Estabilidade dos compostos bioativos da polpa de seriguela em pó obtida por secagem em leito de jorro.

Abstract

The hog plum is a fruit with exotic flavor, rich in nutrients and well accepted in the market, however, as a climacteric fruit, it is very perishable causing great losses. Drying stand out as crop processing pόs Alternatively, however, it can result in significant damage compounds susceptible to oxidation reactions that occur during processing compromising the quality of the final product; thus, the objective of this research is to get the hog plum powder by drying process in a spouted bed and to assess the stability of the bioactive compounds of post after processing. Physical analyzes of fruits, physicochemical and chemical characteristics of the whole pulp and powders were performed obtained from the drying spouted bed dryer at temperatures of 60, 70 and 80 °C and four maltodextrin concentrations (0, 3, 6 and 9%). Proceeded to the selection of the best powder according to the data water activity, water content and content of bioactive compounds. The behavior of the bioactive compounds in accordance with the increase in temperature all tended to concentrate. Referring to the concentration of maltodextrin, the content of vitamin C, flavonoids, condensed tannins and yellow tended to decrease, but the content of chlorophyll a and b and total carotenoids, tendenram increase but showed no definite behavior. The powder had good stability and concentration of bioactive compounds was obtained at 80 °C with 3% maltodextrin. Among the models of GAB, Oswin and Peleg, the latter was what presented the best fit to the experimental data of water adsorption isotherms with determination coefficient > 0,99 and average percentage deviation <1,7% and showed typical behavior curve type II, called sigmoid or form of S. Regarding the particle morphology of pulp and hog plum powder obtained at 80 °C with 3% maltodextrin they presented themselves arranged and spherically shaped.