Ferreira da Silva Álvaro Gustavo, Bezerra da Costa Franciscleudo, Marinho do Nascimento Ana, Barros Sales Giuliana Naiara, Leite da Silva Jéssica, Maria de Sousa Silva Neta Alzira, Ribeiro Wellington Souto, Iarley da Silva Toshik, Feitosa Bruno Fonsêca
University of Campinas, School of Food Engineering, 13056-405, Campinas, SP, Brazil.
Academic Unit of Food Technology, Federal University of Campina Grande, 58840-000, Pombal, PB, Brazil.
Heliyon. 2025 Jan 9;11(2):e41832. doi: 10.1016/j.heliyon.2025.e41832. eCollection 2025 Jan 30.
The aim of this study was to examine the drying kinetics of L. fruits at various maturation stages (I to V) using a range of mathematical models (Henderson and Pabis, Lewis, Logarithmic, Midilli, and Page). Additionally, an assessment of the resulting flours' quality was conducted. The stabilization phase of fruit drying kinetics commenced at 420 min for maturation stages I and III, and at 480 min for the remaining stages. All employed mathematical models effectively characterized the drying process, exhibiting values exceeding 0.99, MSD below 0.03, and below 0.0009. Flours demonstrated increased color intensity with higher levels of flavonoids and anthocyanins, showing a positive correlation. Immature fruits yielded flours with elevated titratable acidity, total chlorophylls, phenolic compounds, and density. In contrast, fruits in the final maturation stages produced flours with higher yield, levels of reducing sugars, total carotenoids, flavonoids, and anthocyanins. The results indicate that flours derived from ripe fruits exhibited higher yield, moisture content, pH, soluble solids, and reducing sugars, while titratable acidity was higher in green fruits. Bioactive compounds such as total chlorophyll, ascorbic acid, and phenolic compounds decreased with ripening, whereas total carotenoids increased due to chlorophyll degradation and carotenoid biosynthesis. Anthocyanin and total flavonoid levels increased in the final stages of ripening. Thus, the developmental stage directly influences the physicochemical and functional characteristics of fruit flours. This comprehensive analysis offers valuable insights into the drying kinetics of fruits and underscores the influence of maturation stages on the quality attributes of the resultant flours.
本研究的目的是使用一系列数学模型（亨德森和帕比斯模型、刘易斯模型、对数模型、米迪利模型和佩奇模型）研究不同成熟阶段（I至V）的L.果实的干燥动力学。此外，还对所得面粉的质量进行了评估。果实干燥动力学的稳定阶段在成熟阶段I和III的420分钟时开始，其余阶段在480分钟时开始。所有使用的数学模型都有效地表征了干燥过程，相关系数值超过0.99，平均绝对误差低于0.03，均方根误差低于0.0009。面粉的颜色强度随着黄酮类化合物和花青素含量的增加而增加，呈正相关。未成熟果实制成的面粉具有较高的可滴定酸度、总叶绿素、酚类化合物和密度。相比之下，处于最终成熟阶段的果实制成的面粉产量更高，还原糖、总类胡萝卜素、黄酮类化合物和花青素的含量更高。结果表明，成熟果实制成的面粉产量、水分含量、pH值、可溶性固形物和还原糖含量较高，而绿色果实的可滴定酸度较高。总叶绿素、抗坏血酸和酚类化合物等生物活性化合物随着成熟而减少，而总类胡萝卜素由于叶绿素降解和类胡萝卜素生物合成而增加。花青素和总黄酮含量在成熟后期增加。因此，发育阶段直接影响果实面粉的物理化学和功能特性。这一全面分析为果实的干燥动力学提供了有价值的见解，并强调了成熟阶段对所得面粉质量属性的影响。
