Evaluation of Lyophilized Myrtle Pulp Powder Stability During Storage

Regilane Marques Feitosa,Emanuel Neto Alves De Oliveira,Alexandre José De Melo Queiroz,Renato Costa Da Silva,Rossana Maria Feitosa De Figueirêdo,Inacia Dos Santos Moreira

doi:10.5296/jas.v8i1.15447

Regilane Marques Feitosa, Emanuel Neto Alves De Oliveira + Show 4 more

Open Access

https://doi.org/10.5296/jas.v8i1.15447

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Abstract

Myrtle is a fruit with great industrial potential, due to its nutritional characteristics and presence of phenolic compounds, especially anthocyanins. Nonetheless, the high perishability and short post-harvest life of this fruit limit its diffusion in the internal market and use in the food processing industry. Lyophilization of fruit pulps represents an alternative to increasing preservation time, resulting in a powder with higher stability and longer shelf life. In this context, this study was aimed to evaluate the stability of myrtle pulp powder during storage in laminated packages and under controlled conditions of temperature (between 30 and 40 ºC), and evaluate the kinetics of degradation of anthocyanins and flavonoids. As storage time increased at both temperatures, moisture content and water activity increased; and caused reductions of anthocyanins, flavonoids and lightness. In the evaluation of the kinetics of degradation of anthocyanins and flavonoids, the zero-order was the best model to represent the behavior and with higher stability at a temperature of 20 ºC.

Highlights

Myrtle is a fruit native to the Northeast region, rich in anthocyanins, little exploited and disseminated, but its production in the form of powder is an alternative that may be widely accepted, since it stands out for the taste and attractive color, leading to the increase of the interest in cultivation and consumption because it creates curiosity in consumers that seek innovative products
This study was aimed to evaluate the stability of myrtle pulp powder during storage in laminated packages and under controlled conditions of temperature, and evaluate the kinetics of degradation of anthocyanins and flavonoids
As storage time increased at both temperatures, moisture content and water activity increased; and caused reductions of anthocyanins, flavonoids and lightness

Summary

Introduction

Myrtle is a fruit native to the Northeast region, rich in anthocyanins, little exploited and disseminated, but its production in the form of powder is an alternative that may be widely accepted, since it stands out for the taste and attractive color, leading to the increase of the interest in cultivation and consumption because it creates curiosity in consumers that seek innovative products. Powder products have many benefits and economic potential over the liquid ones, promote reduced weight and packages, higher stability, longer shelf life and easy storage, handling and transport (Ferrari et al, 2012), besides inhibiting the growth of microorganisms and enzymatic activity (Jangam et al, 2014; Mishra et al, 2014). Aluminum-plastic laminates have a preservation effect on the attribute of quality of food powders, but it is worth investigating the effects of external environmental factors, such as temperature and relative humidity, which affect the powders’ shelf life (Yu et al, 2015). Foods are exposed to various environmental conditions such as temperature and relative humidity, which may favor the numerous alterations and reactions that lead to degradation, causing non-acceptance of the product

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