araújo et al, 2015). Most of the deterioration reactions happen in water activity higher than 0.65, therefore freeze dried acerola pulp and pomace are microbiologically stable (Soquetta et al, 2016).…”

“…The resulting pomace (20-30%) is frequently discarded or used for animal feed, despite several studies showing high concentration of residual bioactive compounds in acerola pomace (Nóbrega et al, 2015;Silva et al, 2016). Since it is suited to the tropical climate, acerola is commercially cultivated in Brazil (Jaeschke, Marczak, & Mercali, 2016), where it occupies around 10 000 hectares (Furlaneto & Nasser, 2015).…”

Inhibition of Heterocyclic Aromatic Amines in Pork Chops Using Complex Marinades with Natural Antioxidants

“…The acerola marinade was neither well-liked nor as effective as the oregano marinade in reducing the HCAs, especially at 65˚C, even though acerola is known to be an effective antioxidant [21]. The reason for this lower efficiency is not known, although it could be due to the different compositions of the active groups in oregano, which are a varity of polyphenols, flavonoids and different compounds in the essential oil such as carvacrol, thymol, γ-terpinene and linalool [17] [18] and acerola, which are a combination of ascorbic acid [22] and phenolic compounds [23].…”

“…However, it has only scarcely been investigated with respect to the reduction of HCA formation, and the results from a model study show divergent results depending on the treatment [20]. The acerola berry (Malpighia emarginata) has strong antioxidant properties [21] because of its high content of ascorbic acid [22] and phenolic compounds [23]. Acerola is capable of increasing the shelf life of beef patties by reducing oxidation [24] but has not yet been used to inhibit the formation of HCAs.…”

Chemical and Physical Characterization of Peanut Powder Extracts

“…The total phenolics contents were determined through the Folin-Ciocalteau method described by Nóbrega et al (2014), using gallic acid as standard. The extracts were prepared through the dilution of 1.0 g of sample in 50 mL of distilled water and left at rest for 1 h. A 50-μL aliquot of the extract was transferred to a test tube and mixed with 2075 μL of water and 125 μL of the Folin-Ciocalteau reagent.…”