Yellow Mombin Fruit Research Articles

Physical, physicochemical and functional technological properties of flours produced from yellow mombin (Spondias mombin L.) epicarp

Yellow mombin (Spondias mombin L.) is a plant native to tropical America and occurs in several states in Brazil. Yellow mombin fruit has desirable characteristics for industrialization, but its epicarp (peel) having good nutritional characteristics is discarded. Flour obtained by dehydration processes is an alternative in the food industry for the utilization of by-products. Thus, the objective of this study was to develop a product from an industrial residue and analyze the physical, physicochemical and functional technological characteristics of the yellow mombin epicarp flours produced by drying in an oven, subjected to different temperatures (40, 50, 60 and 70 ºC) and by lyophilization. To reach these final moisture contents, the required times were 11.5, 9.0, 7.0 and 4.5 h, respectively, for the temperatures of 40, 50, 60 and 70 °C. For lyophilization, 24 hours were required. After the samples were dried, they were processed to obtain the flour and evaluated for color, pH, titratable acidity, total soluble solids, bulk density and granulometry. Flour produced by lyophilized epicarp of yellow mombin showed a lighter color and a higher tendency to yellow, greater amount of soluble solids and lower density. FEPL particles were smaller, i.e., finer flour. All flours had low pH values, between 2.65 and 2.83

Drying kinetics of yellow mombin (Spondias mombin L.) epicarp

ABSTRACT Yellow mombin (Spondias mombin L.) fruits have relevant characteristics for industrialization and exhibit a pleasant aroma and sour-sweet taste, with significant amounts of vitamin A and carotenoids in their epicarp. The objective was to fit different mathematical models to the experimental data, using as criteria to select the best model - the Akaike Information Criteria (AIC) and Schwarz’s Bayesian Information Criteria (BIC), as well as to evaluate the effective diffusion coefficient and to determine the activation energy for yellow mombin epicarp submitted to different drying conditions. The experiment was carried out at the Instituto Federal de Educação, Ciência e Tecnologia Goiano, Brazil The epicarp of yellow mombin fruits with initial moisture content of 2.89 (dry basis, d.b.) were submitted to drying at temperatures of 40, 50, 60 and 70 °C until final moisture contents of 0.11, 0.10, 0.09 and 0.08 (d.b.), respectively. The Midilli model showed the best fit to the experimental data obtained. The choice of the model was confirmed by the AIC and BIC criteria. The increase of the drying temperature promoted increase in the effective diffusion coefficient, and the activation energy of the process was 21.50 kJ mol-1.

Adsorption of the textile dye Dianix® royal blue CC onto carbons obtained from yellow mombin fruit stones and activated with KOH and H3PO4: kinetics, adsorption equilibrium and thermodynamic studies

The purpose of this study was to use yellow mombin fruit stones, a residue from the food industry, as a precursor material for the synthesis of activated carbon and dye removal, using the textile dye Dianix® royal blue CC as a model molecule. Activated carbons were obtained by chemical activation using phosphoric acid or potassium hydroxide as activating agents. The effect of the nature of the activating agent on the physicochemical properties of the adsorbents was analyzed. The influence of pH of the solution, the time required for reaching the equilibrium, the adsorption isotherms at different temperatures, and the thermodynamic parameters of the dye adsorption onto the synthesized carbons were also evaluated. The activation with phosphoric acid had a more effective effect on the precursor structure, providing an adsorbent with greater surface area and higher pore size, which is favorable for dye adsorption. Adsorption data were adjusted to different kinetic models (pseudo first order, pseudo-second order, and Elovich) and isotherms (Freundlich and Langmuir), showing a maximum monolayer adsorption capacity of 147.47 mg·g−1 and 82.28 mg·g−1 for the acidic and basic treatments of activated carbons, respectively. The thermodynamic parameters indicated that the dye adsorption by the activated carbons is a spontaneous and exothermic process.

Quality and antioxidant potential of byproducts from refining of fruit pulp

Abstract The potential use of byproducts from fruit processing has been evaluated in order to propose new uses as well as reducing costs and environmental impact. Most of the studies are focused on byproducts from primary transformation. However, byproducts from secondary transformation can reserve similar reuse opportunities. The aim of this study was to characterize chemical composition and antioxidant capacity that remained on byproducts from fruit processing at the pulp refinement stage. The byproducts from pulp refining were evaluated in cashew, cocoa, cupuassu, genipap, papaya, passion fruit seed, plum, soursop (pulp and seeds), strawberry, tamarind (pulp and seeds), umbu and yellow mombin fruits. Water activity, acidity, pH, soluble solids, sugars, starch, pectins, ascorbic acid, carotenoids and polyphenols, and the antioxidant activity were analyzed. The byproducts from the refinement of soursop related to the fibrous pulp showed the highest soluble solids and pectic compounds content, while the seeds byproducts constituted a source of starch. The byproducts from the refining of pulp from yellow mombin and papaya were sources of carotenoids. The highest starch and polyphenols contents, as well as antioxidant activities peak on the refining of byproducts of tamarind. The byproducts studied maintained chemical compounds and bioactive components that hold potential reuse.

Enzymatic saccharification of lignocellulosic residues using cellulolytic enzyme extract produced by Penicillium roqueforti ATCC 10110 cultivated on residue of yellow mombin fruit

The aim of this work was to enzymatic saccharification of food waste was performed by crude enzymatic cellulolytic extract produced by P. roqueforti cultivated in yellow mombin residue. The best yield of reducing sugars (259.45mgg−1) was achieved with sugarcane bagasse after 4h; the hydrolysis of corn cob, rice husk and peanut hull resulted in yields around 128–180mgg−1. The addition of 10mmolL−1 of Mn2+ potentiated the saccharification of sugarcane bagasse, in about 86%. The temperature and substrate (sugarcane bagasse) concentration parameters were optimized using a Doehlert Design and, a maximum sugar yield of 662.34±26.72mgg−1 was achieved at 62.40°C, 0.22% (w/v) of substrate, with the addition of Mn2+. Sugar yield was significantly high when compared to previous studies available in scientific literature, suggesting the use of crude cellulolytic supplemented with Mn2+ an alternative and promising process for saccharification of sugarcane bagasse.

Activated carbons preparation from yellow mombin fruit stones for lipase immobilization

Activated carbons were prepared from yellow mombin fruit stones as carbon precursor and subsequently used as support for lipase immobilization. Carbons were prepared by chemical activation method using phosphoric acid or potassium hydroxide as activating agents. The influence of the activating agent and the carbonization temperature on the physical and chemical properties of carbons was investigated. Although carbon specific surface area increased with increasing activation temperature, there was a reduction in the number of surface functional groups. The activation with phosphoric acid resulted in higher yields and favored a higher surface area and pore volume of carbon. The optimum conditions for lipase immobilization onto activated carbons were carried out varying contact time, pH, initial enzyme concentration, and temperature. The immobilized enzymes showed good activity in both carbons, and can be considered a promising alternative as support for lipase immobilization.

CO2 capture on KOH-activated carbons derived from yellow mombin fruit stones

Activated carbons derived from the stones of yellow mombin, an abundant tropical fruit, were prepared at 500 and 700°C (referred to here as BP5 and BP7, respectively). The carbons were further activated with KOH and the resulting materials (referred to as CAK5 and CAK7) were characterized by X-ray diffraction, scanning electron microscopy, energy dispersive X-ray spectroscopy and Raman scattering measurements. The microporous network architecture was evaluated by the Dubinin-Astakhov equation and the non-local density functional theory, assuming slit-shaped pores. In general, the graphitization process of the activated carbons decreased and the microporous volume increased significantly when the pyrolysis temperature was elevated from 500 to 700°C. The temperature of 500°C favored the production of activated carbons with high pore volumes in the range of 0.85–1.0nm, which has been considered a key feature affecting CO2 capture at low pressures. Therefore, the carbon sample activated with KOH at 500°C (i.e. CAK5) adsorbed 10.5mmol CO2/g at 0°C, 7.3mmol CO2/g at 25°C and 4.9mmol CO2/g at 75°C. The adsorption efficiency of the samples increased as: BP5<BP7<CAK7<CAK5, with values ranging from 30.8 to 46.2%. CO2 capture on activated carbons proved highly stable after 10 adsorption-desorption cycles at 75°C.

Preparation of granular activated carbons from yellow mombin fruit stones for CO2 adsorption

Stones of yellow mombin, a native fruit of the tropical America and West Indies, were used as starting materials to produce activated carbons, subsequently used as adsorbent for CO2 capture. The carbonaceous materials were either chemically activated with HNO3, H3PO4 and KOH or physically activated with CO2. The carbon samples were characterized by SEM, EDX, TG/DTA, Raman spectroscopy, physical adsorption for textural analysis and by acid-base titrations. The CO2 adsorption capacity and adsorption cycles were investigated by TG. The results indicate that the capacity of CO2 adsorption may be maximized on highly basic surfaces of micropores smaller than 1 nm. The KOH activated carbon showed high and stable capacity of CO2 adsorption after 10 cycles.

Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit

The technology for the production of restructured fruit with high contents of fruit pulp using hydrocolloids as binding agents has not been fully developed. This study evaluated the effect of mixtures of sodium alginate, low methoxy pectin, and gelatin on the characteristics of yellow mombin (Spondias mombin L.) fruit gels. The results of the central composite design showed that the models obtained, except for those of water activity and soluble solids, were predictive. Gelatin was the most important factor affecting firmness, pH, and the color parameters of the structured fruit pulp.

Bioactive compounds and antioxidant activity in fruits of clone and ungrafted genotypes of yellow mombin tree

Yellow mombin is a fruit tree that grows spontaneously in the Semi-Arid Northeastern Brazil. Its fruits are still extractively exploited. The pulp of yellow mombin fruit stands out regarding the commercial aspect due to the characteristic flavor and aroma felt when consumed in diverse ways. This study aimed to evaluate the presence of bioactive compounds, total extractable polyphenols, and antioxidant activity of yellow mombin fruits (Spondias mombin, L.), from clone and ungrafted genotypes. The fruits were harvested at commercial maturity from twelve yellow mombin tree genotypes from an experimental orchard located at the municipality of Joao Pessoa, Paraíba, Brazil, and evaluated for chlorophyll, carotenoids, yellow flavonoids, total extractable polyphenols, and antioxidant activity, which was measured by the β-carotene/linoleic acid method. The antioxidant activity showed a percentage of inhibition of oxidation higher than 75% for all genotypes evaluated at the time of 120 minutes. The fruits from clone genotypes showed a higher percentage of antioxidant activity.

Componentes qualitativos do cajá em sete municípios do brejo paraibano

Yellow mombin ( Spondias mombin L.) is a native fruit species with expressive potential for food industry in North Eastern of Brazil, due to the sensorial quality of its fruit, being a species that should be used for more extensive commercial crops. In this way, this work aimed to evaluate the physical and chemical characteristics of yellow mombin fruits for consumption as fresh or processed fruit from natural plants from Alagoa Grande, Alagoa Nova, Areia, Bananeiras, Borborema, Piloes and Serraria counties, located at “Brejo” microregion of Paraiba State, Brazil. Treatments were represented by seven counties were 5 (five) natural plants were selected (repetitions) and 30 (thirty) mature fruits were harvested in each plant, raising 150 (a hundred and fifty) fruits evaluated in a completely randomized design. Fruits were evaluated in relation to external and internal attributes as: fruit mass, width and length of fruits and seeds, percentages of pulp, skin and seed, water (%), soluble solids, industrial index and pulp pH. It concludes that yellow mombin fruits evaluated have mass varying from 8.36 to 20.4 g, soluble solids and pH in agreement to the standard market parameter but pulp percentage below food industry exigency.

Postharvest respiratory activity and changes in some chemical constituents during maturation of yellow mombin (Spondias mombin) fruit

Mature fruit from the yellow mombin (Spondias mombin) was monitored for its respiration activity. Mature green fruit from the yellow mombin was stored in closed glass chambers and the concentration of oxygen and carbon dioxide at the end of a six hour respiration period was determined. At the same interval of time, the lid of the chamber was opened for air renewal. The increase in carbon dioxide and decrease in oxygen concentration demonstrated that the fruit was climacteric. The maximum liberation of CO2 54.2 mL Kg -1 h-1 and maximum absorption of O2 49.0 mL Kg -1 h-1 occurred 186 hours after the harvest which, obviously, represented the optimum fruit quality after the senescence process started. The respiratory quotient of fruit at a climacteric maximum was 1.11 representing the oxidation of carbohydrates. Total soluble solids increased from 9.1 °Brix (initial) to 13.7 °Brix (climacteric maximum) during maturation, while the total number of acids in the fruit decreased during maturation i.e. from 1.55% initially to 1.40% at pre-climacteric, 1.0% at climacteric maximum and 0.8% in the post-climacteric stage. A similar behaviour was observed in the case of ascorbic acid. There was a continuous decrease in chlorophyll and a continuous increase in the carotenoid content of fruit during maturation.

Caracterização física e química de frutos de cajazeira

A caracterização física e química de frutos de cajazeiras (Spondias mombin L.) foi realizada visando a selecionar matrizes promissoras para o aproveitamento em modelos agroindustriais. Os frutos maduros de quatorze plantas nativas adultas, localizadas em Teresina - PI, foram analisados no Núcleo de Estudos, Pesquisa e Processamento de Alimentos da Universidade Federal do Piauí, obedecendo ao delineamento inteiramente casualizado, com 20 repetições. Os caracteres avaliados mostraram os seguintes valores médios e variação: peso do fruto, 9,9 g, 5,7 a 16,5 g; comprimento do fruto, 33,7 mm, 29,5 a 39,8 mm; diâmetro do fruto, 23,5 mm, 18,3 a 26,8 mm; rendimento de polpa, 72,6%, 69,7 a 77,5%; relação sólidos solúveis/acidez titulável, 10,5; 4,9 a 16,71, respectivamente. A variabilidade apresentada para todos os caracteres estudados possibilita a seleção de matrizes promissoras para implantação de pomares comerciais, destacando-se os genótipos ZLU1, ELD1, ZLI1, ZLI2 e ZLI3, cujos frutos apresentam caracteres desejáveis para o aproveitamento industrial.

Volatile Compounds in Fresh Yellow Mombin Fruits (Spondias mombin L.) from French Polynesia

The components from exotic fruit Spondias mombin were analyzed by GC and GC/MS. A total of 261 compounds were identified, accounting for 18.6 ppm of the extracted fruit. They were identified according to their GC retention time on a polar column and their mass spectra. They are divided as follows: 32 hydrocarbons (4.1%), three sulfur compounds (trace), 126 esters (56.2%), eight lactones (10.4%), 22 carbonyl compounds (3.2%), 16 acids (19.5%), 37 alcohols and ethers (5.5%) and 17 miscellaneous compounds (1.1%). Of these 261 compounds, 83 have already been described in the literature to be present in Spondias mombin aroma. The major volatile products identified were γ-hexalactone (0.9 ppm), 2(5H)-furanone (0.7 ppm), methyl hexadecanoate (0.6 ppm) and ethyl 3-hydroxyhexanoate (0.5 ppm).

Compostos voláteis dos frutos de maracujá (Passiflora edulis forma Flavicarpa) e de cajá (Spondias mombin L.) obtidos pela técnica de headspace dinâmico

Entre as inúmeras frutas tropicais e subtropicais produzidas no Brasil, duas que se destacam do ponto de vista do aroma da polpa são maracujá amarelo (Passiflora edulis forma Flavicarpa) e cajá (Spondias mombin L.). Os voláteis da polpa destas frutas foram capturados pela técnica de headspace dinâmico e analisados no sistema de cromatografia gasosa de alta resolução e espectrometria de massa. Foram identificados 48 e 33 compostos voláteis na polpa de maracujá e cajá, respectivamente. Os compostos voláteis predominantes na polpa de maracujá pertenceram às classes de ésteres (59,24%), aldeídos (15,27%), cetonas (11,70%) e álcoois (6,56%), enquanto na polpa de cajá as principais classes de compostos foram de ésteres (48,76%), álcoois (21,69%), aldeídos (11,61%) e cetonas (4,19%). Outros compostos aromáticos característicos foram para maracujá: beta-ionona e linalol e para cajá: gama-octalactona e ácidos butírico e hexanóico.

Metodologia para elaboração de fermentado de cajá (Spondias mombin L.)

Os objetivos deste trabalho foram a elaboração de um processo de fermentação a partir do mosto de polpa de cajá, Spondias mombin, para a obtenção de uma bebida alcoólica, bem como a avaliação da aceitação da mesma. As polpas das frutas utilizadas foram quimicamente analisadas (açúcares, acidez, pectina, vitamina C, pectinases, amido e fenólicos). A polpa de cajá foi chaptalizada a 24°Brix, constituindo 20L de mosto. O mosto foi desacidificado, com CaCO3, a pH 3,8, para ser submetido ao tratamento enzimático com UltrazymR AFP-L (Novo DK). Foi utilizado SO2 como agente inibidor do crescimento bacteriano e como antioxidante. O mosto foi clarificado com bentonite. Posteriormente, o mosto foi inoculado com Saccharomyces cerevisiae tipo selvagem na concentração de 10(7) células/mL. A fermentação foi conduzida a 22°C durante 10 dias, com acompanhamento diário do grau Brix e da atividade fermentativa pela liberação de CO2. Ao final da fermentação, o mosto foi armazenado a 10°C por 10 dias e foi feita a primeira trasfega. A segunda trasfega ocorreu 30 dias após a primeira, antes da filtração. Na bebida elaborada foram feitas análises de etanol, glicerol, ácidos orgânicos, álcoois superiores, metanol, ésteres e acetaldeído. Observou-se alta concentração de álcoois superiores, os quais são normalmente responsáveis pela formação do sabor e aroma em bebidas alcóolicas. A aceitação da bebida foi avaliada por 45 provadores não treinados, utilizando-se escala hedônica de 9 pontos. Os dados mostraram que o fermentado de cajá foi bem aceito, podendo ser uma nova fonte de investimento para indústrias ou pequenos produtores.

Changes in physical and chemical composition during maturation of yellow mombin ( Spondias mombin) fruits

Yellow mombin ( Spondias mombin L.) fruits were analyzed for some physical and chemical changes during various stages of maturity. The fruit was found to be ellipsoidal to ovoidal in shape, being, on average, 3·47 cm long and 2·65 cm in width. The weight of the pulp increased during ripening from green mature (40·67%) to the ripe stage (59·67%). The weight of the seeds and skin did not show any significant difference in green mature and half-ripe fruits. ° Brix acidity ratio increased with the advance in maturity. Half-ripe fruits had significantly higher (6·02%) reducing sugars than green mature (4·81%) and ripe (5·21%) fruits.