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

Francisca Pereira De Moraes, Aline Cardoso Gonçalves, Thaís Bezerra Veríssimo Miguel, Kátia Cristina Borges, Roberta T P Correia

Abstract


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 oC and 25 oC. 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 antioxidant activity during storage (101.9% at 4 °C and 135.9% at 25 °C). Our results demonstrate the potential of freeze dried acerola pulp and pomace as novel food ingredients with concentrated phytochemical content and desirable physicochemical attributes. 


Full Text:

PDF

References


Agudelo, C., Barros, L., Santos-buelga, C., Martínez-navarrete, N., & Ferreira, I. C. F. R. (2017). LWT - Food Science and Technology Phytochemical content and antioxidant activity of grapefruit ( Star Ruby ): A comparison between fresh freeze-dried fruits and different powder formulations. LWT - Food Science and Technology, 80, 106–112. https://doi.org/10.1016/j.lwt.2017.02.006

Aguilar, K., Garvín, A., Ibarz, A., & Augusto, P. E. D. (2017). Ascorbic acid stability in fruit juices during thermosonication. Ultrasonics Sonochemistry, 37, 375–381. https://doi.org/10.1016/j.ultsonch.2017.01.029

Araujo-Díaz, S. B., Leyva-Porras, C., Aguirre-Manuelos, P., Álvarez-Salas, C., & Saavedra-Leos, Z. (2017). Evaluation of the physical properties and conservation of the antioxidants content , employing inulin and maltodextrin in the spray drying of blueberry juice, 167, 317–325. https://doi.org/10.1016/j.carbpol.2017.03.065

Araújo, A. D. A., Coelho, R. M. D., Fontes, C. P. M. L., Silva, A. R. A., Da Costa, J. M. C., & Rodrigues, S. (2015). Production and spouted bed drying of acerola juice containing oligosaccharides. Food and Bioproducts Processing, 94(August), 565–571. https://doi.org/10.1016/j.fbp.2014.08.005

Assis, S. A. de, Fernandes, F. P., Martins, A. B. G., & Oliveira, O. M. M. de F. (2008). Acerola : importance , culture conditions , production and biochemical aspects, 63(2), 93–101. https://doi.org/10.1051/fruits

Aydin, E., & Gocmen, D. (2015). The influences of drying method and metabisulfite pre-treatment onthe color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour. LWT - Food Science and Technology, 60(1), 385–392. https://doi.org/10.1016/j.lwt.2014.08.025

Azevêdo, J. C. S., Fujita, A., de Oliveira, E. L., Genovese, M. I., & Correia, R. T. P. (2014). Dried camu-camu (Myrciaria dubia H.B.K. McVaugh) industrial residue: A bioactive-rich Amazonian powder with functional attributes. Food Research International, 62, 934–940. https://doi.org/10.1016/j.foodres.2014.05.018

Cano-Chauca, M., Stringheta, P. C., Ramos, A. M., & Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science and Emerging Technologies, 6(4), 420–428. https://doi.org/10.1016/j.ifset.2005.05.003

Castro-López, C., Sánchez-Alejo, E. J., Saucedo-Pompa, S., Rojas, R., Aranda-Ruiz, J., & Martínez-Avila, G. C. G. (2016). Fluctuations in phenolic content, ascorbic acid and total carotenoids and antioxidant activity of fruit beverages during storage. Heliyon, 2(9). https://doi.org/10.1016/j.heliyon.2016.e00152

Chen, Y., & Martynenko, A. (2017). LWT - Food Science and Technology Storage stability of cranberry puree products processed with hydrothermodynamic ( HTD ) technology, 79. https://doi.org/10.1016/j.lwt.2016.10.060

Conceição, M. C., Fernandes, T. N., & de Resende, J. V. (2016). Stability and microstructure of freeze-dried guava pulp (Psidium guajava L.) with added sucrose and pectin. Journal of Food Science and Technology, 53(6), 2654–2663. https://doi.org/10.1007/s13197-016-2237-5

Deng, Y., Yang, G., Yue, J., Qian, B., Liu, Z., Wang, D., … Zhao, Y. (2014). Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts. Food Control, 38(1), 184–191. https://doi.org/10.1016/j.foodcont.2013.10.023

Duarte-Almeida J.M., Santos R. J., Genovese M. I., & Lajolo F.M. (2006). Avaliação Da Atividade Antioxidante Utilizando Sistema Β-Caroteno/Ácido Linoléico E Método De Seqüestro De Radicais Dpph•. Ciênc. Tecnol. Aliment., 26(2), 446–452. https://doi.org/10.1590/S0101-20612006000200031

Ezhilarasi, P. N., Indrani, D., Jena, B. S., & Anandharamakrishnan, C. (2013). Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality. Journal of Food Engineering, 117(4), 513–520. https://doi.org/10.1016/j.jfoodeng.2013.01.009

Fujita, A., Borges, K., Correia, R., Franco, B. D. G. de M., & Genovese, M. I. (2013). Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh). Food Research International, 54(1), 495–500. https://doi.org/10.1016/j.foodres.2013.07.025

Furlaneto, F. P. B., & Nasser, M. D. (2015). Panorama da cultura da acerola no estado de São Paulo. Pesquisa E Tecnologia, 12(1), 1–6. https://doi.org/10.1017/CBO9781107415324.004

Giusti, M. & Wrolstad, R. (2005). Characterization and measurement of anthocyanins by UV- Visible spectroscopy. Current Protocols in Food Analytical Chemistry, (August 2016), 19–31. https://doi.org/10.1002/0471142913.faf0102s00

GEA Niro Research Laboratory (2017). GEA Niro analytical methods. [Online] Available: http://www.niro.com/methods. (August 1, 2017).

Guillon, F., & Champ, M. (2000). Structural and physical properties of dietary fibres, and consequences of processing on human physiology. Food Research International, 33(3–4), 233–245. https://doi.org/10.1016/S0963-9969(00)00038-7

Gurak, P. D., De Bona, G. S., Tessaro, I. C., & Marczak, L. D. F. (2014). Jaboticaba pomace powder obtained as a co-product of juice extraction: A comparative study of powder obtained from peel and whole fruit. Food Research International, 62, 786–792. https://doi.org/10.1016/j.foodres.2014.04.042

Harnkarnsujarit, N., Kawai, K., Watanabe, M., & Suzuki, T. (2016). Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd. Journal of Food Engineering, 184, 10–20. https://doi.org/10.1016/j.jfoodeng.2016.03.014

Jaeschke, D. P., Marczak, L. D. F., & Mercali, G. D. (2016). Evaluation of non-thermal effects of electricity on ascorbic acid and carotenoid degradation in acerola pulp during ohmic heating. Food Chemistry, 199, 128–134. https://doi.org/10.1016/j.foodchem.2015.11.117

Jaya, S., & Das, H. (2004). Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. Journal of Food Engineering, 63(2), 125–134. https://doi.org/10.1016/S0260-8774(03)00135-3

Karam, M. C., Petit, J., Zimmer, D., Baudelaire Djantou, E., & Scher, J. (2016). Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering, 188, 32–49. https://doi.org/10.1016/j.jfoodeng.2016.05.001

Khazaei, K. M., Jafari, S. M., Ghorbani, M., & Kakhki, A. H. (2014). Application of maltodextrin and gum Arabic in microencapsulation of saffron petal ’ s anthocyanins and evaluating their storage stability and color. Carbohydrate Polymers, 105, 57–62. https://doi.org/10.1016/j.carbpol.2014.01.042

Kuck, L. S., & Noreña, C. P. Z. (2016). Microencapsulation of grape ( Vitis labrusca var . Bordo ) skin phenolic extract using gum Arabic , polydextrose , and partially hydrolyzed guar gum as encapsulating agents, 194, 569–576. https://doi.org/10.1016/j.foodchem.2015.08.066

López-Marcos, M. C., Bailina, C., Viuda-Martos, M., Pérez-Alvarez, J. A., & Fernández-López, J. (2015). Properties of Dietary Fibers from Agroindustrial Coproducts as Source for Fiber-Enriched Foods. Food and Bioprocess Technology, 8(12), 2400–2408. https://doi.org/10.1007/s11947-015-1591-z

Mukherjee, P. K., Nema, N. K., Maity, N., & Sarkar, B. K. (2013). Phytochemical and therapeutic potential of cucumber. Fitoterapia, 84(1), 227–236. https://doi.org/10.1016/j.fitote.2012.10.003

Nie, S. P., Wang, C., Cui, S. W., Wang, Q., Xie, M. Y., & Phillips, G. O. (2013). A further amendment to the classical core structure of gum arabic (Acacia senegal). Food Hydrocolloids, 31(1), 42–48. https://doi.org/10.1016/j.foodhyd.2012.09.014

Nóbrega, E. M., Oliveira, E. L., Genovese, M. I., & Correia, R. T. P. (2015). The impact of hot air drying on the physical-chemical characteristics, bioactive compounds and antioxidant activity of acerola (Malphigia emarginata) residue. Journal of Food Processing and Preservation, 39(2), 131–141. https://doi.org/10.1111/jfpp.12213

Nora, C. D., Müller, C. D. R., de Bona, G. S., Rios, A. de O., Hertz, P. F., Jablonski, A., … Flôres, S. H. (2014). Effect of processing on the stability of bioactive compounds from red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens). Journal of Food Composition and Analysis, 34(1), 18–25. https://doi.org/10.1016/j.jfca.2014.01.006

Oliveira, D. M., Lima, C. G., Clemente, E., Afonso, M. R. A., & Costa, J. M. C. Da. (2015). Stability of bioactive compounds and quality parameters of grugru palm powder (Acrocomia Aculeata) in different drying conditions. Journal of Food Quality, 38(2), 94–102. https://doi.org/10.1111/jfq.12126

Oliveira, R. G. De, Godoy, H. T., & Prado, M. A. (2010). Otimização de metodologia colorimétrica para a determinação de ácido ascórbico em geleias de frutas. Ciência E Tecnologia de Alimentos, 30(1), 244–249. https://doi.org/10.1590/S0101-20612010000100036

Pasrija, D., Ezhilarasi, P. N., Indrani, D., & Anandharamakrishnan, C. (2015). LWT - Food Science and Technology Microencapsulation of green tea polyphenols and its effect on incorporated bread quality. LWT - Food Science and Technology, 64(1), 289–296. https://doi.org/10.1016/j.lwt.2015.05.054

Paz, M., Gúllon, P., Barroso, M. F., Carvalho, A. P., Domingues, V. F., Gomes, A. M., … Delerue-Matos, C. (2015). Brazilian fruit pulps as functional foods and additives: Evaluation of bioactive compounds. Food Chemistry, 172, 462–468. https://doi.org/10.1016/j.foodchem.2014.09.102

Risch, S. J., & Reineccius, G. a. (1993). SYMPOSIUM Encapsulation and Controlled Release of Food Ingredients Science by Design, 1993–1996.

Sampaio, R. M., Neto, J. P. M., Perez, V. H., Marcos, S. K., Boizan, M. A., & Da Silva, L. R. (2016). Mathematical Modeling of Drying Kinetics of Persimmon Fruits (Diospyros kaki cv. Fuyu). Journal of Food Processing and Preservation, 0(Ibge 2012), n/a-n/a. https://doi.org/10.1111/jfpp.12789

Sancho, S. D. O., Da Silva, A. R. A., Dantas, A. N. D. S., Magalhaes, T. A., Lopes, G. S., Rodrigues, S., … Silva, M. G. D. V. (2015). Characterization of the industrial residues of seven fruits and prospection of their potential application as food supplements. Journal of Chemistry, 2015. https://doi.org/10.1155/2015/264284

Shah, S. W. A., Jahangir, M., Qaisar, M., Khan, S. A., Mahmood, T., Saeed, M., … Liaquat, M. (2015). Storage stability of kinnow fruit (Citrus reticulata) as affected by CMC and guar gum-based silver nanoparticle coatings. Molecules, 20(12), 22645–22661. https://doi.org/10.3390/molecules201219870

Silva, P. B., Duarte, C. R., & Barrozo, M. A. S. (2016). Dehydration of acerola (Malpighia emarginata D.C.) residue in a new designed rotary dryer: Effect of process variables on main bioactive compounds. Food and Bioproducts Processing, 98, 62–70. https://doi.org/10.1016/j.fbp.2015.12.008

Soquetta, M. B., Stefanello, F. S., Huerta, K. D. M., Monteiro, S. S., Da Rosa, C. S., & Terra, N. N. (2016). Characterization of physiochemical and microbiological properties, and bioactive compounds, of flour made from the skin and bagasse of kiwi fruit (Actinidia deliciosa). Food Chemistry, 199, 471–478. https://doi.org/10.1016/j.foodchem.2015.12.022

Souza, V. B., Thomazini, M., Balieiro, J. C. D. C., & Fávaro-Trindade, C. S. (2015). Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca). Food and Bioproducts Processing, 93(November), 39–50. https://doi.org/10.1016/j.fbp.2013.11.001

Tonon, R. V., Brabet, C., & Hubinger, M. D. (2010). Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Research International, 43(3), 907–914. https://doi.org/10.1016/j.foodres.2009.12.013

Tonon, R. V, Baroni, A. F., Brabet, C., Gibert, O., Pallet, D., & Hubinger, M. D. (2009). Water sorption and glass transition temperature of spray dried açai ( Euterpe oleracea Mart .) juice. Journal of Food Engineering, 94(3–4), 215–221. https://doi.org/10.1016/j.jfoodeng.2009.03.009

Weber, F., Boch, K., & Schieber, A. (2017). Influence of copigmentation on the stability of spray dried anthocyanins from blackberry. LWT - Food Science and Technology, 75, 72–77. https://doi.org/10.1016/j.lwt.2016.08.042




DOI: https://doi.org/10.5296/jfi.v1i1.11795

Refbacks

  • There are currently no refbacks.


Journal of Food Industry (ISSN: 1948-545X) Email: jfi@macrothink.org

Copyright © Macrothink Institute

'Macrothink Institute' is a trademark of Macrothink Institute, Inc.

To make sure that you can receive messages from us, please add the 'macrothink.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.