Abstract
ABSTRACT This work examined the stability of lyophilized ‘mangaba’ pulp powder, rolled and packaged in plastic containers, with and without vacuum during 90 days of storage under room temperature, with evaluation of the parameters every 15 days. Analyses of ascorbic acid concentration, pH, color and water activity were carried out. It was found that ascorbic acid remained in accordance with the standards specified for daily consumption according to the Brazilian legislation in all analyzed packages, with preservation of stability in the laminated package with vacuum, which was also effective in maintaining water activity, which contributes to better stability of the product.
Highlights
Mangabeira (Hancornia speciosa Gomes) is a tree native to Brazil, belonging to the Apocynaceae family, which has medium size and height from 5 to 10 m, and its fruit is the ‘mangaba’ (Campos et al, 2011).‘Mangaba’ has high nutritional value and, according to Almeida et al (2016), can be considered as excellent source of vitamin C
Plastic packages consisted of polyethylene terephthalate (PET) + polymer/PET + polyethylene, with thickness of 970 μm
The experiments were performed in triplicate and the statistical evaluation consisted in analysis of variance (ANOVA) and Tukey test, at 0.05 probability level, using the program Statistica 7.0 (Statsoft Co., 2007)
Summary
Mangabeira (Hancornia speciosa Gomes) is a tree native to Brazil, belonging to the Apocynaceae family, which has medium size and height from 5 to 10 m, and its fruit is the ‘mangaba’ (Campos et al, 2011). According to Santos et al (2009), the fruit has, as characteristics, excellent physical properties, aroma and taste. Lyophilization is a dehydration method used in food industry. This process enables a better preservation of the characteristics of the product, maintenance of final quality and increase in food’s useful life due to the reduction in the water content and consequent decrease in the moisture of the product (Sanjinez-Argandoña et al, 2011). Storage in adequate packages becomes necessary in lyophilized products, for the stability during storage. The present study aimed to evaluate the stability of ‘mangaba’ pulp powder obtained through lyophilization and stored in laminated and plastic packages, with and without vacuum, through physical-chemical analyses, for the period of 90 days
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