Abstract
ABSTRACT One of the factors that hinder the usability of Cerrado fruits is their perishable nature, requiring industrial processing to ensure prolonged shelf life. This study aims to determine the optimal foaming agent for industrial processing of this fruit, and to evaluate the physicochemical characteristics and antioxidant activity of dried cagaita powder (Eugenia dysenterica DC) in foam layers at temperatures of 40, 50, 60, and 70 °C. The effectiveness of three foaming agents at various concentrations were tested, and suitable agents were identified based on a factorial analysis of density, expansion, and stability. The physicochemical characteristics of the powder, along with its vitamin A and C and total carotenoid content and antioxidant activity, were evaluated. Vitamin C levels and antioxidant activity decreased with increasing temperature, but were retained at levels significant enough to establish cagaita as an important source of this vitamin. Higher carotenoid and vitamin A concentrations were found in the powder prepared by drying at 60 and 70 °C. The foam layer drying process employed for processing cagaita pulp reported here proved suitable for maintaining desired physicochemical and bioactive qualities in the final powdered product.
Highlights
Eugenia dysenterica DC, commonly known as cagaita or cagaiteira, is a native fruit tree of the Brazilian Cerrado, belonging to the Myrtaceae family, which includes approximately 130 genera and 5670 species (Mazuti Silva et al, 2015).These fruits are unique among many native species due to their varied nutritional composition
We evaluated the acidity, pH, concentrations of vitamins A and C and total carotenoids, and the antioxidant activity of the dried cagaita powder obtained in foam layers at temperatures of 40, 50, 60, and 70 oC, with the overall objective of establishing processing conditions that yield a product with superior physicochemical characteristics and bioactivity
The 8% proportion of albumin in cagaita pulp was found to promote optimal density, expansion, and stability of the foam generated during the processing
Summary
Eugenia dysenterica DC, commonly known as cagaita or cagaiteira, is a native fruit tree of the Brazilian Cerrado, belonging to the Myrtaceae family, which includes approximately 130 genera and 5670 species (Mazuti Silva et al, 2015).These fruits are unique among many native species due to their varied nutritional composition. Eugenia dysenterica DC, commonly known as cagaita or cagaiteira, is a native fruit tree of the Brazilian Cerrado, belonging to the Myrtaceae family, which includes approximately 130 genera and 5670 species (Mazuti Silva et al, 2015). We highlight the major components with bioactive properties that have specific metabolic or physiological actions These include the presence of important micronutrients such as vitamins C and A, as well as antioxidant activity (Morais et al, 2017). Previous studies such as Macedo et al (2017) have reported a relationship between reduction of oxidative stress in organisms, protection against certain types of cardiovascular diseases, and enhanced immunity. Because these substances are not synthesized in the human body, there is a need to consume food rich in the former to ensure their metabolic availability (Palmero et al, 2014)
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