作为食品资源的喷雾干燥 Jaboticaba 粉

N. C. Silva, Gabriela B. Andrade, M. Barrozo
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摘要

Jaboticaba 是一种广受欢迎的巴西水果,由于其营养特性和高水平的生物活性化合物,最近引起了科学界的兴趣。然而,这种水果因其水分含量高和物理化学结构而极易变质。因此,当务之急是采用各种方法保存这种水果,并挖掘其作为食品资源的潜力。本研究调查了使用喷雾干燥法脱水整个 jaboticaba 水果的情况。测定了温度(T)从 67.9 到 132.1 °C,空气流速(AF)从 1.54 到 1.86 m3/min,麦芽糊精浓度(M)从 8.9 到 41.1%,进料流速(FF)从 0.36 到 0.84 L/h 对水分含量、干燥产量和生物活性化合物(总酚、总黄酮、柠檬酸和抗坏血酸含量)的影响。结果表明,如果在特定条件下进行喷雾干燥,可以生产出含水量较低、干燥率令人满意、生物活性化合物含量较高的粉末。利用可取性分析进行的优化研究表明,T、AF、M 和 FF 分别为 132.1 °C、1.86 m3/min、15.0% 和 0.4549 L/h 是研究变量的最佳条件。事实证明,喷雾干燥是一种非常有前景的沙棘加工替代方法,可以更好地用作食品资源。
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Spray-Dried Jaboticaba Powder as Food Resource
Jaboticaba, a popular Brazilian fruit, has recently garnered scientific interest due to its nutritional properties and high levels of bioactive compounds. However, this fruit is highly perishable due to its high moisture content and physical–chemical structure. Therefore, it is imperative to employ methods for preserving it and explore its potential as a food resource. This study investigates the use of a spray drying method to dehydrate whole jaboticaba fruits. The effects of air temperature (T) ranging from 67.9 to 132.1 °C, air flow rate (AF) from 1.54 to 1.86 m3/min, maltodextrin concentration (M) from 8.9 to 41.1%, and feed flow rate (FF) from 0.36 to 0.84 L/h on the moisture content, drying yield, and bioactive compounds (total phenolic, total flavonoid, citric acid, and ascorbic acid contents) were quantified. The results indicate that spray drying can produce a powder with reduced moisture content levels, a satisfactory drying yield, and high levels of bioactive compounds if performed under specific conditions. An optimization study using desirability analysis shows that having T, AF, M, and FF at 132.1 °C, 1.86 m3/min, 15.0%, and 0.4549 L/h, respectively, is the optimal condition for the studied variables. Spray drying has proven to be a very promising alternative for jaboticaba processing, enabling better applications as a food resource.
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