Soursop is seasonal and highly perishable fruit, which limits its commercialization. Thus it necessary to conserve pulp so that available throughout the year. One of most common forms fruit preservation by dehydration. This work had an objective dehydrate soursop spray drying at optimum conditions analyze retention bioactive volatile compounds in powder, besides analyzing antioxidant capacity. The total phenolics, carotenoids flavonoids contents were determined, while analyzed Stir Bar...

Abstract Citrus species have undergone immense diversification ever since their ancestral origin. Ponkan and Murcott are two mandarin varieties widely consumed in Brazil aroma producing active compounds not yet been extensively investigated. The present study analyzed the volatile constituents of employing stir bar sorptive extraction (SBSE) technique gas chromatography‐mass spectrometry (GC‐MS) analysis for first time. Extraction was performed using phases Twister bar, polydimethyl siloxane...

Aroma and taste are decisive factors in the selection of any food. The aim this study was to extract volatile compounds present soursop (Annona muricata L.) pulp by Solid-phase microextraction (SPME) technique using 3 different fibers (DVB/CAR/ PDMS, CAR/PDMS PDMS/DVB). An experimental design set up evaluate best extraction conditions wherein variables were adsorption temperature, ionic strength concentration. separation volatiles performed chromatographic columns polarity (polar non-polar)...

Tomato (Lycopersicon esculentum Mill.) is an important vegetable crop cherished all over the world for consumption as a raw or processed products. They are subjected to various drying processes increase product stability and decrease postharvest loss. However, this can cause loss in volatile compounds due process conditions. Present study aims gain insight into profile of tomatoes when hot air, freeze, spray processes. In regard, analysis headspace - solid phase microextraction (HS-SPME)...

The consumption of natural products, especially those that promote some health benefit, has become a choice for consumers. Foods improve when ingested are called functional foods. Among them, the most consumed probiotics, which defined as microorganisms that, administered in adequate quantities, can benefit Probiotic dairy cheese, appreciated and have been produced to possess properties favor viability these after passing through gastrointestinal tract. They provide benefits such...

The physiological changes that occur during the growth and development of Mini Jack pumpkins fruits can lead to post-harvest losses, shorten their shelf life. Thus, this work aimed characterize pumpkin cv Jack. For this, were harvested at 0, 5, 10, 15 20 days after anthesis (DAA) evaluated for respiratory rate, height, diameter, weight, skin color, firmness, pulp thickness, concavity fruit, pH, acidity, total soluble solids, carotene in pulp, reducing sugars, non-reducing sugars. During...

This research work has an objective to analyze the phytochemical contents and antioxidant capacity in spray-dried powders of sapota fruit using encapsulating agents maltodextrin gum Arabic. The analysis activity rehydrated dried maltodextrin, Arabic a mixture these compounds were determined by FRAP, DPPH ABTS assays. retention phenolic powders, when compared fresh juice, was due use which very efficient protecting avoid its oxidation.

The present study was carried out to investigate the potential of basidiomycete Auriporia aurulenta metabolize residues remaining from processing umbu, cajá, plum, and persimmon fruits for production natural aroma compounds using submerged fermentation. volatile obtained fermentation A. cultivated in these were extracted via stir bar sorptive extraction (SBSE) analyzed a gas chromatography-mass spectrometry (GC-MS) system. Esters alcohols main produced, with emphasis on 2-phenethyl acetate...

RESUMONo atual cenário tecnológico brasileiro, ainda é necessário o desenvolvimento de ferramentas mais eficientes que busquem explicações sobre os fenômenos envolvem e controlam a conversão da madeira em carvão vegetal escala próxima à industrial.Diante disso, trabalho teve como objetivo analisar potencial do forno piloto, Macro ATG, partir comportamento fluxo gasoso durante processo pirólise toretes eucalipto.O foi realizado pelo laboratório BioWooEB

A utilização de corantes artificiais tem sido questionada por determinados setores da população, e essa tendência, associada ao crescente interesse dos consumidores, elevado a importância origem natural. substituição sintéticos pelos naturais ainda enfrenta desafios, como custos baixa estabilidade naturais. No caso específico do corante natural azul, o desafio é mais significativo devido à inexistência uma fonte que atenda aos requisitos para torná-lo comercial. Clitoria ternatea L.,...

This study investigated the potential of endophytic microorganisms in fermentative processes using agro-industrial residues as substrates. The aim was to explore sustainable biotechnological methods for producing valuable compounds from waste. Endophytic were isolated strawberry, lychee, and tangerine used with passion fruit, guava, pineapple residues. Key included isolating screening potent aroma-producing microorganisms, identifying them MALDI-TOF MS, analyzing volatile by GC-MS. results...

This work has an objective to analyse and quantify the volatile compounds content in dried powder of sapota using two encapsulating agents, maltodextrin or gum Arabic, a mix these agents. The major found were ethyl acetate 1-hexanol. Regarding concentrations present atomized samples, it can be verified that for both 1-hexanol their higher rehydrated Arabic (SG) sample, being 1237.15 µg/kg 588.08 µg/kg, respectively, compared other (SM) containing agents (SMG). results PCA analysis showed...

Os sorvetes são considerados um ótimo veículo de espécies probióticas, uma vez que é alimento consumido em quantidades consideráveis por todas as pessoas, independente da faixa etária. Além disso, esses microrganismos ocasionam efeitos positivos no trânsito gastrointestinal e reduzem o risco se obter algumas enfermidades. O objetivo deste estudo foi realizar revisão sobre novas tecnologias utilizadas na produção gelados comestíveis, a sua importância perspectivas para futuro desse setor,...

O iogurte é mundialmente conhecido e apreciado pelos consumidores por ser um produto de alto valor sensorial uma alternativa utilização do leite. Visando essa importância no mercado alimentício mundial há sempre procura diversificar este produto, aumentar sua disponibilidade duração. Assim o presente trabalho tem como objetivo estudar processo liofilização na conservação 2 meses das características físico-químicas natural. Os ingredientes para a formulação Iogurte Natural tais leite UHT...

The aroma is one of the most appreciated sensorial attributes fruit and decisive factors in choosing a food. flavor industry has grown significantly recent years consumer's desire for new essences given rise to development products from non-conventional fruits. soursop (Annona muricata L.) an important tropical known have pleasant distinctive flavor. objective this work was capture volatiles pulp using solid phase microextraction (SPME) with fibers 85 μm CAR/PDMS...

The objective of this work was to optimize the drying conditions in order obtain acerola powder and focus on product aroma quality. Acerola fruits were selected, washed sanitized before extracting pulp. An emulsion obtained by adding maltodextrin dehydrated powders spray dryer at inlet temperatures 128 152 ºC. Twenty five volatile compounds identified fresh pulp powder. These results prove that use helps retention key Keywords: Acerola, Spray drying, dehydration, volatiles, aroma, GC-MS.