Stability of cactus-pear powder during storage

Plúvia O Galdino,Tâmila K Da S Fernandes,Alexandre J De M Queiroz,Rossana M F De Figueirêdo,Pablícia O Galdino

doi:10.1590/1807-1929/agriambi.v20n2p169-173

Abstract

ABSTRACT The stability of cactus-pear powder, obtained by the process of spray drying for 40 days, was evaluated under controlled conditions of relative air humidity (83%) and temperature (25 and 40 °C). The whole pulp was characterized with regard to its physico-chemical parameters: pH, total titratable acidity, soluble solids, water content, total solids, ashes, reducing sugars, total sugars, non-reducing sugars, luminosity, redness, yellowness and water activity. The stored samples in powder were evaluated every 10 days for water content, water activity, total titratable acidity and color (luminosity, redness and yellowness). The whole pulp was slightly acidic and perishable, due to the high water content. During storage, the packages did not prevent water absorption, thus increasing water content and, consequently, water activity. Yellowness oscillated along the storage time, but the predominance of the yellow color was not affected.

Highlights

Cactus pear (Opuntia ficus indica Mill.) is a sweet, slightly acidic, succulent fruit, rich in vitamins (A and C) and minerals and can be consumed fresh or processed in various forms
This study aimed to evaluate the stability of cactus pear pulp in powder, stored in laminated packages for 40 days under controlled conditions of temperature (25 and 40 °C) and relative air humidity (83%)
The total soluble solids (TSS) are compounds dissolved in fruit pulp mainly formed by sugars, which provide sweet or acidic flavor (Almeida et al, 2009)

Summary

Introduction

Cactus pear (Opuntia ficus indica Mill.) is a sweet, slightly acidic, succulent fruit, rich in vitamins (A and C) and minerals (calcium and magnesium) and can be consumed fresh or processed in various forms. According to Mobhammer et al (2006), the use of this fruit is extended to the field of natural food dyes, since the pulp in powder presents itself as a watersoluble, yellow-orange dye. Spray drying is the transformation of a liquid food into the form of sprayed-dried particles in a hot drying medium (Goula & Adamopoulos, 2005). At the end of the process, it is essential to know the properties of the powder in order to evaluate the influence of drying parameters on the characteristics and stability of the end product (Toneli et al, 2008)

Objectives

Methods

Results

Conclusion