Convective drying of Butia Capitata pulp: effect of air temperature on kinetic and quality parameters

Rômulo Marçal Gandia,Leandro Levate Macedo,Jefferson Luiz Gomes Corrêa,Wallaf Costa Vimercati,Hugo Calixto Fonseca,Cintia Da Silva Araújo

doi:10.33448/rsd-v9i11.10583

Rômulo Marçal Gandia, Leandro Levate Macedo + Show 4 more

Open Access

https://doi.org/10.33448/rsd-v9i11.10583

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Abstract

Butiá (Butia capitata) is a typical Brazilian Cerrado fruit, rich in several bioactive compounds. This work aimed to study the influence of air temperature on drying kinetics and quality parameters of butiá pulp. The pulps were dried at 50 and 70 °C. Mathematical models were fitted to the moisture ratio data. The effective moisture diffusivity (Deff) and the drying rate (DR) were calculated. The fresh and dried pulps were characterized in terms of moisture content (MC), water activity (aw), total carotenoids content (TCC), yellow flavonoids, total phenolic content (TPC), antioxidant capacity and color. The Page model was the one that best fitted to the moisture ratio data. Drying reduced MC, aw and the bioactive compounds content and altered colorimetric parameters. The higher temperature resulted in lower TCC and higher total color difference. However, it reduced the drying time (from 300 to 180 min), with higher Deff and DR and resulted in samples with higher retention of yellow flavonoids, TPC and total antioxidants and a lower browning index. Therefore, 70 °C was the most suitable temperature for drying butiá pulp.

Highlights

Fruits are good sources of various nutrients, essential for the proper human organism operation
This work aimed to study the influence of air temperature on drying kinetics and quality parameters of butiá pulp
This study aimed to evaluate the effects of air temperature during convective drying on the drying kinetics and the content of bioactive compounds in the butiá pulp.Use o parágrafo como modelo

Summary

Introduction

Fruits are good sources of various nutrients, essential for the proper human organism operation. Several species of exotic fruits have received attention in recent years (Curi et al, 2019, Junqueira et al, 2017, Mendonça et al, 2017). These fruits have several beneficial effects on the human body, due to the rich composition of compounds such as fiber, minerals, vitamin C, carotenoids, phenolic compounds and antioxidants (Pereira et al, 2013). In this context, fruits of the genus Butia, deserve to be highlighted. The processing of fresh fruits is a crucial step to increase their shelf life (Chong, Law, Figiel, Wojdyło, & Oziembłowski, 2013)

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