Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/47992
Título: Influence of pretreatment with ethanol and drying temperature on physicochemical and antioxidant properties of white and red pulp pitayas dried in foam mat
Palavras-chave: Dragon fruit
Foam mat drying
Ascorbic acid
Antioxidant capacity
Betalains
Pitaia
Secagem em leito de espumas
Ácido ascórbico
Capacidade antioxidante
Betalaína
Data do documento: Set-2020
Editor: Taylor & Francis Group
Citação: ARAÚJO, C. da S. et al. Influence of pretreatment with ethanol and drying temperature on physicochemical and antioxidant properties of white and red pulp pitayas dried in foam mat. Drying Technology, [S. I.], 2020. DOI: 10.1080/07373937.2020.1809446.
Resumo: Pitaya is a perishable fruit with a high content of bioactive compounds. This study aimed to evaluate the influence of ethanol pretreatment (95% dripped on the surface of the foam at a rate of 0.05 mL.cm−2) and temperature (50 and 70 °C) on moisture content, water activity, solubility, color, ascorbic acid, antioxidant capacity (DPPH and FRAP) e betanin and betaxanthin retention of white and red pitaya powdered pulps and to determine an optimal process condition. Pretreatment and higher temperature resulted in increased solubility and antioxidant capacity of powdered pulps. The total color difference was influenced by pretreatment and drying temperature, but in different ways according to the variety. In the pretreated red pulp powders, 70 °C resulted in higher retention of ascorbic acid and 50 °C resulted in increased retention of betanins and betaxanthins. The optimal treatment for white and red pulps was the use of pretreatment and a temperature of 70 °C.
URI: https://doi.org/10.1080/07373937.2020.1809446
http://repositorio.ufla.br/jspui/handle/1/47992
Aparece nas coleções:DAG - Artigos publicados em periódicos
DCA - Artigos publicados em periódicos

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