Optimization of Extraction Method of Anthocyanins from Red Cabbage.

Among the vegetables that stand out for their high concentration of anthocyanins, red cabbage appears as one of the most-used sources of these pigments in food production and it is considered a suitable raw material for the extraction of natural dye. Therefore, the objective was to carry out the production of natural extracts from red cabbage, under different conditions, varying the solvent, type of pre-treatment, pH range, and processing temperature during the concentration of the extracts. The anthocyanins were extracted from red cabbage using the following solvents: distilled water, 25% ethyl alcohol, and 70% ethyl alcohol. The raw material was divided into two groups, the first was subjected to a drying pre-treatment at 70 °C for 1 h and for the second group, the extraction was performed with the raw material in natura. Two pH ranges of 4.0 and 6.0 and extraction temperatures of 25 °C and 75 °C were used in the extracts, resulting in 24 formulations. The extracts obtained were analyzed for colorimetric parameters and anthocyanins. The results of anthocyanins show that the methodology that uses 25% alcohol, pH 4.0, and processing temperature of 25 °C produces a reddish extract and better results in the extraction, presenting average values of 191.37 mg/100 g of anthocyanins, being 74% higher compared to the highest values obtained in the other extracts where the same raw material was used and the solvents differed.

Production and Shelf-Life Study of Probiotic Caja (Spondias mombin L.) Pulp Using Bifidobacterium animalis ssp. Lactis B94.

The highly nutritional caja fruit (Spondias mombin L.) is an accessible source of vitamins and antioxidants that are indispensable for the human diet. The objective of the present work was to study the production of a probiotic caja pulp using Bifidobacterium animalis ssp. lactis B94. Firstly, a kinetic study was performed on the fermentation of the caja pulp with Bifidobacterium animalis ssp. lactis B94 to determine the optimum conditions of the process. Growth kinetics revealed that the ideal time for ending the fermentation would be at 22 h because it corresponds to the end of the exponential phase. Both the whole pulp and the probiotic pulp were characterized for pH, acidity, total soluble solids, water content, phenolic content, reducing carbohydrates, ascorbic acid, and total carotenoids. Physicochemical characterization revealed similar results between the whole and the probiotic pulp. The stability test demonstrated that the probiotic pulp is stable and preserved the probiotic attributes of the final product. In conclusion, our results reveal that caja pulp can be considered a favorable medium for the Bifidobacterium animalis ssp. lactis B94 growth and consequently can be explored biotechnologically for new food products.

Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds.

The residue generated from the processing of Tacinga inamoena (cumbeba) fruit pulp represents a large amount of material that is discarded without proper application. Despite that, it is a raw material that is source of ascorbic acid, carotenoids and phenolic compounds, which are valued in nutraceutical diets for allegedly combating free radicals generated in metabolism. This research paper presents a study focused on the mathematical modeling of drying kinetics and the effect of the process on the level of bioactive of cumbeba residue. The experiments of cumbeba residue drying (untreated or whole residue (WR), crushed residue (CR) and residue in the form of foam (FR)) were carried out in a fixed-bed dryer at four air temperatures (50, 60, 70 and 80 °C). Effective water diffusivity (Deff) was determined by the inverse method and its dependence on temperature was described by an Arrhenius-type equation. It was observed that, regardless of the type of pretreatment, the increase in air temperature resulted in higher rate of water removal. The Midilli model showed better simulation of cumbeba residue drying kinetics than the other models tested within the experimental temperature range studied. Effective water diffusivity (Deff) ranged from 6.4890 to 11.1900 × 10-6 m2/s, 2.9285 to 12.754 × 10-9 m2/s and 1.5393 × 10-8 to 12.4270 × 10-6 m2/s with activation energy of 22.3078, 46.7115 and 58.0736 kJ/mol within the temperature range of 50-80 °C obtained for the whole cumbeba, crushed cumbeba and cumbeba residue in the form of foam, respectively. In relation to bioactive compounds, it was observed that for a fixed temperature the whole residue had higher retention of bioactive compounds, especially phenolic compounds, whereas the crushed residue and the residue in the form of foam had intermediate and lower levels, respectively. This study provides evidence that cumbeba residue in its whole form can be used for the recovery of natural antioxidant bioactive compounds, mainly phenolic compounds, with the possibility of application in the food and pharmaceutical industries.

Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus Salivarius Using Predictive Mathematical Models.

It is well known that intake of probiotic brings health benefits. Lactic bacteria with probiotic potential have aroused the interest of the industry in developing food products that incorporate such benefits. However, incorporating probiotic bacteria into food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. Therefore, the objective of this study is to evaluate gelatin- and inulin-based filmogenic solutions as a potential vehicle for incorporating probiotics into food products and to model the fermentation kinetics. L. salivarius (Lactobacillus salivarius) growth in filmogenic solutions was analyzed under the influence of a variety gelatin concentrations (1.0-3.0%) and inulin concentrations (4.0-6.0%) and fermented under the effect of different temperatures (25-45 °C). A full 23 factorial plan with three replicates at the central point was used to optimize the process. The impacts of process conditions on cell development are fundamental to optimize the process and make it applicable by the industry. The present study showed that the optimal conditions for the development of probiotic cells in filmogenic solutions are a combination of 1.0% gelatin with 4.0% inulin and fermentation temperature of 45 °C. It was observed that the maximum cell growth occurred in an estimated time of about 4 h of fermentation. L. salivarius cell production and substrate consumption during the fermentation of the filmogenic solution were well simulated by a model proposed in this article, with coefficients of determination of 0.981 (cell growth) and 0.991 (substrate consumption).

Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties.

The food product industry is increasingly looking for foods with nutritional properties that can provide health benefits. Additionally, a challenge for the food industry is the use of all raw materials. For these reasons, banana peel that is a raw material from Banana (Musa spp.) fruit emerges as potential for new food product development. Here, we developed powder blends using a lyophilization process for the preparation of flour to potential use in cookies, bread, and pasta products. Three formulations were designed; the main difference in the formulations was the use of banana peel concentration. Our results showed that blends produced with banana peel presented physical-chemical properties considered suitable for use in food industry. Moreover, the evaluated morphological parameters reveal the properties of the powders. The blends formulated with banana peel have more antioxidant properties, showing that the banana peel may be an attractive option to generate powders with high antioxidant properties.

Caracterização físico-química, microbiológica e sensorial de geleias de umbu-cajá elaboradas com e sem a adição de sacarose / Physical-chemical, microbiological and sensory characterization of jams made from umbu-caja prepared with and without the sucrose addition

Neste trabalho foram desenvolvidas geleias convencionais e dietéticas de umbu-cajá e as características físico-químicas, microbiológicas e sensoriais dos produtos foram avaliadas. No processamento das geleias convencionais foram utilizadas polpa de umbu-cajá, sacarose comercial e pectina de alto teor de metoxilação (ATM). Nas geleias dietéticas, a sacarose e a pectina ATM foram substituídas por aspartame e pectina de baixo teor de metoxilação (BTM). As formulações foram concentradas em tacho aberto até obter o teor de sólidos solúveis totais de ~63 °Brix (produto convencional) e de ~12,5 °Brix (geleia dietética), e então envasilhadas em recipientes de vidro. As geleias foram submetidas a análises microbiológicas e, posteriormente, aos testes de aceitação (cor, aparência, aroma, consistência, sabor, doçura, impressão global), além da intenção de compra. As geleias apresentaram conformidade com os padrões microbiológicos estabelecidos pela legislação.As amostras adicionadas de sacarose obtiveram escores compreendidos entre 7,15 (doçura) e 8,25 (cor).As geleias isentas de sacarose tiveram escores que variaram de 4,93 (doçura) a 7,08 (aroma), e em apenas um atributo sensorial obtiveram nota superior a 7,0. Dentre as geleias avaliadas, as convencionais demonstraram as maiores frequências de aceitação (> 80 %) e intenção de compra (> 75 %), que indicam o potencial destes produtos para futura industrialização e comercialização.

This study aimed at developing the conventional and dietary jams made from umbu-caja, and their physical-chemical, microbiological and sensory characteristics were evaluated. Umbu-caja pulp, commercial sucrose and high methoxylated pectin (HMP) were used for processing the conventional jams. For preparing the dietary jams, the sucrose and pectin HMP were replaced by aspartame and low methoxylation pectin (LMP). The formulations were concentrated in an open pan until achieving the soluble solids content of ~63 oBrix (conventional jam) and of ~12.5 °Brix (dietary formulation), and then they were poured into glass jars. The microbiological assays, the acceptance tests (color, appearance, aroma, consistency, taste, sweetness, overall impression), and the purchase intent were performed for analyzing the processed jams. The both products were within the microbiological standards established by legislation. The sucrose-containing samples presented scores ranging from 7.15 (sweetness) to 8.25 (color). The sucrose-free jams showed scores ranging from 4.93 (sweetness) to 7.08 (aroma), and in only one sensory attribute achieved a score higher than 7.0. The conventional jams showed the highest frequency of acceptance (> 80 %) and in purchase intent (> 75 %), indicating a potential for future industrialization and commercialization.

Modelagem matemática da secagem de cascas de mulungu / Mathematical modeling of the drying of husks mulungu

O Erythrina velutina, conhecido popularmente como mulungu, vem sendo utilizado no Nordeste brasileiro devido suas propriedades medicinais. Suas cascas, após extração da árvore, apresentam elevado teor de água necessitando de secagem para atender às necessidades da indústria farmacêutica de fitoterápicos. Objetivou-se com este trabalho secar cascas de mulungu nas temperaturas de 40, 50, 60 e 70 °C e ajustar diferentes modelos matemáticos aos dados da cinética de secagem. Constatou-se que as cascas de mulungu apresentaram elevados tempos de secagem, com tempos variando de aproximadamente 35 h para a temperatura de 40 °C e 14 h para a temperatura de 70 °C. O aumento da temperatura de desidratação promoveu elevação das taxas de secagem, atingindo valor superior a 9 × 10-3 kg kg.min-1 à 70 °C no início da secagem, decrescendo posteriormente com o decorrer do processo. Dentre os modelos matemáticos avaliados, o de Midilli foi o que melhor se ajustou aos dados experimentais da secagem de cascas de mulungu, apresentando os maiores valores de coeficientes de determinação (R2), baixos desvios quadráticos médios (DQM) e tendência aleatória de distribuição dos resíduos.

The Erythrina velutina, popularly known as mulungu, are being used in northeastern Brazil because of its medicinal properties. Their peel after extraction of the tree, have a high water content requiring drying to meet the needs of the pharmaceutical industry of herbal medicines. The objective of this work was to dry peels mulungu at the temperatures of 40, 50, 60 and 70 °C and adjust different mathematical models the drying kinetics data. It was found that to peel mulungu presented drying high time, with times ranging from about 35 h to a temperature of 40 °C and for 14 h at 70 °C. Increasing the temperature of dehydration increased of the drying rate, reaching a value greater than 9 × 10-3 kg kg.min-1 to 70 °C at the start of drying, falling further to the process. Among the mathematical models evaluated, the Midilli was the best fit to the experimental data of drying of peels of mulungu, with higher values of coefficients of determination (R2), lower mean squared deviations (MSD) and random distribution of trend residues.

Influência das variáveis de processo nas características físicas e químicas de geleias de umbu-cajá / Influence of process variables in physical and chemical characteristics of umbu-cajá jellies

A indústria de alimentos busca alternativas para agregar valor econômico e nutricional a produtos relativamente conhecidos como as geleias. Uma alternativa é a utilização de frutos exóticos, a exemplo do umbu-cajá. Objetivou-se com o estudo avaliar os efeitos de diferentes concentrações de açúcar e pectina nas características físicas e químicas de geleias de umbu-cajá. As geleias foram elaboradas com polpa diluída com água na proporção de 6:4. Foi utilizado o planejamento fatorial 22 com 2 experimentos no ponto central, resultando em 6 experimentos com variação das porcentagens de açúcar (50, 55 e 60%) e pectina (0,5; 1,0 e 1,5%). As formulações foram aquecidas e concentradas em tacho aberto até atingir teor de sólidos solúveis totais de aproximadamente 63 °Brix. As geleias apresentaram elevadas porcentagens de rendimento (81,13 a 96,17%), sendo que as amostras formuladas com a 60% de açúcar apresentaram os maiores valores. O açúcar foi o fator que mais influenciou nos parâmetros físicos e químicos analisados, principalmente nos parâmetros de teor de umidade, cinzas, carboidratos, açucares redutores, açucares não redutores, acidez, pH e intensidade de vermelho. Já a pectina apresentou maior efeito nos parâmetros de cor (luminosidade e intensidade de amarelo) e textura (firmeza, adesividade e extrusão). Apenas os modelos ajustados as dados experimentais de rendimento, açucares não redutores, acidez, ratio, intensidade de vermelho e extrusão foram significativos, sendo que, os ajustados aos dados de açucares não redutores e ratio além de serem significativos também foram preditivos revelando os maiores valores de coeficiente de determinação. As geleias de umbu-cajá apresentam-se como uma alternativa para o excedente de produção no pico da safra no nordeste do Brasil, além de ser um produto que apresentara uma composição física, química e nutricional bem variada.

The food industry seeks alternatives to add economic value and nutritional products for the known as jellies. An alternative is to use exotic fruits such as the umbu-cajá. The objective of the study was to evaluate the effects of different concentrations of sugar and pectin in the physical and chemical characteristics of umbu-cajá jellies. The jellies were prepared with pulp diluted with water at a ratio of 6:4. Was utilized factorial planning was used with 22 with 2 experiments at the center point, resulting in 6 experiments with varying percentages of sugar (50, 55 and 60%) and pectin (0.5, 1.0 and 1.5%). The formulations were heated and concentrated in open pan until it reaches total soluble solids content of about 63 °Brix. The jellies showed high percentages of income (from 81.13 to 96.17%), and the samples formulated with 60% sugar had the highest values. Sugar was the factor that most influenced the physical and chemical parameters analyzed mainly on the parameters of moisture content, ash, carbohydrates, reducing sugars, non-reducing sugars, acidity, pH and intensity of red. Already the pectin had more effect on color parameters (luminosity and intensity of yellow) and texture (firmness, adhesiveness and extrusion). Only the experimental data models adjusted to yield, non-reducing sugars, acidity, ratio, intensity for red and extrusion were significant, and the adjusted data for non-reducing sugars and ratio as well as being significant predictors were also revealing the highest values coefficient of determination. The jelly umbucajá present themselves as an alternative to excess production during peak season as well as being a product that presented a physical composition, chemical and nutritional well varied.

Processamento e caracterização físico-química de geleias diet de umbu-cajá (Spondias spp. ) / Processing and physicochemical characterization of diet umbu-cajá (Spondias spp. ) jellies

O mercado de derivados de frutas tropicais disponibiliza grande variedade de geleias destinadas aos mais diversos tipos de consumidores. Entre os tipos que mais apresentam crescimento destacam-se as geleias com baixo valor energético. Nesse sentindo, objetivou-se desenvolver e avaliar as características físico-químicas de geleias diet de umbu-cajá elaboradas com diferentes concentrações de aspartame (0,055; 0,065 e 0,075%) e de pectina (0,5; 1,0 e 1,5%). As formulações foram aquecidas e concentradas em tacho aberto de aço inoxidável até atingir teor de sólidos solúveis totais de aproximadamente 12,50 ºBrix, envasilhadas em potes de vidro e submetidas às analises físico-químicas. Os dados foram submetidos à análise de variância (ANOVA) e a comparação de médias foi feita pelo teste de Tukey em nível de 5% de probabilidade. As geleias revelaram elevadas porcentagens de água (87,72 a 89,04%), quantidades consideráveis de cinzas (0,57 a 0,81%), proteínas (0,95 a 1,14%) e carboidratos (9,14 a 10,35%) e baixo valor energético (40,71 a 45,98 kcal/100 g). Os parâmetros de cor evidenciaram geleias relativamente escuras (29,44-43,36), com leve tonalidade avermelhada (9,53-11,36) e coloração amarela mais perceptível (35,74-41,90). Os menores valores de firmeza (0,23 e 0,43 N) e de extrusão (2,28 e 2,33 N) foram encontrados nos experimentos elaborados com a menor porcentagem de pectina. Para a composição nutricional, apenas o teor de proteínas apresentou efeito significativo em nível de 5% de probabilidade, enquanto que a maioria dos parâmetros físico-químicos, de cor de textura teve efeito significativo em nível de 1% de probabilidade, segundo o teste F. A utilização do umbu-cajá para o processamento de geleias diet é uma alternativa de melhor aproveitamento de seus frutos no período de safra à medida que lhe agrega valor, além de se constituir em mais uma opção de renda para produtores no semiárido brasileiro.

The derivatives market of tropical fruit offers wide variety of jellies intended for various types of consumers. Among the types that have more growth, there are the energy-reduced jellies. In that sense, it was aimed to develop and evaluate the physicochemical characteristics of diet umbu-caja jellies prepared with different concentrations of aspartame (0.055, 0.065 and 0.075%) and pectin (0.5, 1.0 and 1.5 %). The formulations were heated and concentrated in stainless steel open pot until soluble solids content of approximately 12.50 °Brix, potted in glass jars and subjected to physicochemical analysis. Data were subjected to analysis of variance (ANOVA) and comparison of means was done by Tukey test at 5% probability. The jellies revealed high percentages of water (87.72 to 89.04%), considerable amounts of ash (from 0.57 to 0.81%), protein (0.95 to 1.14%) and carbohydrates (9.14 to 10.35%) and low energy (40.71 to 45.98 kcal/100 g). The color parameters showed relatively dark jellies (29.44 to 43.36), with a slight reddish hue (9.53 to 11.36) and staining yellow more noticeable (35.74 to 41.90). The lowest values of firmness (0.23 and 0.43 N) and extrusion (2.28 and 2.33 N) were found in the experiments made with the lowest percentage of pectin. For the nutritional composition, only the protein had a significant effect at 5% probability, while most physicochemical parameters, of texture and of color had significant effect on the 1% level of probability according to F test. The use of umbu-caja for processing diet jellies is is an alternative of best use of its fruit during the harvest as it adds value, besides being another income option for producers in the Brazilian semiarid region.

Perfil sensorial de geleias tradicionais de umbu-cajá / Sensory profile of traditional jellies of umbu-caja

Geleia é uma alternativa tecnológica que procura manter as características sensoriais da fruta, por um período relativamente prolongado. Objetivou-se com o estudo desenvolver geleias tradicionais de umbu-cajá e avaliar o efeito das concentrações de açúcar e pectina nos atributos sensoriais. As geleias tradicionais (GT) foram formuladas utilizado-se um planejamento fatorial 22 com 2 experimentos centrais. Para elaboração das geleias foram utilizados a polpa diluída, açúcar (50, 55 e 60%) e pectina (0,5, 1,0 e 1,5%). As formulações foram aquecidas e concentradas até atingir teor de sólidos solúveis totais de ≈63 ºBrix. Os testes sensoriais foram realizados com 40 provadores com aplicação de teste de aceitação em que foram avaliados os atributos de cor, aparência, aroma, consistência, sabor, doçura, impressão global e intenção de compra. O efeito das variáveis independentes (concentração de açúcar e pectina) sobre as dependentes (atributos sensoriais) foi avaliado através do programa Statistica versão 6.0. Os resultados forneceram modelos de 1ª ordem, com uma interação e intervalo de confiança de 95%. Verifica-se que, com a redução da concentração de açúcar e aumento da quantidade de pectina maior foram as notas atribuídas ao atributo doçura. A concentração de açúcar influenciou significativamente nas notas atribuídas ao atributo doçura que foi a única resposta em que modelo ajustado apresentou bom ajuste com porcentagem de variação explicada de 98,27%.

Jelly is a technological alternative that seeks to maintain the sensory characteristics of fruit, for a relatively long period. The objective of was the study develop traditional jellies umbu-caja and evaluate the effect of concentrations of sugar and pectin in sensory attributes. The traditional jellies (GT) were prepared to a 22 factorial planning with two central experiments. To preparation of jellies were used diluted pulp, sugar (50, 55 and 60%) and pectin (0.5, 1.0 and 1.5%). The formulations were heated and concentrated to achieve total soluble solids content of 63 ºBrix. The sensory tests were conducted with 40 tasters with application acceptance test that evaluated the attributes of color, appearance, aroma, texture, taste, sweetness, overall impression and purchase intention. The effect of the independent variables (concentration of sugar and pectin) on the dependent (sensory attributes) was evaluated using the Statistica software version 6.0. The results provided a first order model with a interaction and confidence interval of 95%. It is found that, by reducing the concentration of sugar and increase the amount of pectin greater notes were assigned to the sweetness attribute. The sugar concentration significantly influenced the notes assigned to the attribute sweetness that was the only answer that the adjusted model showed good agreement with the percentage of variation explained of 98.27%.