Acerola processing waste: Convective drying with ethanol as pretreatment.

Autor: Santos AAL; Department of Food Science, Federal University of Lavras, Lavras, Brazil. Electronic address: amandalsants@gmail.com., Corrêa JLG; Department of Food Science, Federal University of Lavras, Lavras, Brazil., Machado GGL; Department of Food Science, Federal University of Lavras, Lavras, Brazil., Silveira PG; Department of Food Science, Federal University of Lavras, Lavras, Brazil., Cruz MS; Department of Food Science, Federal University of Lavras, Lavras, Brazil., Nascimento BS; Department of Food Science, Federal University of Lavras, Lavras, Brazil.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114586. Date of Electronic Publication: 2024 Jun 02.
DOI: 10.1016/j.foodres.2024.114586
Abstrakt: The acerola seed is an agro-industrial waste. It is a high moisture content product, rich in bioactive compounds. Drying is an alternative to make this waste available in a safe condition. The use of ethanol as a pretreatment could improve the drying process besides reducing the operation time. This study aimed to investigate the influence of ethanol pretreatment (ET) on the content of bioactive compounds, cell wall thickness, and color. The drying kinetics was studied, and the influence of external and internal resistance was discussed. The samples were immersed in ethanol for 2 min with subsequent convective drying (40 °C and 60 °C; 1 m s -1 ) until they reached the equilibrium condition. The ET reduced the drying time up to 36.36 %. The external and mixed control of mass transfer were identified as the governing regimes for drying this material, depending on the use of ethanol. ET led to an increase in effective diffusivity, a reduction in cell wall thickness, and preservation of the color of the dried waste. The ET positively impacted the conservation of ascorbic acid compared to untreated dried samples but was not relevant to phenolic compounds, carotenoids, and antioxidant activity. The drying process increased the bioactivity of the anthocyanins. The best condition was drying at 60 °C, pretreated with ethanol.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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