Aproveitamento de sementes residuais de anonáceas: Annona squamosa e Annona muricata.

Abstract

The production and consumption of lime and soursop in Brazil is very large, the main forms of consumption are fresh and processed, therefore, a large amount of waste with high nutritional value is wasted. Thus, the use of these residues to manufacture new products is important. With this, this research aimed to dry discarded seeds of lime and soursop and to process to obtain flour. The seeds of ata and graviola were dried in a convective dryer at temperatures of 50, 60 and 70 °C at a speed of 1.5 m/s, crushed and transformed into flour. The seeds and flours were evaluated for physical-chemical parameters, phytochemical, physical and technological compounds. The drying kinetics were performed with monitoring of water loss in a convective dryer with drying air speed 1.5 m/s and adjustments were made with nine predicted drying models, determining the effective diffusivity, thermodynamic properties and the hygroscopicity of the flours . The water adsorption isotherms were determined using Aqualab, by the indirect static method, at a temperature of 25 °C. In minutes and graviola flours at 70 °C, antioxidant activity, identification and quantification of phenolic compounds, colorimetric analysis, mineral profile and adsorption isotherm were evaluated using Aqualab, by the indirect static method, at temperatures of 20, 30 and 40 ° C. Ata seeds stood out with higher levels of total sugars and soursop seeds showed higher levels of starch, lipids, proteins, ascorbic acid and total phenolic compounds. Minute seed flours showed higher levels of proteins, lipids, phenolic compounds and tannins; the soursop seed flours contained a greater amount of starch. The fluidity of the flours evaluated using the Hausner Factor and the Carr Index were better in the seed flours of the two species obtained at 50 °C. Soursop seed flour showed greater wettability, whereas minutes seed flour had greater emulsion activity and gelation capacity. With the drying kinetics data, it was found that the best results were found in the Exponential and Exponential Two-Term Logarithmic models. The effective diffusivities varied between 0.85 and 2.71 × 10-9 m2/s, with a minimum value in the minutes and maximum in the graviola seeds, depending on the drying temperature well described by the Arrhenius relation. The thermodynamic properties showed a reduction in enthalpy and entropy and increases in Gibbs free energy. Flours from the seeds of ata and soursop were classified as non-hygroscopic. As for the physical characteristics of the seeds, it was found that the soursop seeds showed greater mass and greater circularity and sphericity; the minute seeds showed higher specific and real masses. As for the adsorption isotherms at a temperature of 25 °C, the flours were classified as type II and, among the adjusted models, the GAB model presented the best adjustment parameter. Ata seed flour has a greater antioxidant activity and a greater amount of minerals. Soursop seed flour, on the other hand, had a higher amount of phenolic compounds. Flours are found in the yellow region. Regarding the adsorption isotherms at temperatures 20, 30 and 40 °C, it was found that the model proposed by GAB was the one that best fit for the flours of seed of lime and graviola.