Drum drying process of jabuticaba pulp using corn starch as an additive

Nunes, Larissa Peixoto; Ferrari, Cristhiane Caroline; Ito, Danielle; Souza, Elaine de Cássia Guerreiro; Germer, Silvia Pimentel Marconi

doi:10.1590/1981-6723.16619

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 23 • 2020 • https://doi.org/10.1590/1981-6723.16619 copy

Drum drying process of jabuticaba pulp using corn starch as an additive

Processo de secagem em cilindro rotativo de polpa de jabuticaba usando amido de milho como aditivo

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum drying to obtain jabuticaba flakes using corn starch as the main carrier agent. The sorption isotherm of the flakes at 25 °C was also studied, as well as the determination of the critical storage condition and the estimation of product shelf life through the permeability of different packages to the water vapor using mathematical models. The drum drying conditions were: temperature of 144 °C; residence time of 18 seconds; addition of 20% (dry basis) of corn starch and 0.5% (d.b.) of glyceryl monostearate. The final product was analyzed with respect to its physicochemical and technological properties. The sorption isotherm of the flakes was determined at 25 °C, using the gravimetric method with saturated solutions (0.11 ≤ a_w ≤ 0.84). After the process, the flakes presented good retention of anthocyanins and total phenolic compounds, besides a high antioxidant activity. The water solubility of the product was around 70% and the hygroscopicity was approximately 24%. The equilibrium experimental points of the isotherm were better adjusted by the GAB model, with a monolayer moisture value of 12.74% (w.b) and a critical a_w of 0.432.

Keywords:
Myrciaria sp.; Sorption isotherms; Storage; Anthocyanins; Antioxidant activity; Phenolic compounds; Technological properties; Shelf life

Energetic value 36 kcal/100 g
Moisture content (% w.b.)	90.63 ± 0.09	Minerals (mg/100 g d.b.)
Total carbohydrates (g/100 g d.b.)	94.34	Calcium	474.92 ± 0.11
Ashs (g/100 g d.b.)	3.41 ± 0.10	Copper	3.73 ± 0.02
Total lipids (g/100 g d.b.)	ND < 0.10	Iron	17.07 ± 0.11
Proteins (N x 5.75) (g/100 g d.b.)	2.24 ± 0.10	Phosphor	873.63 ± 0.64
Sugars (g/100 g d.b.)		Magnesium	1005.76 ± 0.11
Total sugars	74.38 ± 2.03	Manganese	35.32 ± 0.00
Reducing sugars	57.84 ± 0.43	Potassium	13895.73 ± 53.36
Non-reducing sugars	16.54 ± 2.24	Sodium	233.51 ± 4.59
Inverted sugars	75.24 ± 2.13	Zinc	16.32 ± 0.02

Physicochemical properties	Pulp	Flakes
Moisture content (% w.b.)	90.93 ± 0.01^a	2.11 ± 0.02^b
a_w	0.995 ± 0.001^a	0.283 ± 0.001^b
Anthocyanins (mg/100 g d.b.)	158.24 ± 2.50^a	123.17 ± 4.34^b
Total phenolic compounds (mg gallic acid/100 g d.b.)	2887.30 ± 43.50^a	2697.59 ± 6.69^b
Antioxidant activity (µmol TE/g d.b.)
DPPH method	311.17 ± 9.80^a	252.45 ± 2.20^b
ABTS method	324.73 ± 21.49^a	308.40 ± 3.95^a
Color parameters
L*	25.88 ± 0.69^a	23.51 ± 1.31^b
a*	15.12 ± 0.23^b	25.28 ± 1.53^a
b*	3.41 ± 0.07^b	9.09 ± 0.80^a

Property	Jabuticaba Flakes
Bulk Density (g/mL)	0.4169 ± 0.0049
Absolute Density (g/mL)	0.9689 ± 0.0034
Porosity (%)	56.97 ± 0.52
Solubility (%)	69.15 ± 0.83
Hygroscopicity (g/100 g)	23.52 ± 0.56

Model	Equations	Parameters			R²	P (%)
GAB	$M C_{e q} = \frac{X_{m} . C . K . a_{w}}{(1 - K . a_{w}) . (1 - K . a_{w} + C . K . a_{w})}$	X_m 0.1274	C 1.3640	K 0.9174	0.9998	1.92
BET	$M C_{e q} = \frac{X_{m} . C . a_{w}}{(1 - a_{w})} . [\frac{1 - (n + 1) . {(a_{w})}^{n} + n . {(a_{w})}^{n + 1}}{1 - (1 - C) . a_{w} - C {(a_{w})}^{n + 1}}]$	X_m 44.6340	C 0.0016	n 4.0243	0.9950	17.29
Halsey	$M C_{e q} = {(\frac{- a}{l n (a_{w})})}^{\frac{1}{b}}$	a 0.0790		b 1.0398	0.9945	23.34
Oswin	$M C_{e q} = a {(\frac{a_{w}}{(1 - a_{w})})}^{b}$	a 0.1270		b 0.7777	0.9990	8.00
Henderson	$M C_{e q} = {(\frac{- l n (1 - a_{w})}{b})}^{\frac{1}{a}}$	a 0.8338		b 3.7475	0.9989	3.49

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Cristhiane Caroline Ferrari, Instituto de Tecnologia de Alimentos (ITAL), Centro de Tecnologia de Frutas e Hortaliças (FRUTHOTEC), Av. Brasil, 2880, CEP: 13070-178, Campinas/SP - Brasil, e-mail: criscaferrari@gmail.com