Paiva Yaroslávia Ferreira, Figueirêdo Rossana Maria Feitosa de, Queiroz Alexandre José de Melo, Santos Francislaine Suelia Dos, Amadeu Lumara Tatiely Santos, Lima Antônio Gilson Barbosa de, Lima Thalis Leandro Bezerra de, Silva Wilton Pereira da, Moura Henrique Valentim, Silva Eugênia Telis de Vilela, Costa Caciana Cavalcanti, Galdino Plúvia Oliveira, Gomes Josivanda Palmeira, Leão Douglas Alexandre Saraiva
Science and Technology Center, Federal University of Campina Grande, Campina Grande 58429-900, Brazil.
Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil.
Molecules. 2023 Sep 13;28(18):6596. doi: 10.3390/molecules28186596.
Guava, pitanga and acerola are known for their vitamin content and high levels of bioactive compounds. Thus, the preparation of combinations of these fruits comprises a blend with high nutraceutical potential, yielding a strong and attractive pigmentation material. In this study, the influence of different proportions of maltodextrin on the lyophilization of a blend of guava, acerola and pitanga was evaluated considering not only the physicochemical, physical and colorimetric parameters but also the bioactive compounds in the obtained powders. The blend was formulated from the mixture and homogenization of the three pulps in a ratio of 1:1:1 (m/m), then maltodextrin was added to the blend, resulting in four formulations: blend without adjuvant (BL0), and the others containing 10% (BL10), 20% (BL20) and 30% (BL30) maltodextrin. The formulations were lyophilized and disintegrated to obtain powders. The powders were characterized in terms of water content, water activity, pH, total titratable acidity, ash, total and reducing sugars, ascorbic acid, total phenolic content, flavonoids, anthocyanins, carotenoids, lycopene, color parameters, Hausner factor, Carr index, angle of repose, solubility, wettability and porosity. All evaluated powders showed high levels of bioactive compounds and the increase in maltodextrin concentration promoted positive effects, such as reductions in water content, water activity and porosity and improved flow, cohesiveness and solubility characteristics.
番石榴、苏里南樱桃和针叶樱桃以其维生素含量和高生物活性化合物水平而闻名。因此，这些水果组合的制备包括一种具有高营养保健潜力的混合物，可产生一种浓郁且有吸引力的色素材料。在本研究中，评估了不同比例的麦芽糊精对番石榴、针叶樱桃和苏里南樱桃混合物冻干的影响，不仅考虑了物理化学、物理和比色参数，还考虑了所得粉末中的生物活性化合物。该混合物由三种果肉按1:1:1（质量比）混合并均质化配制而成，然后将麦芽糊精添加到混合物中，得到四种配方：无辅料混合物（BL0），以及其他含有10%（BL10）、20%（BL20）和30%（BL30）麦芽糊精的配方。将这些配方进行冻干并粉碎以获得粉末。对粉末的水分含量、水分活度、pH值、总可滴定酸度、灰分、总糖和还原糖、抗坏血酸、总酚含量、黄酮类化合物、花青素、类胡萝卜素、番茄红素、颜色参数、豪斯纳因子、卡尔指数、休止角、溶解度、润湿性和孔隙率进行了表征。所有评估的粉末都显示出高含量的生物活性化合物，麦芽糊精浓度的增加产生了积极影响，如水分含量、水分活度和孔隙率的降低，以及流动性、内聚性和溶解性特征的改善。
