Goji berries desidratadas sao frutas que passaram por processos de secagem e sao conhecidas por p... more Goji berries desidratadas sao frutas que passaram por processos de secagem e sao conhecidas por possuirem propriedades antioxidantes, anti-inflamatorias e antitumorais. Este trabalho teve como objetivo a modelagem da cinetica de reidratacao das goji berries em diferentes temperaturas e solutos. Para tanto, as frutas foram reidratadas em agua e em leite por 6 h as temperaturas de 10, 29 (ambiente) e 45 °C, sendo periodicamente pesadas. Oito modelos foram utilizados para representar a cinetica da reidratacao das frutas, e verificou-se que para cada temperatura de operacao diferentes modelos ajustaram os dados experimentais. Dessa forma, os modelos de Newton, Logaritmico e Wang & Sing foram escolhidos para representar os dados experimentais nas temperaturas de 10°C, 29°C e 45°C, respectivamente.
Cranberries and blueberries are small fruits known for their antioxidant properties. However, due... more Cranberries and blueberries are small fruits known for their antioxidant properties. However, due to their high water content and short shelf life, they are generally marketed as dehydrated berries. The present work aimed to model the rehydration of dehydrated berries. Rehydration tests were conducted at 7 and 29°C using milk as a solvent and at 7, 29, and 45°C when the solvent was water. The mass gain was assessed at different intervals, and the experimental data were fitted to the Fick model considering the berries as spheres. Six empirical/semi-empirical models describing the diffusion of water during drying were used to predict the rehydration process. Fick’s law satisfactorily represented the data, and the highest diffusion coefficients were found when the berries were rehydrated in water at 45°C. Rehydration of berries in milk resulted in nutrient gain as different diffusive flows occurred during the process. The use of empirical models to predict the operating time of the reh...
ABSTRACT: This research evaluated the influence of blanching on osmotic dehydration in sucrose so... more ABSTRACT: This research evaluated the influence of blanching on osmotic dehydration in sucrose solutions of papaya of Formosa cultivar. The characterization of invertase present in the fruits was also done. Blanching possibly caused damages to the cellular structure resulting in higher water loss, sugar gain and, thus, effective diffusion coefficients than fresh papayas during osmotic dehydration. The invertase extracted from papaya pulp presented optimum temperature of 45 °C and optimum pH of 4.8. Considering the low production cost of papaya and the invertase characteristics, the fruit shows to be a potential source for the referred enzyme extraction.
Boletim do Centro de Pesquisa de Processamento de Alimentos, 2013
O objetivo do presente trabalho foi avaliar a influência do branqueamento em água quente, da desi... more O objetivo do presente trabalho foi avaliar a influência do branqueamento em água quente, da desidratação osmótica em solução de sacarose e da aplicação de cobertura comestível de pectina na cor e atividade de água de fatias de mamão Formosa, após secagem convectiva. Nos experimentos iniciais, com base em planejamento fatorial, avaliou-se a influência da concentração da solução desidratante e do tempo de desidratação osmótica na cor e atividade de água de fatias frescas e branqueadas de mamão. Não foram verificadas alterações significativas na cor das amostras nos intervalos estudados. Encontrou-se expressão para a atividade de água das frutas branqueadas desidratadas osmoticamente. Posteriormente avaliou-se a influência do branqueamento, da desidratação osmótica, da aplicação de cobertura comestível e de combinações entre esses pré-tratamentos na cor e atividade de água das fatias de mamão após secagem convectiva. Verificou-se que o branqueamento não representou pré-tratamento vant...
ABSTRACT: This research evaluated the influence of blanching on osmotic dehydration in sucrose so... more ABSTRACT: This research evaluated the influence of blanching on osmotic dehydration in sucrose solutions of papaya of Formosa cultivar. The characterization of invertase present in the fruits was also done. Blanching possibly caused damages to the cellular structure resulting in higher water loss, sugar gain and, thus, effective diffusion coefficients than fresh papayas during osmotic dehydration. The invertase extracted from papaya pulp presented optimum temperature of 45 °C and optimum pH of 4.8. Considering the low production cost of papaya and the invertase characteristics, the fruit shows to be a potential source for the referred enzyme extraction.
International Journal of Environmental Research and Public Health
Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human di... more Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry. In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of both flower varieties were also determined by high-performance liquid chromatography coupled to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated that both varieties presented significant amounts of phenolic compounds, having identified nine non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas” filling. Its performance as a colouring ingredient was compared with the control formulations (white filling) and with ...
The attractive colour characteristics of the flowers of the species Impatiens walleriana have bee... more The attractive colour characteristics of the flowers of the species Impatiens walleriana have been arousing great interest in the food industry, which is looking for potential natural sources of colouring ingredients. In this sense, the present work focused on the chemical and bioactive characterization of pink and orange flowers of I. walleriana. The phenolic compounds were determined by HPLC-DAD-ESI/MS; in addition, different bioactivities (antioxidant, antimicrobial, anti-inflammatory and cytotoxicity) were also analysed. Both samples studied showed significant amounts of phenolic compounds, especially phenolic acids, flavonoids, and anthocyanins, which justifies the excellent performance in the different bioactivities studied. The orange variety, despite having a greater variety of phenolic compounds, showed a total amount of compounds lower than the pink variety. Overall, the flowers of I. walleriana emerge as a promising resource to be explored by the food industry.
The edible coating applied to food pieces prior to hot
air drying is a technology that can improv... more The edible coating applied to food pieces prior to hot air drying is a technology that can improve the nutritional and sensory qualities of dehydrated products. The effects of the pectin coating technique on the drying efficiency and quality of papaya slices of the Formosa cultivar were investigated, determining the cell structure, color, and vitamin C contents of the fresh and dried fruits, with and without a pectin coating. The drying kinetics was evaluated based on Fick’s Law. The analytical solution for a plane sheet was used to estimate the water effective diffusion coefficients, and, in order to take into account shrinkage during drying, the average and variable thicknesses were considered in an approximate manner. Diffusion modeling presented a better fit when considering the thickness of the slices as variable. Regarding fruit quality, the coating applied to papaya slices before drying enhances vitamin C retention in comparison to papaya dried without coating, showing that pectin coating efficiently prevented oxidation of this bioactive compound. In addition, the moisture diffusivity of the coated samples was higher than that of the non-coated slices, due to the hydrophilic nature of the pectin. Light and transmission electron microscopy images revealed intense rupturing of the cellmembranes in the dried tissues. The cell tissue arrangement in the coated papaya slices was similar to that found in the fresh papaya slices, before and after drying.
Goji berries desidratadas sao frutas que passaram por processos de secagem e sao conhecidas por p... more Goji berries desidratadas sao frutas que passaram por processos de secagem e sao conhecidas por possuirem propriedades antioxidantes, anti-inflamatorias e antitumorais. Este trabalho teve como objetivo a modelagem da cinetica de reidratacao das goji berries em diferentes temperaturas e solutos. Para tanto, as frutas foram reidratadas em agua e em leite por 6 h as temperaturas de 10, 29 (ambiente) e 45 °C, sendo periodicamente pesadas. Oito modelos foram utilizados para representar a cinetica da reidratacao das frutas, e verificou-se que para cada temperatura de operacao diferentes modelos ajustaram os dados experimentais. Dessa forma, os modelos de Newton, Logaritmico e Wang & Sing foram escolhidos para representar os dados experimentais nas temperaturas de 10°C, 29°C e 45°C, respectivamente.
Cranberries and blueberries are small fruits known for their antioxidant properties. However, due... more Cranberries and blueberries are small fruits known for their antioxidant properties. However, due to their high water content and short shelf life, they are generally marketed as dehydrated berries. The present work aimed to model the rehydration of dehydrated berries. Rehydration tests were conducted at 7 and 29°C using milk as a solvent and at 7, 29, and 45°C when the solvent was water. The mass gain was assessed at different intervals, and the experimental data were fitted to the Fick model considering the berries as spheres. Six empirical/semi-empirical models describing the diffusion of water during drying were used to predict the rehydration process. Fick’s law satisfactorily represented the data, and the highest diffusion coefficients were found when the berries were rehydrated in water at 45°C. Rehydration of berries in milk resulted in nutrient gain as different diffusive flows occurred during the process. The use of empirical models to predict the operating time of the reh...
ABSTRACT: This research evaluated the influence of blanching on osmotic dehydration in sucrose so... more ABSTRACT: This research evaluated the influence of blanching on osmotic dehydration in sucrose solutions of papaya of Formosa cultivar. The characterization of invertase present in the fruits was also done. Blanching possibly caused damages to the cellular structure resulting in higher water loss, sugar gain and, thus, effective diffusion coefficients than fresh papayas during osmotic dehydration. The invertase extracted from papaya pulp presented optimum temperature of 45 °C and optimum pH of 4.8. Considering the low production cost of papaya and the invertase characteristics, the fruit shows to be a potential source for the referred enzyme extraction.
Boletim do Centro de Pesquisa de Processamento de Alimentos, 2013
O objetivo do presente trabalho foi avaliar a influência do branqueamento em água quente, da desi... more O objetivo do presente trabalho foi avaliar a influência do branqueamento em água quente, da desidratação osmótica em solução de sacarose e da aplicação de cobertura comestível de pectina na cor e atividade de água de fatias de mamão Formosa, após secagem convectiva. Nos experimentos iniciais, com base em planejamento fatorial, avaliou-se a influência da concentração da solução desidratante e do tempo de desidratação osmótica na cor e atividade de água de fatias frescas e branqueadas de mamão. Não foram verificadas alterações significativas na cor das amostras nos intervalos estudados. Encontrou-se expressão para a atividade de água das frutas branqueadas desidratadas osmoticamente. Posteriormente avaliou-se a influência do branqueamento, da desidratação osmótica, da aplicação de cobertura comestível e de combinações entre esses pré-tratamentos na cor e atividade de água das fatias de mamão após secagem convectiva. Verificou-se que o branqueamento não representou pré-tratamento vant...
ABSTRACT: This research evaluated the influence of blanching on osmotic dehydration in sucrose so... more ABSTRACT: This research evaluated the influence of blanching on osmotic dehydration in sucrose solutions of papaya of Formosa cultivar. The characterization of invertase present in the fruits was also done. Blanching possibly caused damages to the cellular structure resulting in higher water loss, sugar gain and, thus, effective diffusion coefficients than fresh papayas during osmotic dehydration. The invertase extracted from papaya pulp presented optimum temperature of 45 °C and optimum pH of 4.8. Considering the low production cost of papaya and the invertase characteristics, the fruit shows to be a potential source for the referred enzyme extraction.
International Journal of Environmental Research and Public Health
Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human di... more Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry. In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of both flower varieties were also determined by high-performance liquid chromatography coupled to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated that both varieties presented significant amounts of phenolic compounds, having identified nine non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas” filling. Its performance as a colouring ingredient was compared with the control formulations (white filling) and with ...
The attractive colour characteristics of the flowers of the species Impatiens walleriana have bee... more The attractive colour characteristics of the flowers of the species Impatiens walleriana have been arousing great interest in the food industry, which is looking for potential natural sources of colouring ingredients. In this sense, the present work focused on the chemical and bioactive characterization of pink and orange flowers of I. walleriana. The phenolic compounds were determined by HPLC-DAD-ESI/MS; in addition, different bioactivities (antioxidant, antimicrobial, anti-inflammatory and cytotoxicity) were also analysed. Both samples studied showed significant amounts of phenolic compounds, especially phenolic acids, flavonoids, and anthocyanins, which justifies the excellent performance in the different bioactivities studied. The orange variety, despite having a greater variety of phenolic compounds, showed a total amount of compounds lower than the pink variety. Overall, the flowers of I. walleriana emerge as a promising resource to be explored by the food industry.
The edible coating applied to food pieces prior to hot
air drying is a technology that can improv... more The edible coating applied to food pieces prior to hot air drying is a technology that can improve the nutritional and sensory qualities of dehydrated products. The effects of the pectin coating technique on the drying efficiency and quality of papaya slices of the Formosa cultivar were investigated, determining the cell structure, color, and vitamin C contents of the fresh and dried fruits, with and without a pectin coating. The drying kinetics was evaluated based on Fick’s Law. The analytical solution for a plane sheet was used to estimate the water effective diffusion coefficients, and, in order to take into account shrinkage during drying, the average and variable thicknesses were considered in an approximate manner. Diffusion modeling presented a better fit when considering the thickness of the slices as variable. Regarding fruit quality, the coating applied to papaya slices before drying enhances vitamin C retention in comparison to papaya dried without coating, showing that pectin coating efficiently prevented oxidation of this bioactive compound. In addition, the moisture diffusivity of the coated samples was higher than that of the non-coated slices, due to the hydrophilic nature of the pectin. Light and transmission electron microscopy images revealed intense rupturing of the cellmembranes in the dried tissues. The cell tissue arrangement in the coated papaya slices was similar to that found in the fresh papaya slices, before and after drying.
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air drying is a technology that can improve the nutritional and
sensory qualities of dehydrated products. The effects of the
pectin coating technique on the drying efficiency and quality
of papaya slices of the Formosa cultivar were investigated,
determining the cell structure, color, and vitamin C contents
of the fresh and dried fruits, with and without a pectin coating.
The drying kinetics was evaluated based on Fick’s Law. The
analytical solution for a plane sheet was used to estimate the
water effective diffusion coefficients, and, in order to take into
account shrinkage during drying, the average and variable
thicknesses were considered in an approximate manner.
Diffusion modeling presented a better fit when considering
the thickness of the slices as variable. Regarding fruit quality,
the coating applied to papaya slices before drying enhances
vitamin C retention in comparison to papaya dried without
coating, showing that pectin coating efficiently prevented oxidation
of this bioactive compound. In addition, the moisture
diffusivity of the coated samples was higher than that of the
non-coated slices, due to the hydrophilic nature of the pectin.
Light and transmission electron microscopy images revealed
intense rupturing of the cellmembranes in the dried tissues. The cell tissue arrangement in the coated papaya slices was similar
to that found in the fresh papaya slices, before and after drying.
air drying is a technology that can improve the nutritional and
sensory qualities of dehydrated products. The effects of the
pectin coating technique on the drying efficiency and quality
of papaya slices of the Formosa cultivar were investigated,
determining the cell structure, color, and vitamin C contents
of the fresh and dried fruits, with and without a pectin coating.
The drying kinetics was evaluated based on Fick’s Law. The
analytical solution for a plane sheet was used to estimate the
water effective diffusion coefficients, and, in order to take into
account shrinkage during drying, the average and variable
thicknesses were considered in an approximate manner.
Diffusion modeling presented a better fit when considering
the thickness of the slices as variable. Regarding fruit quality,
the coating applied to papaya slices before drying enhances
vitamin C retention in comparison to papaya dried without
coating, showing that pectin coating efficiently prevented oxidation
of this bioactive compound. In addition, the moisture
diffusivity of the coated samples was higher than that of the
non-coated slices, due to the hydrophilic nature of the pectin.
Light and transmission electron microscopy images revealed
intense rupturing of the cellmembranes in the dried tissues. The cell tissue arrangement in the coated papaya slices was similar
to that found in the fresh papaya slices, before and after drying.