Development of a dehydrated product with edible film characteristics from mammee apple (Mammea americana L.) using Refractance Window drying

Cintieley Dos Santos Nascimento,Luiza Helena Meller Da Silva,Antonio Manoel Da Cruz Rodrigues

doi:10.1590/fst.36218

Cintieley Dos Santos Nascimento, Luiza Helena Meller Da Silva + Show 1 more

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https://doi.org/10.1590/fst.36218

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Abstract

Abstract The Mammee apple (Mammea americana L.) is a widely grown fruit, popular in tropical areas, which is mainly consumed fresh. Refractance Window (RW) drying is used to produce food films, flakes, and powders, and may be an alternative to commercially used dry food production methods. The aim of this study was to obtain a dehydrated product from the pulp of mammee apple using RW. The dehydrated product presented a homogeneous microstructure and good mechanical (TS = 1.15 Mpa, %E = 13.93) and technological properties (hygroscopicity = 21.46 g.100 g-1, water solubility index = 32.73 ± 0.67 g.100 g-1). RW drying was found to be a viable and low-cost method for edible film production, generating products with adequate technological characteristics and high nutritional value. Its dehydrated products can be consumed directly or used as ingredients in the development of food products.

Highlights

Brazil is characterized by having different climates and ecosystems, ranging from humid tropical, through semi-arid to temperate climates
Practical Application: The results of this study indicate that mammee apple (Mammea americana L.) dehydrated using Refractance Window (RW) presents characteristics compatible with currently marketed edible films and higher nutritional value since they are produced only from fruit pulp, without need of any additives
Mammee apple (Mammea americana L.) fruits were purchased at the Ver-o-Peso Market (Belém/PA, Brazil) and transported to the Laboratory of Physical Measurements (LAMEFI) at the Federal University of Pará (UFPA) in Belém, Brazil

Summary

Introduction

Brazil is characterized by having different climates and ecosystems, ranging from humid tropical, through semi-arid to temperate climates This allows for the production of a wide variety of fruits rich in bioactive compounds, such as carotenoids and phenolic compounds (Canuto et al, 2010). Mammee apple (Mammea americana L.) (Brazilian names: abricó, abricó-do-pará, castanha-de-macaco, abricó-de-macaco, cuia-de-macaco; Spanish: “Mamey”, “mameydominicano”; English: “mammee” and “mammee-apple”; French: “abricot de Saint Domingue”) belongs to family Clusiaceae (Guttiferae). Because it is a wild fruit, there is little data available regarding its production and marketing. It is a perishable fruit, with high moisture content (80%), which deteriorates quickly (Braga et al, 2010; Rodrigues et al, 2016)

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