Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra, Universidade Federal de Mato Grosso, Avenida Valdon Varjão, 6.390, 78600-000, Barra Do Garças, Brazil.
Programa de Pós-graduação em Imunologia e Parasitologia Básicas e Aplicadas, Universidade Federal de Mato Grosso, Avenida Valdon Varjão, 6.390, 78600-000, Barra Do Garças, Brazil.
Food Res Int. 2024 Dec;197(Pt 1):115196. doi: 10.1016/j.foodres.2024.115196. Epub 2024 Oct 22.
Among the fruit species of the Brazilian cerrado is pequi (Caryocar brasiliense Camb.), recognized for its nutritional properties and profile of bioactive compounds. However, it is necessary to evaluate techniques that promote its stability, reducing the moisture content without degrading the content of natural antioxidants. Therefore, this study aimed to evaluate the drying of pequi pulp in an oven at different temperatures (40 °C and 55 °C), as well as determine its kinetics and influence on the content of bioactive compounds and antioxidant capacity. The increase in temperature showed a reduction (∼50 %) of the drying time, from 720 min (40 °C) to 360 min (55 °C), with a final moisture content of approximately 39 %, which is the optimized condition of the process. (360 min - 55 °C). Drying at 55 °C showed better retention of carotenoids (β-carotene, α-carotene, and β-cryptoxanthin), especially β-carotene, an important precursor of vitamin A, with retention of approximately 57 %. The results for antioxidant capacity (ABTS and DPPH), total phenolic compounds, total phenolic acids and total flavonoids confirmed that a longer drying time resulted in greater degradation of bioactive compounds, even at lower temperatures. The profile of phenolic compounds of the sample subjected to drying under optimized conditions was identified by HPLC-DAD-ESI-MS, which showed the presence of six phenolic acids, one isoprenoid plant hormone, nine flavonols, and one flavonoid. Optimizing pequi pulp drying in ovens, and controlling time and temperature, can significantly reduce energy expenditure. This practice not only meets the demands of the food industry but also increases the use of fruits from the cerrado, promoting the diversification and valorization of these products.
在巴西塞拉多的水果物种中，有一种叫做 pequi（Caryocar brasiliense Camb.）的果实，因其营养特性和生物活性化合物的特性而受到认可。然而，有必要评估能够促进其稳定性的技术，降低水分含量而不降低天然抗氧化剂的含量。因此，本研究旨在评估在不同温度（40°C 和 55°C）下的烤箱中干燥 pequi 果肉的方法，以及确定其动力学及其对生物活性化合物含量和抗氧化能力的影响。温度升高会使干燥时间减少约 50%（从 40°C 时的 720 分钟降至 55°C 时的 360 分钟），最终水分含量约为 39%，这是该过程的优化条件。（360 分钟-55°C）。在 55°C 下干燥时，类胡萝卜素（β-胡萝卜素、α-胡萝卜素和β-隐黄质）的保留率更好，特别是β-胡萝卜素，它是维生素 A 的重要前体，保留率约为 57%。抗氧化能力（ABTS 和 DPPH）、总酚类化合物、总酚酸和总类黄酮的结果证实，较长的干燥时间会导致生物活性化合物更大程度的降解，即使在较低的温度下也是如此。在优化条件下进行干燥的样品的酚类化合物图谱通过 HPLC-DAD-ESI-MS 进行了鉴定，该图谱显示存在六种酚酸、一种类异戊二烯植物激素、九种黄酮醇和一种类黄酮。通过优化烤箱中 pequi 果肉的干燥，控制时间和温度，可以显著降低能源消耗。这种做法不仅满足了食品工业的需求，还增加了对塞拉多水果的利用，促进了这些产品的多样化和增值。
