Abstract
This study was aimed at analyzing the reduction of antinutrients, preserving apparent phenolic compounds in acerola flour residue by employing drying techniques. The optimal drying conditions were then determined in the wet residue, analyzing antinutrient concentration and apparent phenolic compounds in the residue and subsequently in the acerola flour. The physicochemical characterization of the flour was carried out, determining its antioxidant activity, thereby assessing the impact of the drying process on the composition of volatile compounds. The optimal drying conditions were found for a temperature of 65ºC for 120 min, reducing water activity by 0.3 and moisture content by 13.89%, which are considered adequate conditions for flours. Carbohydrate content represented 68.72 g/100g, while proteins represented 12.55 g/100g of the centesimal composition of the flour. Significant reductions (p<0.5) of antinutrients were observed in saponins (35.9%), followed by phytates (32.8%) and condensed tannins (11.52%). Losses of 18.7% of apparent phenolic compounds were also observed. For volatile compounds, a significant loss of esters with a significant increase in alcohol content was noticed. Thermal processing reduced aroma complexity, but maintained important bioactive compounds, such as linalool and caryophyllene. In this regard, taking into account the results of the present study, the agro-industrial residue of acerola proved to be an alternative source of antioxidants with a reduced antinutritional impact and may be incorporated as an ingredient in the formulation of new food products. Moreover, this agro-industrial residue reduces the environmental impact caused by the fruit pulp processing industry.
Highlights
The optimal drying conditions were determined in the wet residue, analyzing antinutrient concentration and apparent phenolic compounds in the residue and subsequently in the acerola flour
Acerola (Malpighia emarginata D.C.) is a native fruit to Central and South America, with Brazil having among the largest acerola crops in the world
Optimal drying conditions The drying curve was obtained by monitoring moisture content throughout the drying process, estimating the decrease in moisture content of the residue over time
Summary
Acerola (Malpighia emarginata D.C.) is a native fruit to Central and South America, with Brazil having among the largest acerola crops in the world. Plant-based food products contain significant levels of adverse antinutritional factors, with negative nutritional and health impacts. These antinutrients include trypsin and chymotrypsin inhibitors, oxalate, saponins, tannins and phytates (Costa, Queiroz-Monici, Reis & de Oliveira, 2006; Wang, Hatcher, Tyler, Toews & Gawalko, 2010), which may be widely present in flours. These compounds interfere on digestibility, absorption or in the use of nutrients and, if consumed in high concentrations, can lead to harmful effects to health, such as gastrointestinal irritation or injury (Griffiths, Birch & Hillman, 1998; Akande, Doma, Agu, & Adamu, 2010). Most antinutrients that affect protein digestibility are heat-sensitive, with heating being an alternative for improving protein digestibility (Nergiz & Gökgöz, 2007)
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