José Maria Correia da Costa

Caracterização físico-química e comportamento higroscópico de sapoti liofilizado

The sapodilla is a fruit considered exotic, as other fruits have high rates post-harvest losses. Dehydration by freeze drying demonstrates to be a good technique to take advantage of the excess of production offering to the consumer safety and stable products. The aim of this study is to evaluate the hygroscopic behavior, physicochemical and mineral composition of sapodilla powder obtained by freeze-drying using adsorption isotherms. The following analysis were performed: pH, total soluble solids, total titratable acidity, ascorbic acid, total, reducing and non-reducing sugar and moisture. The sapodilla powder, as a concentrated product, showed high levels of reducing sugars (9.67% - 36.09%), total soluble solids (15.67 to 65.50 o Brix) and ascorbic acid (8.45 to 9.84mg/100 g). The sapodilla powder showed to be a good source of minerals, mainly potassium and phosphorus. The adsorption isotherms were constructed adjusting experimental data to mathematical models of BET, GAB, Oswin and Henderson. The models of GAB and Oswin were more appropriate to fit the experimental data for the sapodilla powder with errors of 18.01% and 18.10% respectively, while BET model showed a higher error for this product.The sapodilla is a fruit considered exotic, as other fruits have high rates post-harvest losses. Dehydration by freeze drying demonstrates to be a good technique to take advantage of the excess of production offering to the consumer safety and stable products. The aim of this study is to evaluate the hygroscopic behavior, physicochemical and mineral composition of sapodilla powder obtained by freeze-drying using adsorption isotherms. The following analysis were performed: pH, total soluble solids, total titratable acidity, ascorbic acid, total, reducing and non-reducing sugar and moisture. The sapodilla powder, as a concentrated product, showed high levels of reducing sugars (9.67% 36.09%), total soluble solids (15.67 to 65.50 ° Brix) and ascorbic acid (8.45 to 9.84mg/100 g). The sapodilla powder showed to be a good source of minerals, mainly potassium and phosphorus. The adsorption isotherms were constructed adjusting experimental data to mathematical models of BET, GAB, Oswin and Henderson. The models of GAB and Oswin were more appropriate to fit the experimental data for the sapodilla powder with errors of 18.01% and 18.10% respectively, while BET model showed a higher error for this product.

Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements

Seven residues from tropical fruit (acerola, cashew apple, guava, mango, papaya, pineapple, and sapota) processing were prospected for physicochemical parameters (pH, total soluble solids, water activity, reducing sugar, acidity, protein, moisture, ash, and lipids), functional compounds (total phenolic content, anthocyanins, ascorbic acid, and free radical scavenging activity—DPPH), fatty acid profile, and mineral content. Prospection of these industrial residues aimed its use as potential sources for food supplementation. Acerola residue was found to be a valuable source of anthocyanins, phenolics, and vitamin C; cashew apple residue could be a source of unsaturated fatty acids; pineapple and papaya residues could be used, respectively, as manganese and phosphorous source.

The use of cashew apple residue as source of fiber in low fat hamburgers

The main purpose of this study was to produce hamburgers with partial substitution of the meat with cashew apple residue powder. The powder residue was obtained after the extraction of the pulp and dehydration in stove with air circulation. Three formulations of hamburgers with increasing concentration of the residue as well as a control sample were prepared. The formulated products with cashew apple residue powder presented lower humidity and proteins and 35% lipid reduction. However, there was an increase in carbohydrates and pH with the addition of the powder from the cashew apple residue. Some formulations showed an improvement of the final product yield. The total dietary fiber value was between 0 and 7.66%, with higher content of insoluble dietary fiber. The addition of up to 10.70% of the residue did not cause significant sensory changes in the flavor of the samples. The production of hamburgers with a partial substitution of cow meat with the cashew apple residue could be a feasible option since it resulted in product with high nutritional quality that is rich or have high dietary fiber content and is low in fat.

Estabilidade dos carotenoides,antocianinas e vitamina C presentes no suco tropical de acerola (Malpighia emarginata DC.) adoçado envasado pelos processos Hot-Fill e asséptico

As frutas tropicais sao muito aceitas pelos consumidores, e sao importantes fontes de componentes antioxidantes. A acerola, conhecida por conter grandes quantidades de vitamina C, e tambem rica em antocianinas e carotenoides. O presente trabalho teve por objetivo avaliar a estabilidade dos carotenoides totais, antocianinas totais e vitamina C do suco tropical de acerola adocado, elaborado pelos processos Hot Fill (garrafas de vidro) e asseptico (embalagens cartonadas), durante 350 dias de armazenamento em condicoes similares as de comercializacao (28oC ± 2oC). Ao final do experimento observou-se que nao houve perdas de antocianinas totais para o processo Hot Fill, no entanto, para o processo asseptico constatou-se uma reducao de 86,89% dos teores iniciais. Os valores de carotenoides totais permaneceram inalterados nas amostras do processo asseptico, enquanto nas do Hot Fill houve uma reducao de 12,5%. Constatou-se reducao nos teores de vitamina C da ordem de 23,61% para o processo Hot Fill e de 35,95% para o processo asseptico.

Comportamento das isotermas de adsorção do pó da polpa de manga liofilizada

The content of water and how it binds to food influence the quality and shelf life of fruit powder. The hygroscopic behavior of powder food can be evaluated by the study of moisture sorption isotherms. This study aimed to evaluate some mathematical models to represent the sorption isotherm of freeze-dried mango pulp powder and to evaluate physicochemically mango pulp and mango pulp powder. The analyses were moisture, pH, total soluble solids, total titratable acidity, ascorbic acid and color. The models adjusted to data were BET, GAB, Henderson and Oswin models at 25, 30 and 35 °C. The GAB model showed the best fit. The GAB model showed mean errors of 4.092 to 5.175% and R2 values from 0.9986 to 0.9993 for the all temperatures. The isotherms of freeze-dried mango pulp showed characteristic shape of type III.

Estabilidade de componentes bioativos do suco tropical de goiaba não adoçado obtido pelos processos de enchimento a quente e asséptico

The guava is one of the tropical fruits with the highest nutritional value, rich in vitamins C and pro-vitamin A, possessing excellent acceptance of in natura consumption as well as great industrial applicability. Vitamin C, carotenoids, anthocyanins and phenolics are considered compounds with antioxidant activity and the consumption of these substances in the daily diet can produce an effective protective action against the oxidative processes that occur naturally in the organism. This work aimed to study the stability of the vitamin C, carotenoids, anthocyanins and total phenolics of unsweetened guava tropical juice obtained by hot fill and aseptic processes for 250 days of storage at room temperature (28 ± 2 oC). The results showed that the total carotenoids and total phenolics did not vary during the storage time, while the vitamin C decreased.

Avaliação físico-química e comportamento higroscópico de goiaba em pó obtida por spray-dryer

A goiaba e uma das frutas tropicais mais populares e de maior aceitacao em todas as regioes do Brasil. Do seu fruto podem-se obter varios produtos alimenticios tais como: doces, geleias, licores e sucos de diversas formas. Diante do exposto, o objetivo desta pesquisa foi caracterizar a polpa de goiaba atomizada quanto a sua composicao fisico-quimica e, avaliar o seu comportamento higroscopico atraves das isotermas de adsorcao utilizando diferentes modelos matematicos. As analises fisico-quimicas realizadas tanto na polpa integral de goiaba quanto no po de goiaba atomizado foram: umidade, pH, acidez, solidos soluveis e acido ascorbico apresentando os seguintes resultados, respectivamente, 88,57 - 5,69%; 3,76 - 3,88; 0,43 - 0,24 mg 100 g-1; 8,43 - 93,00 oBrix e 2,77 - 3,79 mg 100 g-1. As isotermas de adsorcao foram construidas utilizando-se do ajuste de dados experimentais aos modelos matematicos de GAB, BET, Henderson e Oswin. Sendo, o modelo Henderson, em todas as temperaturas avaliadas, aquele que melhor se ajustaram para o po de goiaba atomizado com erro variando de 09,93 a 12,09% e coeficiente de correlacao variando de 0,9900 a 0,9934.

Effect of osmotic pressure in the processing and evaluation of the shelf life of dried tomato

After harvest, the tomato ( Lycopersicon esculentum Mill) is a fruit highly perishable with a short period of life for appropriate use, and its industriali...

Obtenção de suco de caju atomizado através do controle das condições de secagem

Cashew juice is a product that is widely consumed in Brazil, mainly in northeast Brazil. Dehydrating this juice by spray-drying is an important alternative to use the production excess. Given the above, this study aimed to establishing the best spray-drying operational conditions to obtain the powder cashew, by means of a rotational center composite design. The physicochemical characterization of both the integral juice and the powder juice, obtained from the best operational conditions was also carried out. The experimental design used did not show any significant difference at 0.05 level of probability, which highlighted that the model was not adjusted to the data. However, it was possible to observe a qualitative optimum in the process. The main results for physical and physicochemical parameters for both the integral cashew juice and the powder juice, concerning humidity, pH, titratable acidity, soluble solids, vitamin C were, respectively: 90.02-1.04%; 3.92-3.88%; 0.31- 0.40%; 10.60-98.67 oBrix; 1592.71-282.67 mg 100g-1.

Atividade antioxidante e correlações com componentes bioativos de produtos comerciais de cupuaçu

The cupuacu is considered an important Amazonic fruit, which presents acidic pulp, pleasant and characteristic flavor. This quality attributes places the cupuacu in the ranking of exporting fruits. In Brazil, the cupuacu is mostly consumed as frozen pulps. Studies with cupuacu pulp brands correlated antioxidant activity with the levels of bioactive compounds and showed that antioxidant activity carried out through the ABTS radical presented a positive correlation only with the phenolic compounds and not with carotenoids and vitamin C. However, all the evaluated brands showed significant differences in the levels of vitamin C, carotenoids and trolox total equivalent antioxidant capacity.