Drying of Acerola (Malpighia emarginata D. C.) by-Product: Evolution of Active Compounds in Function of Time
Braz. arch. biol. technol
;
64: e21200031, 2021. tab, graf
Artigo
em Inglês
| LILACS
| ID: biblio-1345488
ABSTRACT
Abstract The objective of this study was to evaluate the behavior of active compounds concentration present in the industrial by-product of acerola during drying using convective dehydration at 40, 50 and 60 °C. For this, flavones and flavonols, total proanthocyanidins, vitamin C, total phenolic content and antioxidant capacity as function of drying time were determined. The drying data were adjusted using the models of Page, Lewis, Henderson & Pabis, Modified Page and Logarithmic. In relation to the applied models, Page model presented the best fit. Acerola by-products dried at 40 °C showed higher concentrations of active compounds and higher antioxidant capacity. Although the drying process provoked changes in concentration of the active compounds, in the studied temperature range, significant concentrations of those bioactive compounds were observed. Thus, acerola by-product may present potential for application in different foods.
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Ácido Ascórbico
/
Malpighiaceae
/
Compostos Fitoquímicos
/
Conservação de Alimentos
/
Antioxidantes
Idioma:
Inglês
Revista:
Braz. arch. biol. technol
Assunto da revista:
Biologia
Ano de publicação:
2021
Tipo de documento:
Artigo
País de afiliação:
Brasil
Instituição/País de afiliação:
University of São Paulo/BR
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