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- Title
Stability of Bioactive Compounds and Quality Parameters of Grugru Palm Powder ( A crocomia Aculeata) in Different Drying Conditions.
- Authors
Oliveira, Dalany Menezes; Lima, Cleidiane Gomes; Clemente, Edmar; Afonso, Marcos Rodrigues Amorim; Costa, José Maria Correia Da
- Abstract
The objective of this paper was to study the stability of bioactive components of grugru palm powder. Fruits were selected, sanitized and pulped; subsequently, the pulp was crushed and submitted to the following four treatments: oven drying ( T1: without maltodextrin; T2: with 8% of maltodextrin) and lyophilization ( T3: without maltodextrin; T4: with 8% of maltodextrin). The powders of each treatment were packed in plastic, laminate or laminate and vacuum ( LV). Analyses of the physicochemical and bioactive compounds were performed every 30 days during the 120 days of storage. An increase in moisture content and water activity was observed and fluctuations occurred in color saturation and in the values of phenolics and flavonoids. The β-carotene contents decreased during the storage and their values were influenced by the dehydration method and the type of package. Thus, the optimal condition for preserving the grugru palm powder was lyophilization T3 in packaging LV. Practical Applications A crocomia aculeata is a highly productive palm tree that has great economic value. All parts of this plant can be utilized and its fruits in particular have an interesting nutritive potential. The mesocarp of the grugru palm fruit provides significant concentrations of β-carotene, which is a natural antioxidant and pro-vitamin A. Thus, this pulp can be included to enrich the feeding programs of the poor as a source of vitamin A. This work contributes to the study of the stability of bioactive compounds and of the quality parameters of dehydrated grugru palm pulp, with the aim of defining the best processing and conservation conditions for this raw material when used as a new ingredient in the different formulations of food products.
- Subjects
PALMS; BIOACTIVE compounds; CHEMICAL stability; FREEZE-drying; POWDERS; FOOD quality; MOISTURE content of food
- Publication
Journal of Food Quality, 2015, Vol 38, Issue 2, p94
- ISSN
0146-9428
- Publication type
Article
- DOI
10.1111/jfq.12126